~ IBERIAN PENINSULA ~

Dining on the Iberian Peninsula is one of the greatest pleasures of travelling through Spain and Portugal. Fantastic seafood, fresh and simply cooked, spices reflecting African and New World influences, abundant produce and a peninsula-wide appreciation for enjoying meals slowly make this a foodie’s heaven.

Mise En Place was the first step to begin everything. It is where all the ingredients was measured, portioned and prepared.

Lopez, Jeanelyn C.

     Iberian Cuisine is known for foods that are flavorful. This culture was greatly dominated by Spain and Portugal, the best known invaders in the world. Spices were the biggest contributions they have imparted to Iberian people, and that was the reason why we’ve chosen to cook “Sausage and Chicken Ragu”. It’s like a piccadillo dish. We’ve felt the pressure in making this dish because our instructor had only given us an estimated time to accomplish everything, from the Mise en Place, Cooking and plating of the items. But then, it’s all worth it. We got Second Place in overall ranking. Thumbs Up for the Success of my group!

Preparation of Ingredients; Cutting, dicing, mincing etc.

Robinos, Jhinky R.

     This was my forth laboratory activity together with my group mates. We cooked an Iberian dish named “Sausage and Chicken Ragu with Plain Rice and Blanched Broccoli”. And we manage to be part of the leading group. In fact we are the Second place in overall ranking. It was a great experience 

All of us put our effort to have a good and tasty dish for our presentation..

Waing, Eloise Jessica L.

     On the 23^rd of September we had our 3rd laboratory in Western Cuisine.  First, were assigned to search a recipe (main entrée) known as Iberian dish. We’ve chosen a “Sausage and Chicken Ragu with Plain Rice and Blanched Broccoli” a common food in Iberia. We did first the Mise en Place procedure, then after which we proceeded to the cooking. Over all the preparation was good and the food was delicious.

     I am thankful to our instructor Sir Leonard Rey Sabado because we’ve experienced to prepare an Iberian. Excellent experience.

In cooking, you must give your best smile that shows your full determination to have a productive and Delicious dish. . SMILE! :) 

Morales, Fidel Albert P.

     This was our 4^th laboratory activity. And it seems to be the best for me because the dish we’ve prepared was very delicious. Meanwhile, for the beverage it was something unique ‘coz we used santol as our main component. The name of our dish was “Sausage and Chicken Ragu with Plain Rice and Blanched Broccoli”. Our dish got to be the Second Placer. And indeed, it was an awesome experience. 

Our finished product: Cooked Sausage and Chicken Ragu

Madriaga, Novelyn A.

     “Sausage and Chicken Ragu” that was the name of our dish. I’ve tried my best to contribute for the success of this activity. And I could say that it’s all worth it ‘coz for the second time, we’ve been part of the leading groups. We’re the second placer in overall ranking. Indeed, it was another record of achievement for our group! 

White round plate was used in plating the dish. A typical arrangement was followed in placing the items, where carbohydrates was in the middle, protein based item was in the upper left corner and beside it was the vegetable.

Alejo, John Rey M.

     “Sausage and Chicken Ragu with Plain Rice and Blanched Broccoli” that’s the name of our dish. It was fun working with my group mates ‘coz we performed it with all our heart. And as a result, we are announced to be the second placer from that laboratory activity. And I am so proud with my group! 

Jimenez, Mark Aviv R.

     September 23, 2013. That was the day we executed our forth laboratory activity. We’re required to find a dish that is originally served in Iberia. We’ve chosen to cook “Sausage and Chicken Ragu” accompanied by a unique beverage that was made from fresh Santol. It was very fun yet a tiring day for us but it’s all worth it ‘coz we got Second Placer from the overall ranking. 

"Sausage and Chicken Ragu with Plain Rice and Blanched Broccoli & Santol Juice"

ABEN, Maycaela G.

     Iberian Cuisine was the second topic of our report and we provided a dish for the whole class for food tasting purposes. We also cooked the “Sausage & Chicken Ragu” we’ve chosen this recipe because this is atypical example of food in Iberian. Of course Mise en Place was the first thing we did, then after it we’ve started to cook. All of us in the group have their own designated work; some were task to do the beverage, the cooking of rice and even washing the dirty dishes. Then, after doing everything, our leader did the plating and presents it to the evaluators. It was a good job for us ‘coz we’ve got the 2nd place in overall ranking. 

~ PESTO PASTA AND CAESAR SALAD ~

Ingredients and items needed for the making of Pesto Pasta and Caesar  Salad.

For the Pasta:

            -500 ml canola oil                                                    -Shrimp

            -250 grams minced garlic                                     -Chicken powder

            -1 ½ Cream dory                                                    -Salt and pepper

            -1 ½ Squid ring                                                       -3.5 kilos of Linguine pasta

For the Sauce:                                                        For the Pesto Bread:        

            -15 cups of fresh basil leaves                               -5 packs of fresh loaf bread

            -6 cups nuts                                                              -2 packs gardenia                 

            -18 cloves garlic                                                      -2 McCormick marjoram

            -1 ½ cup parmesan cheese                                  -2 bars baker’s best

            -6 cups of olive oil

Caesar Dressing

            For the Salad:                                                                     For the Caesar Sauce:

            -1 kilo of bacon                                                                    -28 cloves garlic

            -7 kilos of chicken breast                                                  -24 egg yolk

            -540 grams parmesan cheese                                          -14 anchovy fillet

                                                                                                            -7tbsp mustard

                                                                                                            -14 pcs. Lemon

                                                                                                            -8 can corn oil

                                                                                                            - 500 gram parmesan cheese

                                                                                                            -1 bottle of Worcestershire sauce

Lopez, Jeanelyn C.

        The third laboratory activity in Western Cuisine. Pasta is well known in Italy. One country that makes up the western population. We are lucky to have this activity because this was not naturally prepared in a typical eatery. This kind of pasta was costly. And it was a great opportunity to be imparted such knowledge in preparing one of a kind pasta. This activity was performed by the whole class.

        We made also a Caesar dressing for the salad. Our instructor had taught us how to make a typical Caesar dressing as well as guided us to make the pesto for the pasta. The pesto was made of fresh basil leaves, garlic, and olive oil and chopped nuts. Honestly, it taste good, it’s just that it seems new to our taste that’s why most of the class says it taste horrible. Thus, I really enjoyed making pasta with the class.

Waing, Eloise Jessica L.

        This was our 3rd class laboratory, I admit that I am not familiar with the dish. Our group was assigned to do the Mise en Place for the Caesar dressing. All the ingredients were placed and we were task to produce eight.

        I am so proud with our section because we did it successfully even though I didn't like the taste of Pesto Pasta yet I enjoyed the preparation and the teamwork of the whole class.

Doing the Mise En Place, Meausring the ingredients, portioning and preparing all the necessary items needed in the cooking process.

Madriaga, Novelyn A.

        With this activity I’ve learned to make a Pesto Pasta, as well as to make Caesar Dressing for the salad. Our instructor had taught and guided us to do all the steps to accomplish everything. I’ve tried my best to memorize all the procedures for me to apply and try it at home. It was fun to work with all of them! Great job!

Aben, Maycaela G.

        Our 3^rd laboratory activity was the making of Pesto Pasta. This requires teamwork and in order for us to finish everything on time, our instructor disseminates duties in every group. Some of the group did the washing and cutting the vegetables, mixing of ingredients and some did the Mise en Place. Even we’ve encountered problems in the laboratory we still managed to continue working until we finished everything. Thus, the pasta tastes good.

Making the Caesar Dressing for the Salad. Everyone was able to follow all the steps being demonstrated by Sir Sat.

Alejo, John Rey M.

            In this activity, I’ve experienced to make a Pesto Pasta and a Caesar Dressing for the salad. This was recorded as the third laboratory activity in Western Cuisine and this was performed by the whole class. And it was fun working with my classmates ‘coz you really can see our teamwork. Most of the class says that the pasta taste bad, but for me I find it delicious. It was indeed a terrific and excellent experience!

Jimenez, Mark Aviv R.

        This is the third laboratory activity in Western Cuisine. I admit that I'm not familiar with the dish and it felt so good to be equipped with new knowledge. This activity was executed by the entire class. And as a result, most of the class liked the tastes of the pasta even though it is new for us. And thanks to our instructor ‘coz he manage to handle us.

After a hard time of beating, there it goes! We have our Caesar Dressing for the salad.

The picture below was the prepared items for the salad; we have the diff variety of leafy veggies, dressing, bacon and chicken.

Morales, Fidel Albert P.

        Pesto Pasta and Salad making was the third laboratory activity in Western Cuisine. Our instructor taught us to make a Caesar Dressing and a Pesto for the Pasta. This was a class activity therefore all of us in the class exerted full effort to finish everything. It was then, a fun and excellent activity. I really enjoyed the company.

Robinos, Jhinky R.

        This was our first class cooking laboratory activity. Our instructor taught us to make Pesto Pasta and Caesar Dressing for the salad. It seems not good for me ‘coz I’m not fun of eating vegetables. Yet I’m glad because our instructor taught us how to cook this kind of pasta. And I’m planning to try it at home.

"The Pesto Pasta with Pesto Bread and the Veggie Caesar Salad"

~ GERMAN CUISINE ~

         First Cooking Laboratory in Western Cuisine. Cooking a dish that was known in Germany. German Cuisine is strongly influenced by other countries and cultures but the common thread of an appreciation for comfort foods has been evident in the people of the country.

LOPEZ, Jeanelyn C.

The first laboratory cooking activity involved was the report we’ve tackled to the class. Every Cuisine has their own distinct differences and it may vary on the things that have contributed by the invaders of the country. Preservation, Prevalence of Rich Foods, Sweet/sour and Savory/sweet combinations, simple straight forwarded quality and the use of limited products were the enumerated unique components of this region.  These are the reason why their cuisine differs from any country.

“Grilled Tuna Parmesan with Dirty Mashed Potato and Sautéed Asparagus” was the name of our dish. The recipe was chosen and executed during midterms. Month of August to be exact. The actual laboratory was our first time to use the newly renovated kitchen of PUNP. As expected, were all excited to try out all the equipment in the Lab. At the same time, were quite nervous coz’ the liability of the equipments was vested upon us.

     The activity was indeed successful. In fact, we managed to be part of the leading groups who made an excellent dish, and it was just an awesome experience to cook a dish that was not too familiar for us yet we manage to cook it deliciously.

ABEN, Maycaela G.

     German Cuisine was our first cooking laboratory and our group prepared ‘Grilled Tuna Parmesan with Dirty Mashed Potato & Sautéed Asparagus’. First thing to do was to Mise en Place the ingredients we need for cooking. We marinated the tuna and after marinating we grilled it. We boiled the potato to soften and to be to mashed, then we sautéed asparagus and we put butter to add taste. Then after we cooked everything we did the plating before serving. And it was a fun experience.

MADRIAGA, Novelyn A.

        “Grilled Tuna Parmesan with Dirty Mashed Potato and Sautéed Asparagus” was the name of our dish. This recipe was chosen to execute during our second laboratory activity because we’re requested by our instructor to search a dish that is naturally served in Germany. I’ve learned how to work harmoniously with my group mates and as a result of our teamwork we’ve been part of the top 3 leading groups during the laboratory.

WAING, Eloise Jessica L.

        Our 1^st cooking exercise was held last month of August. This was our first cooking laboratory in our kitchen; our dish was named “Grill Tuna with Dirty Mashed Potato and Sautéed Asparagus”. We used Tuna as an entrée because German people were health conscious. For the carbohydrates, dirty mashed potato was served because in German Cuisine rice is not common.

  We measured all the ingredients in the Mise en Place, cut and prepared the Tuna for grilling. After we've grilled the tuna we dipped it on a lemon butter mixture to add taste. And for the Side dish, we sautéed the asparagus in butter. Over all the food was delicious and the presentation was great!

JIMENEZ, Mark Aviv R.

     This was our first cooking laboratory and we executed it last August. We’re task to cook a German dish prior to our reporting. We've decided to serve “Grilled Tuna Parmesan with Dirty Mashed Potato and Sautéed Asparagus”. We prepared all the ingredients for the Mise en Place before we started to cook everything. Thus, we've been part of the Top 3 leading groups.

      With this activity, I learned to manage my time wisely. And I want to thank our instructor for the guidance and effort he shared on us.

This is a proof that our group really did the cooking. And we are all smile while cooking to achieve a positive output.

MORALES, Fidel Albert P.

     It was my second laboratory activity together with my group, we cooked German dish which is “Grilled Tuna Parmesan with Mashed Potato and Sautéed Asparagus”, and this was our first cooking laboratory. I experienced how to cook, prepare and plate the dish. I am very lucky ‘coz I’ve experienced to cook a German dish. And I want also to acknowledge the effort of our instructor, the master mind of all this excellent activities.

ALEJO, John Rey M.

     With this activity I've experienced to cook a German dish named “Grilled Tuna Parmesan with Mashed Potato and Sautéed Asparagus “. And we really did our best to present it well. And as a result, our group got the Second place. This activity would not be possible with the help of our instructor that’s why I want to extend my gratitude to him.

~ CUTTING TECHNIQUES ~

Lopez, Jeanelyn C.                                  

        It was the first laboratory activity in Western Cuisine. Cutting Techniques are ways on cutting vegetables into different styles and dimensions. In this activity, we are equipped with basic styles of cutting. Not just equipped but also tried to do with our bare hands. We had given a chance to broaden our knowledge on different styles and dimensions in cutting a certain item. Having a good quality of knife can make the process easier. Along with the techniques there are also guidelines in handling and using knives. These must be observed practically to avoid unnecessary accidents.

        This was performed as a team. And as expected, all of us in the group had our own work. We’re required to have our own knife and vegetables in order for us to apply all the discussed styles of cutting. The final activity given was to identify the carved items we made. The number of correct items serves as the points for our team. Thus, my group got 17 out of 20.

Waing, Eloise Jessica L.                                                         This was our first laboratory in our subject Western Cuisine. Were task to do the different kinds of cuts in vegetables. We’re excited in the activity because this was the first time that we would use the new kitchen laboratory. As a preparation we bought different kinds of vegetables like carrots, radish, potatoes, garlic, and onion. We’d used also our own kitchen knife. Were able to cut, dice and chop. Our leader assigned us 2 kinds of cutting techniques; I was assigned in oblique and medium dice.

        We are so happy because we got 17 correct out of 20 items and got the 2^nd place from the whole class. This laboratory gave us hint on some basic styles of cutting and it was a great experience. 

Parts of a Knife

Alejo, John Rey M.

        This was our first laboratory activity. I’ve learned a lot from this exercise.  With this activity were required to have our own knife and vegetables in order for us to perform all the discussed techniques. And I could say that it was fun to execute it one by one. We’ve got also 17 correct out of 20 items.

Morales, Fidel Albert P.

        Cutting Techniques was our first laboratory activity together with my group. I’ve learned how to cut the vegetables and fruits in different shapes, figure and size. All the groups executed all the techniques and luckily our group got the second to the highest score. I am very proud to our group because we gave our best to be part of the ranking.

Jimenez, Mark Aviv R.

        It was our first laboratory activity in Western Cuisine.  We’re excited to start the activity because it was our first time to use our new kitchen. By the way, Cutting Techniques are ways of cutting, chopping and dicing a certain item.

        Before the activity started, our leader assigned each of us to perform 2 kinds of cutting style. This is to make our work easier. I’m glad because we got 17 correct out of 20 items. And we managed to get it because of our teamwork.

How to use a Chef's Knife

        Proper Chef's Knife Grip. This photo illustrates the proper chef's knife grip as seen from the inside or thumb-side of the cutting hand. The thumb grips the knife around the top of the blade, with the hand wrapped around the bolster of the knife.

        Grip Outer View. Here we see the same grip from the opposite side. Note how the index finger is wrapped fully around the blade. The index finger and thumb should be opposite each other on either side of the blade while the remaining three fingers are sort of loosely curled around the handle. Note that you should be gripping the knife mainly with the thumb and forefinger.

        Secure the Food With the Guiding Hand. Your non-knife hand is called your "guiding hand," and its job is to hold the food to keep it from sliding around on the cutting board. The grip shown here is called the "claw grip". By keeping fingers curled inward and gripping the food with the fingernails, the fingers stay out of harm's way. The side of the knife blade actually rests against the first knuckle of the guiding hand, which helps keep the blade perpendicular to the cutting board.

        Alternate Claw Grip. In this version of the claw grip, the first knuckle of the guiding hand rests flat on the food product, with the fingers again curled inward safely. And this time the knife rests against the second knuckle rather than the first.

MADRIAGA, Novelyn A.

        We did exercise our techniques in cutting vegetables during our 1st laboratory activity in Western Cuisine. I’ve learned ways on how to cut, chop, diced the ingredients such as onions, garlic, carrots, and radish. At first it seems to be difficult for me to perform everything but because of my determination to learn I’ve tried hard just to make it perfect. And for me having this knowledge in cutting is very important.

Aben, Maycaela G.

        Cutting Techniques was our first laboratory and this was performed in our preliminary period. Cutting Techniques are essential in cooking because you need to learn the types of cuts of an ingredient in a certain dish. It was an awesome experienced to do this kind of activity. And thanks to our instructor ‘coz he let us do all the techniques he imparted on us. It enhances my knowledge in carving vegetables.

Robinos, Jhinky R.

        Cutting Techniques was our first laboratory activity in Western Cuisine. I am so excited because our instructor would teach us about the different ways on how to cut the ingredients. He taught us also how to use a knife properly and safely.

        During the activity, we used potatoes, carrots and radish then our leader tasks me to execute the Rodelles and Pysanne style of cutting vegetable. We didn’t win but we managed to get 17 out of 20 items. I enjoyed that day because I’ve learned many things and I knew that I could use those things every time I decided to cook and definitely apply it soon in the industry of cooking.

Kinds of Cuts

1. Oblique - items are cut into small pieces with angle cut side.

2.Diagonals - elongated or oval shaped slices of cylindrical.

3. Rondelles - Disk slices of cylindrical vegetables or fruits.

4.Fine Brunoise - a cube shaped item with dimensions of 1/16 inch x 1/16 inch x 1.16 inch.

5. Brunoise - a cube shped item with the dimension of 1/8 inch x 1/8 inch x 1.8 inch.

6. Fine Julienne - a stick shaped item with the dimension of 1/16 inch x 1/16 x 2 inches.

7. Julienne - a stick shaped item with the dimension of 1/8 inch x 1/8 inch x 2 inches.

8. Allumette - stick shaped cut use for potatoes with the dimension of 1/8 inch x 1/8 inch x 2 inches.

9. batonnet - stick shaped item with the dimension of 6mm x 6mm x 5cm.

10. Chiffonade - finely sliced or shredded vegetables used as garnish.

11. Medim Cube - a cube shaped item with dimension of 1/2 inch x 1/2 inch x 1.2 inch.

12. Paysanne - a flat, square, round or triangualar item with dimension of 1/2 inch x 1/2 inch x 1/8 inch.

13. Chooping garlic

14. Mincing shallots - to cut shallots into very small pieces.

15. Small Dice - a cube shaped item with dimensions of 1/4 inch x 1/4 inch x 1/4 inch.

16. Large Dice -  a cube shaped item with dimensions of 3/4 inch x 3/4 inch x 3/4 inch.