~ 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.