CULINARY ARTS AND SCIENCES

GROUP 3

REFLECTIONS, NARRATIVE REPORT, AND DOCUMENTATION

Submitted to: Sir Leonard Rey Sabado

Submitted by: Fontanilla, Roxanne Mhae

Ariola, Nicole

Mondina, Kathleen

Pacalundo, Jaber

Dela cruz, Maynard

NARRATIVE REPORT

Our second laboratory was conducted on January 17, 2014. The title of the practicum is Pasta and Sauce making, the objective of our laboratory is to come up in a delicious pasta, sauce and soup. The one that was assigned to us are the Penne in Fresh tomato sauce and Potato cheese chowder.

GROUP 3: Fontanilla, Roxanne Mhae G.

Ariola, Nicole

Pacalundo, Jaber

Mondina, Kathleene

Dela cruz, Maynard

Instructor: Sir Leonard Rey Sabado

Assigned Recipe: Penne in Fresh tomato sauce

Potato Cheese Chowder

Title: Pasta, Sauce and Soup making

Objective: To come up in a delicious output. J

NARRATIVE REPORT

SALAD AND SALAD DRESSINGS

Our third laboratory was conducted on February 5, 2014. The title of the practicum is Salad and Salad dressing and fruit flabe making, the objective of our laboratory is to come up in a fresh looking and delicious salad and salad dressings. The one that was assigned to us are the Salad Nicoise, Vinaigrette dressing and Fruit flambe.

GROUP 3: Fontanilla, Roxanne Mhae G.

Ariola, Nicole

Pacalundo, Jaber

Mondina, Kathleene

Dela cruz, Maynard

Instructor: Sir Leonard Rey Sabado

Assigned Recipe: Salad Nicoise, Vinaigrette dressing and Fruit Flambe

Title: Salad and salad dressing Making

Sauted Fruit

Objective: To come up in a fresh looking and delicious output. J

NARRATIVE REPORT

Sandwich

Our third laboratory was conducted on February 8, 2014. The title of the practicum is Sandwich making, the objective of our laboratory is to come up in a delicious sandwiches. The one that was assigned to us are the Monte Cristo and Cheesy ham panini.

GROUP 3: Fontanilla, Roxanne Mhae G.

Ariola, Nicole

Pacalundo, Jaber

Mondina, Kathleene

Dela cruz, Maynard

Instructor: Sir Leonard Rey Sabado

Assigned Recipe: Monte Cristo and Ham Panini

Title: Sandwich Making

Objective: To come up in a delicious output. J

REFLECTIONS:

Fontanilla, Roxanne Mhae G. Culinary Arts and Sciences

BS-Hospitality Management 3 I.S W-1:00-5:30 Sat-8:00-12:30

Soup, Pasta, and Sauce

Our 2^nd Laboratory is the Pasta, Soup and Sauce making. The one that was assigned to us are the Potato cheese chowder and Penne in Tomato sauce. This laboratory practicum was very interesting, we really learned a lot on our second laboratory. In this practicum that we had, this is the time we work on the plate, we make creative plating to have an eye-catching presentation. This laboratory is an unforgettable experience for me because I’ve really enjoyed what we have done and in this practicum I’d discovered how lucky I am to have amy groupmates with me because they are very cooperative, attentive and creative.

We have first prepare the needed ingredients for the potato cheese chowder which are the Potatoes, White onioins, aromat, chicken stock, pepper, quick melt cheese and cream. After prapring the needed ingredients we now cooked the soup. While my other groupmates did the cooking, we prepare the ingredients for the Penne pasta in fresh tomato sauce which are; white onions, carrots, minced garlic, olive oil, tomato concassee, oregano, fresh thyme, salt, pepper, fresh basil, ground beef, salt and pepper, red pepper flakes, penne pasta and parmesan cheese. After preparing and cooking the recipe, the pasta is now ready to serve.

The practicums or hands on laboratory that we are doing really gives us a lot of knowledge and unforgettable experience.

Fontanilla, Roxanne Mhae G. Culinary Arts and Sciences

BS-Hospitality Management 3 I.S W-1:00-5:30 Sat-8:00-12:30

SALAD AND SALAD DRESSINGS

Our third Laboratory is the Salad and salad dressings making. The one that was assigned to us are Vinaigrette and Salad Nicoise. This laboratory practicum was very interesting, we really learned a lot on our third laboratory. In this practicum that we had, this is the time we work on the plate, we make creative plating to have an eye-catching presentation. This laboratory is an unforgettable experience for me because I’ve really enjoyed what we have done and in this practicum I’d discovered how lucky I am to have amy groupmates with me because they are very cooperative, attentive and creative.

We have first prepare the needed ingredients for the Vinaigrette dressing which are; Vinegar, Salt and pepper, Olive oil and Basil leaves. While my other groupmates makes the dressing, we prepare the ingredients for the Salad Nicoise which are; Cherry tomatoes, cucumbers, hardboiled egg, leaf lettuce,marble potatoes, tuna flakes in oil and pitted olives. After preparing all the recipes, we plated the Salad and serve it for the evaluators.

The practicums or hands on laboratory that we are doing really gives us a lot of knowledge and unforgettable experience.

Fontanilla, Roxanne Mhae G. Culinary Arts and Sciences

BS-Hospitality Management 3 I.S W-1:00-5:30 Sat-8:00-12:30

Sandwiches

Our last Laboratory is the Sandwich making. The one that was assigned to us are the Cheesy Ham Panini and Monte Cristo sandwich. This laboratory practicum was very interesting, we really learned a lot on our final laboratory. In this practicum that we had, this is the time we work on the plate, we make creative plating to have an eye-catching presentation. This laboratory is an unforgettable experience for me because I’ve really enjoyed what we have done and in this practicum I’d discovered how lucky I am to have amy groupmates with me because they are very cooperative, attentive and creative.

The way we prepare the cheesy ham panini, we first prepare the needed ingredients and put the white bread on the electric griller. We also prepare the ingredients for the monte cristo and after putting the ingredients inside the bread, we deep-fried it and after preparing and cooking all the recipe here comes the presentation, plate the output, garnish and serve. J

Fontanilla, Roxanne Mhae G. Culinary Arts and Sciences

BS-Hospitality Management 3 I.S W-1:00-5:30 Sat-8:00-12:30

FRUITS (Fruit Flambé)

The Fruit practicum that we did is a part of our laboratory in Salad and salad dressings. In this practicum, we learned that fruits can also be sauted. We have identify the characteristics of fruits and on what category they are in. Fruits can also be serve in the menu as an appetizer, entree, salad and dessert.

As we go on with the lab, we prepare all the ingredients for the furit flambe which are butter, brown sugar, ripe mangoes, ripe banana, ripe kiwi, strawberries, cinnamon, dark rhum and vanilla ice cream. Just saute the ingredients and after doing those the fruit flambe is now ready to serve.

Ariola, Nicole Culinary Arts and Sciences

SALAD AND SALAD DRESSINGS

My reflection on Salad, Salad Nicoise is very interesting. It is composed salad of tomatoes, tuna, hard boiled eggs, black olives and dressed with a Vinaigrette. It is served variously on a plate, platter, or in a bowl with or without lettuce. And the tuna may be cooked and canned. Salad is a combination of various foods, that may or may not contain leafy vegetables, usually served chilled or at a moderate temp. Many people use the word "salad" to describe light, savory leafy vegetable dishes, most often served with a sauce or dressing, but the term may also refer to dishes made of ingredients such as fruits, meats, seafoods and sweets.

For salad dressing, vinagrette is a mixture of salad oil and vingar, often flavored with herbs, spices, salt, pepper, sugar and other ingr. It is also used as a sauce.

Ariola, Nicole Culinary Arts and Sciences

SANDWICHES

Monte Cristo, is a fried sandwich. There are many ways to make this sandwich, including deep frying it. The ingr. are: egg, chicken breast(fillet)cheese, preserved tomatoe, mayo, white onion, sliced ham, butter and fresh basil and bread or loaf bread.

Ham Panini is also like monte cristo, but monte cristo is fried, and ham panini is toasted, but they're like the same and also the ingredients, like loaf bread, cheese, sliced ham, salt, ground pepper, mayo and butter.

Kathleene J. Mondina

A-HRM 1C

Culinary Arts & Sciences

Reflection

(STOCK , SAUCE& PASTA)

In our second laboratory activity we learned how to cook white stock using fresh chicken,tomato sauce by just using fresh tomatoes, that even though the tomatoes are not enough in making Penne in Fresh Tomato Sauce the product of what we made is still delicious we can cooked it in our homes for the whole family so they can taste it too. All of our group mates did their job and everyone is helping one another.

Kathleene J. Mondina

A-HRM 1C

Culinary Arts & Sciences

Reflection

(SALAD & SALAD DRESSING)

In our 3^rd Laboratory activity we learned how to make Salad & Salad Dressing , we made basic Vinaigrette using Vinegar, Salt, Pepper, Olive Oil, Basil, leaves for our Salad Nicoise even if we had trouble in our lettuce because it was refrigerated and ruined we just buy another lettuce for our salad and the judges that tasted our salad liked it and we also learned how to cooked fruit flambé. And the finished product was delicious.salad, salad dressing and raw vegetable consumption can be an effective strategy for enhancing nutritional adequacy and increasing vegetable consumption in the population at large. The research provides evidence that a salad a day is an important starting point, and each additional serving further improves nutritional status. It can also help you to become more healthy.

Kathleene J. Mondina

A-HRM 1C

Culinary Arts & Sciences

Reflection

(SANDWICHES)

In this laboratory we made Monte Cristo and cheesy chicken Panini . In this activity I enjoyed the most because the sandwiches we made was easy But we still got tired but the outcome of what we made is delicious even though the chicken is not enough It’s okayat least we learned again new recipe that we can cooked in our homes, and It taste delicious and the sandwiches made by the other group taste delicious too.

KathleeneMondina

A-HRM 1C

Culinary Arts & Sciences

Reflection

(Cutting Techniques)

From the previous activity that we have done, I learned the different cutting techniques and had the chance to perform the cuts that our instructor demonstrated to us I had learned a lot of things like how is the proper way of handling the knife, so you won’t harm yourself when cutting vegetables and I also learned the easier way to mince the onions and garlic without it being scattered.

Though we only did 19 cuts correctly I still enjoyed doing the activity after all we know we did our best doing those cuts but I maybe it wasn’t enough. Our group mate had trouble doing the butterfly cut because it was difficult because that cut is only for meats and tomatoes, But our she managed doing it and it went well; And I also did trouble doing the cut that was assigned to me, because it wasn’t a perfect circle like our instructor did when he demonstrate it to us, I was getting frustrated that time because we only have 5 minutes left and we still have to do 3 more cuts. The second cut that was assigned to me was burnoise I did it perfectly and didn’t have any hard time doing it.

Kathleene J. Mondina

A-HRM 1C

Culinary Arts & Sciences

Reflection

(Soup)

For our soup we made Potato Cheese Chowder using Potato, White Onions, Aromat, Chicken Stock, Pepper, Quick melt Cheese, Cream. We peeled the potatoes and onions and cut them in chunks and then we let it boil .after that we allow it cool, then we put the onions and potato that we boiled on the blender. Then we transfer the mixture in the pan and add pepper, chicken, stock, aromat and let it boil. To thicken the mixture we added quick melt cheese and cream. I didn’t had the chance to taste it because I was already full. But I think our group did well in cooking the soup.