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KALINGA NATIONAL HIGH SCHOOL- SENIOR HIGH SCHOOL

N TVL TRACK- HOME ECONOMICS

NAME SIZE USE/METHOD PICTURE


POMMES FRITES/ L- 1cm Deep fat Fried
FRENCH FRIES W- 1cm
H- 6cm

POMMES PAILLE/ L- 0.2cm Deep fat Fried


STRAW POTATOES W-0.2cm
H-4cm

POMMES MAXIMES L- 3 mm Blanched and oven


W- 3 mm roasted
H- 3 mm

POMMES RISSOLE L- 2mm Blanched and oven


W- 2mm roasted
H- 2mm

BRUNOISE L-1mm Salad, soup, pate,


W- 2mm terrine, meat and fish
H- 1mm dishes

COOKERY NC II
LEA QUEEN M. TAMAYAO
KALINGA NATIONAL HIGH SCHOOL- SENIOR HIGH SCHOOL
N TVL TRACK- HOME ECONOMICS

POMMES PON-NEUF L-6cm Blanched and oven


carrots W- 2cm roasted
radish H- 2cm
pumpkin

POMMES PARISIENE D- 2.5 all Blanched and oven


sides roasted

POMMES NATURES L- 6cm Boiled and steam


D- 4cm

POMMES PARMIENTIER L-1.5 cm Blanched and oven


W-1.5 cm roasted
H- 1.5 cm

POMMES LYONAISE 4mm thick Boiled in skin and


oven roasted

COOKERY NC II
LEA QUEEN M. TAMAYAO
KALINGA NATIONAL HIGH SCHOOL- SENIOR HIGH SCHOOL
N TVL TRACK- HOME ECONOMICS

POMMES SOUFFLE 2mm thick Deep fat fried

POMMES BOULANGERE 4mm thick Carrot dish and


Blanched and oven
roasted

POMMES CHIPS 1mm thick Deep fat fried

POMMES OLIVETTES L- 2.5 cm Blanched and oven


D- 2cm roasted, Boiled

POMMES L- 4cm Deep fat Fried


ALLUMETES/MATCH W- 0.4 cm
POTATO H- 0.4 cm

COOKERY NC II
LEA QUEEN M. TAMAYAO
KALINGA NATIONAL HIGH SCHOOL- SENIOR HIGH SCHOOL
N TVL TRACK- HOME ECONOMICS

POMMES NOISETTES D- 1.gcm Blanched and oven


roasted, Boiled

POMMES FONDANTES L- 10 cm Blanched and oven


D- 8 cm roasted, Boiled

POMMES Deep fat Fried


MIGNONETTES L- 4cm
W- 1cm
H- 1cm

POMMES CHATEAU L-6cm Blanched and oven


D- 2cm roasted, Boiled

COOKERY NC II
LEA QUEEN M. TAMAYAO
KALINGA NATIONAL HIGH SCHOOL- SENIOR HIGH SCHOOL
N TVL TRACK- HOME ECONOMICS

COOKERY NC II
LEA QUEEN M. TAMAYAO