•It uses a task-based language teaching approach, helping the student grasp all tge nuances of the text,

and using tasks that will help them construct knowledge and create meaning for themselves.
•It is written to encourage a student-centered environment; it includes activities where students can be
sources of knowledge; there are worksheets and guide questions that will help students analyze literary
text on their own.
•It includes background information taht will help students appreciate the context of what they have read.
Table of Contents
Unit One: Philippine History and Literature
UnitTwo: Philippine Realities
Unit Three: The Philippine Diaspora
Unit Four: Philippine Speculative Fiction
Unit Five: World History and Literature
Unit Six: Real World Issues
Unit Seven: World Indentities
Unit Eight: Speculative Fiction/Fantasy

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C.
Permanence
D.
Artistry
55.
It is a standard that appeals to our intellect.
An artwork inflames critical thinking. It helps you uncover indispensable
truths about life and human nature.
A.
Spiritual Value
B.
Intellectual Value
C.
Permanence
D.
Artistry
56.
It is a standard that appeals to our emotions. It makes is sympathize or emphasize with
the people involved in an
artwork.
A.
Style
B.
Symbolism
C.
Universality
D.
Suggestiveness
57.
It is a standard that appeals to our sense of morality by making us undergo self
-
realization that makes us better
persons. It subsumes the capacity to inspire; ordinary people
who do things extraordinary well.
A.
Spiritual Value
B.
Intellectual Value
C.
Permanence
D.
Artistry
58.
It is a standard that tells us an excellent artwork lasts. It stands the test of time. It can be read on several occasions
with the feeling that you are reading it fo
r the first time for each reading provides new insights about the world we
live in.
A.
Style
B.
Symbolism
C.
Universality
D.
Suggestiveness
E.
Permanence
59.
It is a standard that tells us a superb artwork is timeless and timely; it is forever relevant; it appeals to all reg
ardless
of one’s race, educational attainment, gender, religious affiliation, and social status because it deals with elemental
feelings, fundamental truths, and universal conditions.
A.
Style
B.
Symbolism
C.
Universality
D.
Suggestiveness
60.
It is a standard that tells
us an artwork manifests the artists’ ingenuity and originality. He deviates from the usual
convention, but he is able to showcase his talent beyond mediocrity.
A.
Style
B.
Symbolism
C.
Universality
D.
Suggestiveness
61.
Which of the following is
NOT
included in the five key elements that go into great short story?
A.
Character
B.
Plot
C.
Point of View
D.
Setting
E.
Theme
62.
Which of the following is a series of events and character actions that relate to the central conflict?
A.
Character
B.
Plot
C.
Point of View
D.
Setting
E.
Theme
63.
It is a person, or sometimes even an animal, who takes part in the action of a short story or other literary works.
A.
Character
B.
Plot
C.
Point of View
D.
Setting
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E.
Theme
64.
Many would think that this only refers to the place where the story takes place, but in reality,
it actually encompasses
both the physical locale that frames the action and the specific time including the date and years, the climatic actions,
and even the historical period
during the story took place.
A.
Character
B.
Plot
C.
Point of View
D.
Setting
E.
Theme
65.
When
we speak of a narrator, what is needed?
A.
Character
B.
Plot
C.
Point of View
D.
Setting
E.
Theme
66.
It is the central idea or belief in a short story.
A.
Character
B.
Plot
C.
Point of View
D.
Setting
E.
Theme
67.
The opening section of a plot is called as ____. It is where information about
the setting and time of the story are
presented. This situation is established and some of the characters are introduced. Usually, at this point, nothing
significant has happened yet.
A.
Exposition
B.
Complication
C.
Conflict
D.
Climax/Crisis
E.
Falling Action/Reversal
F.
R
esolution/Denouement
68.
This happens when something happens that disturbs the equilibrium. In this part, conflict is introduced and things
begin to happen, this conflict propels the plot forward.
A.
Exposition
B.
Complication
C.
Conflict
D.
Climax/Crisis
E.
Falling
Action/Reversal
F.
Resolution/Denouement
69.
It is a struggle between
two people or things in a story. The main character is usually on one side of the central ___.
A.
Exposition
B.
Complication
C.
Conflict
D.
Climax/Crisis
E.
Falling Action/Reversal
F.
Resolution/Denouement
70.
As th
e complication develops, the conflict intensifies until the story reaches its ___. This is where the tension is most
intense and it represents the turning point of the plot.
A.
Exposition
B.
Complication
C.
Conflict
D.
Climax/Crisis
E.
Falling Action/Reversal
F.
Resolution/
Denouement
71.
After the climax comes, the ___ comes. It is where the tension subsides.
A.
Exposition
B.
Complication
C.
Conflict
D.
Climax/Crisis
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E.
Falling Action/Reversal
F.
Resolution/Denouement
72.
As the complications untangled, the story moves to its conclusion. The story
ends with the __ wherein the conflict is
finally resolved.
A.
Exposition
B.
Complication
C.
Conflict
D.
Climax/Crisis
E.
Falling Action/Reversal
F.
Resolution/Denouement
73.
Which of the following conflicts is considered internal?
A.
Man vs Man
B.
Man vs Himself
C.
Man vs Society
D.
Man vs
Circumstance
74.
These characters are primarily responsible for the major actions in the story.
A.
Main/Major
B.
Secondary/Minor
C.
Central/Leading
D.
Hero/Protagonist
E.
Villain/Antagonist
75.
The character which the story revolves around is known as ___.
A.
Main/Major
B.
Secondary/Minor
C.
Central/Leading
D.
Hero/Protagonist
E.
Villain/Antagonist
76.
In the old narratives, the central character is known as ___.
A.
Main/Major
B.
Secondary/Minor
C.
Central/Leading
D.
Hero/Protagonist
E.
Villain/Antagonist
77.
The exact opposite of the hero is the ___, the
character who opposes the hero and invested with negative attributes.
A.
Main/Major
B.
Secondary/Minor
C.
Central/Leading
D.
Hero/Protagonist
E.
Villain/Antagonist
78.
It is the point of view that the narrator plays a minor role in the story.
A.
First
-
person Participant
B.
Third
-
p
erson Omniscient
C.
First
-
person Observer
D.
Limited Omniscient
79.
It is the point of view that the narrator plays a major character in the story.
A.
First
-
person Participant
B.
Third
-
person Omniscient
C.
First
-
person Observer
D.
Limited Omniscient
80.
It is the point of view where the narrator is not a character in the story, but like a God the writer is capable of knowing
everything including the characters’ thoughts and feelings.
A.
First
-
person Participant
B.
Third
-
person Omniscient
C.
First
-
person Observer
D.
Limited Omniscient
81.
It is the point of view in short stories where the narrator is similar to the first
-
person point of view in so far as they
are both restricted to situations and events which can be seen and known by one character.
A.
First
-
person Participan
t
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B.
Third
-
person Omniscient
C.
First
-
person Observer
D.
Limited Omniscient
82.
The following are key elements of drama
EXCEPT
A.
Dialogue
B.
Plot
C.
Character
83.
What is known to be the indispensable element of a drama?
A.
Dialogue
B.
Plot
C.
Character
84.
The three methods of characterization in drama are the following
EXCEPT
A.
Through name and physical appearance
B.
Through action, through what the characters do in the course of the play
C.
Dialogue
85.
The following are elements and devices of poetry
EXCEPT
A.
Allegory
B.
Alliteration
C.
Assonance
D.
Denotation and Connotation
E.
Diction
F.
Image
G.
Irony
H.
Metaphor
I.
Meter
J.
Rhyme
K.
Simile
L.
Symbol
M.
Tone
86.
Which of the following can tell us a story that can be read symbolically?
A.
Allegory
B.
Alliteration
C.
Assonance
D.
Denotation and Connotation
87.
Which of the
following happens when the initial sounds of a word, beginning either with a consonant or a vowel, are
repeated in a close succession?
A.
Allegory
B.
Alliteration
C.
Assonance
D.
Denotation and Connotation
88.
It occurs when the vowel sound within the word matches the sam
e sound in a nearby word, but the surrounding
consonant sounds are different.
A.
Allegory
B.
Alliteration
C.
Assonance
D.
Denotation and Connotation
89.
It refers to both the choice and order of words. It has been split into vocabulary and syntax.
A.
Diction
B.
Irony
C.
Metaphor
D.
M
eter
90.
It allows us to say something but to mean something else, whether we are being sarcastic, exaggerating, or
understanding.
A.
Diction
B.
Irony
C.
Metaphor
D.
Meter
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91.
It is the rhythm established by the poem, and it is usually dependent not only to the number of
syllables in a line, but
also on the way those syllables are accented. This rhythm is usually described as a pattern of stressed and unstressed
syllables.
A.
Diction
B.
Irony
C.
Metaphor
D.
Meter
92.
It is the most recognizable convention of poetry, but its function is al
ways overlooked. It helps unify a poem
—
it
repeats a sound that links one concept to another, thus helping to determine the structure of a poem
.
A.
Rhyme
B.
Simile
C.
Symbol
D.
Tone
93.
It uses the word “like” that signifies a direct comparison between two things that are
alike in a certain way. Usually on
of the elements of this is concrete and the other one is abstract.
A.
Rhyme
B.
Simile
C.
Symbol
D.
Tone
94.
It works in two ways: it is something itself, and it also suggests something deeper.
A.
Rhyme
B.
Simile
C.
Symbol
D.
Tone
95.
It is roughly
equivalent to the mood it creates in the reader.
A.
Rhyme
B.
Simile
C.
Symbol
D.
Tone
96.
Who is the author of Preludes?
A.
Daryll Delgado
B.
Jose Wendell Capili
C.
Raissa Claire U. Rivera
D.
Ralph Semino Galán
97.
Who is the author of Justice?
A.
Daryll Delgado
B.
Jose Wendell Capili
C.
Ra
issa Claire U. Rivera
D.
Ralph Semino Galán
98.
Who is the author of Cronulla Beach?
A.
Daryll Delgado
B.
Jose Wendell Capili
C.
Raissa Claire U. Rivera
D.
Ralph Semino Galán
99.
Who is the author of Virtual Center?
A.
Daryll Delgado
B.
Jose Wendell Capili
C.
Raissa Claire U.
Rivera
D.
Ralph Semino Galán
100.
The main theme of Preludes is all about ___.
A.
Gender Inequalities
B.
The Justice System
C.
Racism
D.
Science Fiction and Society
101.
The main theme of Justice is all about ___.
A.
Gender Inequalities
B.
The Justice System
C.
Racism
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D.
Science Fiction and
Society
102.
The main theme of Cronulla Beach is all about ___.
A.
Gender Inequalities
B.
The Justice System
C.
Racism
D.
Science Fiction and Society
103.
The main theme of Virtual Center is all about ___.
A.
Gender Inequalities
B.
The Justice System
C.
Racism
D.
Science Fiction and
Society
104.
Which of the following is an example of Fiction? (Choose Two)
A.
Cronulla Beach by Jose Wendell Capili
B.
Justice by Ralph Semino Galán
C.
Preludes by Daryll Delgado
D.
Virtual Center by
Raissa Claire U. Rivera
105.
Which of the following is an example of Poetr
y? (Choose Two)
A.
Cronulla Beach by Jose Wendell Capili
B.
Justice by Ralph Semino Galán
C.
Preludes by Daryll Delgado
D.
Virtual Center by
Raissa Claire U. Rivera
B.
MODIFIED TRUE OR FALSE.
Write
PAK
if the statement is correct, and
GANERN
if the statement is incorrect, then
correct the underlined word/s with the correct answer.
______________________________1. Drama came from the word
“dran”
which means “to do” or “to act.”
______________________________2.
Legend came from the Latin adjec
tive
“legenda.”
______________________________3.
Myth
orients people to the metaphysical dimension,
attempts to explain the origins and
nature of the world, as well as certain custom or practice of a human society, validates social issues, and on the
p
sych
ological plane, addresses oneself to the innermost depths of the psyche.
______________________________4.
Marvelous and magical things happen to characters and objects in
fairy tales
.
______________________________5.
If the dialogue of a play rhymes, has repeating rhythms, or features of other distinct poetic
elements, the play is considered to be
drama
.
______________________________6. One of the themes of elegy is
human morality
.
______________________________7.
Dramatic Monologue
can be acted out, and is a form of a drama. It is also defined as a speech
that one person makes to himself or to another.
______________________________8. In
“high”
comedy, human folly arouses intellectual amusement as well as engaging
the
emotions.
______________________________9. In
“low”
comedy, it arouses laughter through jokes and clowning that have more appeal to
the emotions than the intellect.
______________________________10.
William Shakespeare
is known to
melodramas
.
______________________________11. Melodramas came from the word “melody” (which came from the word
“melodia”
which
means “song”) and “drama.”
______________________________12. Autography came from the words
“auton,”
meaning self, “bios,
” meaning life, and “graphien,”
meaning
write.
______________________________13. Character Sketch emphasizes on the
most striking characteristic
of a person’s life.
______________________________14.
______________________________15.
The
theme
(14) is considered as the body of the story and the
plot
(15) is the soul.
______________________________16. When the main character is opposed by another person or against the forces of nature
against society, it is called
external conflict
.
___________
___________________17. When the main character is struggling against something inside himself or herself (feelings,
emotion, sickness etc.), it is called
internal conflict
.
______________________________18.
Flat characters
are simple and one
-
dimensional. T
hey represent a single dominant trait or
characteristic and they remain essentially unchanged throughout the story.
______________________________19.
Round characters
are complex and multidimensional. They exhibit a number of traits which
may be conflictin
g.
______________________________20.
Dynamic characters
are characters responsible for the large advancement of the plot.
______________________________21.
Static characters
are characters do not effect changes in the story. They may contribute to
the acti
on, but they are not the primary agents of change.
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______________________________22.
Characterization
is the presentation and establishment of character.
______________________________23.
Expository Mode
is a direct and explicit way of characterizing. It t
ells what the character is
like.
______________________________24.
Dramatic Mode
is an indirect and implicit way of characterizing. Instead of implicit
statements, the statement, the speech, action, or thoughts of the character are the ways to know what he
or she is like.
______________________________25.
Atmosphere
is the mood or feeling that pervades a literary work.
______________________________26.
Narrator
is the person who writes the story.
______________________________27.
Author
is the person who is
recounting the events in the story.
______________________________28.
Drama
(28) is meant to be performed on stage. It is a story in dialogue performed by actors,
______________________________29. on a stage, before an audience. It is commonly known as a
play
(29).
______________________________30.
______________________________31. The
plot
(30) tells us what happens,
story
(31) tells us why it happens.
______________________________32. The plot of a
drama
is usually structured with acts and scenes.
______________________________33. The
acts
are the main division of drama.
______________________________34. The
scene
is a smaller unit, either a division with no change of locale or time.
______________________________35. The character and plot works tog
ether in
drama
.
______________________________36. Although it is not mandatory for a
poet
to use all these elements or devices, they form an
important aspect in poetry.
______________________________37.
______________________________38.
Connotation
(37)
has a negative meaning, while
denotation
(38) has a positive meaning.
______________________________39. Poets gravitate toward words with
strong connotative possibilities
because they are so rich
of connotative possibility.
______________________________40
.
Poetic imagery
alters or shapes the way we see what the poem is describing.
______________________________41. The meaning of a poem frequently depends on the success of
metaphors
.
______________________________42.
The rhythmic unit is often described as a
foot
.
______________________________43. An iambic foot follows a pattern of
stressed/unstressed
syllables.
______________________________44.
Metaphors
(44) are comparisons between two seemingly dissimilar things;
s
ymbols
(45)
______________________________45. associates two things, but their meaning is both literal and figurative.
C.
CLASSIFICATION.
Write
L
if the given is an example of PROSE FICTION,
O
if it a POETRY,
V
if DRAMA, and
E
if
NONFICTION PROSE. If you
r answer is
O, classify it further by writing
OL
for LYRIC POETRY,
ON
for NARRATIVE POETRY,
OD
for DRAMATIC POETRY. If your answer is V, classify it further by writing
VT
for TRAGEDY and
VC
for COMEDY.
Sige
lahat lagyan mo na lang ng label.
1.
Epic
2.
Novel
3.
Sonnet
4.
Legend
5.
Melodrama
6.
Farce
7.
Character Sketch
8.
Essay
9.
Parable
10.
Short Story
11.
Romantic Comedy
12.
Tragicomedy
13.
Biography
14.
Myth
15.
Ode
16.
Song
17.
Autobiography
18.
Fairy Tale
19.
Ballad
20.
Dramatic Monologue
21.
Satirical Comedy
22.
Fable
23.
Editorial
24.
Diary/Journal
25.
The
Comedy of Manners
26.
Novella
27.
Metrical Romance
28.
Soliloquy
29.
Black Comedy
30.
Elegy
D.
DENOTATION AND CONNOTATION.
Pair off and discuss the differences in connotation between these pairs of words.
Write
H
if your answer is
NEUTRAL

POSITIVE
,
U
if
NEUTRAL

NEGATIVE
,
M
if
POSITIVE

NEUTRAL
,
G
if
NEGATIVE

NEUTRAL
,
O
if
NEGATIVE

POSITIVE
,
T
if
POSITIVE

POSITIVE
,
K
if
NEGATIVE

NEGATIVE
, and
A
if
POSITIVE

NEGATIVE
. You may give example or situation to exemplify your idea.
1.
anger and rage
2.
ask and int
errogate
3.
cheap and inexpensive
4.
close and intimidate
5.
cheated and mislead
6.
childish and childlike
7.
comment and criticize
8.
commitment and dedication
9.
cooperate and collaborate
10.
cozy and comfortable
11.
death and rose
12.
decline and reject
13.
follow and chase
14.
friend and cron
y
15.
generous and extravagant
16.
house and home
17.
identical and analogous
18.
job and drudgery
19.
old and dilapidated
20.
pity and sympathy
21.
praise and flattery
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22.
proud and conceited
23.
shy and timid
24.
slender and skinny
25.
steal and snatch
26.
trip and tour
E
.
SHORT ANSWERS.
Answer the following questions.
1.
Define ‘literature.’
2.
Explain the Importance of Studying Literature.
a.
Literature helps us grow both personally and intellectually.
b.
Literature links us with the world of which we are a part.
c.
Literature enables u
s to transcend our immediate time, place, and culture and to make connections with other
human beings.
d.
Literature encourages us to develop mature empathy with all forms of life
—
human, animal, and plant.
e.
Literature sharpens our sense of moral judgement.
f.
Lit
erature stimulates our imagination and ingenuity.
g.
Literature shows the significance of irony, paradox, oxymoron, and ambivalence.
h.
Literature allows us to see the world in different vantage points.
i.
Literature relives history.
j.
Literature reminds us that we a
re human beings.
3.
Differentiate myth from legend, parable from fable, fairy tale from short story, and novel from novella.
4.
How will you know the meaning of a literary text that you are reading?
5.
How important are the Critical Approaches in Studying
Literature?
6.
Explain the following Critical Approaches in Studying Literature.
a.
Reader
-
Response Approach
b.
Marxism
c.
Feminism
d.
Queer Theory
e.
Formalism
f.
Historical
-
Biographical Approach
g.
Deconstruction
h.
Moral/Intellectual Approach
7.
How do you know if a work of art is
excellent or not?
8.
Explain the Seven Literary Standards.
a.
Artistry
b.
Intellectual Value
c.
Suggestiveness
d.
Spiritual Value
e.
Permanence
f.
Universality
g.
Style
9.
Define short story in your own words.
10.
What do you think that make(s) authors remarkable short story writers?
11.
How important are characters in a short story?
12.
Define drama in your own words.
13.
How important is dialogue in a drama?
14.
Define poetry in your own words.
15.
Why is it important for us to know
the importance of the
elements and devices of poetry?
16.
Why is it importa
nt for us to know the connotation and denotation of a word?
17.
Literary Mapping. Draw the plot structure of the following using Freytag Pyramid. Then narrate, how the story
goes.
(Assume they have not read it.)
a.
Preludes by Daryll Delgado (Fiction)
b.
Virtual Cen
ter by
Raissa Claire U. Rivera
(Fiction)
18.
Writing Conflict. Give situations or circumstances that will exemplify the following conflicts.
a.
Man vs. Himself
b.
Man vs. Circumstance
c.
Man vs. Society
d.
Man vs. Nature
Preludes
by Daryll Delgado
19.
Why does it seem
acceptable in the Philippine society for husbands to have affairs with other women?
20.
Is it acceptable for woman? Why or why not? What do you think or feel about this?
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21.
Should this attitude be changed? Why or why not?
22.
What are the common points and difference
of concubinage and adultery in Philippine law?
23.
How did the short story explored infidelity and how it
affects the family?
24.
What is a prelude? Why is that the title of the story?
25.
What does Nenita feel for her husband? Why do you think she feels that way?
26.
Wh
at does her herbalista friend feel about Nenita’s husband?
27.
Who was the man that died in the first paragraph?
28.
How do you think he died? What clues in the text helped you to reach that conclusion?
29.
What is the importance of the dried purple leaves? Do you thi
nk that these leaves were used in the story? How?
30.
Who killed the man? Explain your answer.
31.
The story ends with the feeling of heat. What are the many meanings of heat in the story?
32.
Why is it ironic for the widow to be married to a judge?
33.
Do you think, with
what happened, that some kind of justice was served? Why or why not?
34.
“Chekov’s gun” is a principle which means that if an important object or detail is mentioned in the text, this should
play a central role in the plot. In the short story, what takes plac
e of Chekov’s gun? How does it help in your
appreciation of the story?
The Justice System by Ralph Semino Galan
35.
What do you know about the impeachment of Chief Justice Renato Corona? Was it discussed in schools? What did
people say at the time?
36.
Why is it i
mportant for government officials to declare their SALN? What does it have to do with good governance?
37.
Do you think that the process of impeachment is important for a nation, or is it just a distraction from which is more
important? Explain your answer.
38.
Do
you think that the Philippine Justice System gives justice in a timely manner? Why? Why not?
39.
Give the meaning of each symbol below.
a.
Blindfold
b.
Golden pair of scales
c.
Double
-
edge sword
d.
Torth’s feather of truth
e.
Painting “is this Philippine Justice?” with
Justicia fading into the air...”cloudly as doubts...”
f.
“...face the music of derision...”
40.
Why are symbols important in a poem? Explain what some of the symbols mean and how they add meaning to the
poem.
41.
Why are symbols important in the life of a nation? What do peo
ple get from the symbols of the nation?
42.
Why does the poem describe the Philippines as “my uncertain country”?
43.
What does the simile, “wrong and right can be shuffled like cards” mean? What does this mean when it comes to any
of the following: politics and p
oliticians, the police, and the justice system?
44.
What is the poem trying to say about the difference between justice in the Philippines and justice anywhere else?
45.
Of all the objects that Justice owns, which one do you think is the most important? Why?
46.
Why d
oes Justicia look like she is fading in the painting, “Is this Philippine Justice”?
47.
Why is money mentioned in the poem?
48.
Why was it important for the Chief Justice to be impeached? What is the message for Filipino government officials?
49.
Why does the Chief Ju
stice have to “face the music of derision’? Is he derided, not only for his crime, but because he
was caught?
Cronulla Beach by Jose Wendell Capili
50.
Do you think Filipinos suffer from racism?
51.
Do you think Filipinos are ever racist? Can they be racist
against fellow Filipinos, such as Filipino
-
Chinese or the Aeta?
52.
Why is racism a problem? Has racism disappeared from society?
53.
Tell us something about the Aborigines of Australia.
54.
Tell us about the immigration issues in Australia.
55.
Tell us about Cronulla,
Cronulla Beach, and the events during December 2005.
56.
What is the importance of the poem’s setting?
57.
Why is it ironic that the beach used to be an “aboriginal landscape”?
58.
What does it mean that there are generations who want to keep themselves “pure and ster
ile”? What does this say
about the immigration issues in Australia?
59.
Why did the white man rampage against colored people? How did you feel about this?
60.
Why did the colored people take their revenge? How do you feel about this?
61.
In this discussion about immig
ration and race, where does the Filipinos come in? Why is this an important concern
for Filipinos?
21
st
Century Literature
Midterms Examination Reviewer
Academic Year 2016
-
2017
Study well! Good luck!
08142016
Page

17
62.
The pink seashells in the story gradually turned into sand. What could this be a symbol of? Explain.
63.
Did the poem change the way you look at living or workin
g abroad? Did it changed the way you view Australia? Why
or why not?
64.
The last line says, “So racializing, this soap.” What does this mean?
Virtual Center by Raissa Claire U. Rivera
65.
Do you think science fiction is popular in the Philippine society? Why or w
hy not?
66.
What do you think would happen if Filipinos had never fought against martial law?
67.
Would you have fought against it? Explain your answer.
68.
Define the following terms.
a.
New Society
b.
CCP
c.
Escape to the mountains
69.
How would you describe the setting of the s
tory?
70.
Describe the “class division” that Nick is talking about. Is it similar to the class divisions we see in Philippine society
today? Why or why not?
71.
How does the story allude to martial law? Why is this done?
72.
Which character in the story do you identif
y with the most? Why?
73.
Why does Art say about reality, and why it is better than virtual reality? Do you agree or disagree?
74.
The virtual reality in the story alludes to today’s technology. What particular products or services do you think that
this alludes
to?
75.
What does the story have to say about technology? Do you think this is true in today’s society?
76.
Explain the name symbolism in the character of Art. What is the story trying to say about Art?
77.
Why does Delia long for Manila at the end of the story? What
insight can you get from this?
78.
Where did the author got the idea of this story? What made her decide to write about a dystopia, like the ominous
feature of “The Hunger Games?” What are the advices she gave to young Filipino science fiction writers?
79.
Write a
character analysis of Delia. Discuss the following
a.
What is her motivation?
b.
Is she a dynamic or a static character?
c.
Does she have a character arc in the story?
d.
What is her turning point?
e.
What does she represent in Philippine society? Explain your reasons f
or saying so

This textbook is a compendium of detailed week-by-week lesson plans and best practices for the new K-
12 core subject "Contemporary Philippine Art from the Region." It provides a contextual framework for the
study of the arts and offers several practical class activities for each lesson.
"Trending" section titles converse with the milieu of social networking: with learning aids (Flag, FAQ,
glossary) for easy cross-referencing
Up-to-date examples of art forms across the regions with many engaging activities within and beyond the
classroom setting (XOXO,Level Up)
Comprehensive discussion grounded on art history, theory, and critiscism
Authors areUP faculty members, with extensive background in contemporary art backed by solid field
work, and with contributions from recognized specialists

Table of Contents
Unit I : Environmental Scanning: Defining Contemporary Art within Historical, social and economic
contexts. The key players of Philippine art also presented, including the National Artists and the National
Living Treasures and their support systems. Unit culminates with a cultural mapping project, and pre-
production activities for the final project
Unit II : Sensory Scanning : Lessons on Media and Techniques, Elements of Arts, Subject Matter and
Themes. Unit culminates with refining of Cultural Map and the Final Project.
Unit III : Syncing : Lessons are geared towards an integration of local, traditional and other arts towards
the Staging of the Final Project.

TABLE SKIRTING WITH CENTERPIECE COMPETITION

- To expose students’ skills through their creativity and speed for table skirting and centerpiece-
making.
Specific Guidelines:
1. The competition is open to all bona fide students of Holy Angel University that are currently
enrolled and taking up Hotel and Restaurant Management course.
2. Each team will consist of four (4) members. All members shall be present 15 minutes before the
contest proper.
3. Each house is required to send one team to participate in the contest.
4. Each team will set up a table with table skirting and a centerpiece on the day of the competition,
and set up will be left for display throughout the day in the said venue.
5. Each team shall be responsible for the security of the displays.
6. Table skirting must be applied to the front side of the table.
7. Centerpiece should be arranged on the spot. Edible materials (fruits, vegetables, etc., materials
that use electricity and that may cause harm are not allowed.
8. Gazebos, walls, carpets and backdrops will not be allowed.
9. The organizer will provide the table that will be used for the competition as well as the tablecloths;
however, the participants must bring their own materials such as pins and thumbtacks. Ready-made
decorations are strictly not allowed.
10. The team will be reliable for any damage or loss for the provided materials.
11. Participants are requested to wear their prescribed service uniform. (Gray or Black & White)
12. The participants can bring their preferred tablecloths but a ready-made or sewn skirting will be
disqualified. Sewn hemline is allowed. Prior to the execution of the competition, committees will be
inspecting all the material be used by the participant/s.
13. The team must execute the skirting within 60 minutes only on 6Ft diameter rectangular table and
29 inch in height, which will be provided by the committee.
14. Failure to comply with the guidelines above will result to disqualification.
15. Each participant will earn individual points based on their rankings:
Champion: 250pts. 1st Place: 150pts. 2nd Place: 100pts. And 50pts for participation
16. The judges’ decisions are final and irrevocable. Questions will not be entertained after the
announcement of winners.
17. Organizers reserve the right to change the foregoing terms and conditions at any time.
18. Registration Fee will be announced.
CRITERIA FOR JUDGING
Points
Table Skirting Techniques 30
Degree of Difficulty 20
Accuracy and Correctness 15
Sturdiness/Durability/Stability 15
Creativity 10
Neatness 10
TOTAL 100

Chinese fried rice

From Wikipedia, the free encyclopedia
Jump to navigationJump to search

Chinese fried rice

 Type Fried rice

Place of origin China

Region or state Greater China

Main ingredients Cooked rice

Variations Hokkien fried rice, Yangzhou fried rice, yin

yang fried rice

 Cookbook: Chinese fried rice

 Media: Chinese fried rice

Chinese fried rice (simplified Chinese: 炒饭; traditional Chinese: 炒飯

; pinyin: chǎofàn; Jyutping: caau2 faan6; Pe̍h-ōe-jī: chhá-pn̄g) is a family of fried rice dishes popular
in sinophone countries and around the world. It is sometimes served as the penultimate dish
in Chinese banquets,[1][2] just before dessert.

Contents
 1History
 2Ingredients and preparation
 3Variants
 4Outside China
 5In the medical world
 6Gallery
 7See also
 8References

History[edit]
The earliest record of fried rice is found in the Sui dynasty (589–618 CE).[3] Though the stir-
frying technique used for fried rice was recorded much earlier period, it was only in the late Ming
dynasty (1368–1644 CE) that the technique became widely popular.[4]
Fried rice is believed to have started as a way to accommodate leftovers. Traditionally, Southern
Chinese prefer their rice polished and plain, as a base staple to eat with meat and vegetables.[5] The
vegetables, meat and rice leftovers from the day before—which have passed their prime but are still
good to consume, and too good to be fed to animals—are seasoned with soy sauce, lard and garlic,
and stir-fried, making a hot meal.[6]
The basic elements of Chinese fried rice include rice, meat and vegetables, soy sauce and garlic. A
number of fried rice recipes have been developed in China, such as Yangchow and Szechwan fried
rice. Leftover cooked rice among the Cantonese is commonly made into fried rice, prepared with
chopped vegetables and meat.[5] It is believed[by whom?] that the basic stir-fried technique to cook fried
rice, which required Chinese wok, spread from Southern China to other rice farming cultures
in East and Southeast Asia.

Ingredients and preparation[edit]

Cooking Chinese fried rice video for a Western audience

The basic elements of Chinese fried rice are cooked rice—preferably leftovers from yesterday, meat
and vegetables—possibly also leftovers, mixed with egg, soy sauce and garlicfor flavour and
seasoning, also cooking oil for greasing; either using lard, vegetable oil or sesame oil. The oil and
soy sauce greased and coated the rice grains thus prevent them from burning and sticking to
cooking vessel. Sometimes chopped scallion, ginger, chili pepper and mushroom, also diced
processed pork are added into the mixture. All ingredients are stir-fried on a strong fire using
Chinese wok cooking vessel, and the rice being turned, stirred and agitated using spatula to evenly
cooked the rice and distribute the seasoning.[7]

Variants[edit]
Spicy, so-called Szechwan fried rice is actually a speciality of Indian-Chinese cuisine

The main ingredients of basic Chinese fried rice are cooked rice, stir-fried with chopped vegetables
and meat, seasoned with soy sauce and garlic. Started as a humble and simple way to cook
leftovers, initially there is no single exact recipe of fried rice in Chinese cuisine tradition, since any
different leftovers and additional ingredients could led to another different recipe of fried rice.[6] Each
household might have its own way in cooking fried rice, which might led to myriad variants. Varieties
differs in its contents, seasonings, spices, also vegetables and meat being used. This versatility and
its economic value to save food has led to the popularity of stir-fried rice in China.
Today, many recipes of Chinese fried rice exist. This includes regional varieties such as Yangzhou
fried rice (扬州炒饭; Yángzhōu chǎofàn) from Yangzhou,[8] Hokkien fried rice(Chinese: 福建炒飯
; Fuk1gin3 caau2faan6) from Hong Kong, and spicy Szechwan fried rice from Sichuan. Szechwan fried
rice is notable for its tangy, hot and spicy flavour owed to doubanjiang chili sauce mixed with garlic,
green and red onion.[9]
Chinese fried rice dishes also spread to other parts of the world. The stir-fried technique that
requires the use of Chinese wok, also the use of soy sauce as a seasoning in fried rice, clearly
demonstrate Chinese cuisine influence. These cooking elements has spread to neighboring East
Asian countries, the Southeast Asian region, and subsequently, the rest of the world. For example,
Japanese chāhan (チャーハン; 炒飯) originated from the fried rice made by Chinese immigrants in
the 19th century.[10] Despite having distinctly stronger flavour, Indonesian nasi goreng is also
believed initially was influenced by Chinese fried rice.[11]
Latin American countries also have their versions of Chinese fried rice since long ago,[12] such
as arroz chaufa (Peruvian-Chinese fried rice) and arroz frito (Cuban-Chinese fried
rice).[13] Indian pulao is also influenced by Chinese fried rice.[14]

Outside China[edit]

Chop suey served on top of fried rice, served in a Chinese restaurant in the United States.

Chinese fried rice is often a common staple in American Chinese cuisine, especially in the form sold
as fast food. The most common form of American Chinese fried rice consists of some mixture of
eggs, scallions, and vegetables, with chopped meat added at the customer's discretion, and usually
flavored with soy sauce instead of table salt (more typical for Chinese-style fried rice). Fried rice
made in American Chinese restaurants can vary in appearance, from a dark brown appearance
often seen in East Coast establishments, to a light brown appearance often seen
in Midwestern American Chinese restaurants.[15] Sometimes chop suey-fried rice combo is offered in
Chinese restaurant in the United States.
The dish is also a staple of Chinese restaurants in the United Kingdom (both "sit-in" and
"takeaway"), and is very popular in the West African nations of Nigeria, Ghana and Togo, both as
restaurant and as street food.
In Korea, the Korean Chinese-style fried rice is a separate genre of fried rice that differs
from Korean-style fried rice dishes.
McDonald's serves McChao, a Chinese fried rice dish named after chǎofàn, which means "fried rice"
in Chinese.[16]

Tempura
From Wikipedia, the free encyclopedia

Jump to navigationJump to search

Not to be confused with Tempera.

Tempura shrimp and vegetables

Tendon
 Tenzaru (tempura and soba)

Tempura udon

Tempura (天ぷら or 天麩羅, tenpura, [tempɯɾa]) is a Japanese dish usually consisting

of seafood or vegetables that have been battered and deep fried. The dish was influenced by fritter-
cooking techniques introduced by the Portuguese residing in Nagasaki in the 16th century. The
name "tempura" originates from the Latin phrase quatuor anni tempora, which refers to the Ember
Days, during which no meat is consumed.[1]

Contents

 1Preparation
o 1.1Batter
o 1.2Frying
o 1.3Ingredients
 1.3.1Seafood
 1.3.2Vegetables
o 1.4Serving and presentation
 2History
o 2.1Origins
o 2.2Etymology
 3Variations
o 3.1Japan
o 3.2Outside Japan
 3.2.1Taiwan
 4See also
 5References

Preparation[edit]
Batter[edit]
A light batter is made of iced water (sometimes sparkling water is used to keep the batter light)[2] and
soft wheat flour (cake, pastry or all-purpose flour).[3][4][5] Eggs (especially egg yolk), baking
soda or baking powder, starch, oil, and/or spices may also be added. Tempura batter is traditionally
mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that,
along with the cold batter temperature, result in the unique fluffy and crisp tempura structure when
cooked. The batter is often kept cold by adding ice, or by placing the bowl inside a larger bowl with
ice in it. Overmixing the batter will result in activation of wheat gluten, which causes the flour mixture
to become soft and dough-like when fried.
Specially formulated tempura flour is available in worldwide supermarkets. This is generally light
(low-gluten) flour, and occasionally contains leaveners such as baking powder.
Tempura generally does not use breadcrumbs (panko) in the coating. Generally, fried foods which
are coated with breadcrumbs are considered to be furai, Japanese-invented Western-style deep
fried foods, such as tonkatsu or ebi furai (fried prawn).
Frying[edit]

Frying tempura

Thin slices or strips of vegetables or seafood are dipped in the batter, then briefly deep-fried in
hot oil. Vegetable oil or canola oil are most common; however, tempura was traditionally cooked
using sesame oil.[6] Many specialty shops still use sesame oil or tea seed oil, and it is thought certain
compounds in these oils help to produce light, crispier batter.[citation needed]
The bits of batter (known as tenkasu) are scooped out between batches of tempura, so they do not
burn and leave a bad flavor in the oil. A small mesh scoop (Ami jakushi) is used for this
purpose. Tenkasu are often reserved as ingredients in other dishes or as a topping.
Ingredients[edit]
Various seafood and vegetables are commonly used as the ingredients in traditional tempura.
Seafood[edit]

Scallop tempura with sea urchin roe

The most popular seafood tempura is probably ebi (shrimp) tempura. Types of seafood used in
tempura includes:

 prawn
 shrimp
 squid
 scallop
 crab
 ayu (sweetfish)
 anago (conger eel)
 fish
 Catfish
 white fish
 cod
 haddock
 pollock
 coley
 plaice
 skate
 ray
 Huss (Various fish species including Galeorhinus, Mustelus, Scyliorhinus, Galeus
melastomus, Squalus acanthias – also known as Spiny dogfish or "Rock salmon")
 rock salmon (a term covering several species of dogfish and similar fish)
 whiting
 Japanese whiting
 Sea bass
 Sea perch
Vegetables[edit]

Mushroom tempura

Assorted vegetable tempuraserved at San-Sada restaurant in Asakusa, Tokyo, Japan

Vegetables tempura is called yasai tempura. The all vegetable tempura might be served as
a vegetarian dish. Types of vegetables includes:

 bamboo shoots
 bell pepper
 broccoli
 butternut squash
 carrot
 eggplant
 gobo (burdock, Arctium lappa)
 ginger
 green beans
 kabocha
 mushrooms
 okra
 onion
 pumpkin
 potato
 renkon (lotus root)
 seaweed
 shiitake mushroom
 shiso leaf
 sweet potato
 yam
Serving and presentation[edit]

Tentsuyu is the most common sauce consumed with tempura.

Cooked bits of tempura are either eaten with dipping sauce, salted without sauce, or used to
assemble other dishes. Tempura is commonly served with grated daikon and eaten hot immediately
after frying. In Japan, it is often found in bowls of soba or udon soup often in the form of a shrimp,
shiso leaf, or fritter. The most common sauce is tentsuyu sauce (roughly three parts dashi, one
part mirin, and one part shōyu). Alternatively, tempura may be sprinkled with sea salt before eating.
Mixtures of powdered green tea and salt or yuzu and salt are also used.
Kakiage is a type of tempura made with mixed vegetable strips, such as onion, carrot, and burdock,
and sometimes including shrimp or squid, which are deep fried as small round fritters.
Tempura is also used in combination with other foods. When served over soba (buckwheat noodles),
it is called tempura soba[7] or tensoba. Tempura is also served as a donburidish where tempura
shrimp and vegetables are served over steamed rice in a bowl (tendon) and on top of udon soup
(tempura udon).

History[edit]
Peixinhos da horta, the Portuguese ancestor of Japanese tempura

Tempura yatai (stall) of Edo period[8]

shiso tempura
Black bass ten-don in Lake Ashi, Japan.

Tenya

Origins[edit]
Earlier Japanese deep-fried food was either simply fried without breading or batter, or fried with rice
flour. However, toward the end of the 16th century, fritter-cooking with a batter of flour and eggs was
acquired in Nagasaki from Portuguese missionaries and merchants from the region of Alentejo. It
was a way to fulfill the fasting and abstinence rules for Catholics surrounding the quarterly ember
days (Latin: Quattuor Tempora). Hence the etymology of the word. In those days, tempura was
deep-fried in lard with a batter of flour, water, eggs, and salt; unlike today, it was eaten without
dipping sauce.[citation needed]
In the early 17th century, around the Tokyo Bay area, tempura ingredients and preparation
underwent a remarkable change as the Yatai (food cart) culture gained popularity. Making the best
use of fresh seafood while preserving its delicate taste, tempura used only flour, eggs and water as
ingredients and the batter was not flavored. As the batter was mixed minimally in cold water, it
avoided the dough-like stickiness caused by the activation of wheat gluten, resulting in the crispy
texture which is now characteristic of tempura. It became customary to dip tempura quickly in a
sauce mixed with grated daikon just before eating it.
Today in Japan the mainstream of tempura recipes originate from "Tokyo style (Edo style)" tempura,
which was invented at the food stalls along the riverside fish market in the Edo period. The main
reason tempura became popular was the abundance of seafood. In addition, as oil extraction
techniques advanced, cooking oil became cheaper. Serving of deep-fried food indoors was
prohibited during Edo because tempura oil was a fire hazard in Japanese building, which were made
of paper and wood. For that reason, tempura gained popularity as fast food eaten at outdoor food
stalls. It was skewered and eaten with a dipping sauce. Tempura is considered one of "the Edo
Delicacies" along with soba(buckwheat noodles) and sushi which were also food-stall take-outs.
The modern tempura recipe was first published in 1671 in the cook book called "料理献立抄". After
the Meiji period, tempura was no longer considered a fast food item but instead developed as a high-
class cuisine.
Etymology[edit]
Look up tempura in
Wiktionary, the free
dictionary.

The word "tempura", or the technique of dipping fish and vegetables into a batter and frying them,
comes from the word "tempora", a Latin word meaning "times", "time period" used by both Spanish
and Portuguese missionaries to refer to the Lenten period or Ember Days (ad tempora
quadragesima), Fridays, and other Christian holy days. Ember Days, or quatuor anni tempora in
Latin, refer to holy days when Catholics avoid red meat and instead eat fish or vegetables.[9] The
idea that the word "tempura" may have been derived from the Portuguese noun tempero, meaning a
condiment or seasoning of any kind, or from the verb temperar, meaning "to season" is also possible
as the Japanese language could easily have assumed the word "tempero" as is, without changing
any vowels as the Portuguese pronunciation in this case is similar to the Japanese.[10] There is still
today a dish in Portugal very similar to tempura called peixinhos da horta, "garden fishes", which
consists in green beans dipped in a batter and fried.
The term "tempura" is thought to have gained popularity in southern Japan; it became widely used to
refer to any sort of food prepared using hot oil, including some already existing Japanese foods.
Today, the word "tempura" is also commonly used to refer to satsuma age, a fried fish cake which is
made without batter.

Variations[edit]
Japan[edit]
In Japan, restaurants specializing in tempura are called tenpura-ya. Many restaurants offer tempura
as part of a set meal or a bento (lunch box), and it is also a popular ingredient in take-out or
convenience store bento boxes. The ingredients and styles of cooking and serving tempura vary
greatly through the country, with importance being placed on using fresh, seasonal ingredients.
Outside Japan[edit]

Tempura ice cream

Chocolate Cookie Tempura

Outside Japan (as well as recently in Japan), there are many nontraditional and fusion uses of
tempura. Chefs over the world include tempura dishes on their menus, and a wide variety of different
batters and ingredients are used, including the
nontraditional broccoli, zucchini, asparagus and chuchu. More unusual ingredients may
include nori slices, dry fruit such as banana, and ice cream (tempura-based fried ice
cream). American restaurants are known to serve tempura in the form of various meats, particularly
chicken, and cheeses, usually mozzarella. A variation is to use panko (breadcrumbs), which results
in a crisper consistency than tempura batter. Using panko in Japan would no longer qualify the dish
as tempura. It would become something else called fry or pronounced in Japanese as furai.
Tempura (particularly shrimp) is often used as a filling in makizushi. A more recent variation of
tempura sushi has entire pieces of sushi being dipped in batter and tempura-fried.
In Bangladesh the blossoms of pumpkins or marrows are often deep fried with a gram of rice flour
spice mix creating a Bengali style tempura known as kumro ful bhaja.
Taiwan[edit]
In Taiwan, tempura as described in the preceding is known as tiānfùluó (天婦羅) and can commonly
be found on the menu in Japanese restaurants all over the island. A similar-sounding dish, tiánbúlà (
甜不辣) (lit. sweet, not spicy) is usually sold at night markets; it bears no resemblance whatsoever
with tempura, but can be considered a counterpart to Japanese oden.

Carbonara
From Wikipedia, the free encyclopedia

Jump to navigationJump to search

This article is about the pasta dish. For the secret society, see Carbonari.
Not to be confused with carbonera. For other uses, see Carbonara (disambiguation).

Carbonara
 Spaghetti alla carbonara

Course Primo (Italian pasta course); main course

Place of Italy
origin

Region or Rome/Lazio
state

Serving Hot
temperature

Main Guanciale (or pancetta), eggs(usually yolk), hard

ingredients
cheese(usually Pecorino Romano, Parmesan, or a

mixture of the two), black pepper

Variations In the US – adding peas, mushrooms, other

vegetables, and/or cream

 Cookbook: Carbonara

 Media: Carbonara

Carbonara (Italian: [karboˈnaːra]) is an Italian pasta dish from Rome[1][2] made with egg
(usually yolk), hard cheese (pecorino romano), guanciale (or pancetta), and black pepper. The dish
arrived at its modern form, with its current name, in the middle of the 20th century.[3]
The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the
two.[1][4] Spaghetti is the most common pasta, but fettuccine, rigatoni, linguine, or bucatini are also
used. Either guanciale or pancetta can be used for the meat component, but lardons of
smoked bacon are a common substitute outside Italy.
 Contents

 1Origin and history

 2Preparation
o 2.1Variations
 3Carbonara sauce
 4See also
 5References
 6Bibliography

Origin and history[edit]

As with many recipes, the origins of the dish and its name are obscure.[5]
The dish forms part of a family of dishes involving pasta with bacon, cheese and pepper, one of
which is pasta alla gricia. Indeed, it is very similar to pasta cacio e uova, a dish dressed with
melted lard and a mixture of eggs and cheese, which is documented as long ago as 1839, and,
according to some researchers and older Italians, may have been the pre-Second World War name
of carbonara.[4]

Spaghetti alla carbonara

There are many theories for the origin of the name carbonara, which is likely more recent than the
dish itself.[4] Since the name is derived from carbonaro (the Italian word for 'charcoal burner'), some
believe the dish was first made as a hearty meal for Italian charcoal workers.[1] In parts of the United
States, this etymology gave rise to the term "coal miner's spaghetti". It has even been suggested
that it was created as a tribute to the Carbonari ('charcoalmen') secret society prominent in the early,
repressed stages of Italian unification in the early 19th century.[6] It seems more likely that it is an
"urban dish" from Rome,[7] perhaps popularized by the Roman restaurant of the same name.[8][9]
The names pasta alla carbonara and spaghetti alla carbonara are unrecorded before the Second
World War; notably, it is absent from Ada Boni's 1930 La Cucina Romana('Roman cuisine').
The carbonara name is first attested in 1950, when it was described in the Italian newspaper La
Stampa as a dish sought by the American officers after the Allied liberation of Rome in 1944.[10] It
was described as a "Roman dish" at a time when many Italians were eating eggs and bacon
supplied by troops from the United States.[8] In 1954, it was included in Elizabeth David's Italian
Food, an English-language cookbook published in Great Britain.[11]

Preparation[edit]
The pasta is cooked in moderately salted boiling water. The guanciale is briefly fried in a pan in its
own fat.[4] A mixture of raw eggs (or yolks), grated Pecorino (or a mixture with Parmesan), and a
good amount of ground black pepper is combined with the hot pasta either in the pasta pot or in a
serving dish, but away from direct heat, to avoid curdling the egg.[2] The fried guanciale is then
added, and the mixture is tossed, creating a rich, creamy sauce with bits of meat spread
throughout.[1][3][4][12] Although various shapes of pasta can be used, the raw egg can only cook properly
with a shape that has a sufficiently large ratio of surface area to volume, such as the long, thin types
fettucine, linguine, or spaghetti.[citation needed]
Guanciale is the most commonly used meat for the dish in Italy, but pancetta and smoked pancetta
affumicata are also used,[13][14][4] and in English-speaking countries, bacon is often used as a
substitute.[15][16] The usual cheese is Pecorino Romano;[1] occasionally Parmesan.[17][18] Recipes differ
as to how eggs are used—some use the whole egg, some others only the yolk, and still others a
mixture.[19]
Variations[edit]
Some preparations have more sauce and therefore use tubular-shaped pasta, such as penne, which
is better suited to holding sauce,.[4][20]
Cream is not used in most Italian recipes,[21][22][23] though there are exceptions;[14][13] it is often employed
elsewhere.[15][24] Similarly, garlic is found in some recipes, mostly outside Italy.[4][25]
Outside Italy, variations on carbonara may include green peas, broccoli, broccolini, leeks, other
vegetables, and/or mushrooms,[24] and may substitute a meat like ham or coppa for
the fattier guanciale or pancetta.[26]

Carbonara sauce[edit]
Carbonara sauce is often sold as a ready-to-eat convenience food in grocery stores in many
countries. Unlike the original preparation, which is inseparable from its dish as its creamy texture is
created on the pasta itself, the commercial versions of carbonara are prepared sauces to be applied
onto separately cooked pasta. They may be thickened with cream and sometimes food starch, while
often using bacon or cubed pancetta slices as its meat of choice instead of guanciale.[27][28]

How to Make a Cake

A freshly baked cake smothered in frosting makes an irresistible homemade dessert.
Intimidated? Start here. Whether you need a birthday cake for someone special or an
over-the-top holiday cake, we'll teach you how to bake a cake that's moist and
mouthwatering every time and how to frost it.
By BH&G Food Editors
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01:15
05:13
Best Chocolate Cake Ever: Chocolate Sour Cream Cake with Fudgy
Frosting
Chocolate cake unlike any you've made before: Fudgy, tender, and moist
are just some of the adjectives that describe this must-try cake recipe. See
our step-by-step process!
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Many of our best cake recipes start with the same method: beating butter or shortening
with sugar until it's fluffy. These cakes are sometimes called creamed cakes because
the fat and sugar are creamed together. We'll teach you how to make the best creamed
layer cake ever. (Other cakes, like angel food and pound cake, use different methods.)

Step 1: Choose a Recipe

The first step to baking a gorgeous, mouthwatering cake is choosing a recipe to get
you started. You can keep it simple with a classic vanilla cake recipe or a yellow cake
with chocolate frosting, or you can choose a slightly showier recipe, like a chocolaty
devil's food cake or a luscious red velvet cake recipe. If you're not a fan of
frosting, try a German chocolate cake. We also a have a few birthday cake recipes you
can make for a party. The possibilities are almost endless, but avoid angel food, pound
cakes, and sponge cakes because they require a different method.

Step 2: Choose the Right Baking Pans

Sturdy, single-wall aluminum pans, with or without nonstick coating, are great cake
pans. Here are other points to keep in mind:

• Dark or Shiny? We prefer shiny pans for achieving a golden appearance. If you use
a dark or dull-finish pan, reduce the oven temperature by 25°F and check doneness 3
to 5 minutes early to prevent overbrowning.

• Sizes and Shapes. Many recipes call for either 8x1½-inch or 9x1½-inch round pans.
they are interchangeable, but cakes baked in 8-inch pans generally require 5 to 10
minutes longer in the oven. Square and round pans could also be used as long as
they're the size called for in the recipe.

Step 3: Allow Ingredients to Reach

Room Temperature
Many recipes require some ingredients, such as eggs and butter, to stand at room
temperature for a specified time. This is because room-temp butter blends more easily
with other ingredients and room-temp eggs result in higher cake volume. (For food
safety reasons, don't leave the eggs at room temperature for more time than specified
in the recipe.)
Tip: Never use melted butter when softened butter is called for. It will ruin the cake
texture.

Step 4: Prep the Pans

Nobody wants their cake to stick to the pan, so it's important to prep your pans before
pouring in the batter. With the exception of angel food and chiffon cakes, most recipes
call for greasing or lining the pan before baking. Depending on your recipe, here's
how to do it:
If your recipe calls for greasing and flouring the pan, use a paper towel or pastry brush
to evenly spread shortening or butter on the bottom, corners, and 1 inch up the sides of
the pan. (Or spray nonstick cooking spray.) Sprinkle a little flour into the pan; tap the
pan so the flour covers all greased surfaces. Tap out any extra flour into the sink.

If a recipe calls for lining the pan with waxed or parchment paper, place the pan on
the paper and trace around its base with a pencil. Cut just inside the traced line; line
the bottom of a lightly greased pan with the paper, smoothing any wrinkles or
bubbles. Unless otherwise specified, grease and flour the lined pan, too.

Tip: For chocolate cakes, use cocoa powder instead of flour to coat the pan. Cocoa
powder prevents sticking and enhances the cake's flavor, and traces of it won't be
obvious after the cake is turned out of the pan.

Step 5: Preheat the Oven

When a cake bakes too quickly it can develop tunnels and cracks, too slowly and it
can be coarse. Let your oven preheat for at least 10 minutes, and use an oven
thermometer to make sure it reaches the proper temperature. Remember, if you're
using dark cake pans, you'll want to reduce the oven temperature called for in your
recipe by 25°F.
Step 6: Stir Together Dry Ingredients
Dry ingredients usually include flour, baking powder and/or baking soda, and salt.
Rather than adding each dry ingredient individually to the batter, mix them together in
a bowl beforehand. That way you know that the ingredients are equally distributed
throughout the batter.
Step 7: Combine the butter and sugar

Step 7: Combine the Butter and

Sugar
Wondering how to make a cake with light, tender texture? A crucial step is to make
sure the butter (or shortening, if specified in the recipe) and the sugar are perfectly
combined. Here's how:
 Using an electric mixer on medium to high speed, beat the butter for 30
seconds. Generally, a stand mixer requires a medium speed for this step and
a hand mixer requires a higher speed.

 Add the sugar in small amounts, about ¼ cup at a time, beating on medium.
Scrape the sides of the bowl as needed. Adding the sugar little by little
incorporates more air into the mixture.

 Beat the mixture on medium speed until it is combined and has a light, fluffy
texture. (This will probably take 3 to 5 minutes. Don't cheat on your
timing.) Scrape the bowl occasionally while beating. Tiny bubbles will be
created as the butter and sugar are combined, which will give your cake that
dreamy, light, fluffy texture.
Step 8: Add Eggs One at a Time
Break one egg into a custard cup. (This way if you get shell fragments, you can easily
fish them out of the cup rather than try to get them out of the batter.) Add the egg to
the butter-sugar mixture and beat well. Repeat with the remaining eggs.
Step 9: Alternate Adding Dry and
Wet Ingredients
Alternate between adding some of the flour mixture and some of the milk (or other
liquid specified in the recipe) to the butter-egg-sugar mixture, beating on low speed
after each addition until combined. Begin and end with the flour mixture. (This is
because when liquid is mixed into flour, gluten begins to form. Too much gluten
makes for a tough cake, so be sure to start and finish with flour, and not overmix once
you add liquid.)

Tip: Be careful not to overmix at this stage or else you might get elongated, irregular
holes in the finished cake.

Step 10: Pour Batter Into Pans and

Bake
Divide the batter evenly between the baking pans. Use an offset metal spatula to
spread the batter in an even layer. Be sure to spread it to the pan edge. Bake your cake
according to your recipe's directions.

Step 11: Check Cake for Doneness

How do you avoid a dry cake? Avoid overbaking it. Start checking the cake for
doneness after the recipe's stated minimum baking time. For creamed cakes, insert a
wooden toothpick near the center of the cake. If the pick comes out clean, the cake is
done.

Step 12: Cool the Cake

Let the cakes cool in the pans for 10 minutes maximum. To remove from the pans, run
a knife around the edges of the cake to loosen it from the sides. Place a wire rack over
the top of the cake and flip the pan. Lift the pan off the cake, being careful not to tear
the edges of the cake. If you used waxed or parchment paper, gently peel the paper off
the cake.

Allow the cake to cool completely (about 1 hour). This is a key step to letting the cake
firm up, making it less likely to break apart as you frost it. (And it keeps the frosting
from melting as soon as you spread it!)

Step 13: Assemble the Cake

To avoid crumbs in your frosting, brush the cake layers with a pastry brush before
assembling. Spread about ½ cup of frosting over the first layer, then carefully top with
the next layer. Repeat until the cake is assembled.

Step 14: Add the First Coat of

Frosting
Add a crumb coat by spreading a very thin layer of frosting over the sides and top of
the cake. This initial coat doesn't need to look perfect; it's another way to keep the
crumbs out of the frosting. Let the cake stand for 30 minutes so the frosting sets up.

Before you can start cake decorating, you have to generously spread the base frosting along all sides of your cake. We used the
Vanilla Sour Cream Frosting recipe in this photo.

Step 15: Frost and Decorate

Using an offset spatula or table knife, generously spread the remaining frosting over
the top and sides of the cake, swirling as you go. Once the cake is completely covered,
go back and add more swirls as desired. Serve the cake within 2 hours or refrigerate to
store.
The Benefits of Cooking With Pink Curing
Salt
May 09, 2017

When cooking, using the perfect curing salt can make a world of difference to your dish.
Pink curing salt, also known as Prague powder, is one of the top salts for curing all
kinds of meats, including beef, poultry and fish. In fact, pink curing salt is quickly
becoming the number one go-to salt for safe and high quality meat curing. It comes with
benefits both for your health and the curing process, making it a must have in the
kitchen.

What is Pink Curing Salt?

 Source: The Practical Pioneer

Not to be confused with Pink Himalayan Salt, pink curing salt is a mixture of sodium
chloride and (table salt) and sodium nitrite. It is dyed pink so that it won’t be confused
with table salt, it should not be used in excess. Though it is used to cure meat, it is not
present in finished, cured meats in a high enough dosage to cause issues. This makes
it entirely safe for the curing process.

How Pink Curing Salt Improves Your Food

Pink curing salt is ultimately used to cure meat, meaning that it makes it so that the
botulinum toxin cannot produce. Once known as sausage disease or sausage
poisoning, botulism was derived from “botulus,” the Latin word for sausage. In
short, clostridium botulinum is a bacterium that is present in soil and water. The spores
of the bacteria can become airborne and land on food where, under the right conditions,
can reproduce. When it reproduces, it creates the toxins known as botulinums, which
cause botulism, a foodborne illness that is rare but extremely severe.

Pink curing salt helps stop the bacteria in its tracks, preventing reproduction and the
growth of the toxin. Nitrites prevent the growth of anaerobic bacteria. Nitrates turn into
nitrites over time, making them a “time release” inhibitor of the harmful compound.
Sodium nitrite can only be purchased when it has been mixed with and cut by salt.
When added to meat for curing, the nitrites in pink curing salt are converted to nitric
oxide during the curing process, a compound that is not harmful. In short, home cooks
do not have to worry about using pink curing salt, as the amount of nitrite in cured
meats is not harmful or toxic at all.

Responsible Use of Pink Curing Salt

Again, it’s important to remember that pink curing salt by itself is 100% toxic to humans.
It should never be used as regular table salt and should not be sprinkled on food for
flavoring. Pink curing salt is just that—curing salt. The number one health benefit of this
salt is that it removes toxins from meat, making sausages, roasts, steaks, poultry, and
many others safe to eat.

Pick Up a Bag and Get Cooking

If you’re looking to cure your own meats using pink curing salt, or Prague
powder, Anthony’s Goods carries a 2lb bag of Pink Curing Salt #1 that is verified gluten-
free and batch tested for perfection. It is perfect for both curing and preserving sausage,
white fish, all kinds of bacon, salami, and much more. In fact, the bag contains enough
pink curing salt to cure hundreds of pounds of meat, making it an extremely economical
and practical buy. You can pick up a bag for just $13.99 from Anthony’s Organic and
Natural Flours, Meats, and Food, as well as receive discounts the more bags you buy!

Product Description
Pure Vitamin C Powder (L-Ascorbic Acid, Food Grade) – 200 grams
Pure Vitamin C Ascorbic Acid, also known as L-ascorbic acid, is a water-soluble vitamin and a potent
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Point of Interest:
Pure Vitamin C (Ascorbic Acid) is also an essential nutrient required for collagen production, tissue repair, and
for the synthesis of neurotransmitters. It also acts as an antioxidant, plays a role in resistance to infections, and
is used for the treatment and prevention of scurvy. Ascorbic Acid also extensively used in the formulation of
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Weight: 200 grams of Ascorbic Acid Powder / Jar
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PH Value: 2.1 – 2.6 (5% Aqueous Solution)
Country of Origin: Canada
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Storage: Cool dark or room temperature. Air tight container. Away from direct sunlight, heat and humidity.

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
 Description
 Ratings (86)
Ascorbic acid is the chemical name for Vitamin C, which is abundant in many fruits and vegetables as well
as milk. Our pure Vitamin C-Powder is NON-GMO and manufactured Kosher and Halal. Our pure Vitamin C-
Powder offers not only the highest quality quality in Europe (99,5 - 100,0 % assay acc. data of analysis), but
also the best price.

Vitamin C delayes quality-reducing influences of oxygen, such as brown discolorations in truncated fruits and
vegetables. Ascorbic acid also improves the adhesive properties of flour, which has a positive effect on the baking
qualities. Other applications include the stabilization of the pH value in the production of beverages, dietary
supplements and cosmetic products. Purity criteria acording EU regulation 2008/84/EC.

Ingredients: Vitamin C (100%), NON-GMO. Allergen-free

Properties of Vitamin C: Vitamin C is generally approved without maximum limit for food (E300). The only
exceptions are untreated and those foods which are to be changed according to the intention of the
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of which sugars 0,0 g

Protein 0,0 g

Salt 0,0 g

Vitamin C 100 g

Many would argue that paprika is just as essential to your kitchen as salt
and pepper. Here’s the lowdown on this popular spice.
Oh, paprika! It’s a handy spice to have in your cabinet because of its rich
flavor. Its characteristic red color comes from a variety of red
peppers, Capsicum annuum, which includes red peppers, bell pepper, and
chili peppers. As the national spice of Hungary where there are actually eight
different grades that vary in heat and flavor, paprika is known for its
infamous role in cooking goulash. However, this bright red spice has a home
in many other recipes.

You’ll see it sprinkled over deviled eggs, it adds awesome flavor to dry rubs,
and it punches up soups and stews. It’s made by drying and grounding
peppers — sometimes sweet peppers and sometimes spicy peppers. That’s
why there are different categories of this staple spice.

Types of paprika
You can buy sweet, spicy, and smoked paprika at most major markets, or on
Amazon (affiliate link). You can use sweet for a more subtle flavor, and spicy
paprika for a big kick of heat. If you have sweet on hand, add some cayenne
pepper to make it spicier. Smoked paprika adds a noticeable charred note,
which is lovely in barbecued dishes or ones made on the stovetop to add
depth. Just consider whether the dish you’re making would pair well with a
smoky flavor profile.
Sweet paprika

When you see a spice jar labeled as just “paprika” that’s generally on the
sweet side. It’s the most mild paprikas and very versatile from Hungarian
cuisines, found in spice rubs and sauces, chilis, or braises like pulled pork.
Spicy paprika

Spicy or hot paprika is just that, but you might also see it called Hungarian
paprika or Pimentón picante for Spanish type. It can have a mix of chile
peppers, like cayenne. Buy with caution if you don’t like heat; it comes with
a kick.
Smoked paprika

Lastly, there’s smoked paprika which is also known as Pimentón de la Vera

or Pimentón ahumado picante for the Spanish type. The peppers are dried
over fires to produce its classic smoky flavor before they are ground up.
Chili’s, stews, barbecue sauces, and spice mixes are the perfect way to
incorporate the unique flavor without having to fire up the grill or enhance
the flavor of the natural smoke when cooking.

Health benefits
Paprika contains carotenoids which are a family of antioxidants that help
prevent disease. One tablespoon of paprika contains 100 percent of the
recommended daily intake of vitamin A as a result of beta carotene, just one
of the carotenoids it contains.

How to purchase and store

The first rule to purchasing paprika it to be cautious of how much heat you
want. It may be good to have a spicy variety and a not-so-spicy variety on
hand. You can buy it bottled or in bulk, in which case you’ll want to store it
in a container with an airtight lid. In either case, keep it in a dark cabinet
away from heat and sunlight.

Cooking with paprika

You’ll get the most flavor out of paprika when it’s heated in olive oil, broths,
or other cooking liquids — though you can use it as a garnish fresh over
deviled eggs and eggs benedict. Use it in dry rubs for meat. You can use it
when making a glaze. Be careful when using in over high heat in pan searing
because the spice can burn.

It pairs surprisingly well with sweet ingredients like molasses, which is why I
use it in this glazed salmon recipe. I also like to use paprika in meatloaf and
for seasoning my chicken tortilla soup.




AMMONIUM CHLORIDE -25 KG /PACKEG @ PER KG.

FITKIRI -50 KG /PACKEG @ PER KG.

CITRIC ACID -25 KG /PACKEG @ PER KG.

₨130.00₨120.00

Citric acid is a weak organic acid found in citrus fruits. It is a natural preservative and is also used to
add an acidic (sour) taste to foods and soft drinks.

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
 DESCRIPTION
  ADDITIONAL INFORMATION

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Citric acid is a weak organic acid found in citrus fruits. It is a natural preservative and is also used to
add an acidic (sour) taste to foods and soft drinks. In biochemistry, it is important as an intermediate
in the citric acid cycle and therefore occurs in the metabolism of almost all living things.
Specification
Item Number CI132
Item Citric Acid, Monohydrate, Granular
CAS Number 5949-29-1
Molecular Formula C6H8O7 .H2O
Molecular Weight 210.14
MDL Number
Synonyms 2-Hydroxy-1,2,3-propanetricarboxylic Acid
Test Specification
Min Max
ASSAY (ANHYDROUS BASIS) 99.5 100.5 %
CLARITY OF SOLUTION LESS THAN STANDARD SUSPENSION A
COLOR OF SOLUTION LESS THAN STANDARD SOLUTIONS A,B,C,
WATER DETERMINATION 7.5 9.0 %
RESIDUE ON IGNITION 0.1 %
READILY CARBONIZABLE SUBSTANCES LESS THAN MATCHING FLUID K
SULFATE 0.015 %
ELEMENTAL IMPURITIES AS REPORTED
OXALIC ACID 0.036 % IDENTIFICATION SPECTRUM MATCHES REFER
RESIDUAL SOLVENTS AS REPORTED

Uses
Food Additive
Citric acid has a number of uses and is most commonly used as a food additive and a flavoring
agent. It is used to flavor and preserve food and beverages. It is also used to make certain varieties
of candies due to its sour taste. While buying sour candies, we often find them being covered with a
white powder, which is nothing but citric acid. Some brands of ice cream use citric acid, as it acts as
an emulsifier and helps in keeping fat globules away.

Canning
It is used in canning fruits like apples, apricots, pears, and peaches. It is specially useful in canning
of low acidic fruits. It raises the pH level which is really helpful in stopping Botulism from occurring in
the canned products. Using citric acid during canning is very essential as Botulism is a deadly
organism. There are several jams and fruit preserves where citric acid is used, besides in
concentrates and stock cubes.

Kitchen
It has the capacity to break down proteins available in meats and as such is mixed with meat to
make it soft and tender. Moreover, it is also used during the manufacturing process of cheese, as it
helps in clotting milk faster. It is also used in the production of sourdough breads like rye bread.

Many all-natural household cleaners, such as kitchen and bathroom sprays, contain a small
percentage of citric acid to help clean hard water stains and kitchen messes. The citrusy smell of the
acid is pleasant, so it works well as both a cleaner and a deodorizer. A common household use of
lemon juice is to use it to clean hard water and mineral deposits from shower doors, sinks and
toilets.

Wine Sourer
In the wine-making process, if the fruits do not contain high citric acid content, it is artificially added
so as to make it sour. Such a process is mostly used to produce inexpensive wines.

Cosmetics
Citric acid is a relatively common ingredient used in cosmetics products to balance the pH levels.
According to CosmeticsDatabase.com, small amounts of citric acid can be found in shampoos, body
wash, face cleansers, nail polish, hand soap and other cosmetics products. Some people may be
sensitive to citric acid, so use caution when applying a cosmetic product containing the acid.

Skin Care
Today, it is also used in making beauty products and is mixed with sodium bicarbonate to make bath
tablets and bath fizzes. Moreover, they are also used in some lotions and skin masks. It acts as an
antioxidant which helps in refreshing skin, thereby, preventing the skin from sagging and making you
look old. In addition to that, it has properties to destroy free radicals and promote skin growth.

Hair Care
Moreover, it is also used along with shampoo to wash coloring agents from hair. However, if you
think of using citric acid for washing hair, make sure that you use very small quantities, as it may be
harmful for hair if used in large quantities.
Cleaning Agent
One of the common uses is in preparation of kitchen and bathroom cleaning agents. If you don’t
want to scrub glass to remove water stains, you can opt to use a solution of citric acid and just wipe
it, the stain would clear immediately.
Industrial Uses
Industrial uses of citric acids are many and it is mainly used in algicides, animal feed, circuit boards,
enhanced oil recovery, fertilizer micronutrients, pet food, etc. It is hard to picture but apart from
kitchens it is also used in industries such as paint, paper, pharmaceuticals, textiles, etc.

Water Softener
Citric acid’s chemical properties as a weak organic acid make it a powerful water softener. It works
by breaking down the trace amounts of metal found in water, making it an ideal all-natural choice for
treating hard water.
Carpet Cleaner
Applying a 10 percent pharmaceutical-grade citric acid to discolored carpeting can help to remove
stains, according to the CarpetBuyersHandbook.com. In fact, many carpet cleaning companies use
this very solution for cleaning carpets in homes and businesses.