PERFORMANCE TASK

1&2
T.L.E 10
3 Quarter- MELC 2-3

Submitted by: Jaira G. Cabahug

Grade 10-Ampere

Submitted to: Ma’am Joan Barbas Braza

T.L E. 10 TEACHER
 WATCH AND LEARN
(MELC 2)

Cream of potato soup

This is a creamy and a heavy soup made using only potatoes and this is really nice on a cold day and will fill
you up..also very easy to make..

Ingredients used for the above recipe:

700g Potato. 2 1/4 Cups of Regular Milk. 1 1/2 Cups of Luke warm water. 5 1/2 tbsp of butter.

4-5 cloves of garlic chopped .Pepper for taste. 1 tsp of salt (to taste). Dried Parsley (Optional).

Onion Leaves or Fresh parsley to decorate

You need a bigger pan & a blender for this...

PROCEDURE:
- Wash all the Potatoes thoroughly

- Cut them in to small pieces

- In a saucepan put 2 tbsp of butter and add chopped garlic

- When garlic turn golden brown add the cut potatoes

- Sauté the potatoes for a while

- To that add 2 tbsps of butter

- Then add 1 cup of water & close the lid and bring it to boil till potatoes soften

- Lift the lid, check & stir few times, if needed add some more water

- I am adding another ½ cup in the video

- When done switch off the cooker & transfer the potatoes to a blender to make a paste

- Add little at a time & blend till you get a smooth paste, add milk to lighten the paste

- When all are blended transfer to the same pan and cook in medium heat

- Add remaining milk to get the right thickness

- If you like less thickness you can add milk to bring it to the thickness you need

- Add pepper & salt for taste

- I am adding dried parsley in the video, you can even use fresh parsley for this

- Serve hot & enjoy…

Cream of potato soup is very easy to cook together with its main ingredient- Potato. And also they used milk as
the thicken agent. I was salivating while watching this video because I myself is a very big fan of potatoes!

It looks very delicious and nutritious to me and I would love to give this a try.
Criteria for Evaluating and Presenting soup Good Fair Poor
(3) (2) (1)
1.General Appearance
a.attractive and appealing to apetite 3
b.pleasing and good colour combination 3
c.ingredients cook just right 3
d.correct consistency
2.Platability
a.delicious 3
b.taste just right 2
3.Nutritive Value
a.highly nutritious 3
II. Procedures.
1.Use of Resources
a.kept working table is kept orderly while preparing the ingredients 3
b.Used only the proper and needed utensils and dishes 3
c.used time saving techniques and devices 3
2. Cleaning and Sanitation
a.was well- groomed and properly dressed for cooking, used clean 2
apron, hair nets, hand towel and pot holder.
b. observed sanitary handling of food 2
3.Conservation of nutrients
a.followed proper preparation and cooking proedures 3
b.followed the recipe correctly 3
score: (maximum 42 points) 36
comments NONE

TRY ME
 WATCH AND LEARN!!!!
(MELC 3)

An Italian sauce that is usually combined with fettuccine noodles and is referred to as

fettuccine Alfredo. The sauce consists of heavy cream or half and half that is mixed with butter,
grated Parmesan cheese, pepper, and occasionally nutmeg to create a rich Italian meal.

This sauce is very easy and fun to make!

INGREDIENTS

-1/4 cup (113 g) butter (1/2 stick)

-4 cloves (4 cloves) garlic , minced (or 2 teaspoons garlic powder)

-1/4 cup (30 g) all-purpose flour

-2 cups (480 ml) milk

-1/4 teaspoon (1.25 ml) dried herbs (basil, oregano, thyme, etc.)

-1/2 teaspoon (2.5 ml) dried mustard powder

-1 cup (100 g) grated Parmesan cheese

-1 teaspoon (5 ml) salt , or to taste

-1/2 teaspoon (2.5 ml) fresh cracked black pepper

 THICKENING AGENT USED

*Parmesan Cheese

*Flour

The video I’ve watched on youtube didn’t used heavy cream in making this soup but then they used milk as an
alternative. Well it isn’t called Creamy Garlic Alfredo Sauce if it isn’t creamy at all!

Also the Procedures are very easy to follow:

 Step 1

Melt butter in a large saucepan over medium-high heat; saute garlic until golden, 2 to 3 minutes. Lower heat to
medium and gradually stir flour into garlic-butter mixture until dissolved and smooth, 3 to 5 minutes.

 Step 2

Gradually stir Parmesan cheese into garlic-flour mixture until cheese is melted and mixture is thickened, 2 to 3
minutes. Slowly pour milk into cheese mixture, stirring constantly, until smooth, about 5 minutes; season with Italian
seasoning, salt, and pepper. Cook and stir until sauce reaches desired consistency, 5 to 10 minutes.

This Alfredo sauce is thick and creamy and so delicious. It's got a nuttiness from the parmesan cheese and if the
garlic adds a whole other level of flavor. While it's similar to the butter and cheese sauce on Cacio e
Pepe, alfredo is slightly more complex and uses heavy cream. But then again instead of heavy cream they’ve used
milk and from the looks of it, it is very delicious and I would love to taste this with a pasta.