Bulacan State University

City of San Jose del Monte, Bulacan

Sarmiento Campus

WORKSHEET

NAME: Fernandez, Kaila Mariel R.

COURSE/YEAR/SECTION: BEED-3B

UNIT TITLE:
LESSON TITLE:

Cookery

Written Activity:

1. Choose one recipe that applies any of the cooking methods discussed.
2. Copy the recipe and below the recipe, write the cooking method applied.
3. Make sure the ingredients are available and affordable.

1. Beef Kaldereta

 Although most supermarkets sell already cut “beef stew” meat, I prefer to buy the whole
roast and cut it myself. The packaged beef stew meat is usually made up of scraps from
various cuts of beef and might cook quite differently.
 To make slicing the roast easier, freeze for a few minutes until partially firm. Cut into
uniform sizes to ensure even cooking and trim off as much of the gristle which can be too
tough to chew.
 Give the beef a nice sear to maximize flavor.
 I like to briefly pan-fry the potatoes and carrots; this simple step helps them hold shape
and keep them from falling apart when simmered in the stew.
 If you want to tone down the spice, scrape off the seeds and veins of the chili peppers
before mincing.

Ingredients
 1/4 cup canola oil
 2 large potatoes, peeled and cut into 2-inch cubes
 2 large carrots, peeled and cut into 2-inch cubes
 1 onion, peeled and chopped
 4 cloves garlic, peeled and minced
 2 pounds bottom round roast, cut into 2-inch cubes
 2 cups tomato sauce
 2 tablespoons tomato paste
 2 cups water
 10 Thai chili peppers, minced
 1/2 cup green olives, pitted
 1/2 cup liver spread
 1/2 cup cheddar cheese, shredded
 1 small green bell pepper, seeded, cored and cut into cubes
 1 small red bell pepper, seeded, cored and cut into cubes
 salt and pepper to taste