LEARNING TASK 3

A
1. cutting board-A hard surfaced kitchen tool that is generally made of wood, wood laminate, composites, or plastic materials and is
used as a surface for cutting, slicing, chopping, or mincing food products.
2. paring knife-The small but mighty paring knife is used to cut, chop and slice fruits and vegetables, but they can also be used for a
multitude of other kitchen tasks.
3. Spatula-A spatula is a broad, flat, flexible blade used to mix, spread and lift material including foods, drugs, plaster and paints. In
medical applications, "spatula" may also be used synonymously with tongue depressor.
4. ball cutter-A ball mill is a grinder that grinds and blends materials to use in paints, ceramics, and more. Regardless, you are likely
to hear that term used by machinists. The ball nose cutter can also add radiuses between perpendicular faces, which reduces the
stress concentration
5. wire whisk-A whisk is a cooking utensil which can be used to blend ingredients smooth or to incorporate air into a mixture, in a
process known as whisking or whipping. Most whisks consist of a long, narrow handle with a series of wire loops joined at the end.
6. rubber scraper-you to gather every bit of dough from a board or batter from a bowl, helping make sure none of the goodness goes
to waste. The scrapers typically fall into one of two categories: Scrapers without a handle, also called bench scrapers or dough
scrapers
7. Zester-A zester is a kitchen utensil for obtaining zest from lemons and other citrus fruit. A kitchen zester is approximately four
inches long, with a handle and a curved metal end, the top of which is perforated with a row of round holes with sharpened rims.
8. Chiller-The function of an industrial chiller is to move heat from one location (usually process equipment or product) to another
place (usually the air outside the manufacturing facility).
9. Oven-Ovens are used as kitchen appliances for roasting and heating. Foods normally cooked in this manner include meat,
casseroles and baked goods such as bread, cake and other desserts. In modern times, the oven is used to cook and heat food in
many households across the globe.
10. Butter curler-A kitchen utensil used to create decorative curls of butter for serving or garnishing food dishes. The curler is dipped
in hot water and then drawn across the top of a 1/4 pound stick of butter that has been refrigerated and remains somewhat hard and
cold.
B
1 f. Cocktails
2 a. Appetizers
3e. Canapé
4d. Relishes
5b. Hors D’ Oeuvres
C

BASE SPREAD GARNISH

Bread cut outs cheese Tomatoes

Tiny biscuits butter Asparagus

Toast cut outs Meat salad spread Radish slices

Crackers Fish

Tortilla Chips Pickled onions

Miniature pancakes Cucumber slices

NAME OF THE RECIPE: HOTDOG CANAPE

II.OBJECTIVE :TO BE ABLE MAKE AND PRESENT:
TENDER JUICY HOTDOG
HANSEL (CRACKERS)
MAYO
ROASTED SALTED NUT
KETCHUP

III. DESIGN AND ILLUSTRATION OF THE FINAL OUTPUT

IV.MATERIALS AND INGREDIENTS NEEDED,TOOLS AND EQUIPMENT NEEDED

A.MATERIALS AND INGREDIENTS NEEDED

QUANTITY DESCRIPTION/NAM UNIT COST TOTAL COST

E OF INGREDIENTS

1 MEAT tender juicy hotdog 7.00/HOTDOG 7.00

1 CRACKERS HANSEL 6.00/HANSEL 6.00
(CRACKERS) CRACKERS
1 SACHET MAYO 11.00/SACHET 11.00

2 SACHET ROASTED SALTED 5.00/SACHET 10.00

NUT
1 SACHET KETCHUP 12.00/SACHET 12.00

TOTAL: 46

B.TOOLS AND EQUIPMENT NEEDED

GLOVES
FACEMASK
TOOTHPICK
PAN
SPATULA
STOVE AND GAS
PLASTIC BAG
PLATE
KNIFE
CUTTING BOARD

IV.PROCEDURES

1 FIRST PREPARE ALL THE EQUIPMENT WE WILL USE TO MAKE OUR CANAPE
2 AFTER WE PREPARE IT THE NEXT THING WE WILL DO IS WE WILL FIRST WASH OUR HANDS TO MAKE
THE CANAPE CLEAN BECAUSE IF OUR HANDS ARE NOT CLEAN IT CAN RESULT IN FOOD POISONING
RESULTS WHICH CAN RESULT IN FOOD POISONING. OF THE STOMACH OF OUR CUSTOMERS
3 THAT'S WE'RE DONE CLEANING OUR HANDS NOW WE CAN START COOKING THE FIRST THING WE WILL
DO IS TAKE OUT OUR HOTDOG AND IT WILL BE IN A VERTICAL POSITION AND AFTER THAT WE SHOULD
ALSO CUT IT VERTICALLY IT HAS BEEN CUT THREE TIMES OR MORE
4 NOW WE HAVE CUT OUR HOTDOG VERTICALLY NOW WHAT WE WILL DO WITH THE HOTDOG IS
POSITION IT INTO THE CIRCLE TO DO THAT WHAT WE WILL DO IS ROLE OUR HOTDOG SO THAT IT CAN
FORM A CIRCLE
5 WHEN WE FINISH THIS FORM OF THE CIRCLE SO THAT IT CANNOT RETURN TO ITS PREVIOUS POSITION
WE WILL PUNCH IT WITH A TOOTHPICK AT THE END SO THAT IT CANNOT MOVE AND FOR IT TO COOK
PROPERLY
6 NOW WE ARE GOING TO COOK OUR HOTDOG TO MAKE IT PREPARE OIL, PAN, AND STOVE. OIL THE
PANI. THAT OUR OIL IS THIS THAT WE WILL PUT OUR HOTDOG ON WHEN IT IS THAT WE WILL WAIT FOR IT
TO COOK EVEN IF YOU THINK IT IS COOKED LET'S REMOVE IT FROM THE PAN AND PUT IT ON THE PLATE
7 NOW WE HAVE MADE ONE OF THE INGREDIENTS WE NEED
IN MAKING CANAPE NOW WE JUST COMBINE ALL THE INGREDIENTS TO MAKE IT FIRST PREPARE OUR
CRACKERS AND THEN PUT IT WITH KETCHUP AND HERE WE WILL FOLLOW OUR HOTDOG AND THEN
MAYO ABOVE THE HOTDOG AND THE END IS OUR NUT ALSO ABOVE OUR HOTDOG

Learning Task 5
i understand that
appetizer1 : a food or drink that stimulates the appetite and is usually served before a meal The appetizers included
shrimp with cocktail sauce, vegetables and dips, cheeses, and fruits. 2 : something that stimulates a desire for more a
literary appetizer hoped that the short trip would be an appetizer for longer ones.
i realize that
I learned a lot this week because what we learned this week is about making an appetizer for me this is the best
lesson I have learned because in this lesson you will learn how to make an appetizer because it is really here to
practice your creativity in food design because one of the most important in making an appetizer is that it must be
beautiful in the eyes of a customer because for it to like to eat while it is waiting for its prepared food and the most
good I have learned here is a great lesson to start a business and you also learned here how to enjoy and enhance
your food