Republic of the Philippines

BOHOL ISLAND STATE UNIVERSITY

Main Campus
CPG North Avenue, Tagbilaran City

Vision: A premier S & T university for the formation of a world class and virtuous human resource for sustainable development in
Bohol and the country.
Mission: Committed to provide quality higher education in the arts and sciences, as well as in the professional and technological
fields; undertake research and development, and extension services for the sustainable development in Bohol and the country.

CASOCOT, ANNIE ROSE M.

BTVTED HRS 3-2
Learning Activity:
I. Complete the table below. Group the following flavoring ingredients according to their classifications.

Flavoring Ingredients Herbs Spices Seasonings

1. Fenugreek Fenugreek Fenugreek Shrimp paste
2.galangal Fresh coriander Galangal Vinegar
3.shrimp paste Golden needles Cumin Soy Sauce
4.cumin Turmeric
5. fresh coriander Green cardamom
6.golden needles
7.vinegar
8.soy sauce
9.turmeric
10.green cardamom

II. Answer the following questions:

1. What are the four varieties of cinnamon and define each.

a. Ceylon cinnamon
 Ceylon cinnamon, also known as “true cinnamon” in reference to its Latin tree name
Cinnamomum verum, is the most preferred cinnamon and is commonly found in the
kitchens of Mexico and Europe. Ceylon cinnamon has a light brown hue and is made of
multiple thin, delicate layers of the inner tree bark. This type of cinnamon tends to be
more expensive as it’s harvested in a crafted process, specifically during the early rainy
season in Sri Lanka when the cinnamon’s aromatics are most concentrated. Ceylon
cinnamon has a low volatile oil level, so it’s recommended to use it right after it's ground
to maximize potential flavor. In total, there are 10 varieties of Ceylon cinnamon that
vary in sharpness, sweetness, and spiciness.

b. Chinese cinnamon
 Cassia cinnamon is the most commonly used cinnamon in North America. Cassia
cinnamon, otherwise known as Chinese cinnamon, comes from the Cinnamomum cassia
tree. It has a dark brown hue and is made of a singular thick, hard layer from the base of
 its tree, carved off with a knife and laid to sun-dry. Cassia cinnamon is a much less
expensive option compared to Ceylon cinnamon because its harvesting process is much
simpler. It lives in a middle ground between these two varieties, so it can be at home in
either sweet or savory applications.
c. Vietnamese cinnamon
 Saigon cinnamon is a type of Cassia cinnamon that is grown and harvested in the central
mountain forests of Vietnam and comes from the Cinnamomum loureiroi tree. Saigon
cinnamon is harvested in the same way as Korintje cinnamon, but Saigon cinnamon has
a higher essential oil content. This is most often found on supermarket shelves as Saigon
cinnamon. It originates from Southeast Asia. It's pretty sweet, not super spicy. This
makes Saigon cinnamon’s unique flavors more pronounced than Korintje’s.
d. Indonesian cinnamon
 Sometimes called Korintje cinnamon, this one is generally milder. It is very common in
America — it accounts for close to 70 percent of North American cinnamon imports. It is
describes as "a friendly cinnamon that works for everything." It is the best choice. It’s
the sweetest of the cinnamons, so its flavor lends itself happily to baked goods.

2. Roam around in your kitchen and look at least five flavoring ingredients that you usually used in
cooking dishes.

 Salt
 Whole and crushed black pepper
 Onion
 Garlic
 Ginger