CHAPTER 7

BASIC COOKING TERMINOLOGIES

ACTIVITIES:
#7
PERFORMANCE TASK!

List down all the basic cooking terminologies during preparation,

cooking, and finishing, that you used when cooking the following.

Pancit bihon
 This type of noodles called rice stick noodles or bihon vermicelli
is relatively easy to prepare with plenty of vegetables added.
Preparation time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Course: Side dish
Cuisine: Filipino
Servings: 4 people

Equipment
 Wok

 Tong

Ingredients
 1 pack Pack of rice stick noodles (pancit bihon)

 1/4 lb Pork belly, cut

 1/2 lb Devein shrimp but leave the tail optional
 1/4 cup Vegetable oil
 1 pc Carrot sliced into thin long strips
 1 cup Cabbage shredded
  2 cloves Garlic crushed
 1 small Onion sliced
 1 cup Shrimp broth boiled and mashed all the heads of the shrimp
 1 tbsp Soy sauce
 1 tsp Fish sauce
 1 pinch Salt and pepper to taste

Instructions
1. Soak noodles in warm water until softened.  Drain and set
aside.
2. In a big wok, add the pork belly and let the oil come out. Take
the pork and live the oil.
3. Add vegetable oil and saute garlic and onion until its fragrance
and add shrimp and stir- fry together around 2 minutes and take
it out the half-cooked shrimp and set aside.
4. Pour shrimp broth to the wok and let it boil in medium heat. Add
sliced carrots and bihon and let it simmer for about 2 minutes
and add on the shredded cabbage, half-cooked shrimp, fish
sauce and season it with salt and pepper. Let it simmer around
3 minutes.
5. Turn it into high heat and keep stirring until it constantly cooked
and dried. Serve with rice, or bread and sprinkle it with lemon or
calamansi.

Lumpiang shanghai
 Lumpia or Lumpiang Shanghai is a Filipino egg roll dish. The
filling or meat mixture is mainly composed of ground pork,
minced carrots, and minced onion. Spices and seasonings
are added into the mixture. It is then wrapped and rolled
individually in thin flour sheets known as lumpia wrappers.
Course: Appetizer
Cuisine: Filipino
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 people

Ingredients
 2 1/2 lbs. ground pork
 1 piece Knorr Pork Cube
  50 pieces lumpia wrapper
 3/4 cup carrot minced
 2 pieces onions minced
 2 pieces eggs
 ¼ cup parsley minced
 ½ teaspoon ground black pepper
 1 teaspoon salt
 1 teaspoon Sesame oil
 1 teaspoon garlic powder
 2 cups cooking oil

Instructions
1. Combine ground pork, carrot, onion, and parsley in a bowl.
Mic well.
2. Add egg, ground black pepper, salt, garlic, powder, and
Sesame oil. Continue to mix until the ingredients are well
blended.
3. Crush the Knorr pork cube and add it into the mixture. Blend
the ingredients altogether completely.
4. Put 1 to 1 1/2 tablespoons of meat mixture over a piece of
lumpia wrapper. Wrap and roll to secure the mixture.
Continue this step until the mixture is completely consumed.
Note: watch the video below to see how.
5. Heat oil in a cooking pot in low to medium heat. Deep fry the
lumpia until it turns golden brown. Remove from the pot and
place in a plate lined with paper towel.
6. Transfer to a serving plate. Serve with sweet and sour sauce.
Share and enjoy!

Chicken fillet
Main Ingredients

Ingredients:
 3/4-pound boneless chicken breast fillet, about 5 pieces
panko bread crumbs for coating
 green onions for garnish (optional)
Marinade:
  1 teaspoon garlic salt
 1/2 teaspoon ground pepper
 2 teaspoons corn-starch
 1 1/2 tablespoons all-purpose flour
 1 1/2 teaspoons calamansi or lemon
 1 large egg
 Cream Sauce:
 3 tablespoons unsalted butter
 2 tablespoons carrots, chopped
 1 pc chicken bouillon cube
 1/4 cup all-purpose flour
 0.67 cup lukewarm water
 1/2 cup evaporated milk
 1/2 cup heavy cream or all-purpose cream
 salt and pepper to taste

Recipe Steps

1. In a large bowl, combine chicken breast and marinade ingredients.

Mix until chicken is well coated. Marinate for at least 30 minutes.

2. In a medium saucepan, add butter and cook over medium-low heat

until melted. Add carrots and saute for about one minute. Combine
all-purpose flour and water. Stir well then add into the pan. Add
evaporated milk, all-purpose cream, and chicken cube. Continue
mixing until sauce ingredients are well combined and chicken cube
has dissolved. Bring to a light simmer then reduce heat to low.
Season with salt and pepper to taste. Stir constantly and cook until
sauce has slightly thickened.

3. While sauce is simmering, coat the marinated chicken with bread

crumbs.

4. In a pan, heat cooking oil. Fry the breaded chicken breast until golden
brown and cooked through, about 5 minutes depending on the
thickness of the chicken breast. Remove from heat and drain on
paper towels.

5. Drizzle warm sauce over fried chicken fillet and garnish with green
onions if desired.
 6. Serve immediately with hot steamed rice, mashed potato, or roasted
or steamed vegetables of your choice.

Sopas

 Chicken Macaroni Sopas is a rich chicken noodle soup dish

that I really enjoy having during cold weather, or even on an
ordinary day usually in the mid-afternoon
 Course: Soup
 Cuisine: Filipino
 Prep Time: 10 minutes
 Cook Time: 1 hour 30 minutes
 Total Time: 1 hour 40 minutes
 Servings: 6

Ingredients
 1 lb. chicken skin removed

 2 ounces ham chopped
 1/2 lb elbow macaroni
 4 stalks celery minced
 1 medium yellow onion minced
 1 large carrot diced
 1 ½ cups chopped cabbage optional
 4 cups chicken broth
 6 to 8 cups water
 1 1/2 cup fresh milk or 1 14 oz. can evaporated milk
 3 tablespoons butter
 Salt and pepper to taste

Instructions
1. Bring the water to a boil.
2. Add the chicken. Boil the chicken in low to medium heat for 45
minutes or until tender.
3. Remove the chicken and let cool. Set-aside the water used to boil
the chicken. We'll use this later.
4. Once the chicken reaches room temperature, shred the meat using
your hands. Discard (throw away) the bones.
5. Meanwhile, heat a clean large cooking pot.
 6. Pour-in the butter and oil. Once the butter and oil become hot,
sauté the onion, carrot, and celery for 3 minutes.
7. Add the shredded chicken and chopped ham. Cook for 2 minutes.
8. Pour-in the chicken broth and the remaining water used to boil the
chicken. Stir and let boil. Simmer for 20 minutes.
9. Add the elbow macaroni. Cook for 15 minutes. Add more water if
needed.
10. Pour-in the milk. Stir and let boil.
11. Add salt and pepper to adjust the taste.
12. Transfer to a serving bowl. Serve.

Pancake

Preparation Time: 10 mins

Cook time: 10 mins
Total time: 20 mins
Servings: 4

Ingredients

 1 cup all-purpose flour

 2 tablespoons white sugar

 2 teaspoons baking powder

 1 teaspoon salt, or to taste

 1 cup milk

 2 tablespoons vegetable oil

 1 egg, beaten

Directions

1. Combine flour, sugar, baking powder, and salt in a large bowl. Make a
well in the center, and pour in milk, oil, and egg. Mix until smooth.

2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour
or scoop batter onto the griddle, using approximately 1/4 cup for each
pancake; cook until bubbles form and the edges are dry, 1 to 2
minutes. Flip and cook until browned on the other side. Repeat with
remaining batter.