"INSIGHTS OF THE GRADE 12 HOME ECONOMICS STUDENTS OF STA.

LUCIA HIGH SCHOOL FOR S.Y. 2022-2023 ON THE COMBINATION OF

SHRIMP ADOBO WITH LETTUCE IN A BECHAMEL SAUCE”

Review of Related Literature

Shrimp Adobo

Adobo is made with pantry staples such as white vinegar, soy sauce,

garlic, peppercorns, and bay leaves to make a marinade. The shrimp is

marinated in this mixture overnight, then boiled on the stovetop in the same

marinade until cooked thoroughly. A distinguishing feature of the cooking

procedure is that the chicken or pig is frequently fried in oil before serving

after it has been cooked to perfection in the sauce (Burkhalter, 2016). The

adobo cooking technique is considered to have developed during the pre-

refrigeration era, as a means of preserving shrimp by cooking it in vinegar and

salt. However, in recent versions, the salt has been substituted by soy sauce.

This Philippine classic has spawned a plethora of versions.

Moreover, "Adobo in the Philippines is derived from the Spanish term

adobar, which meaning marinade, sauce, or spice. It is a popular meal and

cooking method in Philippine cuisine that includes marinating shrimp,

shellfish, or vegetables in vinegar, soy sauce, and garlic before browning in oil

and simmering in the marinade. It is sometimes called the alternative national

dish of the Philippines.

Although the cooking process is known by numerous names in

Spanish, it is unique to the Philippines. Cooking methods used by early

Filipinos included roasting, steaming, and boiling. To extend the life of the

meal, it is prepared by immersing it in vinegar and salt. As a result, Filipinos

are extremely prone to preserve food by boiling it in vinegar. This method was

employed for pig and fowl throughout the Classical period. The Spaniards

discovered this procedure when they occupied the Philippines in the late 16th

and early 17th centuries. It was originally reported in the Spanish Franciscan

dictionary Vocabulario de la Lengua Tagala Pedro de San Buenaventura, a

missionary. He called it adobo de los naturales, or native people's adobo.

Dishes prepared in this manner were given this moniker, with the original label

for the meal lost to history. Soy sauce, brought by Chinese traders, replaced

salt in the meal. Soy sauce, like salt, has a salty flavor.

However, some individuals continue to use salt instead of soy sauce in

their adobo. In the Philippines, there are several adobo recipe variations. The

most fundamental component of adobo is vinegar, which is typically coconut

vinegar, rice vinegar, or cane vinegar. Vinegar is used to preserve foods.

Depending on the cook's particular preferences, adobo can be prepared in a

variety of ways. Adobong puti is a more specialized type of adobo that utilizes

salt instead of soy sauce. Adobong puti is a pinatisan-style meal that uses fish

sauce instead of vinegar.

The proportions of components like as soy sauce, bay leaves, garlic,

and black pepper can be adjusted. Other ingredients that can be used include

siling labuyo (bird's eye chili), jalapeo pepper, red bell pepper, olive oil,

onions, brown sugar, potatoes, or pineapple. To obtain crisped edges, it can

also be baked, pan-fried, deep-fried, or grilled. The most frequent adobo

recipes, based on the major components, are adobong manok with chicken
and adobong baboy with pig. Adobo is the archetypal Philippine stew, served

with rice at both regular meals and feasts. Because it stays well without

refrigeration, it is typically packed for Filipino mountaineers and tourists. One

of its key constituents, vinegar, prevents the growth of microorganisms and so

has a relatively extended shelf life.

As a result, the Filipino has given the name adobo to a specific

chicken or pig meal. As a response, Filipinos have several different major

components for cooking adobo, such as chicken, pig, and beef. Other

ingredients include quail, salmon, squid, or cattlefish, as well as vegetables

such as water spinach, eggplant, and/or banana blossoms. Adobo is the

archetypal Philippine stew, served with rice at both regular meals and feasts.

Adobo was known as the "Pambansang Ulam" of the Filipinos in the

Philippines. Because of its wonderful taste, Adobo is popular with foreign

artists. Because it preserves well without refrigeration, adobo is typically

packed for Filipino mountaineers and tourists. One of its key constituents,

vinegar, prevents the growth of microorganisms and so has a relatively

extended shelf life.

As a result, the Filipino has given the name adobo to a specific

chicken or pig meal. As a response, Filipinos have several different major

components for cooking adobo, such as chicken, pig, and beef. Other

ingredients include quail, salmon, squid, or cattlefish, as well as vegetables

such as water spinach, eggplant, and/or banana blossoms. Adobo is the

archetypal Philippine stew, served with rice at both regular meals and feasts.

Adobo was known as the "Pambansang Ulam" of the Filipinos in the

Philippines. Because of its wonderful taste, Adobo is popular with foreign

artists. Because it preserves well without refrigeration, adobo is typically

packed for Filipino mountaineers and tourists. One of its key constituents,

vinegar, prevents the growth of microorganisms and so has a relatively

extended shelf life (Serna, 2013).

Béchamel

The first thing you should know about béchamel is that it is a "mother

sauce." A mother sauce is one of the foundations of classic French cuisine—a

sauce that is used to produce other sauces. There are five mother sauces,

and we think béchamel is our favorite.

In its finest form, béchamel is made from butter and flour cooked

together (a combination known as a roux) and milk, with just a hint of flavor.

The end product is a smooth cream sauce that may be used on its own or as

the foundation for a variety of different sauces.

A béchamel sauce created from maize starch and supplemented with

various fibers was prepared, frozen, and microwaved. Fresh and

frozen/thawed microcrystalline cellulose (MCC) sauces had rheological and

sensory qualities that were extremely similar to an industrial and conventional

frozen white sauce without fiber. As a consequence, MCC-enriched white

sauce proved to be a viable technique for creating a white sauce suited for

frozen foods with high functional qualities and sensory quality (Herranz, et.al.,

2019).

Béchamel is thick and clings to food as a good sauce should, and we

can credit the roux for that. The first step in producing béchamel is to make a

roux, which is a thickening agent made of flour and fat. (If you've ever made
gravy for Thanksgiving, you've definitely created a roux.) To make a roux for

béchamel, just boil the fat—in this case, butter—and whisk in about equal

amounts flour, heating it just long enough to extract some of the raw taste of

the flour but not long enough to turn color (Delany, 2019).

After the roux has been adequately cooked, mix in the milk. (At this

point, you may have observed that this sauce is really just fat, flour, and more

fat—why that's it's so amazing, folks.) Milk is what converts the roux into a

sauce (Delany, 2019). But you can't just throw everything in at once. To get a

smooth consistency (which is required for béchamel), gently whisk in the milk.

It will get clumpy and uncomfortable if you pour it all in at once. Nobody wants

a strange sauce. But, because we want a tasty sauce, we must continue to

simmer the béchamel, whisking regularly, until it thickens to the desired

thickness. But, because we want a tasty sauce, we must continue to simmer

the béchamel, whisking regularly, until it thickens to the desired thickness.

Different recipes will call for varying volumes of milk and cooking durations,

resulting in varying consistencies.

Sauces are the major component of a meal, and a dish that has

historically been cooked with a certain sauce would appear incomplete if the

sauce is not included in the recipe. As a result, sauces play an important part

in the appearance and flavor of a good food. Sauces perform three primary

functions in a meal. Sauces tenderize the shrimp while also acting as a

cooking medium.

Béchamel sauce is one of the five primary sauces found in France.

Béchamel sauce is one of France's four mother sauces. It is referred to be a

mother sauce since it is the source of many other sauces. Béchamel sauce,
commonly known as white sauce, is made out of three major ingredients:

boiling milk, butter, and flour. This sauce complements vegetables, shrimp,

and eggs. Four alternative ideas explain the history of béchamel sauce. The

béchamel sauce was developed in the 14th century, according to Italian

legend. Catherine de Medici, an Italian cook, solely made this sauce for the

queen of France. But even so, Italian chefs and pastry chefs encouraged her

to offer her dishes to France, and as a result, France recognized the

wonderful flavor of Italian food when combined with the béchamel sauce

(Burkhalter, 2016).

Duke Philippe de Mobay is mentioned in another idea. According to

tradition, the Duke made alterations to the white sauce created by Mornay. As

a result, the sauce variety led to the formation of the béchamel sauce. The

banker Marquis Louis de Béchamel is claimed to have invented béchamel

sauce in the 17th century. During his unique attempts to serve dry food in

order to cook it better, he devised this sauce. The béchamel sauce, on the

other hand, is said to have been invented by chef Francois Pierre de la

Varenne. He was the court cook and pioneered haute cuisine. As a result, he

is regarded as the creator of the béchamel sauce (Wright, 2018).

The mother sauce is the béchamel sauce. As a result, various sauces

are formed from it. Mornay sauce, bayo sauce, and mustard sauce are

examples of derivative sauces. Mornay sauce adds a cheesy flavor to the

béchamel sauce. Mornay sauce is made by adding gruyere and parmesan

cheese in equal portions to the final béchamel sauce. The bayo sauce is a

béchamel sauce derivative in which the roux is heated until it is dark brown in

color. Seasonings such as onions, Creole, and garlic are also added to
transform béchamel sauce into bayo sauce. Mustard sauce, on the other

hand, is a béchamel sauce made with mustard seeds or mustard powder.

This béchamel sauce can be customized further by adding cheese,

Worcestershire sauce, or diced onions (Mitchell & Holcomb, 2016). Several

meals make use of béchamel sauces and its derivatives. The fish pie is a

variation on the meal that incorporates Mornay sauce. The mustard sauce

goes well with grilled or pan-roasted chicken. Furthermore, the bayo sauce is

utilized in pastitsio, a ground beef and pasta dish.

Related Studies

According to the recent study of Castro (2019) it states that Whether

you agree that adobo should be our national dish or not, it has a special place

in the hearts of Filipinos. Every family has their own version, with flavors

tailored to each member's preferences. Adobo is a term derived from the

Mexican word adobado, which means stewed shrimp dish. In Spain, however,

adobo is a pickling sauce made from olive oil, vinegar, garlic, thyme, laurel,

oregano, paprika, and salt.

Marquis Louis de Bechamel is credited with inventing béchamel to

resuscitate his dried cod. The last and most credible explanation is the mid-

1700s idea, which attributes the sauce to Cook Francois Pierre de la Varenne,

King Louis XIV's royal chef (Ramaiya, 2017).

Another study conducted by De La Cruz (2017). Adobo is a simple dish

of protein braised in vinegar and spiced with garlic and black peppercorns.

There is little agreement beyond that. Some Chinese traders who traveled

throughout the region selling their wares settled in the Philippines. They

brought with them a variety of ingredients, including 'pancit' noodles and soy

sauce, which were quickly adopted by the locals. Soy sauce came to replace

the use of salt in many parts of the Philippines, and it is still considered a key

ingredient of a good adobo in most households. Adobo is, at its core, a

cooking process, not a recipe. Over low heat, the tang of the vinegar softens,

intensifying the flavor of the meat and creating a silky, mouthwatering sauce

that is always, always served with fragrant white rice. Adobo's long journey,

cultural blending, and ardent defenders all contribute to a diverse and

delicious story (De La Cruz, 2017).

 Other research has advanced in the control and optimization of a

béchamel production line, presenting a paradigm for computer-based control

and optimization (Xiaoyan, 2017).

According to the study of Choi and Lee entitled, Quality and Sensory

Characteristics of Bechamel Sauce with Freeze-Dried Mugwort, which states

that, as a result of the sensory test for Bechamel Sauce being prepared by

varying the amount of frozen-dry mugwort, the moisture content was the

highest at 83.56% in the control group and the lowest at 76.18% in the one

containing 20% of mugwort (Choi & Lee, 2013).

References

Herranz, B., Martínez, B., Dolores, M., Alvarez (2019). Influence of Fiber

Addition on White Sauces Made with Corn Starch: Effect on Their

Freezing/Thawing Stability. A Publication of the Institure of Food

Technologies.

Burkhalter, H. (2016). What is Adobo? A Sauce, Seasoning, Recipe, or

Something Else Entirely? Best Your Best Chef-Self: The Complete

How-To Guide.

Castro, J. (2019). From the first ever adobo, to the adobo you know today.

The Evolution of Adobo, According To This Food Scientist.

Serna, E (2013). “Adobo: The History of A National Favorite”.

JC (Ramaiya, 2017). Béchamel - The Cupola: Scholarship at Gettysburg

College. Béchamel.

Delany, A. (2019). Okay, What Is Béchamel Sauce, Anyway? Come see

what’s cooking.

De La Cruz, E. (2017). A Brief History of Adobo, the Philippines’ National

Dish. Culture Trip. Journal of Texture Studies. 59-72.

Xiaoyan, S. (2017). Experimental and modeling study on viscosity of

encapsulant for electronic packaging. Microelectronics Reliability

80:42-46.

Mitchell, A. Holcomb, J. (2016). How to Make Béchamel Sauce - Rouxbe

Online Culinary School.

Wright. L (2018). Sauces-History of Sauces. United States Copyright TX 5-

900-517.

Choi IK, Lee JH. (2013). Quality characteristics of Yanggaeng incorporated

with mugwort powder. J Korean Soc Food Sci Nutr 42:313-317