Name: John Christhopher V.

Nuñez 
Year and Section:  
Instructor: 
 
 
Good Job for performing well in your Laboratory Activity!  
For the follow up assessment answer the following. Explain profoundly your answer so I can give you a
better grade. All in all, this is 100 points. DEADLINE: MARCH 16, 2022 @7AM. LATE SUBMISSON WILL
NOT BE ENTERTAIN.  
 
 
1. How important that you know the basic cuts? (10 points) 
Knowing the basic cuts is important because before you are going to start cooking in the kitchen, cutting
is the most essential part and must require discipline and skill to perfectly execute without accident, you
can start learning it from your own kitchen in the house starting with observing your mother or father
that is in charge of cooking the meals every single day, usually the first thing that they are going to do is
to chop the onion minced because it is for sauteing the pan for the flavor of the meat when it's ready to
be cooked na. 
 
 
2. What different cuts did you apply while cooking the dish (Give all the specific) (10 points) 
We only have one type of cut which is listed on the procedure, and it is the matchsticks cut because we
are cooking a dish that is combined with other vegetables so it must fit on the batter procedure. 
 
3. What methods of cooking did you use? (Give all the methods used) (10 points) 
Pan Frying because it only uses enough oil for the pan to heat and ready to fry some Shrimp Fritters or
Okoy. 
 
 
4. Give 5 examples wherein you practice the Safety and Sanitation while doing the laboratory? (15
points) 
Before going into the Room, we first washed our hands to prevent germs from spreading, we applied
alcohol to make sure that our hands are clean, wearing our chef uniform such as Apron, Hairnet, Chef’s
Hat, and pants. We applied Social Distancing and Wearing face masks. 
 
5. How important the Safety and Sanitation while cooking dishes?  (10 points) 
First thing is because we are facing  the deadly virus Covid-19 that we must take precautions to avoid
spreading the virus and of course for the sake of everyone’s safety and the customers that will eat our
food, we should clean ourselves first before proceeding to our kitchen. 
 
6. Enumerate all the Tools and Equipment that you used. And give their uses in the kitchen. (10 points) 
Grater – Used for grating the ingredients to smaller and thinner sizes. 
Wooden Spoon – Used for mixing ingredients in the mixing bowl or any larger plates. 
War whisk – Used for beating the eggs. 
Chef’s Knife – Used for cutting vegetables and meats. 
Mixing Bowl – A bowl that contains ingredients that are ready to mix. 
Skillet – We can use it for Frying and Sauteing. 
Chopping Board – A proper tool  
 
7. In your opinion, what is the most important tools and equipment inside the kitchen? Why? (10
points) 
Stove – Because everything is useless for cooking without a stove to start the heat 
Gas – No gas,  the stove will not start. 
Knife – This is the most useful tool  in the kitchen because without it you cannot complete any kind of
work.   
Honing Steel – If you have a blunt knife this is the perfect tool for sharpening knives because it is much
easier for you to cut things and less dangerous. 
 
8. From 1-10, rate your performance as a group? Why? (10 points) 
I can say 6 out of 10 based on my perspective because I was not good enough to focus even more on
what I am doing, and I burnt 1 piece of what I am cooking that day but overall, my performance was
good enough for me to learn more and be responsible for the next session. 
 
9. From 1-10, rate your performance as a member or leader in the group? Why? (10 points) 
9 when it comes to teamwork, I was paying attention to what they are doing because I always read
instructions to prevent mistakes and unnecessary things, I always lift up my teams spirit 
 
 
10. Tell me that you’re a chef without actually telling me you’re a chef (5 points) 
 
I am  about to set up some main course for tonight, what is for starters?