Arino,Joana Camile P.

BSHM 1
ACTIVITY # 1
FOOD SAFETY AND SANITATION
Instruction: In a long bond paper, draw and label a kitchen lay out that
showcases the principles of food safety and sanitation.

For further inquiries and questions, feel free to contact me.

ARINO JOANA CAMILE P.

BSHM 1
ACTIVITY # 2

COOKING METHODS

Instructions: In a long bond, complete the table below by providing

necessary information needed. In the first column, list down all the cooking
methods in this discussion. In the second table, enumerate at least TWO
dishes that undergone the cooking method listed in the first column and
provide a short description in each dish. In the third column, provide a
sample picture of the dishes listed.
COOKING DISHES SAMPLE
METHOD PICTURE
1. BLANCHING BLANCHING GREEN BEANS
Bacon Green Beans. Blanch fresh green beans. Cook bacon
until almost done, cool and chop. Mix blanched green beans
and bacon in 9x13 baking dish. Mix 2/3c. brown sugar, 7tsp.
soy sauce, 2tsp. garlic powder, 1/3c. melted butter. Pour over
green beans. Bake at 350 for 30 minutes.

Well before you plan to stir fry, blanch cut up firm vegetables
such as carrots, cauliflower and broccoli for 2-3 minutes and
then shock in cold water. When it's time to stir fry, you can put
all the vegetables, tender and firm, into the wok or stir fry pan
at the same time instead of adding the firmer vegetables first.

2. POACHING Poached Chicken Breast

Use the poaching liquid for two purposes; a brine and to cook
the meat. This yields evenly seasoned, flavorful chicken that’s
incredibly tender. In just 30 minutes, delicious pieces are
ready as an entree to serve sliced, shredded, or diced.

Poached Chicken and Vegetables

Heat olive oil in a large skillet over medium heat.
Add vegetables and stir in thyme, 1/2 tsp salt and 1/4 tsp
pepper.
Saute until veggies are crisp-tender, about 5 minutes.
Stir in wine, bring to a bubble and let cook for 1 minute.
Stir in chicken stock and bring to a boil.
Add chicken to pan in a single layer, cover pan and reduce
heat to low.
Poached chicken for 20 minutes, turning chicken over for the
last 5 minutes.
 Seafood Boil with Red Spicy Garlic Butter Dipping Sauce
A seafood boil to please a crowd. Serve with a red spicy garlic
3. BOILING OR butter sauce with added Southeast Asian flavors from Thai red
SIMMERING curry paste. Enjoy the amazing aroma of ginger, galangal, and
kaffir lime leaves. Plus, it’s fiery red so make sure to wear a
bib

BOILED DINNER
Bring to a boil and allow to simmer, covered, for 2 hours. Add
potatoes and carrots, add more water if necessary, cover
and simmer for 1/2 hour. 

4. STEAMING BEEF ROLLS

 These beef balls are prepped and cooked in under 30 minutes
after a 4 hour rest period in the fridge. Use skewers to plate, or
steam with snow peas (or peas) to serve as a family-style
appetizer.

STEAMED SIOMAI
Place siomai pieces on a steamer lined with a cloth.  Make
sure you have spaces in between since your siomai will
expand while steaming.

5. DEEP FAT Deep Frying Fish

FRYING This is the most important property of the oil you should take
into account. For deep frying, you need to choose an oil with
a high smoke point as the deep frying temperature generally
ranges from 350 to 375°F. 

Fried chicken
 Food is submerged in hot fat, traditionally lard but today most
commonly oil, as opposed to the shallow oil used in
conventional frying done in a frying pan.

6. Sautéing in  Sauteing Meat, Poultry, & Seafood

Stainless Steel Fat quickens conduction by browning the food without
Frying Pan burning, allowing it to cook fully. This is even more important
when it comes to meat, since meat requires a little more time
to cook thoroughly.

Sauteing meat
 Leaner cuts of meat, such as chicken breast, pork chops,
and seafood saute best. They require less time and grow more
tender from a saute.

7. Pan frying in Non- BACON

stick pan Nothing compares to the smell of sizzling bacon in the
morning, and a nonstick skillet will result in crispy, evenly-
cooked pieces.

EGG
Nonstick pans will guarantee fluffy omelets and the perfect
scrambled eggs, while make flipping frittatas painless.

8. Grilling and Grilled London Broil Beef

Broiling Place beef steak in marinade; turn steak to coat. Close bag
securely and marinate in refrigerator 6 hours or as long as
overnight, turning occasionally.

Barbecue Steaks
Cover and refrigerate 1/2 cup marinade. Place beef steaks and
remaining marinade in food-safe plastic bag; turn steaks to
coat. Close bag securely and marinate in refrigerator 6 hours
or overnight.

9. Gratinating or Au Classic Potatoes au Gratin

Gratin Cut 1 garlic clove in half and rub the inside of a 3-qt. shallow
baking dish with cut sides. Smear butter all over inside of dish.
Bring shallots, cream, salt, pepper, 1 Tbsp. thyme, and
remaining 4 garlic cloves to a simmer in a small saucepan over
low heat; cook until shallots and garlic are very soft, 15–20
minutes. Let cool slightly. Transfer to a blender; blend until
smooth.

Potatoes Au Gratin with Smoked Herrings

Rinse the smoked herrings fillets under running water. In a
large bowl, place the fillets with enough water to cover and let
soak for at least an hour before changing the water. Let soak
for at least 2 hours changing the water at least two times.

10. Baking Soft chocolate chip cookies

Nothing tastes or smells as good as a freshly baking batch of
chocolate chip cookies. Master the recipe for yourself, and
you’ll never suffer through mediocre grocery store cookies
again.

Chocolate cake
We dare you to find someone who wouldn't have a difficult
 time resisting this chocolate cake. It looks fancy, but it's a go-
to for any baker who loves chocolate and wants to impress a
crowd.

11. Roasting in the Oven Classic Beef Pot Roast

you'll need a large Dutch oven or brazier — one that's big
enough to accommodate the meat and stock, and safe for both
stovetop and oven. Make sure it has a tight-fitting lid, too.

Dutch Oven Whole Roast Chicken

Roast for about half an hour before flipping the chicken to the
other side and roasting another half hour. Then, turn the
chicken breast-side up and roast for another 10 to 15 minutes.

12. Braising in the Oven Braised beef brisket

Preheat oven to 275 degrees
Combine the teriyaki marinade, consomme, lemon juice,
liquid smoke, garlic, and ketchup in a large baking dish.
Place the brisket in the marinade, fat side up.
Cover tightly with foil.
Bake at 275 degrees for 1½ hours per pound.
Cut the fat cap off the top and slice against the grain when
ready to serve.

Braisingsteak
Deglaze the skillet with the 12 cup of water scraping up all the
browned. Below is a list of the cuts that are suitable for
braising and stewing too. Add steak to hot pan and sear on
both sides until each side is browned with a slight crust. Nov
07 2017 For cooks and diners who love red meat bison can be
an attractive and healthy alternative to beef.

13. Vanilla Cake Glaze

This simple glaze is perfect to garnish any cake, doughnut, or
pastry needing a finishing touch. After giving your pastry a
drizzle or full glaze, allow it to sit a few minutes to harden and
create a thin vanilla shell.

Easy glazed Christmas ham

Place all the ingredients in a saucepan over medium-high heat.
Stir until the sugar dissolves.Bring to the boil. Reduce heat to
low. Simmer, uncovered, stirring occasionally, for 10-15 mins
or until the glaze thickens slightly.Pour into a sterilised jar and
store at room temperature.

14. Stewing Beef Stew

In a small bowl, combine remaining 1/2 teaspoon rosemary,
remaining 1/4 teaspoon salt and remaining 2 tablespoon flour.
Add cold water and vinegar; stir until smooth. Stir into stew.
 Bring to a boil; add peas. Cook, stirring, until thickened, about
2 minutes. If desired, top with additional fresh rosemary.

Nigerian Chicken Stew

This helps to dry off the moisture so you won’t need to cook
down your pepper first before frying and also adds a smokey
flavour to my Chicken Stew. This step is optional. If you
choose to do this, preheat your oven to 200 degrees, pop the
peppers, Tomatoes, Scotch Bonnet, Onions and Garlic onto a
roasting tray and roast for 30-40 minutes.

ARINO,JOANA CAMILE P.
BSHM 1
 ACTIVITY # 3 & 4
CLASSIFICATION OF RAW MATERIALS USED IN KITCHEN
PREPARATIONS
Instruction:
Activity # 3: In a long bond paper create a food search
activity that shows the different terms in CLASSIFICATION
OF RAW MATERIALS USED IN KITCHEN PREPARATIONS. A sample
food search is shown below.

Activity # 4: This activity is to show your answers in Activity 3. Just copy

what you’ve created, then show the answer using a highlighter or color, if
none just create a line or box to show the answers of your
M D C G Y A L w P O U L T R Y J

E G G C A R A A O S X F U H G P

A O G H D T M d R J V S R J Y I

T O T I A H B D K 8 E J K G H G

Y S U C U R V G F 8 A O E U L E

I E J K B F I S H U L 3 Y I K O

J H B E E F J K K B G T A H J N

X A I N N K I G D O L U W K IR H

C H E V R O N D O U Q L D D Y I

H M O L L U S K U C L H S F I

V X G F S U K J J Y F K A X J K

U O U V G C R U S T A C E A N S

M U T T O N B G A F H R V B N M

Meat Mutton Crustaceans

Beef Veal Mollusk
Lamb Fish
Chicken Turkey
Duck Pigeon
Poultry Goose
Egg Chevron
Pork Quail

M D C G Y A L w P O U L T R Y J

E G G C A R A A O S X F U H G P
 A O G H D T M d R J V S R J Y I

T O T I A H B D K 8 E J K G H G

Y S U C U R V G F 8 A O E U L E

I E J K B F I S H U L 3 Y I K O

J H B E E F J K K B G T A H J N

X A I N N K I G D O L U W K IR H

C H E V R O N D O U Q L D D Y I

H M O L L U S K U C L H S F I

V X G F S U K J J Y F K A X J K

U O U V G C R U S T A C E A N S

M U T T O N B G A F H R V B N M

Meat Mutton Crustaceans

Beef Veal Mollusk
Lamb Fish
Chicken Turkey
Duck Pigeon
Poultry Goose
Egg Chevron
Pork Quail

ARINO,JOANA CAMILE P.
BSHM 1
 Activity # 5
THE KITCHEN ORGANIZATION
Instructions: In a long bond paper, draw and label a sample chart of the
different personnel in the kitchen.

ARINO,JOANA CAMLE P.
BSHM 1
Activity # 6
 THE KITCHEN TOOLS
Instructions: In a long bond paper, complete the table. In the first column,
list down at least ten (10) kitchen tools. In the second column, write down
the purpose or a description of that tool. Then on the last column, provide a
sample picture of that tool.

KITCHEN TOOL DESCRIPTION/PURPOSE SAMPLE PICTURE

1. Sharp high-quality knives
Knife collection with knives that feel
balanced and comfortable in your
hand as well as have a decent weight
to them. Also, sharp knives will cut
better and even prevent you from
cutting yourself.

2. Hardwood cutting boards

Cutting boards are invaluable in the
kitchen. They not only protect your
counter, they help keep knives sharper
and allow you to easily transport cut
food from one place to another.

3. Mixing bowls
mixing bowls can make your meal
prep time less messy and more
efficient. French suggests mixing
bowls made of stainless steel or
another nonreactive material so “you
needn’t worry about your tomato
sauces and lemon pepper marinades
tasting like the bowl.”

4. Measuring cups and spoons

Measuring cups and spoons are
especially important in baking, when
precise amounts of ingredients are
required, but these handy tools can be
used in every recipe. As a bonus, a
large measuring cup can even double
as a ladle.

5. Grater
A grater is the perfect tool for
shredding cheese, but this multi-
purpose gadget is ideal for grating
other flavorful ingredients. Large hole
 graters can shred potatoes, carrots,
apples and other produce. Small hole
graters or microplanes can grate
ginger, garlic, spices and citrus peel.

6. Sieve or strainer
A sieve or strainer can be utilized for
a wide range of kitchen needs. You
can use it to drain pasta, rinse canned
beans, make yogurt cheese, remove
berry seeds from berry sauces or
coulis, strain herbs and spices from
sauces, remove blanched vegetables
from boiling water, sift dry ingredients
and even make citrus juice.

7. Whisk
A small whisk can mix up a brown
sugar cinnamon topping for muffins
and be used to beat the eggs needed
for the muffin recipe. A larger whisk
can combine the dry ingredients for a
cake then be used to make whipped
cream.

8. Wooden spoons
Wooden spoons are ideal for stirring
sauces and batters as well as serving
food and tossing salads. Wooden
spoons, which come in an array of
different woods, shapes and sizes,
won’t scratch nonstick cookware and
won’t melt like some plastic or
synthetic spoons. Buy a variety of
different types of wooden spoons and
keep them within arm’s reach while
cooking.

9. Spatulas Spatulas, also called turners or

scrapers depending on the shape,
encompass a large array of different-
sized utensils.

10. Kitchen tongs Tongs can be used to toss pasta,

vegetables and salad before serving.
They can safely transfer hot food
from the grill or pan to a dinner plate.
 You can use tongs to protect your
hands from freezing when you are
rummaging through your freezer.
Tongs are also an ideal utensil to
serve foods included in a buffet.

ARINO,JOANA CAMILE P.
BSHM 1
Activity # 7
THE KITCHEN EQUIPEMENT
Instructions: In a long bond paper, complete the table. In the first column,
list down at least ten (10) kitchen equipment. In the second column, write
down the purpose or a description of that equipment. Then on the last
column, provide a sample picture of that equipment.
KITCHEN EQUIPMENT DESCRIPTION/PURPOSE SAMPLE PICTURE
BLENDER A blender (sometimes called a mixer
or liquidiser in British English) is a
kitchen and laboratory appliance used
to mix, crush, purée or emulsify food
and other substances.

KITCHEN SCALE A kitchen scale allows you to

measure dry, liquid, or chopped
ingredients in weight, rather than
volume, for very accurate recipes.
Different kinds of kitchen scales will
range in their capacity, precision,
display, size, platform, and units of
measurement

OVEN An oven is an enclosed cavity or

tunnel where dough or batter is
surrounded by a hot environment and
becomes baked and transformed into
bread, cookies, or other products.
MIXER A mixer, depending on the type also
called a hand mixer or stand mixer, is
a kitchen device that uses a gear-
driven mechanism to rotate a set of
"beaters" in a bowl containing the
food or liquids to be prepared by
mixing them.. Mixers help automate
the repetitive tasks of stirring,
whisking or beating
STEAMER A type of cookware consisting of
inserts or layers with perforations in
the bottom, that are assembled
together and used to cook food with
the use of steam

TILT SKILLETS A tilt skillet is a versatile piece of

commercial cooking equipment that
allows the user to prepare a variety of
foods in large batches. Also known as
a braising pan, the tilt skillet can be
used to fry, simmer, steam, saute, or
grill.

GRILLS A grill is a piece of cooking

equipment where the cooking surface
consists of an open rack or grate with
a heat source underneath. Depending
on the type of grill, the heat source
can be an open flame (either gas or
charcoal) or electric

FOOD A food thermometer ensures that food

THERMOMETER is cooked at a minimum internal
temperature to avoid food poisoning

CAN OPENER a can opener is one of the most

commonly used kitchen tools or
devices that help you cut into a metal
can with great ease and convenience

STOVETOP A stove or range is a device that burns

fuel or uses electricity to generate
heat inside or on top of the apparatus,
to be used for general warming or
cooking.