EXERCISE NO.

2 WORKSHEET

MEASURING AND CUTTING TECHNIQUES

Name: Khryzl Milkie Biong

Christygen Mabaylan
Arlyn Pascua
Mark Vincent Renojo
Rose Jane Yap
Score: _________________
Student Number: 2021300334
2021301690
2021300671
2021301629
2021301533 Date Submitted: 09/28/2021

INTRODUCTION

OBJECTIVES

At the end of the exercise, the students should be able to.

1. identify the proper techniques in measuring food ingredients and cutting styles
of fruits & vegetables;
2. perform the techniques on how to measure liquid & dry food ingredients and
how to properly cut the specific type of fruits & vegetable cuts; and
3. appreciate the practice of measuring food ingredient techniques and application
of basic knife skills in food preparation.
4. identify the basic parts of a kitchen knife and names of the vegetable cuts to be
used in the kitchen;
5. demonstrate the proper cutting of fruits and vegetables with proper handling of
the kitchen knife; and
6. apply appropriate utilization of cutting of fruits and vegetables in any dishes to
prepare.

RESULTS AND OBSERVATIONS

Table 1. Sensory Evaluation of the pan cake recipe prepared.

Product Appearance Color Texture Flavor General
name Acceptability
Treatment 1 4 4 5 5 5
Treatment 2 3 4 3 5 4
Scale: 5-excellent 4-Very good 3 – Good 2-needs improvement 1-poor
 Table 2. Vegetable Cut Labeling and Sizing
Vegetable Cut and styles Actual Size Suggested
Recipe/Dish
1. Baton Cut 2½ by ½ by ½inch Honey Glazed
 (large dice and medium
dice)
sticks Carrots
2. Mincing ⅛ or ⅙ in diameter Veggie Bola-
(Thin strips and Dice
Strips)
Bola
3. Brunoises 3mm X 3mm X 3mm Vegetable
             (Fine Dice)
tiny square Lumpia
4. Chiffonade ⅛inch by ⅛inch and Chiffonade
(shredding)
about 1-2long Salad
5. Julienne ⅛inch by ⅛inch X 2½ Pancit Bihon
(Matchstick)
inch (3mm X 3mm X
6mm)
6. Macedoine ¼inch square cube Vegetable
(Large Dice)
Soup
7. Batonnet (Rectangule or ¼ by ¼ by 2-3
Square stick) Sautéed
inch(6mm X 6mm X 6-
7.5mm) Vegetable
8. Crushing Different sizes Adobong Sitaw
(Thin strips, Dice Strips)
⅙-¼ in diameter
9. Cube ⅓-½ in diameter Chopsuey
10. (Crosswise into even
cube)
11. Dice ¼ in diameter Pinakbet
(Thick slices, medium
dice, small dice)
12. Jardiniere 3-4cm Long and Fall Jardiniere
(Rectangule,Square
stick)
3-4mm square Salad
13. Paysanne ½inch X ½inch X ⅛ Minestrone
(Square, triangle,
cricle ,half rounds)
inch Soup
14. Roll Cutting ¾inch(20mm) Steamed
(Medium Dice)
Carrots with
butter
15. Parallel Cut 1mm thick Ginataang
(Thin Slice)
Papaya

DISCUSSION:
CONCLUSION
(From the performed activities on measuring dry and liquid ingredients and
Vegetable cutting and styles, craft a conclusion).

On behalf of my group mates, I'd like to say that we did a fantastic job
preparing our masterpiece, the pancake. From purchasing the materials, such
as flour, baking powder, butter, eggs, and white sugar, through measuring them
with measuring cups and spoons. It's been a long day creating it as we've been
struggling a lot, especially with the procedures, but all in all, cooking is a lot of
fun. To achieve its appropriate and soft texture, we cooked it at a very low heat
temperature. In addition to the fun factor, we created a foundation recipe from
which people can develop their own variations, ensuring that each pancake bite
is a delightful moment of pleasure. Finally, my group mates and I collaborated
to create a delectable pancake snack that everyone enjoyed.

Questions:
(answer the following question comprehensively, write your answer neatly on the
space provided after each number below).

1. Discuss the importance of using appropriate measuring tool/utensil when

measuring dry and liquid ingredients.

Cooking and baking success hinges on accurate measurement of dry and liquid
components. They know how much of each component they're adding because they
started by measuring. Too much or too little of some ingredients, such as dry
ingredients (salt, baking soda, baking powder) and liquid ingredients (milk, water, and
so on), can have a significant impact on the taste of some recipes. It aids with the
accurate measurement of the materials.

2. Why is it necessary to have appropriate vegetables cut and styles for a specific
recipe/dish?

Cutting vegetables and styling them into uniform pieces of the right size
not only makes cooking easier, but they also taste better. The way your taste
receptors perceive food is influenced by a variety of factors, including flavor,
aroma, texture, shape, and size. In addition, it improves the dish's look.

REFERENCES:

MIRANDA, 2018. These are the measuring tools you need for cooking, USA

Phadnis, DHNS, 2019. Cutting Vegetables, more than fine art, Bengauru