Name: Lydia Mae Boroy Date Submitted: September 06, 2023

Laboratory Schedule: Mth 8:00 AM- 10:30 AM

FT 201-BASIC FOOD PREPARATION
Laboratory Activity No.1
COMMON TERMS USED IN BASIC FOOD PREPARATION
Introduction.
Food preparation is the process of transforming raw ingredients into edible dishes. It
involves various techniques like chopping, cooking, baking, and seasoning to create delicious
and nutritious meals. Proper food preparation is essential for safety and taste, and it can vary
widely across cuisines and dietary preferences.
Objectives.
1. To expand student’s knowledge about the different food recipes locally available in various
food establishments.
2. To familiarize students, the different essential tools and concepts in cooking and food
preparation.
Materials.
Any book on basic food preparation and culinary arts.
Methodology.
In this activity, students will gain knowledge about the different food recipes available
locally in various food establishments. Also to familiarize ourselves with the different essential
tools and concepts in cooking and food preparation.
Procedure.
1.) Enumerate at least 10 different food recipes produced from poultry and livestock
meat. Give a brief definition/description of this product. Please provide sample pictures
of each.
1.Chicken Alfredo: Tender chicken breast cooked in a
creamy alfredo sauce made with butter, cream, and
parmesan cheese, served over fettuccine pasta.
 2. Beef Stroganoff: A classic Russian dish featuring
tender strips of beef cooked in a creamy mushroom and
sour cream sauce, typically served over noodles or rice.

3. Grilled Chicken breast: Chicken breast

marinated in herbs and spices, then grilled to
perfection, resulting in a lean and tender main
course.

4.Barbecue pork ribs: Pork ribs coated in a flavorful barbecue sauce and slow-
cooked until they are fall-off- the-bone
tender and bursting with smoky flavors.

5. Lamb Gyros: Thinly sliced

seasoned lamb served in pita bread with fresh veggies and a tangy
yogurt-based tzatziki sauce, creating a delicious Greek street food.

6. Chicken tikka Masala: Marinated and grilled

chicken chunks served in a rich and creamy tomato-
based curry sauce, a popular Indian dish.
 7. Bacon-Wrapped Shrimp: Large shrimp
wrapped in strips of bacon , skewered, and
grilled or baked for a savory and indulgent
appetizer.

8. Beef Tacos: Seasoned ground beef served in soft tortillas, topped with lettuce,
cheese, salsa, and other
garnishes, a beloved Mexican
street food.

9. Chicken and Broccoli Stir-

fry: Sliced chicken breast and
broccoli florets stir-fried together
with a flavorful sauce, often served
over rice or noodles.

10. Steak Fajitas: Slices of marinated beef, usually flank

or skirt steak, cooked with bell peppers and onions, and
served with tortillas for assembling custom fajitas.
2. Enumerate at least 10 different recipes produced from fruits and
vegetables. Give a brief definition/description of this product. Please
provide sample pictures of each.
1. Fruit Salad: A refreshing dish made by
combining various fruits like strawberries,
apples, and grapes, often drizzled with a citrusy
dressing.

2. Vegetable Stir-fry: A savory dish featuring a mix of vegetables such as

broccoli, bell peppers, and carrots,
stir-fried in a flavorful sauce.

3. Banana Bread- A moist and sweet

bread made with ripe bananas, creating a
delightful blend of fruity and nutty flavors.
4. Spinach and Strawberry Salad: A
vibrant salad with fresh spinach leaves,
sliced strawberries, and a tangy
vinaigrette dressing for a sweet an savory
combination.

5. Tomato Basil Soup: A comforting soup

crafted from ripe tomatoes and fresh basil
leaves, often served with a drizzle of
cream.

6. Blueberry Pancakes: fluffy

pancakes filled with juicy
blueberries, creating a burst of
fruity goodness in each bite.

7. Cucumber Sushi Rolls: Sushi

rolls made with cucumber slices as
the outer layer, filled with avocado,
carrot, and other vegetables,
perfect for a liht and healthy meal.
 8. Mango Salsa: A zesty salsa made with
ripe mangoes, diced red onion, cilantro,
and lime juice, great as a topping for
grilled chicken or fish.

9. Roasted Root Vegetables: A sde dish featuring a medly of root vegetables like
carrots, potatoes, and parsnips, roasted to
perfection with herbs and olive oil.

10. Peach Cobbler: A claasic dessert made

with fresh or canned peaches, topped with
a sweet biscuit-like crust, and baked until
golden brown and bubbling.
3. Enumerate at least 10 different kitchen or cooking equipment or
machinery Give a brief description of the use of this equipment . Please
provide sample pictures of each.
1. Chef’s Knife: A versatile and essential
tool for chopping slicing, and dicing
various ingredients in the kitchen.

2. Cutting board: a flat surface used to

safety chop and prepare food items,
protecting countertops and
maintaining hygiene.

4. Cast Iron skillet: A heavy-duty, durable

pan known for its excellent heat retention,
perfect for searing, frying, and baking.
5. Blender: A kitchen appliance that blends and purees ingredients, commonly
used for making smoothies, soups, and sauces.

6. Stand mixer: A powerful

machine with various
attachments, used for mixing,
kneading, and whipping in
baking and cooking.

7. Food processor: An electric appliance that can chop, slice,

grate, and blend ingredients quickly, making food prep more
efficient.
8. Toaster Oven: A compact oven used for
toasting bread, baking small dishes,
reheating, and broiling.

9. Mandoline slicer: A handheld or

countertop tool designed to thinly slice
vegetables and fruits with precision.

10. Pressure cooker: A sealed pot that

cooks food quickly by trapping steam and
increasing pressure, great for tenderizing
tough cuts of meat and reducing cooking
times.
4. Write down as many as you can the different terms applicable for
cooking and basic preparation of food. Briefly describe the meaning of each
term. Minimum of 25 terms.
1. Bake: To cook food by surrounding it with dry heat in an oven.
2. Boil: To cook food by immersing it in boiling water or other liquids.
3. Broil: To cook food directly under high heat, typically in an oven.
4. Saute: To cook food quickly in a small amount of oil or butter in a pan over
high heat.
5. Grill: To cook food over an open flame or on a grill grate.
6. Roast: To cook food by surrounding it with dry heat in an oen,often with
added oil or marinade.
7. Fry: To cook food by submerging it in hot oil.
8. Simmer: To cook food by gently in liquid at a temperature just below boiling.
9. Poach: To cook food by gently simmering it in liquid, often used for eggs or
fish.
10. Steam: To cook food by exposing it to steam from boiling water.
11. Blach: To briefly immerse food in boiling water, often followed by cold water,
to preserve color or soften texture.
12. Dice: To cut food into small, uniform cubes.
13. Mince: To finely chop food into very small pieces.
14. Julienne: To cut food into thinn, matchstick-sized strips.
15. Grate: To shred food into small pieces using a grater.
16. Zest: To finely grate the outer peel of citrus fruits for flavor.
17. Knead: To work and press dough with the hands to develop gluten.
18. Whisk: To beat Ingredients vigorously with a whisk or fork to incorporate air.
19. Fold: To gently combine ingredients without deflating them, often used for
batters or whipped cream.
20. Deglaze: To add liquid to a pan to loosen browned bits of food and create a
sauce.
21. Reduce: To simmer a liquid to thicken and intensify its flavor.
22. Marinate: to soak food in a flavorful liquid mixture to add flavor and
tenderize.
23. Season: To add salt, pepper, or other spices to enhance the taste of food.
24. Baste: To brush or spoon liquid, such as marinade or pan juices, over food
during cooking.
25. Sear: To quickly brown the surface of meat in a hot pan to seal in juices.
26. Dredge: To coat food, often in flour or breadcrumbs, before frying.
27. Parboil: to partially cook food in boiling water before finishing it by another
method.
28. Caramelize: To heat sugar until it turns into a golden-brown liquid.
29.Rest: To let cooked meat or baked goods sit for a period before cutting or
serving to allow juices to redistribute.
Conclusion.
In conclusion, expanding students’ knowledge about the different food
recipes locally available in various food establishments is a valuable educational
endeavor. This initiative not only broadens their culinary horizons but also
nurtures an appreciation for the cultural diversity and flavors that surround
them. By exploring and understanding local food offerings, students can engage
in a meaningful exploration of their community’s heritage, encourage
sustainable food choices, and develop a lifelong curiosity for the world of
gastronomy.
In conclusion, Familiarizing students with the different essential tools
and concepts in cooking and food preparation is an essential aspect of culinary
education. This foundational knowledge equips them with skills needed to
navigate the kitchen confidently, fostering self sufficiency and creativity in
preparing meals. As students become proficient in using these tools and
understanding culinary concepts, they are better prepared to experiment,
innovate, and enjoy the art of cooking, leading to a lifetime of culinary
exploration and culinary excellence.

References.
https://www.lacucinaitaliana.com/glossary/mandoline#:~:text=The
%20mandoline%20is%20a%20cooking,blade%20fitted%20horizontally
%20into%20it.
https://en.wikipedia.org/wiki/List_of_meat_dishes
https://en.wikipedia.org/wiki/List_of_fruit_dishes
https://www.cleanipedia.com/ph/kitchen-cleaning/the-ultimate-kitchen-
essentials-list-of-equipment.html
https://pos.toasttab.com/blog/on-the-line/culinary-terms

Name: Crystal Fe Curameng Date Submitted: September 06, 2023

Laboratory Schedule: Mth 8:00 AM- 10:30 AM
FT 201-BASIC FOOD PREPARATION
Laboratory Activity No.1
COMMON TERMS USED IN BASIC FOOD PREPARATION
Introduction.
 Basic Food preparation involves a series of essential techniques and
practices to transform raw ingredients into delicious meals. This includes tasks
like chopping, slicing, dicing, grating, and measuring ingredients accurately.
Understanding temperature control, seasoning, and cookin methods are
also fundamentals. Good hygiene, food safety, and kitchen organization are
crucial for a smooth cooking process. Mastering these basics lays the foundation
for creating a wide range of dishes.
Objectives.
1. To expand student’s knowledge about the different food recipes locally
available in various food establishments.
2. To familiarize students, the different essential tools and concepts in cooking
and food preparation.
Materials.
Any book on basic food preparation and culinary arts.
Methodology.
Students will learn about the many cuisine recipes that are available
locally at different restaurants through this project. We should also become
familiar with the various concepts and tools used in food preparation and
cooking.
Procedure.
1.) Enumerate at least 10 different food recipes produced from poultry and
livestock meat. Give a brief definition/description of this product. Please
provide sample pictures of each.

1. Chicken Parmesan
-Breaded and fried chicken cutlets
topped with marinara sauce and
melted cheese, usually served over
Spaghetti.

2. Pork Chops with Apple Sauce

-Thick pork chops seared and served with a sweet and tangy apple sauce, providing a delightful
blend of flavors.

3. Beef Stir-Fry
-Thinly sliced beef quickly stir-fried
with vegetables in a savory
sauce,creating a delicious, Asian-
inspired meal.

4. Chicken Curry
-A flavorful and aromatic curry dish made
with chicken pieces cooked in a spiced
sauce, often served with rice or naan
bread.

5. Lamb Kebabs
-Skewered and grilled marinated lamb pieces,
typically served with pita bread and tzatziki
sauce for a Mediterranean delight.

6. Roast Turkey
-Whole turkey seasoned and roasted until golden brown, often served as the
centerpiece of holiday feasts.

7. Spicy Beef Tacos

-Seasoned ground beef served in tortillas
with toppings like salsa, lettuce, and
cheese for a spicy and satisfying Mexican-
inspired meal.

8. Chicken Alfredo Pasta

-Creamy pasta dish featuring tender
chicken pieces, fettuccine noodles,
and a luscious Alfredo sauce.

9. Beef Stew
-A hearty stew made with tender beef chunks,
vegetables, and a savory broth, slow-cooked for
rich flavors.
 10. Grilled Chicken Breast
-Chicken breast marinated in herbs and
spices, then grilled to perfection, resulting
in a tender and flavorful main dish.

2. Enumerate at least 10 different recipes produced from fruits and

vegetables. Give a brief definition/description of this product. Please
provide sample pictures of each.
1. Butternut Squash Risotto
- Creamy risotto infused with the
rich flavor of roasted butternut
squash and finished with
parmesan cheese, creating a
hearty and comforting dish.

2. Cucumber Gazpacho
-A chilled Spanish soup made with cucumbers,
tomatoes, bell peppers, and herbs, ideal for hot
summer days.
3. Blueberry Pancakes
-Fluffy pancakes studded with juicy
blueberries, served with maple syrup for a
delicious breakfast treat.

4. Sweet Potato Fries

-Slices of sweet potatoes baked or fried
until crispy and seasoned with spices
like paprika and garlic for a healthier
alternative to regular fries.

5. Spinach and Strawberry Salad

-A delightful combination of fresh spinach
leaves, sliced strawberries, and candied
pecans, dressed with a balsamic
vinaigrette for a sweet and savory salad.

6. Avocado Toast
-Mashed avocado spread on toasted
bread, often topped with sliced
tomatoes, red pepper flakes, and a
drizzle of olive oil for a creamy and
satisfying breakfast.
 7. Mango Salsa
- A zesty condiment made from diced mangoes,
onions, cilantro, and lime juice, perfect as a
topping for grilled chicken or fish.

8. Vegetable stir-fry
- A savory dish featuring a
medley of colorful vegetables
such as bell peppers, broccoli,
and carrots, stir-fried in a
flavorful sauce.
9. Tomato Basil Soup
-A classic soup made from ripe tomatoes
and fresh basil simmered to perfection for
a comforting and aromatic bowl.

10. Fruit Salad.

- A refreshing mix of various fruits like
strawberries, grapes, and melon, tossed together
with a light dressing for a sweet and healthy
snack.
3. Enumerate at least 10 different kitchen or cooking equipment or
machinery. Give a brief description of the use of this equipment. Please
provide sample pictures of each.

1. Chef’s knife
-A versatile knife used for chopping,
slicing and dicing various ingredients.

2. Cutting Board
-Provides a safe and clean surface for chopping
and preparing food.
 3. Saucepan
-Used for simmering sauces, heating liquids, and
cooking small quantities of food.

4. Mixing Bowl
-Essential for combining and mixing ingredients
for baking and cooking.

5. Oven
-Used for baking, roasting, broiling, and
various cooking techniques at controlled
temperatures.

6. Blender
-Used to pure, mix, and blend ingredients for
smoothies, soups, and sauces.

7. Mixer
-Electric mixer with beaters or a stand mixer for mixing and whipping batters
and dough.

8. Grill
-Used for grilling meats, vegetables, and other
foods over an open flame or heat source.

9. Food Processor
- helps with chopping, slicing, shredding, and
pureeing ingredients quickly.

10. Pressure Cooker

-Speeds up cooking times by using
pressure to cook food, ideal for stews and
tenderizing tough cuts of meat.
4. Write down as many as you can the different terms applicable for
cooking and basic preparation of food. Briefly describe the meaning of each
term. Minimum of 25 terms.

1. Chop: To cut food into small, irregular pieces.

2. Slice: To cut food into thin, flat pieces.
3. Dice: To cut food into small, uniform cubes.
4. Mince: To finely chop food into tiny pieces.
5. Grate; To shred food into small pieces using a grater.
6. Peel: To remove the outer skin or rind of a fruit or vegetables.
7. Boil: To cook food in boiling water or liquid.
8. Simmer: To cook food in boiling water or liquid.
9. Blanch: To briefly cook food in boiling water, often followed by an ice bath.
10. Steam: To cook food using steam from boiling water.
11. Bake: To cook food in an oven, typically for bread, cakes, or casseroles.
12. Fry: To cook food in hot oil, such as deep-frying or pan-frying.
13. Saute: To cook food quickly in a small amount of oil or butter.
14. Roast: to cook food in an oven using dry heat, often for meats.
15.Broil: To cook food by exposing it to direct heat from above.
16. Poach: to gently cook food in simmering liquid, often used for eggs or fish.
17. Grill: To cook food over an open flame or heat source.
18. Stir-Fry: To quickly cook food in a wok or pan with high heat and constant
stirring..
19. Marinate: To soak in a seasoned liquid to enhance flavor.
20. Season: To add herbs, spices, or other flavorings to food.
21. Whisk: To beat ingredients together using a whisk.
22. Fold: To gently mix ingredients , often in a circular motion, without deflating
them.
23. Knead: To work dough by pressing, folding, and stretching.
24. Mix: To combine ingredients thoroughly.
25. Blend: To combine ingredients until smooth , often using a blender.
26. Reduce: To simmer a liquid to thicken and concentrate its flavor.
27. Deglaze: To add liquid to a pan to loosen browned bits of food.
28. Baste: to pour liquid or fat over food while cooking to keep it moist.
Conclusion.
In conclusion, expanding students’ knowledge about the different food
recipes locally available in various food establishments is a valuable educational
endeavor. It promotes cultural awareness, culinary skills, and a deeper
appreciation for diverse cuisines. This knowledge not only enhances students’
dining experiences but also fosters an understanding of the rich tapestry of
global gastronomy.
In conclusion, Familiarizing students with the different essential tools
and concepts in cooking and food preparation is a crucial step in their culinary
education. This knowledge equips them with the foundational skills needed to
explore their culinary creativity, prepare nutritious meals, and appreciate the art
of cooking. As students gain proficiency in these fundamental aspects, they
become better-equipped to experiment with flavors, textures, and techniques,
ultimately fostering a lifelong passion for culinary excellence.

References.
https://opentextbc.ca/meatcutting/chapter/poultry-cuts/
https://www.theculinarypro.com/vegetable-cooking-methods
https://hicaps.com.ph/20-kitchen-tools-and-equipment/
https://www.kitchenkapers.com/pages/terms