HMPE 120

Culinary Fundamentals

Name:_______________________________________
Year and Section:_________________________

ASSIGNMENT
Protein-based Foods

Instruction. Make a compilation of dishes using different cuts of meat. Using a table similar to the one below, fill in the particulars. Take three different
cuts or types for each classification, and identify one (1) dish for each cut/type, its ingredients and method of cooking and a clear picture of the dish.
Number 6 is your innovation of a dish using protein-based food. You may place a picture similar to what you think it would look like when finished.
Remember, your innovation must be something that is not found anywhere. It should be your own making.

Classification of
Cut or Type Name of Dish Ingredients and Method of Cooking
Protein-based food

1.Unknown
Beef/Pork/etc a. Ex: beef
tenderloin
b. Ex: beef
tongue
c.
2. Chicken/ Poultry

3. Fish

4. Shellfish/ seafood Shrimp Camaron rebosado Ingredients: shrimp, garlic, oil, flour, egg
Method of Cooking:
1. Clean shrimps. Remove shells…..
(This is an 2. Wash thoroughly…..
example) 3. …….
 5. Non-meat protein
(TVP/soya/etc)

6. My Innovation

**Rubrics to be used for checking:

No answer Needs Adequate Quality Exemplary

[0 pts] Improvement [6 pts] [8 pts] [10 pts]
[4 pts]
Content Did not answer Answers are partial Answers are not Answers are Answers are
question or incomplete. Key comprehensive or accurate and comprehensive,
points are not clear. completely stated. complete. Key accurate and
Question not Key points are points are stated and complete. Key ideas
adequately addressed, but not supported. are clearly stated,
answered. well supported. explained, and well
supported.