“A Reflective Journey into the Principles of Food

Preparation”

In the world of cooking and food, there's a whole bunch of interesting things to
learn. Studying the principles of food preparation has been an eye-opening
experience. One of the key takeaways from this subject is the emphasis on
precision. From meticulously measuring ingredients to understanding the specific
cooking techniques. We learned about The Kitchen: Its structure, use and care,
Sanitary Practices and Safety Rules in the kitchen, Kitchen tools, utensils and
equipment, Equipment and Utensil Cleaning and Sanitation, Basic Types of Cuts,
The Basics of Cooking, Table of Measures and Weights used in Food Preparation,
Introduction to Food and Nutrition, Food Nutrients and their functions, Nutritional
Deficiencies, Food Additives, Spices, Herbs, Classification of Appetizers,
Importance of Appetizers, Guidelines in preparing Appetizers for a party or similar
celebration, Parts of a grain, Types of Cereal grains, Nutritive Value and Uses of
Cereal Grains, Types of Noodles, Types of Pasta, Composition of Meat, Meat
Cuts, Market Forms of Meat, Nutritive Value of Meat, Selection and Preparation of
Meat, Classification of Poultry, Characteristics and Nutritive Value of Poultry,
Principles in the preparation of Poultry, Poultry Cuts, Parts of an Egg, Egg
Cookery, Fish Composition, Fish Identification, Shellfish Composition, Shellfish
Identification, Characteristics of a fresh fish, Characteristics of shellfish, Fish
Cookery, Varieties of Desserts, Guideline in preparing desserts and Dessert
Cookery.

This course has underscored the significance of creativity in the kitchen. For the
preliminary activity, we are given the task to make a different style of garnishing.
I've come to appreciate garnishing not only as a culinary technique but as a form of
self-expression. It allows me to experiment with colors, textures, and flavors. The
basic types of cuts, through these basic types of cuts, I've come to understand that
the way ingredients are cut influences not only the visual presentation but also the
cooking process and, ultimately, the dining experience. Each cut has its purpose,
whether it's to maximize flavor infusion, ensure even cooking, or create a visually
appealing dish. For the midterm activity, it's time to pause and reflect on the skills
we've acquired. First is Canape, these tiny treats are not just about flavor; they are
a visual symphony that tantalizes the eyes before the taste buds. I discovered the
delicate balance between simplicity and sophistication. Canapés showcase that
elegance need not be complicated. A carefully chosen combination of a few high-
quality ingredients can create a symphony of flavors that leave a lasting
impression. Pasta, we decided to make a fried palabok with veggie for a twist. This
adventure became not just a cooking experience but a journey of reimagining a
classic, adding a vibrant touch of freshness and nutritional goodness. One of the
highlights of this cooking venture was reconnecting with the familiar and beloved
palabok, a dish known for its rich and savory sauce. Transforming the traditional
palabok into a fried version filled me with both excitement and curiosity. Egg
cookery, we prepared 3 different ways of cooking egg which are boiled egg,
omelette and egg ala okoy. Last is the meat and poultry. Our group decided to
cook creamy pork mushroom and chicken puchero. It has provided me with a
deeper appreciation for the intricacies of the craft, from the careful selection of
cuts to the artful application of seasonings. For the final activity, first is fish and
seashells. We cooked ginataang tilapia with veggies for the fish and spicy sizzling
tahong for the seashells. This activity has not only expanded my cooking skills but
has also deepened my appreciation for the diverse and vibrant offerings from the
sea. Last is dessert and we prepared cheesy sweet rice cake (palitaw).
Experimenting with the cheese component introduced a layer of complexity to the
traditional recipe. The choice of cheese and its incorporation into the dough
became a critical decision, impacting the overall flavor profile. The melding of the
cheesy richness with the coconut and sugar coating created a symphony of tastes,
making each bite a delightful surprise for the palate.

In conclusion, acquiring food preparation skills is a practical and lifelong

investment. It goes beyond simply following recipes; it involves understanding the
"why" behind each step. This knowledge empowers individuals to adapt and create
their own dishes, leading to a more enjoyable and sustainable relationship with
cooking. As a learner, there are several factors that contribute to the enjoyment and
effectiveness of acquiring the principles of food preparation like Hands-On
Experience, I actively engage in hands-on cooking experiences, a highly effective
way to learn. The tactile experience of chopping, mixing, and tasting helps me
reinforce knowledge and enhances understanding. Creativity and Experimentation,
the freedom to be creative and experiment with different ingredients and
techniques adds an enjoyable dimension to learning. Community and sharing,
connecting with a community of fellow students, fosters a sense of camaraderie.
Sharing tips, recipes, and experiences with others creates a supportive learning
environment. Last, Achievement and Mastery, the sense of accomplishment that
comes with successfully preparing a delicious meal or mastering a challenging
technique is a powerful motivator. In summary, learning the principles of food
preparation is a holistic and enriching journey that not only equips individuals with
practical skills but also deepens their connection to culture, creativity, health, and
the joy of sharing delicious meals with others.
 MIDTERMS

PASTA EGG

MEAT & POULTRY

FINALS
Reflection
PAPER
IN
Hetle 103
Submitted to:
FISH & SHELLFISH
Mrs. ma. Chanda dangkeo

Submitted by:
Angel a. Espiritu
Btled he3

DESSERT
 Preliminary

GARNISHING

TYPES OF CUTS

CANAPE