C O M P I L A T I O N

O F
A C T I V I T I E S
I N
C O O K E R Y N C I I
( P O R T F O L I O )
SUBMITTED BY:
CHARISSE M.
= S E C O N D BUENAVENTURA,
S E M E S T E R = 11-BPP LAGASSE
SUBMITTED TO:
MRS. JOSEFINA
RODRIGUEZ
 1 .Types Of Cuts
2 .Cooking Tools / Utensils
3.Cookery Terms /Cooking Processes
4.Plating Techniques
5.Preparing and Presenting Appetizers /
Snacks
6.Preparing and Presenting Dessert Hot and
“Cookery  Cold
7. Preparing Canapes

ACTIVITIES: 8.Preparing and Presenting Hot and Cold

Sandwiches
9 .Preparing and Presenting Meat Dishes
10.Preparing and Presenting Soups
11.Preparing and Presenting Carbohydrates
Rich Food
12 , Preparing and Presenting Vegetable
Dishes
TYPES OF CUTS
COOKING TOOLS/
EQUIPMENTS
COOKERY TERMS/ COOKING
PROCESSES
PLATING TECHNIQUES
BREAKFAST PLATING

LUNCH PLATING
 Preparing and Presenting
Appetizers/ Snacks
EGG TUNA ROLLS
Preparing and Presenting
Desserts Hot and Cold

DEVILED EGG

MAJA BLANCA
Preparing and Presenting Canape 
EGG TUNA ROLLS
 Preparing and Presenting Hot and Cold
Sandwiches
CLUBHOUSE SANDWICH

OPEN-FACED SANDWICH
 Preparing and Presenting
Meat Dishes

CHICKEN LOLLIPOP AND

CHICKEN FILLET
Preparing and Presenting Soups
Preparing and Presenting
Vegetable Dishes