http://www.slideshare.net/MrsMariaWeir/vi-peer-cookbook
courtesy of: slideshare.net
Miyerkules, Oktubre 10, 2012
Linggo, Oktubre 7, 2012
Group Texting Activity
para sa magiging groupings sa gaganapin na cooking activity naten, naisip ko na mas maganda sigurong lagyan natin ng konting twist.
Each student will send a blank message to this number: 09063131103
then, ung last 5 digits ng cp number nila, kung alin don ung pinakamaraming number na nag exist from 1-6, un yong magiging group nila.
Example:
(09097226680)
26680- Group 6
i will be the one to tell kung sang group kayo makakabilang, you will receive a confirmation message after you've send the text message.
and if ever na merong walang same digit exist on the last 5 number of your cp #, kung lalampas kayo sa 4 o 5, kayo na yung magkakagroup, Understand?
my facebook fanpage
please like the page so you as my student will be updated to all the lessons, activity, etc.
http://www.facebook.com/EsTuDyanTeNiSerJeyson?ref=hl
http://www.facebook.com/EsTuDyanTeNiSerJeyson?ref=hl
group activity
to my students, we will be having a cooking activity next Tuesday, October 16, 2012. please bring the following materials in order to conduct this activity:
- stove(either electric, gas stove or uling)
- utensils(spoon, fork, etc.)
- ingredients needed( kindly see my blog or fb page for the ingredients needed for pork adobo and sinigang na baboy)
- each group will have 5-6 members
- assigned cookings will be announced tomorrow
- for more information, just PM me on my FB account or beep me on my phone. thats all
Sabado, Oktubre 6, 2012
Webliography
the following sites are used by the author of the blog for his reference (for educational purposes only)
http://www.google.com.ph/imgres?num=10&hl=fil&sig=100480899375224492012&biw=1280&bih=666&tbm=isch&tbnid=aq-DJrFu-02iqM:&imgrefurl=http://www.ledomaine.com.au/blog/2011/05/my-mothers-recipe-passed-down-for-mothers-day-raspberry-and-vanilla-jam/quarter-cup-water/&docid=qI9V9aJaZFM6cM&imgurl=http://www.ledomaine.com.au/blog/wp-content/uploads/2011/05/quarter-cup-water.jpg&w=1819&h=1536&ei=qndwUOr1BYuIrAf-2oGQDA&zoom=1&iact=hc&vpx=995&vpy=72&dur=116&hovh=206&hovw=244&tx=199&ty=82&page=3&tbnh=150&tbnw=188&start=49&ndsp=24&ved=1t:429,r:11,s:49,i:261
Types of Cooking
The basic methods of cooking include (1) baking, (2) roasting, (3) broiling and grilling, (4) frying, (5) boiling, (6) simmering, and (7) steaming.
Salt, pepper, and other seasonings may be added to improve flavor.
Baking.
Food is baked by cooking it in an oven. In most cases, the oven temperature ranges from 300 to 450 °F (149 to 232 °C).
The word baking usually refers to the cooking of foods made from a batter or dough.
Such foods include breads, cakes, cookies, and pastries. However, casseroles, a few vegetables and fruits, and some cuts of meats can also be baked.
Roasting is cooking food uncovered in hot air.
The term usually refers to the cooking of meat.
For example, a turkey or a leg of lamb is roasted.
In roasting, the meat is usually placed on a rack
in a shallow pan and cooked uncovered in an oven.
The temperature usually ranges from 300 to 350 °F (149 to 177 °C).
Broiling and grilling are cooking by the application of direct heat.
In broiling, the food lies directly under a continuous heat source.
Meat can be broiled by placing it on a rack in a shallow broiler pan.
The surface of the meat lies 3 to 5 inches (8 to 13 centimeters)
under the flames in a gas range broiler or below the broiler
heating unit in an electric oven.
Leave the door open slightly when broiling in an electric
oven to prevent the air in the oven from becoming too hot.
In grilling, the food lies directly over the heat source.
Cooks sometimes grill sandwiches in a skillet on the stove.
In barbecuing, highly seasoned meat is grilled over hot coals.
In panbroiling, the meat cooks in a skillet over a burner.
The fat that melts from the meat is poured out of the pan as it accumulates.
Frying is the cooking of food in fat, such as butter or vegetable oil.
Frying adds fat and calories to food because the food absorbs some of the fat in the pan.
There are three main methods of frying:
(1) deep-frying, (2) pan frying, and (3) stir-frying.
In deep-frying, a large amount of fat is heated to about 350 °F (177 °C)
in a heavy saucepan or an electric appliance called a deep-fryer.
The hot fat completely covers the food.
Deep-frying is a popular way of cooking chicken,
French fried potatoes, and shrimp.
In pan frying, also called sauteing, the food
cooks in a small amount of fat, usually in a skillet.
Chicken, eggs, fish, and red meat are often pan fried.
In stir-frying, meat or vegetables cook in a skillet
or in a wok, a large, thin metal pan with a round bottom.
The food is cut into small pieces and cooked
in an extremely small amount of fat.
The cook fries the food at a high temperature
for only a few minutes and stirs it constantly with a tossing motion.
Boiling is cooking food in boiling water, which
has a temperature of about 212 °F (100 °C).
In boiling, air bubbles rise to the surface of the water and break.
Potatoes and other vegetables are often boiled in a saucepan over a burner.
Simmering is cooking food in water that is just below the boiling point. Such foods as eggs and meats should be simmered rather than boiled. Cooks often use covered saucepans to simmer foods. Slow cookers are electric appliances that simmer foods at low temperatures for 4 to 12 hours. A cook puts the food and some water in a slow cooker and sets the temperature. Health experts recommend caution when using a slow cooker for meat and other foods prone to bacterial growth at warm temperatures. Use sanitary methods in preparing the food and keep it refrigerated until just before cooking.
Steaming is cooking food in steam.
It is used mostly to cook vegetables.
To steam vegetables, place them on a rack or perforated
pan in a saucepan and add water to the saucepan.
The water collects below the rack or perforated pan,
and the vegetables remain above--and out of--the liquid.
Cover the saucepan and heat it on a burner until the water
boils and forms steam, which surrounds and cooks the vegetables.
Steaming takes longer than boiling. However, steamed vegetables
retain better color and flavor than boiled vegetables do.
They also have more nutrients because certain vitamins, including
vitamin C, dissolve easily in water and may be removed by boiling.
Other methods.
Some foods that require a long time to cook,
such as stews and dried beans, may be prepared more quickly
in a pressure saucepan. This utensil cooks foods at high
temperatures by means of steam under pressure.
Pressure saucepans are also called pressure cookers.
Another fast method of cooking uses microwaves (short radio waves).
Microwave ovens heat small amounts of foods much faster than gas
or electric ovens or cooktops do. Microwave ovens are especially
useful for thawing frozen foods and heating soups, vegetables, and leftovers.
(source: http://homefood.tripod.com/typ.html)
History of Cooking
During the pre-Hispanic era in the Philippines, the preferred Austronesian methods for food preparation were boiling, steaming and roasting. The ingredients for common dishes were obtained from locally raised livestock. These ranged from kalabaw (water buffaloes),baka (cows), manok (chickens) and baboy (pigs) to various kinds of fish and seafood. In 3200 BCE, Austronesians from the southern China Yunnan-Guizhou Plateau and Taiwan settled in the region that is now called the Philippines. They brought with them knowledge of rice cultivation and other farming practices which increased the number and variety of edible dish ingredients available for cooking. [5] Direct trade and cultural exchange with Hokkien China in the Philippines in the Song dynasty (960–1279 BC) with porcelain, ceramics, and silk being traded for spices and trepang in Luzon.[6] This early cultural contact with China introduced a number of staple food into Philippine cuisine, most notably toyo (soy sauce; Chinese: 豆油; Pe̍h-ōe-jī: tāu-yu), tokwa; (tofu; Chinese: 豆干; Pe̍h-ōe-jī: tāu-koaⁿ),tawge (bean sprout; Chinese: 豆芽; Pe̍h-ōe-jī: tāu-koaⁿ), and patis (fish sauce), as well as the method of stir frying and making savory soup bases. Many of these food items and dishes retained their original Hokkien names, such as pancit (Chinese: 便ê食; Pe̍h-ōe-jī: piān-ê-si̍t)(Chinese: 扁食; pinyin: biǎn shí), and lumpia (Chinese: 潤餅; Pe̍h-ōe-jī: jūn-piáⁿ, lūn-piáⁿ).[6] The Chinese food introduced during this period were food of the workers and traders, which became a staple of the noodle shops (panciterias), and can be seen in dishes like arroz caldo (congee), sinangag (fried rice),chopsuey.
Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today, such as Bagoong (Malay: Belacan), Patis, Puso (Malay: Ketupat), Rendang, Kare-kare and the infusion of coconut milk in condiments, such as Laing andGinataang Manok (chicken stewed in coconut milk). Through the trade with the Malay-Indonesian kingdoms, cuisine from as far away as India and Arabia enriched the palettes of the local Austronesians (particularly in the areas of southern Luzon, Mindanao, Sulu, Palawan, the Visayas and Bicol, where trade was strongest). These foods include various dishes eaten in areas of the southern part of the archipelago today, such as kurmah, satti and biryani.
Spanish settlers in the 16th century brought with them produce from the Americas like chili peppers, tomatoes, corn, potatoes, and the method of sautéing with garlic and onions. Although chili peppers are nowhere as widely used in Filipino cooking compared to much of Southeast Asia, chili leaves are frequently used as a cooking green, again distinct from the cooking of neighbors. Spanish (and Mexican) dishes were eventually incorporated into Philippine cuisine with the more complex dishes usually being prepared for special occasions. Some dishes such as arroz a la valenciana remain largely the same in the Philippine context. Some have been adapted or have come to take on a slightly or significantly different meaning. Arroz a la cubana served in the Philippines usually includes ground beef picadillo. Philippine longganisa despite its name is more akin to chorizo than Spanish longaniza (in Visayan regions, it is still known as chorizo). Morcon is likely to refer to a beef roulade dish not the bulbous specialty Spanish sausage.
Today, Philippine cuisine continues to evolve as new techniques, styles of cooking, and ingredients find their way into the country. Traditional dishes both simple and elaborate, indigenous and foreign-influenced, are seen as are more current popular international viands and fast food fare. However, the Filipino diet is higher in total fat, saturated fat, and cholesterol than other Asian cuisines.
(source: http://en.wikipedia.org/wiki/Philippine_cuisine#History_and_influences)
Trade with the various neighboring kingdoms of Malacca and Srivijaya in Malaya and Java brought with it foods and cooking methods which are still commonly used in the Philippines today, such as Bagoong (Malay: Belacan), Patis, Puso (Malay: Ketupat), Rendang, Kare-kare and the infusion of coconut milk in condiments, such as Laing andGinataang Manok (chicken stewed in coconut milk). Through the trade with the Malay-Indonesian kingdoms, cuisine from as far away as India and Arabia enriched the palettes of the local Austronesians (particularly in the areas of southern Luzon, Mindanao, Sulu, Palawan, the Visayas and Bicol, where trade was strongest). These foods include various dishes eaten in areas of the southern part of the archipelago today, such as kurmah, satti and biryani.
Spanish settlers in the 16th century brought with them produce from the Americas like chili peppers, tomatoes, corn, potatoes, and the method of sautéing with garlic and onions. Although chili peppers are nowhere as widely used in Filipino cooking compared to much of Southeast Asia, chili leaves are frequently used as a cooking green, again distinct from the cooking of neighbors. Spanish (and Mexican) dishes were eventually incorporated into Philippine cuisine with the more complex dishes usually being prepared for special occasions. Some dishes such as arroz a la valenciana remain largely the same in the Philippine context. Some have been adapted or have come to take on a slightly or significantly different meaning. Arroz a la cubana served in the Philippines usually includes ground beef picadillo. Philippine longganisa despite its name is more akin to chorizo than Spanish longaniza (in Visayan regions, it is still known as chorizo). Morcon is likely to refer to a beef roulade dish not the bulbous specialty Spanish sausage.
Today, Philippine cuisine continues to evolve as new techniques, styles of cooking, and ingredients find their way into the country. Traditional dishes both simple and elaborate, indigenous and foreign-influenced, are seen as are more current popular international viands and fast food fare. However, the Filipino diet is higher in total fat, saturated fat, and cholesterol than other Asian cuisines.
(source: http://en.wikipedia.org/wiki/Philippine_cuisine#History_and_influences)
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