Roger Joey Portfolio (TLE)

FOOD – 3 ( TLE 12 )

Posted by Roger Joey On Tuesday, July 20, 2010 0 comments

"food processing"

What is Food Processing?

- Food is process for convenience to provide ease in preparation and consumption. It is also a means of controlling quality to achieve consistency and safety. Food is also processed for preservation to take advantage of bumper harvests and stabilize its supply.

Food Preservation

What is Food Preservation?

- Food preservation is the prevention spoilage enable storage for prolonged period of time or self -life of the product.

Importance of Preserving Food:

1.palatability or aesthetic quantity
2.nutrition
3.sanitation
4.economy
5.convenience

My Best Project!
Canning

-is a process of preserving food in hermetically sealed container either glass jar or tin cans through the application of heat. A sample Recipe: Best Project

Tamban In French Style

Ingredients:

2 kls. Tamban
2 pcs. Carrots
100 g Ginger
Pepper Corn
Bay Leaf
Whole Pickles
Iodized Salt
MSG
Oil
Red and Green Pepper

Procedure:

1.Clean the fish by cutting the head and tail and remove the entrails a scale including black membrane at the belly cavity.
2.Soak fish in 1:5 brine solution for 30 minutes then drain.
3.Sterilize the bottles for 15 minutes.
4.Pack soaked fish in sterilized jars ans steam for 5 minutes in a steamer.
5.Place in tray upside down to remove excess water.
6.Add the needed ingredients leavening ¼ head space and half-seal.
7.Add water in canner 2” deep and arrange the filled bottles.
8.Close the canner properly.
9.Boil the water and exhaust the canner for 10 minutes.
10.After exhausting process for 70 minutes maintaining the pressure at 15 pounds.
11.After processing time, switch off then fire and wait the pressure goes down to zero.

Our Finish Product....

Reasons why I pick this one as my Best Project?

The reason why I pick this one as my best project, because this is the time that I realized that I need to be responsible. As a leader of our group, and at the same time our group was assign to be the marketer for the week. So, since I was a leader in our group my group members did not participated in purchasing those fishes, I don't have a choice so I need to work all by myself. And as a result our laboratory is successful.

Laboratory Picture's

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food 2

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FOOD – 2 (TLE 11)

(Baking)

Baking

- is the technique of prolonged cooking of food by dry heat acting by convection, and not by radiation, normally in an oven, but also in hot ashes, or on hot stones. It is primarily used for the preparation of bread, cakes, pastries and pies, tarts, quiches, cookies and crackers.

Bread

- is a staple food prepared by cooking a dough of flour and water and possibly more ingredients. Doughs are usually baked, but in some cuisines breads are steamed, fried, or baked on an unoiled skillet. It may be leavened or unleavened. Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk, egg, sugar, spice, fruit (such as raisins), vegetables (such as onion), nuts (such as walnuts) or seeds (such as poppy seeds).

Ingredients of Bread:

Major:

1.Flour – basic ingredients in baking products. 2.Liquids – water, milk 3.Sugar – better quality dough ( granulated, brown ) 4.Eggs – an important and costly ingredient in baked products. 5.Shortening – margarine, lard, butter 6.Leavening Agents – baking soda, baking powder

Minor:

1.Salt 2.Flavoring 3.Spices 4.Seeds 5.Cocoa / Chocolate

I PICK IT!! My Best Project

A sample Recipe:

Special Ensaymada

Ingredients:

700 g flour(1st class)
300 g soft flour
15 g salt
120 g white sugar
100 g vegetable shortening
100 g whole eggs
10 g instant yeast
420 g water
150 g softened butter
½ c cooking oil
200 g white sugar (toppings)

Procedure:

Sprinkle all the yeast in half of the water. Leave 10 to 15 minutes until dissolve and frothy. To the bread flour, add the yeast solution and the remaining water and mix just enough to form coarse and slack dough called sponge. The mixing should take you 10 to 15 minutes complete. Cover with a clear cloth or any suitable covering material and allow to rise until double in size for about 60 minutes. At the end of 60 minutes break up by hand the risen sponge and set aside. In separate bowl, using a wire whip, blend together until smooth salt, sugar, and whole eggs into this mixture. Add broken sponge and soft flour. Stir slightly and turn the dough into a slightly floured work surface,Cup up into 25 pieces each one averaging about 60 to 65 grams. Round up loop and arrange the pieces on a clear greased portion of the working table. Arrange the dough pieces close to each other and brush each dough liberally with cooking oil. Allow to rest for about 20 minutes. Stretch the rolled up dough about 12 – 15 inches long. Arrange properly 12 shaped dough on the baking sheet to allow dough expansion during baking. Allow to rest dough in pieces in a proofing rack for about 1 to ½ hours or until they are all well risen. Bake in 350 degree F oven for about 15 to 20 minutes or until pieces are evenly baked and golden brown. Immediately remove from the oven and allow cooking. When cook, brush surface of each product with softened butter or table margarine and roll into sugar. Serve.

Our Finished Product

Reasons Why I pick this one as my Best Project?

I choose this one as my best project for many reasons. Baking breads is part of our performancebase examination, I don't have any problem regarding with baking breads. Baking ensaymada is really difficult, because unlike other breads you will mix all the ingredients immediately, then after knead then you may proceed in proofing. I really face difficulties baking this ensaymada bread, thankfully I have a good partner who is very good in kneading and forming ensaymada's. We successfully bake the ensaymada, unfortunately the result is really bad. We follow the procedure correctly but the problem is the flour that we used.
Supposedly, We should use bread flour/first class flour instead we didn't notice that we use all purpose flour. Our instructor tell us that we need to repeat baking breads, and it is late at night already. I really want to cry at that moment, because I'm tired and again we will spend money for the new ingredients for the ensaymada. As what our instructor tell us, we really repeat baking ensaymada breads, and finally we bake good products.

Documentation”

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FOOD 1( Food Selection, Preparation and Cooking)

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FOOD – 1 ( TLE 10 )

Food Selection, Preparation and Cooking

Meal Preparation

What is a Meal Preparation?

Meal Preparation is a series of kitchen activities which begin from the washing, peeling, and cutting of foods to the actual cooking and serving.

Recipe

What is a Recipe?

A recipe is guide in cooking. It tells you exactly how to cook a certain dis. It includes the list of ingredients, method of cooking, preparation, and manner of serving a certain dish.

There are different ways of writing a recipe. But all recipes have name, a list of ingredients, directions for cooking and the yield.

I PICK IT!! My Best Project

Chicken Lollipop

Ingredients:

Chicken Wings 1 ½ kls.

Honey 2T

Whole grain- mustard - 1 ½ t

Bread Crumbs - 1 pack

White Pepper - 1 pinch

Salt 1 pinch (to taste)

Procedure:

With the pairing knife, cut around the thin tip of each chicken wings to loosen the meat around the joint.
While holding the base, push the meat down gently to expose the bone and form a chicken lollipop.
Remove any flesh left on the tin and with a clean towel combine the honey and mustard on mixing bowl.
Thin the mixture out with a bit of water.
Dip the chicken meat in honey – mustard., allowing their excess to dip off, then coat with bread crumbs.
Pre-heat oven to 350 degrees F.
Place chicken lollipops on baking pans standing up.
Roast for 20 to 25 minutes . Serve immediately.

Finish Product!!

Reasons Why I pick this one as my Best Project?

I pick this chicken lollipop as my best project because, honestly I really love cooking most especially chicken. Although, my father does not eat chicken and some of my sisters are allergic of this chicken, well I'm different from them, because I really love chicken. My mouth is really watering if chicken was fried and I was also amazed because I didn't expect that the chicken wings is the main part of frying chicken lollipop, I really expect that it is the leg (drumstick) of the chicken. I will never forget this activity, it inspires me that cooking is not only for the job of the girls but, also for boys. :)

Our Laboratory Room!!! (Documentation)