Dr. Yanga's Colleges, Inc. Prelims PDF

Week 1 – Student Orientation DYCHEpr313 – Philippine Regional Cuisine Institutional Vision Statement Illumined by the spirit of being magis quam schola, familia—more than a school, a family—Dr. Yanga’s Colleges, Inc. envisions to be a God- centered and glocally excellent beacon of moral formation...

Week 1 – Student Orientation DYCHEpr313 – Philippine Regional Cuisine Institutional Vision Statement Illumined by the spirit of being magis quam schola, familia—more than a school, a family—Dr. Yanga’s Colleges, Inc. envisions to be a God- centered and glocally excellent beacon of moral formation, holistic learning, transformative research and innovations, and sustainable societal communion for all humanity. Institutional Mission Statement  DYCI is committed to achieve its vision through this three-fold mission: 1. To edify our learners and stakeholders through God-centered and holistic formation of the heart, mind, and soul. 2. To transform our learners through glocalized education and culture, fusing global competencies with local rootedness and social responsibility. 3. To instill in every DYCIan the call to lead, to serve and to commune with our society through sustainable and transformative pursuits. Institutional Core Values  God-Centeredness forms the philosophical bedrock of DYCI's core values. God-Centeredness is an English term signifying a steadfast commitment to align one's actions, words, and thoughts to glorify God, while respecting individuals across every faith, mission, and identity. It is the fundamental principle that DYCIans strive to live by through the realization of the following core values: Magis, Sapientia, and Paraya. Institutional Core Values  Magis. The Latin for "more". This word embodies the spirit of aspiring for more, for the common good, and for the greater glory of God. DYCIans embrace this value when they creatively and innovatively pursue growth, constantly refining their skills, expanding their knowledge, and cultivating virtues to exceed their personal bests in order to honor God through their service to humanity. Institutional Core Values  Sapientia. The Latin for "wisdom." It symbolizes the gentle wisdom conveyed from a lifelong pursuit of both local and global knowledge and truth. DYCIans embody this value when they strengthen their relationships with others through their knowledge as an act of caring for the whole person. Institutional Core Values  Paraya. A Filipino term that signifies the sincere gift of the self. DYCIans embody this value when they participate in sustainable actions that uplift their neighbors' lives by demonstrating stewardship, empathy, and social responsibility. This is also a coined term of DYCI’s heart for the community (PA-mayanan), the school (paa-RA-lan), and the parish (parok-YA). Institutional Quality Policy  DYCI has an unwavering commitment to deliver meaningful basic and higher education, emphasizing glocal excellence, holistic character development, and spiritual growth among DYClans.  CHMT VISION-MISSION STATEMENT Vision Foster World-class and affordable Hospitality and Tourism education. Mission Provide access to higher education through academic rigor and integrity, professional training and caring approach.  CHMT Goals and Objectives Offer relevant and proactive curricular programs to produce competent hospitality service provider and industry practitioners; Develop and enhance the knowledge and skills of students to deliver multi- culturally competent services and promote Filipino cultural heritage; Prepare students for employment in specific career fields and be able to work with diverse populations and in diverse setting keeping abreast with global competitions while upholding values of sincerity and honesty; Participate in various community outreach service programs to elevate the living condition of marginal and less fortunate families of the nearby communities; and Continually evaluate and appraise the College’s programs to ensure its relevance to the needs of the community and the country thereby producing productive citizens of the global village. Program Outcomes Common to Tourism and Hospitality Disciplines  1. Demonstrate knowledge of tourism industry, local tourism products and services  2. Apply relevant laws related to hospitality and tourism industry  3. Observe and perform risk mitigation activities  (What are the risks in tourism and hospitality industry)?  Crises come in many forms, including health threats like the 2020 global coronavirus pandemic, natural disasters such as earthquakes and floods, political unrest and terrorist attacks. Such risks and crises pose significant threats to the tourism industry, destinations and tour operators working in the sector).  4. Utilize information technology application for tourism and hospitality  5. Manage and market a service-oriented business organization  6. Demonstrate administrative and managerial skills in a service oriented business organization  7. Prepare and monitor industry specific financial transactions and reports  8. Perform human capital development functions of a tourism oriented organization  (What is human capital development in tourism)?  Human capital development (HCD) is macro-economic and can be defined as improving the whole system of human interaction in the tourism experience with the objective of elevating the quality of tourism-related services resulting in enhanced benefits and profits for all tourism economy stakeholders,  9. Utilize various communications proficiently in dealing with guests and colleagues. Program Learning Outcomes for HM Knowledge Skills Character 1. Produce food products and 1. Promote products and 1. Apply and maintain standard services complying with services to customers. safety procedures for handling enterprise standards. food stuff. 2. Apply management skills in 2. Monitor food and beverage 2. Build and maintain a team F&B service and operations. revenue cost. approach to service delivery. 3. Perform and provide full 3. Monitor quality 3. Maintain quality guest cycle services for front customer/guest services customer/guest service. office. 4. Perform and maintain 4. Provide housekeeping 4. Respond effectively to various housekeeping services services to guest. customer query to maintain for guest and facility appropriate and quality service. operations. 5. Plan and implement a risk 5. Practice occupational, health 5. Follow safety and security management program to and safety procedures. procedures. provide a safe and secure workplace. 6. Provide food & beverage 6. Provide advice to patrons on 6. Maintain quality control in service and manage the food and beverage services. food and beverage operation. operation seamlessly based on industry standards. Sample Learning Outcomes for HM  7.2.1. Apply basic techniques of commercial cookery  7.2.2. Apply standard safety procedures for handling foodstuff  7.2.3. Clean and maintain kitchen equipment and utensils  7.2.4. Organize and prepare food products and meals  7.2.5 Prepare and store food in a safe and hygienic manner  CHMT Graduate Attributes  1. Demonstrate and practice excellent business communication skills  2. Undertake task, functions, duties and activities in the operation of the hotels, restaurant, travel agencies, government and non-government agencies in accordance with the international standards.  3. Demonstrate the ability to develop well-rounded service providers in multi- cultural diverse environment of hospitality and tourism industries.  4. Initiate change and development in the hospitality and tourism industry through active participation in research about global issues, concerns and eating habits to promote the well-being of each and every one.  5. Analyse situations, identifies problems, formulate solution and Implement corrective actions.  6. Possess a sense of responsibility, self- esteem, sociability, self- management, integrity and honesty.  7. Promotes Filipino and cultural heritage by thinking global and acting local.  8. Exemplify the true essence of DYCIan Core Values in personal and professional life. Course Code: DYCHEpr313 Course Title: Philippine Regional Cuisine  Course Description:  This course deals with the study of preparation, techniques, and aesthetic presentation of dishes especially regional specialties in the Philippines. Topics include the brief history of the Philippines, origins of Philippine cuisine and influences of Filipino food, basics of food from the Philippines, and the dishes of Luzon, Visayas, and Mindanao and their corresponding regions. Course Objective  At the end of the semester, the student must have:  1. Provide through lecture, demonstration, and hands-on application the principles and techniques of Philippine Cookery.  2. Identify origin of a particular dish, its components, and method of preparation by the locals.  3. Prepare and present a selection of recipe.  4. Create an accurate market list and budget plan.  5. Apply the knowledge and skills in culinary arts through proper food combination, plating, and food styling. Course Outline and Time Frame WEEK COURSE CONTENT/SUBJECT MATTER Week 1 A. Class Orientation Week 2 B. Introduction to Philippine Cuisine Week 3 C. Native Ingredients and Condiments Week 4 D. Cooking Methods Applied in Philippine Cuisine Week 5 Preliminary Examination Week 6 E. Cuisine of Luzon, Visayas & Mindanao Week 7 F. CAR & Ilocos Region Week 8 G. Cagayan Valley & Central Luzon Week 9 H. CALABARZON & MIMAROPA Week 10 Midterm Examination Course Outline and Time Frame WEEK COURSE CONTENT/SUBJECT MATTER Week 11 I. Bicol & Western Visayas Week 12 J. Central Visayas & Eastern Visayas Week 13 K. Zamboanga Peninsula & Northern Mindanao Week 14 Semi-Final Examination Week 15 L. Davao & SOCCSKSARGEN Week 16 M. CARAGA & BARMM Week 17 N. National Capital Region Week 18 Final Examination Course Requirements 1. Regular Attendance in Class lecture/discussion 2. Proper On line/ face – face behavior/demeanor (Follow the rules and regulations of the school) 3. Class On-line participation 4. Activities (Quizzes, Assignment, Seatwork) 5. Major Exams 6. Attend seminar/webinar/virtual training related to business, hospitality and tourism 7. Portfolio containing the following:  Reflective Journal  Writing Activity Output  Internet/Case Study/Analysis/Research Output Grading System  CLASS STANDING -------------- 50% (Quizzes, Seatwork/Activity, Reflective Journal, Laboratory Works, Assignments, and Projects)  WRITTEN EXAMINATIONS --- 40% Major Examination (Prelim, Midterm, Semi-Final, and Final)  ATTENDANCE & CHARACTER - 10%  TOTAL ------------------------------ 100% Scoring Rubrics Laboratory Score Sheet Scoring Rubrics Reflective Journal Rubric Classroom Policies BE SMART!  Say please and thank you  Make friends and be thoughtful  Arrive on time prepared, alert and ready to learn  Respect yourself and others  Try your best and be excellent! References:  DYCI Student Handbook  CHMT Bulletin of Information  Course Syllabus Assignment 1  Instruction: Express in your own words the best thoughts you have as answer for the following questions or statements.  1. The students will be requested to introduce themselves;  2. The students will be requested to write down their expectation on the teaching/learning activity (TLAs)  3. The students will be requested to write down their autobiography.  INTRODUCTION TO PHILIPPINE CUISINE WEEK 2 DYCHEPR313 WEEK 2 PHILIPPINE REGIONAL CUISINE Introduction This PowerPoint presentation is intended to have you learners of 3rd year to explore the culinary history of the Philippines and its influences. At the end of this PowerPoint presentation, you are expected to: 1. Gain knowledge about the origin and evolution of Philippine Cuisine; 2. Explore the history and influence of other countries in the Philippine Cuisine; and 3. Appreciate the traditional Filipino Culture and Cooking. 2 The Culinary History of the Philippines The earliest and most persistent food influence must have come from the Chinese traders who regularly visited the Philippines as many as five centuries before Magellan. The earliest written account of food was by Antonio Pigafetta, the Italian chronicler of the Magellan expedition. Pigafetta describes the dinner served by Raja Colambu, a local chief of Limasawa island as “pork in its sauce served in porcelain platters, roasted fish with freshly grated ginger, and rice; turtle eggs; chicken; and peacock.” 3 A Timeline DATE DESCRIPTION 3400 b.c. The earliest evidence of rice in the Philippines was found in the Cagayan valley. Rice was brought to the Philippines during an Indo-Malaysia, Chinese, and Vietnamese wave of migration. 2nd century AD The Chinese were the first to trade with the Philippines, which they called Mal at the time. China introduced the Philippines to soy sauce, fish sauce, and the method of stir frying. This led to the birth of many Filipino-Chinese dishes such as pansit, lumpia, siopao, and siu mai. 1100 AD The Philippines began trading with India, Thailand, and Japan. This led to the creation of many new Filipino dishes with spices and flavors from around the world. March 16, 1521 Ferdinand Magellan landed and coined the islands the Islas de Poniente. 1542 Spanish explorer Roy Lopez de Villalobos renamed the islands Felipinas (Philippines) after King Philip II, who was prince at the time. 16th century The Spanish introduced Filipinos, who previously ate with their hands and banana leaves, to cutlery. They also brought Christmas feast traditions such as relleno, which is the process of stuffing a turkey or chicken, rice-meat dishes such as paella and stews to the Philippines. 4 Continuation… DATE DESCRIPTION 1896-1898 The Philippine Revolution, directed against Spain, took place. This influenced the nationalist movements of other Asian countries including China, Indonesia, and Malaysia. 1898 The Philippines was ceded to the United States by Spain, along with Puerto Rico and Guam, following the Spanish-American War. 1898-1901 A guerilla war between the Filipinos and Americans broke out after the Treaty of Paris ended the Spanish- American War and Americans tried to take over. This lasted foe three years until President Aguinaldo was captured and William H. Taft was appointed governorship. The war resulted in the death of at least 200,000 Filipino civilians, mostly due to famine and disease (some estimates reach up to 1,000,000). U.S. colonization changed the cultural landscape of the islands, which led introduction of the English language in the islands as the primary language of industry, education and government. 19th century Many restaurants were established in the Philippines serving Chinese food with Spanish names, a result of both the Chinese and Spanish governorships throughout history. 20th century The turo-turo and carinderia, both styles of Filipino restaurants, became popular both in and out of the Philippines, that served “cheap, filling dishes” that were popular among locals. Outside of the Philippines, served as a community center and a reminder of home from aspects of food, popular culture, and community events. 5 Continuation… DATE DESCRIPTION When Americans came to the Philippines, they brought iconic American food like burgers and fries, in addition to technology like the microwave and fridge. 1940s – 1950s The U.S. Army introduced the concept of a boodle fight to the Philippines, which is a militaristic style of eating where all the food is spread out on a table covered with banana leaves and eaters stand shoulder-to-shoulder to stuff their faces as fast as they could. Older generations associate the boodle fight with the violence that came with American militarization. However, current generations see the boodle fight as a celebration of Filipino culture, introducing expat Filipinos and others to Filipino food. 1950s Home Economic classes were introduced into Filipino schools by Americans, and the textbook, housekeeping: a Textbook Guide for Girl in the Public Intermediate Schools of the Philippines taught how utensils should be used. Filipinos pulled a honey badger and continued to use utensils the way they wanted. 2016 Filipino-American chef Tom Cunanan’s restaurant in Washington D.C., Bad Saint, was named second best new restaurant in America by Bon Appetit. June 9, 2017 Anthony Bourdain predicts the explosion of Filipino food in the U.S., comparing it to the popularity Korean food gained in the last decade. “I think Filipinos embraced America and were embraced by America in a way that other cultures might not have been,” said Bourdain. 6 Spanish Influence ▪ Three hundred years of Spanish rule resulted in the introduction of ingredients such as tomatoes, annatto (locally called achuete), corn, and avocados from other colonies of Spain, principally Mexico. Peppers were native to Mexico, Central and North America and spread to Asia in the 15th Century. ▪ The Spanish, of course, also brought their own styles of cooking from the different regions of Spain. Some of these dishes are popular in the Philippines, such as callos, gambas, and paella. 7  1 1 Red, yellow, green bell peppers, siling bilog (Capsicum annuum L.) 2 Green finger chilies, siling haba or mahaba, pangsigang (Capsicum 2 annuum L.) 3 Bird’s eye chili or Thai chili (Capsicum frutescens L.) 4 4 Siling labuyo (Cultivar) 3 8 American Influence ▪ American rule influenced Filipino cuisine in the cakes, salads, sandwiches, soda fountain items, and cocktails we now enjoy. The American colonials were also obsessed with hygienic and sanitary procedures in food preparation, which they enforced through a Bureau of Sanitation and taught in home economic classes. 9 Influence of Southeast & South Asia Neighbors The connection between Filipino cuisine and those of its neighbors in Southeast and South Asia have only been explored in recent years. ▪ Malaysia’s sour soup, singgang, is an unmistakable close relative of Filipino sinigang. ▪ The fan-shaped maruya in the Philippines are similar to the Indonesian pisang goring kipas. ▪ The Tagalog sapin-sapin resembles Thailand’s kha-nom chant. ▪ Filipino chicken rice soup with ginger, called arroz caldo, is just like the chao ga of Vietnam. ▪ The Filipino pickled vegetable salads called achara are undoubtedly descended from the Indian archar. 10 Ikan Singgang of Malaysia Indonesian Pisang Goring Kipas Filipino Sinigang Maruya (fan-shaped banana fritters) 11 Kha-Nom Chant of Thailand Chao Ga of Vietnam Sapin-Sapin Arroz Caldo (Filipino chicken rice soup) 12 Continuation… ▪ Filipinos have only begun to recently begun to discover their own food from the different islands and regions. ▪ Migration and the increase in domestic tourism have enabled today’s Filipinos to acquaint themselves with the food of their own country. ▪ This self-discovery has led to such phenomena as the following: 13 Continuation… Pinakbet (mixed vegetable stew) of the provinces of Ilocos in the far north of Luzon now featuring in the menus of Zamboanga in the far south of Mindanao, replete with ingredients not included in the original recipe. Pakbet is cooked in a clay pot called “Palayok” and Anchovy sauce (bagoong isda) is used to add flavor. 14 Continuation… Sisig, the sizzling Pampanga dish of finely chopped pig’s cheeks, boiled then broiled, is a standard in beer gardens and grills throughout the country. Sizzling sisig is a Kapampangan delicacy usually served as an appetizer but has evolved over the years into a popular dinner entree. 15 Continuation… The Ilonggo Inasal, grilled chicken marinated in annatto oil, is likewise very popular outside the Western Visayas, with several large competing food chains featuring it as their main attraction. Inasal is an Ilonggo term that literally translates to "char-grilled" or "roasted" meat 16 Continuation… ▪ Filipino cuisine is a sum of Philippine history, from the indigenous food of the prehistoric era, to the influences of Southeast Asian cooking brought by trade, and the colonial influences brought about by conquest. ▪ In recent years, because of domestic migration, tourism, national food businesses, and through the mass media, regional dishes have gone beyond their borders and become part of the national table. 17 Continuation… 18 Sources/References: A. Book/eBook: ▪ Melchor, J. & Vizconde A. (2021) Philippine Regional Cuisine. EDRIC Publishing House ▪ Etrata, R. & Vizconde A. C. (2021) Gastronomic Tourism. EDRIC Publishing House B. Webpage: ▪ Pinakbet Ilocano Recipe retrieved from https://panlasangpinoy.com/pakbet/ ▪ Sizzling Sisig retrieved from https://www.kawalingpinoy.com/sisig/ ▪ Chicken Inasal retrieved from https://www.foxyfolksy.com/chicken-inasal-filipino- barbecue-chicken/ 19 Sources/References: C. Media ▪ I Only Eat in Barong – Full Episode (The Atom Araullo Specials) video retrieved from https://youtu.be/Ycsre5T2DSQ?si=-PQJ5uWOSTskPGZq 20 Reflective Journal for Week 2 Instruction: Answer the following questions based on your understanding about the recent discussion. Explain your answer in detail (100 words per item. (A total of 800 words, equivalent to 10 points of your daily activity) 1. What were the two or three main idea/concepts I found useful in today’s session, and why? 2. What beliefs of mine have changed about teaching and learning as a result of this session? 3. One thing I learned in this session that I may be able to use in the future is… 4. Issues that interested me a lot, and that I would like to study in more detail. 5. I am still unsure about 6. What did we not cover that I expected we should? 7. What strategies have I used in the past were reinforced by this session; Have I been discouraged from any others? 8. Miscellaneous interesting facts I learned in this session… Adapted from: Learning Journals 21 Quiz for Week 2 Topic: Introduction to Philippine Cuisine Direction: Refer to your Schoology account to answer the quiz. 22 Assignment for Week 2 Topic: Native Ingredients and Condiments Direction: Refer to your Schoology account to do the assignment. 23 Prepared by: Mr. Jonnel R. Enriquez, LPT, CHP Noted by: Ms. Mary Rose Anson P. Ignacio, MBA HM, Program Head 24  NATIVE INGREDIENTS AND CONDIMENTS WEEK 3 DYCHEPR313 WEEK 3 PHILIPPINE REGIONAL CUISINE Introduction This PowerPoint presentation is intended to have you learners of 3rd year to identify native ingredients and condiments found in the Philippines. At the end of this PowerPoint presentation, you are expected to: 1. Describe what Filipino cuisine is; 2. Explore the background of native ingredients and its multiple influences; and 3. Utilize seasonal ingredients in the cuisine of each region. 2 What is Filipino Cuisine? The land and waters, history, and regional variations have shaped a nuanced, many-textured Filipino cuisine. Filipino food has a deep and complex taste that has been described as linamnam. Literally “deliciousness” yet signifying much more, it is the root of the word malinamnam, which is how a Filipino might describe the savory and fragrant quality of a dish. 3 Continuation… ▪ Sourness – A significant aspect of the Filipino linamnam is sourness, asim, introduced by vinegars, and sour fruit and leaves, and a penchant for tangy flavors brought about by a combination of sweet, tamis, and salt, alat. ▪ Sawsawan – What makes these combinations all the more exciting is the penchant Filipinos have for enhancing the meal with Sawsawan, condiments, dips, and sauces which make a single meal accessible to different tastes. ▪ Family style – Communality, among family, friends, and neighbors, is an important part of Philippine culture. Bounty is shared by all. 4 Cooking Techniques Three major cooking techniques have sourness as a flavor base: paksiw, kinilaw or kilawin, and sinigang. ▪ Paksiw – is a way of cooking fish with vinegar and water, salt, garlic, ginger, peppercorns, and finger chilies. Some regions prefer their paksiw with sauce, while others reduce the sour mixture, cooking it until almost dry. Apart from the freshness of the fish, it is vinegar that gives it its definitive taste. The paksiw cooking technique is used with chicken and meats like lechon. When fish is cooked using sour fruits and leaves as substitute to vinegar, the cooking style is called pinangat or pangat. 5 Continuation… ▪ Kinilaw – is a way of cooking not with heat but with “liquid fire.” Vinegar or the juice of a sour fruit is added to fresh seafood, meat, or vegetables, and the chemical reaction “cooks” the ingredients. ▪ Sinigang – is a way of cooking meat or seafood in a sour soup, sabaw, with different variations throughout the country. Different combinations of sour fruits and leaves deliver varying degrees of sourness, ranging from just a hint to outright mouth-puckering. 6 The Souring Agents The two types of souring agents used in Filipino dishes are vinegar and sour fruits or leaves. ▪ Vinegar – suka in Tagalog and Ilokano, aslam in Pampango, silam in Ibanag and Ivatan, langgaw in Hiligaynon, tuka in Pangasinan – is indispensable in Philippine cooking. A tradition of home-made from home-grown plants (nipa or coconut palm predominantly, sugarcane, and occasionally buri or other palms, such as fishtail palm and sugar palm) produces native vinegars that are often described not only as sour, but also as sweet, pure, and clear. 7 Continuation… ▪ There are many sour fruits and leaves used to enhance Filipino dishes, either as part of the recipe or combined with a dipping sauce. The most widespread fruit souring agent is the tamarind, known as sampaloc. The unripe green sampaloc fruit extract is used extensively in sinigang or as a dipping sauce. Its young leaf called usbong ng sampaloc is used in sinigang na manok, chicken sinigang called sinampalukang manok. ▪ A close runner-up to sampaloc is kamias. In the Visayan provinces, a small, round, green fruit called batuan is favored. Although many sinigang versions are soured with sampaloc, kamias, should be used when cooking the sinigang variation that includes miso, fermented soybean paste, in the broth. 8 Continuation… ▪ In the Bicol region, where sinigang is called cocido, the souring ingredients are tomato and the ubiquitous local lime called calamansi. This add a sweet counterpoint to the sourness. Dayap is another lime used in sinigang and like calamansi, it is also used to make a refreshing drink. 9 Continuation… 10 Continuation… Santol (Sandoricum koetjape Guava (Psidium guajava L.), or Tamarind (Tamarindus indica (Burm.f.) Merr.) is used for bayabas, is used in sinigang. L.), or sampaloc, is the sinigang and pinangat na isda. prevailing souring fruit for sinigang. 11 Continuation… The alibangbang (Bauhinia Star fruit or carambola or Batuan (Garcinia morella malabarica Roxb.) leaves are balimbing (Averrhoa (Gaertn.) Desr.) is used in the used for pinangat na isda. carambola L.) is also used for Visayan sinigang version – the sinigang and pinangat na isda. tinola or tinowa. 12 Continuation… Kamias (Averrhoa bilimbi L.) is The libas (Spondias pinnata Native ripe tomatoes used for pinangat na isda and (L.f.) Kurz) leaves are used for (Lycopersicum esculentum sinigang sa miso. pinangat na isda and Mill.), kamatis, are used in the sinigang). Visayan version of sinigang, called tinola or tinowa. 13 Continuation… Green Mango, or manggang Dayap (Citrus aurantiifolia Green pineapple or piña hilaw (Mangifera indica L.), is (Christm.) Swingle) and (Ananas comosus (L.) Merr.) is eaten in slices or chopped calamansi (Citrofortunella used for pininyahan which into small cubes and eaten macrocarpa (Bunge) Wijnands) means “cooking with are important souring agents alongside food. As a souring pineapple.” that enhance the taste of many agent for soup, it is boiled Filipino dishes, and are used for then mashed. Sawsawan and drinks. 14 Sawsawan Sauces and Condiments ▪ A hallmark of Filipino cuisine is the use of the Sawsawan which are dipping sauces, condiments, and relishes served in small dishes and mixed by the diner to fine-tune the food to his taste. Sawsawan livens up roasted, grilled, and boiled dishes, makes the table colorful, and eating a lot of fun. ▪ The basics in Filipino cooking are patis (fermented fish sauce), suka, calamansi, and toyo (soy sauce). 15 Continuation… Burong pajo (pickled small Toyo (soy sauce) Bagoong alamang (shrimp green mangoes) paste) 16 Continuation… Patis (fish sauce) Sukang puti (white vinegar) Bagoong isda (fish paste) 17 Continuation… Manggang hilaw (green Paminta (black pepper) Itlog na maalat (salted duck mango) egg) 18 Continuation… Tinadtad na kamatis (chopped Asin dagat (coarse sea salt) Kamias (bilimbi) tomatoes) 19 Continuation… Wansuy (coriander leaves) Buro or balo-balo/ balaw- Siling labuyo (Native chilies) balaw(fermented rice with fish or shrimp) 20 Continuation… Tinadtad na sibuyas (chopped Pinigang sampaloc (tamarind Calamansi (lime) onion) puree extract) 21 Continuation… Atcharang papaya (pickled Dayap (lime) papaya) 22 Sources/References: A. Book/eBook: ▪ Melchor, J. & Vizconde A. (2021) Philippine Regional Cuisine. EDRIC Publishing House ▪ Etrata, R. & Vizconde A. C. (2021) Gastronomic Tourism. EDRIC Publishing House B. Webpage: ▪ Indigenous Filipino Cuisine: Preserving Ancient Traditions retrieved from https://pinascuisine.com/preserving-ancient-traditions C. Media: ▪ Pinas Sarap: Kara David, susubukang gumawa ng sukang Paombong! Video retrieved from https://youtu.be/_t0YA3Tc6nY?si=KQyDzJgvgKGHy3lV 23 Reflective Journal for Week 3 Instruction: Answer the following questions based on your understanding about the recent discussion. Explain your answer in detail (100 words per item. (A total of 800 words, equivalent to 10 points of your daily activity) 1. What were the two or three main idea/concepts I found useful in today’s session, and why? 2. What beliefs of mine have changed about teaching and learning as a result of this session? 3. One thing I learned in this session that I may be able to use in the future is… 4. Issues that interested me a lot, and that I would like to study in more detail. 5. I am still unsure about 6. What did we not cover that I expected we should? 7. What strategies have I used in the past were reinforced by this session; Have I been discouraged from any others? 8. Miscellaneous interesting facts I learned in this session… Adapted from: Learning Journals 24 Quiz for Week 3 Topic: Native Ingredients and Condiments Direction: Refer to your Schoology account to answer the quiz. 25 Assignment for Week 3 Topic: Cooking Methods Applied in Filipino Cuisine Direction: Refer to your Schoology account to do the assignment. 26 Prepared by: Mr. Jonnel R. Enriquez, LPT, CHP Noted by: Ms. Mary Rose Anson P. Ignacio, MBA HM, Program Head 27  COOKING METHODS APPLIED IN FILIPINO CUISINE WEEK 4 DYCHEPR313 WEEK 4 PHILIPPINE REGIONAL CUISINE Introduction This PowerPoint presentation is intended to have you learners of 3rd year to describe the different cooking methods and how they apply to Filipino cuisine. At the end of this PowerPoint presentation, you are expected to: 1. Explore the cooking methods and techniques in Filipino cuisine; and 2. Develop professional skills in cooking. 2 Cooking Methods Applied in Filipino Cuisine It is important to be familiar with the different cooking methods and how they apply to Filipino cuisine. Cooking methods may be divided into two major groups: dry heat and moist heat. ▪ Dry heat cooking includes grilling, broiling, frying, and sauteing. These methods are characterized by the omission of water or liquid as a cooking medium. ▪ Moist-heat cooking includes simmering, boiling, steaming, stewing, braising, and poaching. These methods use water or any other liquid (such as stock, a sauce, broth or soup) as a medium. 3 Continuation… DRY HEAT Cooking Method Description Dishes Inihaw | Inasal | Sinugba Grilling is a high-heat cooking method over ❑ Inasal na Manok Grilling hot charcoal. While the food cooks, the fat ❑ Pork Barbecue drips down onto the coals, imparting a smoky, ❑ Inihaw na Baboy charred flavor to the food. ❑ Inihaw na Sugpo ❑ Inihaw na Pusit ❑ Inihaw na Isda Prito A moderate-heat (180° - 190° | 350° - 357°F) ❑ Tortang Talong Pan-frying | Shallow Frying cooking method in which food is fried in oil. ❑ Rellenong Talong The food is turned once during the cooking ❑ Rellenong Bangus process. ❑ Ukoy ❑ Daing na Bangus ❑ Tapa Prito A moderate-heat (180° - 190° | 350° - 375°F) ❑ Pinaputok na Isda Deep-Fat Frying cooking method in which food is completely ❑ Crispy Pata submerged in oil to fry. ❑ Lechon Kawali 4 Continuation… DRY HEAT Cooking Method Description Dishes Guisa | Sankutsa Food is cooked in a small amount of oil in a ❑ Pinakbet Sauteing | Stir-frying shallow sauté pan. Guisa implies a traditional ❑ Lumpiang Hubad flavoring base of onions, garlic, and tomatoes. ❑ Monggo Guisado Sankutsa is when meat or poultry is browned ❑ Sinangag without this flavoring. ❑ Pancit Luglog ❑ Sotanghon Guisado ❑ Pancit Bihon Guisado ❑ Sisig Ihurno Food is cooked gradually in an oven. Roasting ❑ Rellenong Manok Roasting requires tender cuts of meat. Basting keeps ❑ Cassava Bibingka the meat moist. If roasting a lean cut of meat, one might lay thin pieces of fat atop the meat as it cooks, allowing it to melt and gradually baste the meat. Ihurno Similar to roasting, except it is used mostly ❑ Pan de Sal Baking for fish, breads, and pastries. 5 Continuation… DRY HEAT Cooking Method Description Dishes Lechon Food is skewered and cooked over hot ❑ Lechon de Leche Spit-roasting charcoal, basted and turned slowly for even ❑ Lechon cooking. A pan set below the food will catch the drippings and prevent flare-ups. Tustado A moderate-heat method, using a pan over a ❑ Uncooked rice, brown grains, bread Toasting fire or in an oven to brown grains, uncooked rice (bigas), flour, or nuts to be used as thickener for sauces or flavor enhancers for a dish. 6 Continuation… MOIST-HEAT Cooking Method Description Dishes Pasingaw Leafy vegetables such as spinach or camote ❑ Rellenong Bangus Pan-steaming tops, still moist from rinsing, are put in a ❑ Rellenong Manok covered pan over high heat for a few minutes until just wilted but still green. Pasingaw Cooking in a steamer or on a rack over boiling ❑ Ensaladang Filipina Steaming water preserves the flavor, nutrients, shape, ❑ Puto and texture of foods better than poaching or ❑ Kutsinta boiling. Pinais Food wrapped in banana leaves (or paper) and ❑ Pinais na Kabute En Papillote baked or grilled). ❑ Humba Pinalambot | Pinakulob Tough cuts of meat or stringy vegetables are ❑ Kaldereta Braising cooked slowly in a small amount of stock or ❑ Humba sauce, in a covered container in the oven or stovetop. Generally for larger cuts of meat. 7 Continuation… MOIST-HEAT Cooking Method Description Dishes Nilaga Similar to braising but using more liquid and, ❑ Kare-kare Stewing usually, smaller tough cuts of meat. These are ❑ Pinatisang Manok slowly simmered in liquid for a long period to ❑ Binagoongang Baboy tenderize and allow the flavors to meld. Adobo Instead of stock or sauce, the cooking liquid ❑ Adobong Kangkong Braising | Stewing in Vinegar used is principally vinegar. ❑ Adobong Pusit ❑ Adobong Puti ❑ Adobong Manok at Baboy ❑ Adobo sa Gata Inin-in | Pananukan Food is cooked gently (below boiling point – ❑ Laing Simmering not exceeding 82°C | 180°F) in water or stock ❑ Guinataang Kalabasa at Sitaw to just cover. In a simmer, the bubbles rise ❑ Guinataang Sugpo slowly to the surface. 8 Continuation… MOIST-HEAT Cooking Method Description Dishes Pinakulo Food is submerged in salted water and ❑ Pochero Boiling cooked above 100°C | 212°F, and maintained ❑ Bulalo at high heat. In a boil, the bubbles rise quickly ❑ Sinigang to the surface. ❑ Tinola ❑ Pancit Molo ❑ Binacol na Manok Banlian Vegetables are submerged in salted boiling ❑ Vegetables Blanching water for one or two minutes, to partially cook. The vegetables ae then removed and immediately submerged in iced water to stop the cooking. They are then dried on towels and usually reserved for later use. Sankutsa Browning (caramelizing) the surface of the ❑ Bistek Tagalog Searing food at high heat with little or no fat, searing brigs out the flavors and creates a fond (caramelization/brown bits) at the bottom of the pan, used in making sauces. 9 Great Practices for Filipino Cuisine 1. Start with quality ingredients ▪ Pork belly or liempo, a key ingredient of Filipino food, should have evenly distributed fat-to-meat content. ▪ The best pigs for Filipino lechon de leche are a native variety which have a higher fat to meat ratio, making the meat tender and juicy. ▪ Prawns for sinigang are aesthetically large enough yet still tender when they are 50 grams, or 20 pieces a kilo. ▪ The ideal weight for milkfish, or bangus, is 500 grams, or 2 to a kilo, for special dishes like relleno. At this weight, it is easier to debone and the belly fat has developed. 10 Continuation… ▪ Select young, newly harvested vegetables because they require less cooking time and retain their green color. 2. Think presentation in preparation and service 3. Serve food freshly cooked and piping hot 4. Follow basic sanitation and food safety rules 11 The Filipino Table ▪ Generations ago, Filipinos across the country ate seated around a low table called a dulang with the food, eaten with hands, spread out on banana fronds in the center of the table. This tradition continues to this day in parts of the country. ▪ The Filipino meal is typically composed of one or two meat or chicken dishes, possibly a seafood, and a vegetable dish, and rice – the core of the meal. 12 Continuation… 13 Sources/References: A. Book/eBook: ▪ Melchor, J. & Vizconde A. (2021) Philippine Regional Cuisine. EDRIC Publishing House ▪ Etrata, R. & Vizconde A. C. (2021) Gastronomic Tourism. EDRIC Publishing House B. Webpage: ▪ Detailed Guide to Local Cuisine of the Philippines: Traditional Filipino Food & Delicacies retrieved from https://guidetothephilippines.ph/articles/history-culture/philippines- food-guide C. Media: ▪ What is Filipino Food? (With Claude Tayag) video retrieved from https://youtu.be/4IKbsrt0f9g?si=x7KVoQl6GGiaFwSQ 14 Reflective Journal for Week 4 Instruction: Answer the following questions based on your understanding about the recent discussion. Explain your answer in detail (100 words per item. (A total of 800 words, equivalent to 10 points of your daily activity) 1. What were the two or three main idea/concepts I found useful in today’s session, and why? 2. What beliefs of mine have changed about teaching and learning as a result of this session? 3. One thing I learned in this session that I may be able to use in the future is… 4. Issues that interested me a lot, and that I would like to study in more detail. 5. I am still unsure about 6. What did we not cover that I expected we should? 7. What strategies have I used in the past were reinforced by this session; Have I been discouraged from any others? 8. Miscellaneous interesting facts I learned in this session… Adapted from: Learning Journals 15 Quiz for Week 4 Topic: Cooking Methods Applied in Filipino Cuisine Direction: Refer to your Schoology account to answer the quiz. 16 Assignment for Week 4 Topic: Cuisine of Luzon, Visayas, and Mindanao Direction: Refer to your Schoology account to do the assignment. 17 Prepared by: Mr. Jonnel R. Enriquez, LPT, CHP Noted by: Ms. Mary Rose Anson P. Ignacio, MBA HM, Program Head 18