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    Portfolio IN Technical Livelihood Education: Rica Mae S. Velasco Beed-3B

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    Rica Mae Satsatin Velasco
    The document discusses preparing meals for different occasions. It emphasizes minimizing energy and nutrient waste, and maintaining food quality and appeal. Proper kitchen layout and efficiency, as well as understanding preparation and cooking processes, work simplification techniques, and factors like type of heat used, utensils, and individual tastes are important. Various cooking methods like simmering, braising, boiling and mixing techniques like beating, blending and folding are also outlined.

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    Portfolio IN Technical Livelihood Education: Rica Mae S. Velasco Beed-3B

    Uploaded by

    Rica Mae Satsatin Velasco
    108 views11 pages
    The document discusses preparing meals for different occasions. It emphasizes minimizing energy and nutrient waste, and maintaining food quality and appeal. Proper kitchen layout and efficiency, as well as understanding preparation and cooking processes, work simplification techniques, and factors like type of heat used, utensils, and individual tastes are important. Various cooking methods like simmering, braising, boiling and mixing techniques like beating, blending and folding are also outlined.

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    Portfolio in Tle

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    The document discusses preparing meals for different occasions. It emphasizes minimizing energy and nutrient waste, and maintaining food quality and appeal. Proper kitchen layout and efficiency, as well as understanding preparation and cooking processes, work simplification techniques, and factors like type of heat used, utensils, and individual tastes are important. Various cooking methods like simmering, braising, boiling and mixing techniques like beating, blending and folding are also outlined.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    108 views11 pages

    Portfolio IN Technical Livelihood Education: Rica Mae S. Velasco Beed-3B

    Uploaded by

    Rica Mae Satsatin Velasco
    The document discusses preparing meals for different occasions. It emphasizes minimizing energy and nutrient waste, and maintaining food quality and appeal. Proper kitchen layout and efficiency, as well as understanding preparation and cooking processes, work simplification techniques, and factors like type of heat used, utensils, and individual tastes are important. Various cooking methods like simmering, braising, boiling and mixing techniques like beating, blending and folding are also outlined.

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    © All Rights Reserved
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    Download as docx, pdf, or txt
    of 11

    Bicol University Polangui Campus

    Polangui, Albay

    PORTFOLIO
    IN
    TECHNICAL
    LIVELIHOOD
    EDUCATION

    Rica Mae S. Velasco


    BEED-3B

    Ma. Paz Andrea Mazo


    Instructor
    ACTIVITIES POSTED
    ON GCLASSROOM

    CHOOSE ONE ASPECT/ AREA COVERED BY TLE AND IDENTIFY THE


    TOP CAREERS BEING DEVELOPED
    TOP CAREERS OF INFORMATION AND COMMUNICATION TECHNOLOGY

    1. Computer Service Technician

    2. Cyber Security Specialist

    3. Business Continuity Analyst

    4. Data Modeler
    5. Computer Programmers

    6. IT Auditor
    MY TOPIC

    PREPARING MEALS FOR DIFFERENT OCCASIONS

    Preparing a meal includes different activities like washing, peeling, slicing and actual cooking of
    the food.
    In doing these activities, these should be a conscious effort to:
    • Minimize the use of the energy.
    • Conserve the nutrients in food processing.
    • Minimize the wastage in preparation thus reducing cost; and
    • Maintain the appeal and hygienic quality of the food.

    TO BE ABLE TO REALIZE THESE GOALS ONE SHOULD HAVE THE KNOWLEDGE AND THE SKILLS
    IN THE FOLLOWING:
    • Establishing kitchen efficiency through an efficient kitchen layout.
    • Different kinds of preparation and cooking processes.
    • Work simplification techniques.
    •
    THE KITCHEN IS THE CENTER OF ACTIVITY IN MEAL PREPARATION. IT SHOULD BE CLEAN AND
    ORDERLY AS MUCH AS POSSIBLE SPACIOUS SO THAT THE MEAL PREPARATION IS AN EASY
    AND ENJOYABLE ACTIVITY.

    KITCHEN LAYOUT
    • Cleaning and preparation center
    - One can find the sink and adjoining space of dishwashing as well as the garbage
    disposal facilities.
    • Mixing Center
    - One can find the refrigerator and other appliances such as the electric mixer,
    osteorizer, and others.

    • Cooking and Servicing center


    - one can find the range, or stove and other cooking equipment’s such as frying pan,
    saucepans and others.

    “Cooking is a craft which can rise, on occasion, to an art.”

    Understanding the basics of food preparation is essential to getting the meal together
    but because it is not meal together but because it not exact science, no matter how
    knowledgeable and careful the food preparer is, results vary from meal to meal. No wonder
    that seemingly similar foods taste and act differently depending upon endless factors.

    Factors contributing to differences in prepared foods includes:


    • Type of heat used
    • Cooking utensils
    • Amount of food prepared
    • Foibles of human nature
    • Unique tastes
    • Preferences of individuals

    METHODS OF HEATING FOODS


    • SCALDING
    - Scalding water reaches a temperature of 150 ˚F (66 ˚C). It is indicated by the
    appearance of large yet relatively still bubbles on the bottom sides of the pan.
    • POACHING
    - Water heated to a temperature of 160 ˚F-180 ˚F (71 ˚C-82 ˚C) is used, in which the food
    is either partially or totally immersed.
    • SIMMERING
    - Water simmers at just below the boiling point, never less than 180 ˚F (82 ˚C).

    • STEWING
    - Refers to simmering ingredients in a small to moderate amount of liquid, which often
    becomes a sauce with the food.
    • BRAISING
    - Is similar to stewing in that food is simmered in a small amount of liquid in covered
    casserole or pot. The liquid may be the food’s own juices, fat, soup, stock, or wine.
    • BOILING
    - Water must reach 212 ˚F (100 ˚C) at sea level, a temperature at which water bubbles
    rapidly.
    • STEAMING
    - Any food heated by direct contract with the steam generated by boiling water.
    This method helps to retain texture, color, taste and nutrients.

    DRY HEAT PREPARATION

    • BAKING
    - is the heating of food by hot air in an oven.
    Average baking temperature is 350 ˚F (177˚C).
    • BROILING
    - To broil is to cook foods under an intense heat source.
    • BARBECUING
    - Refers to foods being slow cooked, usually covered on a zesty sauce, over a longer
    period of time.
    • SAUTÈING AND STIR FRYING
    - These methods use the least amount of fat to heat the food. Stir frying is
    predominantly used in Asian cooking; the pan is held stationary, while the food is stirred and
    turned over very quickly with utensils.

    • PAN- BROILING AND PAN-FRYING


    - Pan broiling refers to placing food, usually meat in a very hot frying pan, with no added
    fat and pouring off fat as it accumulates.
    • DEEP-FRYING
    - The food is completely covered with fat.

    MIXING TECHNIQUES
    • BEAT
    - The ingredients are moved vigorously in a back-and-forth up-and-down around-and-
    around motion until they are smooth.
    • BLEND
    - Ingredients are mixed so thoroughly that they become one.
    • BIND
    - Occurs when ingredients adhere to each other.
    • CREAM
    - To beat fat and sugar together until they take on a light, airy texture.
    • WHIP
    - Very vigorous mixing, usually with a beater of some type that incorporates air into such
    foods as whipping cream and egg white.
    • FOLD
    - One ingredient is gently incorporated into another by hand with large spoon or
    spatula.
    REFLECTION PAPER W/
    DOCUMENTATION

    REFLECTION

    TLE, or Technology and Livelihood Education, is critical to

    being a productive member of today's workforce. Choosing a

    professional path and then studying the technology and skills

    needed to succeed in that field or business can be a fantastic

    strategy to increase your chances of success. Career training

    is referred to as Technology and Livelihood Education training.

    A student must have some concept of the broad professional

    route they intend to take in order to undertake livelihood


    training. A person who enjoys cooking and baking, for example,

    may enroll in a culinary school to learn how to prepare

    exquisite meals and pastries.

    Technical skills in agri-fishery, home economics,

    industrial arts, and entrepreneurship are developed through

    EPP. These are crucial abilities that can help us fight against a

    world that is full of laziness and stupidity. They will be our

    stepping stones to a better future and a better way of life.

    TLE, or Technology and Livelihood Education, is critical to

    being a productive member of today's workforce. Choosing a

    professional path and then studying the technology and skills

    needed to succeed in that field or business can be a fantastic

    strategy to increase your chances of success.

    DOCUMENTATION

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