Presenting the most famous Ilocano foods with their unique flavors and taste and a simple background for each one of them including recipes and main step in cooking.
This document provides definitions and descriptions of various cooking methods and culinary terms. It discusses techniques like mirepoix, sweating, caramelizing, mise-en-place, and different ways to prepare meat including roasting, grilling, broiling, sautéing, pan frying, deep frying, poaching, blanching, and parboiling. It also covers combination methods like stewing, braising, and different knife cuts including julienne, baton, dice, mince, and chiffonade. Understanding these terms and techniques is important for success in the kitchen.
1. The document provides information about different types of bars and the food and beverage services they offer.
2. It begins with an introduction and table of contents before discussing the importance of understanding various bar types and services.
3. The document then classifies bars based on the food offered (such as snack bars, milk bars, salad bars, etc.) and the beverages served (such as wine bars and cocktail bars).
This information sheet discusses the preparation of stocks which are clear, thin flavored liquids extracted from meat, poultry, fish and their bones as well as vegetables and seasonings. It identifies the different types of stocks used in cooking and the key ingredients needed to make stocks, including bones, mirepoix, aromatics, and water. The sheet also covers ratios of ingredients used to make stocks, cooking times for different stocks, and the use of convenience stocks.
This document discusses various cuts and preparations of vegetables used for cooking. It provides descriptions of over 20 common vegetable cuts like julienne, brunoise, paysanne, and chiffonade. It also describes traditional preparations for specific South Asian vegetables like okra, brinjal, bitter gourd, jackfruit, and lotus root that involve particular cuts to allow for stuffing or other cooking methods. The goal is to understand how different cuts impact texture, taste, and cooking applications of vegetables.
This document provides information about bartending, including an overview of topics that will be covered in a bartending seminar. It discusses the organizational structure of a bar, basic bartending functions, bar equipment and supplies, guidelines for serving beverages and food pairings, beverage classification, and merchandising techniques. The document aims to educate bartenders on all aspects of the profession from set-up and service to promoting different drinks.
Part 2 provide gueridon service [recovered]Dedy Wijayanto
The document provides information on gueridon service, including recommendations when customers ask for recommendations, key points for making recommendations, promotional methods for gueridon menu items, gueridon procedures like preparation, portioning, trimming, and serving, describing dishes and ingredients to customers, common gueridon items like trolleys and equipment, cleaning and maintaining equipment, and preparing the trolley and service area.
This document provides information on packaging prepared foodstuffs. It discusses three main lessons: 1) Ensuring suitable packaging, storing and transporting of food, 2) Selecting appropriate packaging materials for specific foods, and 3) Packaging food according to needs. The key points covered are hygienic practices for food packaging, characteristics of different packaging materials like plastic, glass and metal, and factors to consider for food packaging design like product properties and distribution method. The goal is to teach students the proper techniques for packaging different foods to ensure safety and quality during storage and transportation.
This document provides definitions and descriptions of various cooking methods and culinary terms. It discusses techniques like mirepoix, sweating, caramelizing, mise-en-place, and different ways to prepare meat including roasting, grilling, broiling, sautéing, pan frying, deep frying, poaching, blanching, and parboiling. It also covers combination methods like stewing, braising, and different knife cuts including julienne, baton, dice, mince, and chiffonade. Understanding these terms and techniques is important for success in the kitchen.
1. The document provides information about different types of bars and the food and beverage services they offer.
2. It begins with an introduction and table of contents before discussing the importance of understanding various bar types and services.
3. The document then classifies bars based on the food offered (such as snack bars, milk bars, salad bars, etc.) and the beverages served (such as wine bars and cocktail bars).
This information sheet discusses the preparation of stocks which are clear, thin flavored liquids extracted from meat, poultry, fish and their bones as well as vegetables and seasonings. It identifies the different types of stocks used in cooking and the key ingredients needed to make stocks, including bones, mirepoix, aromatics, and water. The sheet also covers ratios of ingredients used to make stocks, cooking times for different stocks, and the use of convenience stocks.
This document discusses various cuts and preparations of vegetables used for cooking. It provides descriptions of over 20 common vegetable cuts like julienne, brunoise, paysanne, and chiffonade. It also describes traditional preparations for specific South Asian vegetables like okra, brinjal, bitter gourd, jackfruit, and lotus root that involve particular cuts to allow for stuffing or other cooking methods. The goal is to understand how different cuts impact texture, taste, and cooking applications of vegetables.
This document provides information about bartending, including an overview of topics that will be covered in a bartending seminar. It discusses the organizational structure of a bar, basic bartending functions, bar equipment and supplies, guidelines for serving beverages and food pairings, beverage classification, and merchandising techniques. The document aims to educate bartenders on all aspects of the profession from set-up and service to promoting different drinks.
Part 2 provide gueridon service [recovered]Dedy Wijayanto
The document provides information on gueridon service, including recommendations when customers ask for recommendations, key points for making recommendations, promotional methods for gueridon menu items, gueridon procedures like preparation, portioning, trimming, and serving, describing dishes and ingredients to customers, common gueridon items like trolleys and equipment, cleaning and maintaining equipment, and preparing the trolley and service area.
This document provides information on packaging prepared foodstuffs. It discusses three main lessons: 1) Ensuring suitable packaging, storing and transporting of food, 2) Selecting appropriate packaging materials for specific foods, and 3) Packaging food according to needs. The key points covered are hygienic practices for food packaging, characteristics of different packaging materials like plastic, glass and metal, and factors to consider for food packaging design like product properties and distribution method. The goal is to teach students the proper techniques for packaging different foods to ensure safety and quality during storage and transportation.
This document describes various cuts of lamb meat. It outlines cuts from the shoulder, rib, loin, and leg sections of lamb. Some key cuts mentioned include shoulder chops, rib chops, loin chops, and leg sirloin chops. Each cut is defined in terms of the bones and muscles present. Preparation methods such as roasting, braising, and grilling are also noted for several cuts.
This document provides a brief history of culinary arts and profiles important figures in the culinary world. It defines culinary as the art of cooking and discusses the origins of the word. Key developments in the 16th-18th centuries that influenced modern restaurants are outlined. Profiles of influential chefs and culinary professionals from the 16th century to present day are given, including Georges Auguste Escoffier, Julia Child, Ferran Adria, and Wolfgang Puck. Their contributions to advancing culinary techniques and styles are recognized.
The document describes several native Filipino delicacies that have been passed down through generations. It provides recipes for puddings made from carabao's milk or young corn and buko meat. Other desserts mentioned include a glutinous rice delicacy cooked in coconut milk similar to suman; a rich puto loaded with milk, corn and buko; and a native dessert from Central Visayas made of mashed sweet potato balls stuffed with grated cassava. The document outlines recipes for several cakes, gruels, and other snacks made from ingredients like rice, cassava, banana, purple yam, and monggo beans.
The document outlines the procedures and objectives for a lesson on identifying and demonstrating different chicken cuts, including dividing students into groups to practice cutting a whole chicken into eight pieces and identifying each part, then assessing student understanding of chicken cuts and their proper cutting. The lesson aims to teach students to properly identify and cut the various parts of chicken, and it assesses their comprehension through identification exercises and discussing the importance of proper cutting techniques.
This document provides guidelines for welcoming and seating guests in a restaurant. It discusses that the host or hostess should acknowledge guests within 10-30 seconds of arrival. They should greet guests with an appropriate welcome like "good morning" and ask if they have a reservation, checking details if so. If not, options for seating and table size should be provided. Providing excellent service helps create positive first impressions and loyal customers.
The following skills and knowledge shall be the focus of this module:
• Master the names and pronunciation of the dishes in the
menu
• Memorize ingredients of the dishes in the menu
• Know the sauces and accompaniments
• Study the descriptions of every item in the menu
• Master common food allergens to prevent serious health
consequences
The document provides information on the K to 12 curriculum for technical-vocational livelihood education tracks, focusing on Home Economics - Food and Beverage Services (NC II). It includes:
1. Lists of specializations offered under Agri-Fishery Arts, Home Economics, Industrial Arts, and Information and Communications Technology tracks, along with the number of hours and prerequisites required for each.
2. A course description for the Home Economics - Food and Beverage Services specialization, covering its core competencies and content standards related to food and beverage service concepts and skills.
3. Tables outlining the learning competencies and codes for topics like personal entrepreneurial competencies, environment and market analysis, and
This document provides information on common baking ingredients including flour, leavening agents, fats, and sugar. It discusses the protein content and uses of different types of flour like bread flour, all-purpose flour, cake flour, and ready mixes flour. It also defines leavening agents and fats used in baking such as lard, butter, and margarine, describing their compositions and properties.
This document provides information about various types of appetizers and cocktails. It discusses relishes, which include raw vegetables served with dips, as well as pickled vegetables. Dips are described as spreads that can accompany raw vegetables, potato chips, or crackers. The document also outlines different appetizer categories like antipasto, bruschetta, tapas, caviar, and amuse bouche. Amuse bouche are specifically defined as tiny appetizers offered to guests before or after they order to showcase the chef's cooking abilities.
The document provides information on preparing bakery products. It defines different categories of bakery goods and outlines the skills needed to produce doughs in good condition, including calculating dough yield and water temperature requirements. It also describes selecting ingredients according to establishment type and recipes, and preparing a variety of bakery products by measuring and weighing ingredients accurately.
The document provides information on cuisine from the Philippines. It discusses the various influences on Filipino cuisine including Spanish, Mexican, Chinese, Indian, Japanese and American. It also explains that food is often based on soy sauce or vinegar for preservation without refrigeration. The document then goes on to describe different regions of the Philippines and some of their famous local dishes as well as common ingredients.
This document provides information on ingredients and tools used in bread and pastry production. It discusses various types of flour, sugars, fats, liquids, and leavening agents used in baking. It also outlines the baking process from measuring and mixing to shaping, proofing, baking and cooling. Finally, it describes important tools and equipment used in bakeries such as mixers, ovens, pans, utensils and more. The document serves as a reference for bakers on key ingredients, techniques and equipment involved in bread and pastry production.
This document provides information about a food trades course for second year students in the Philippines. The course is divided into 8 modules over 4 quarters that cover topics like kitchen safety, food preparation and cooking, hygiene, and serving food. The course aims to teach students skills to become certified in food trades. Upon completing the course, students will receive 2 credits.
Central Luzon is located in the northern Philippines and includes the provinces of Aurora, Bataan, Bulacan, Nueva Ecija, Pampanga, Tarlac, and Zambales. The region has diverse ethnic groups including Kapampangans, Aeta, and Tagalogs. It has abundant natural resources and is a major agricultural producer, supplying most of the food for Manila. The top industries are farming, fishing, and mining, though some manufacturing also occurs near Manila. Major crops include rice, sugarcane, corn, fruits, and vegetables. Popular delicacies vary by province but include suman, yema pastillas, and meringue. Each province has its own
This Power Point Presentation will give the basic idea for how to make the cuts of vegetable. you will give get all information about various types of vegetable cuts along with there uses in food preparation.
The document provides a history of baking, starting with ancient Egyptians and Romans. It discusses key developments in baking techniques and ingredients over time. This includes the French inventing puff pastry and Danishes being created by Austrians. The document also outlines important baking ingredients such as various flours, leavening agents, sugars, eggs, and fats used. It describes the properties and roles that each ingredient plays in baking.
This document provides information on the production process of yeast bread. It discusses the 12 basic steps: scaling, mixing, bulk fermentation, folding/punching, scaling dough, rounding, benching, makeup/panning, proofing, baking, cooling, and storing. It also covers types of yeast dough products and processes, ingredients, equipment used, and how to control fermentation and gluten development. The key steps are mixing ingredients, bulk fermentation to produce carbon dioxide, shaping dough, proofing to increase volume, and baking to set the shape and develop flavor.
This document outlines a lesson plan for a Grade 9 cooking class on preparing a banana dessert with buttercream frosting. The objectives are to identify the ingredients for buttercream, demonstrate making buttercream following steps, and plate the finished banana dessert. The content focuses on developing skills like observation, analysis, comprehension, and demonstration teaching. Students will observe a demonstration of making buttercream frosting, frost bananas with it, and plate the finished dessert. They will then report on their demonstration and the cost of production. The teacher aims to assess their own lesson delivery and students' participation and progress.
The document discusses different types of cured meats from around the world. It provides information on meats like bresaola, sujuk, pastrami, corned beef, salami, pepperoni, pancetta, bacon, chorizo, prosciutto, speck ham, mortadella, andouille, black pudding, katsuobushi, and smoked salmon. For each meat, it describes the main ingredients and origin, and common dishes the meat is used in. Curing meats involves processes like salting, smoking, and drying to preserve foods and add flavor through osmosis and inhibiting microbial growth.
The food and drink of a country is an important part of its culture that tourists enjoy experiencing. Filipino cooking reflects the diverse influences of Malayan, Chinese, Hindu, Spanish, and American cuisines. Some popular Filipino dishes tourists like to try include lechon (roasted pig), sisig (pork cheeks and liver), and chicken inasal (lemongrass marinated chicken grilled on skewers). Foodies and enthusiasts like to travel to sample different local cuisines and drinks from around the world.
The document provides information about the cuisine of the Western Visayas region of the Philippines, which consists of the islands and provinces of Aklan, Antique, Capiz, Guimaras, Iloilo and Negros Occidental. It discusses several distinctive dishes from the cuisines of Aklan and Antique, including Binakol and Inubaran from Aklan and Binabak and Ginat-an nga Dagmay from Antique. It provides descriptions of the ingredients and preparation methods for these regional specialties.
This document describes various cuts of lamb meat. It outlines cuts from the shoulder, rib, loin, and leg sections of lamb. Some key cuts mentioned include shoulder chops, rib chops, loin chops, and leg sirloin chops. Each cut is defined in terms of the bones and muscles present. Preparation methods such as roasting, braising, and grilling are also noted for several cuts.
This document provides a brief history of culinary arts and profiles important figures in the culinary world. It defines culinary as the art of cooking and discusses the origins of the word. Key developments in the 16th-18th centuries that influenced modern restaurants are outlined. Profiles of influential chefs and culinary professionals from the 16th century to present day are given, including Georges Auguste Escoffier, Julia Child, Ferran Adria, and Wolfgang Puck. Their contributions to advancing culinary techniques and styles are recognized.
The document describes several native Filipino delicacies that have been passed down through generations. It provides recipes for puddings made from carabao's milk or young corn and buko meat. Other desserts mentioned include a glutinous rice delicacy cooked in coconut milk similar to suman; a rich puto loaded with milk, corn and buko; and a native dessert from Central Visayas made of mashed sweet potato balls stuffed with grated cassava. The document outlines recipes for several cakes, gruels, and other snacks made from ingredients like rice, cassava, banana, purple yam, and monggo beans.
The document outlines the procedures and objectives for a lesson on identifying and demonstrating different chicken cuts, including dividing students into groups to practice cutting a whole chicken into eight pieces and identifying each part, then assessing student understanding of chicken cuts and their proper cutting. The lesson aims to teach students to properly identify and cut the various parts of chicken, and it assesses their comprehension through identification exercises and discussing the importance of proper cutting techniques.
This document provides guidelines for welcoming and seating guests in a restaurant. It discusses that the host or hostess should acknowledge guests within 10-30 seconds of arrival. They should greet guests with an appropriate welcome like "good morning" and ask if they have a reservation, checking details if so. If not, options for seating and table size should be provided. Providing excellent service helps create positive first impressions and loyal customers.
The following skills and knowledge shall be the focus of this module:
• Master the names and pronunciation of the dishes in the
menu
• Memorize ingredients of the dishes in the menu
• Know the sauces and accompaniments
• Study the descriptions of every item in the menu
• Master common food allergens to prevent serious health
consequences
The document provides information on the K to 12 curriculum for technical-vocational livelihood education tracks, focusing on Home Economics - Food and Beverage Services (NC II). It includes:
1. Lists of specializations offered under Agri-Fishery Arts, Home Economics, Industrial Arts, and Information and Communications Technology tracks, along with the number of hours and prerequisites required for each.
2. A course description for the Home Economics - Food and Beverage Services specialization, covering its core competencies and content standards related to food and beverage service concepts and skills.
3. Tables outlining the learning competencies and codes for topics like personal entrepreneurial competencies, environment and market analysis, and
This document provides information on common baking ingredients including flour, leavening agents, fats, and sugar. It discusses the protein content and uses of different types of flour like bread flour, all-purpose flour, cake flour, and ready mixes flour. It also defines leavening agents and fats used in baking such as lard, butter, and margarine, describing their compositions and properties.
This document provides information about various types of appetizers and cocktails. It discusses relishes, which include raw vegetables served with dips, as well as pickled vegetables. Dips are described as spreads that can accompany raw vegetables, potato chips, or crackers. The document also outlines different appetizer categories like antipasto, bruschetta, tapas, caviar, and amuse bouche. Amuse bouche are specifically defined as tiny appetizers offered to guests before or after they order to showcase the chef's cooking abilities.
The document provides information on preparing bakery products. It defines different categories of bakery goods and outlines the skills needed to produce doughs in good condition, including calculating dough yield and water temperature requirements. It also describes selecting ingredients according to establishment type and recipes, and preparing a variety of bakery products by measuring and weighing ingredients accurately.
The document provides information on cuisine from the Philippines. It discusses the various influences on Filipino cuisine including Spanish, Mexican, Chinese, Indian, Japanese and American. It also explains that food is often based on soy sauce or vinegar for preservation without refrigeration. The document then goes on to describe different regions of the Philippines and some of their famous local dishes as well as common ingredients.
This document provides information on ingredients and tools used in bread and pastry production. It discusses various types of flour, sugars, fats, liquids, and leavening agents used in baking. It also outlines the baking process from measuring and mixing to shaping, proofing, baking and cooling. Finally, it describes important tools and equipment used in bakeries such as mixers, ovens, pans, utensils and more. The document serves as a reference for bakers on key ingredients, techniques and equipment involved in bread and pastry production.
This document provides information about a food trades course for second year students in the Philippines. The course is divided into 8 modules over 4 quarters that cover topics like kitchen safety, food preparation and cooking, hygiene, and serving food. The course aims to teach students skills to become certified in food trades. Upon completing the course, students will receive 2 credits.
Central Luzon is located in the northern Philippines and includes the provinces of Aurora, Bataan, Bulacan, Nueva Ecija, Pampanga, Tarlac, and Zambales. The region has diverse ethnic groups including Kapampangans, Aeta, and Tagalogs. It has abundant natural resources and is a major agricultural producer, supplying most of the food for Manila. The top industries are farming, fishing, and mining, though some manufacturing also occurs near Manila. Major crops include rice, sugarcane, corn, fruits, and vegetables. Popular delicacies vary by province but include suman, yema pastillas, and meringue. Each province has its own
This Power Point Presentation will give the basic idea for how to make the cuts of vegetable. you will give get all information about various types of vegetable cuts along with there uses in food preparation.
The document provides a history of baking, starting with ancient Egyptians and Romans. It discusses key developments in baking techniques and ingredients over time. This includes the French inventing puff pastry and Danishes being created by Austrians. The document also outlines important baking ingredients such as various flours, leavening agents, sugars, eggs, and fats used. It describes the properties and roles that each ingredient plays in baking.
This document provides information on the production process of yeast bread. It discusses the 12 basic steps: scaling, mixing, bulk fermentation, folding/punching, scaling dough, rounding, benching, makeup/panning, proofing, baking, cooling, and storing. It also covers types of yeast dough products and processes, ingredients, equipment used, and how to control fermentation and gluten development. The key steps are mixing ingredients, bulk fermentation to produce carbon dioxide, shaping dough, proofing to increase volume, and baking to set the shape and develop flavor.
This document outlines a lesson plan for a Grade 9 cooking class on preparing a banana dessert with buttercream frosting. The objectives are to identify the ingredients for buttercream, demonstrate making buttercream following steps, and plate the finished banana dessert. The content focuses on developing skills like observation, analysis, comprehension, and demonstration teaching. Students will observe a demonstration of making buttercream frosting, frost bananas with it, and plate the finished dessert. They will then report on their demonstration and the cost of production. The teacher aims to assess their own lesson delivery and students' participation and progress.
The document discusses different types of cured meats from around the world. It provides information on meats like bresaola, sujuk, pastrami, corned beef, salami, pepperoni, pancetta, bacon, chorizo, prosciutto, speck ham, mortadella, andouille, black pudding, katsuobushi, and smoked salmon. For each meat, it describes the main ingredients and origin, and common dishes the meat is used in. Curing meats involves processes like salting, smoking, and drying to preserve foods and add flavor through osmosis and inhibiting microbial growth.
The food and drink of a country is an important part of its culture that tourists enjoy experiencing. Filipino cooking reflects the diverse influences of Malayan, Chinese, Hindu, Spanish, and American cuisines. Some popular Filipino dishes tourists like to try include lechon (roasted pig), sisig (pork cheeks and liver), and chicken inasal (lemongrass marinated chicken grilled on skewers). Foodies and enthusiasts like to travel to sample different local cuisines and drinks from around the world.
The document provides information about the cuisine of the Western Visayas region of the Philippines, which consists of the islands and provinces of Aklan, Antique, Capiz, Guimaras, Iloilo and Negros Occidental. It discusses several distinctive dishes from the cuisines of Aklan and Antique, including Binakol and Inubaran from Aklan and Binabak and Ginat-an nga Dagmay from Antique. It provides descriptions of the ingredients and preparation methods for these regional specialties.
Pendap is a traditional Bengkulu dish made from fish that is washed, seasoned with spices like garlic, kencur, chili, salt and coconut, wrapped in taro leaves, and boiled for up to 8 hours. The taro leaves mask the fish smell. Pendap is often served with white rice.
Bagar Hiu is another specialty featuring shark meat seasoned with chili and spices and cooked until done. It was tasted by Indonesia's first president, Soekarno.
Rebung Asam Undak Liling combines black snails with bamboo shoots that have been soaked for days to release their sour flavor, then seasoned and cooked together. Black snails are common in Bengkulu
This document summarizes several traditional foods from Ternate, Indonesia. It describes ikan kuah pala banda as a fish dish seasoned with nutmeg, spices, pepper and chili, usually eaten with white rice. It notes ikan asap is smoked tuna or skipjack that can last up to 7 days when eaten with rice, chili sauce and crackers. It also mentions papeda, a thick sago flour food eaten with tuna and mubara sauce by sipping it from a bowl or plate. Additionally, it describes nasi lapola as the daily staple of grated young coconut, green beans and rice served with fish and vegetables. Finally, it indicates kasbi is another name for cass
1) Pancit habhab is a noodle dish from Quezon province containing dried noodles, pork, shrimp, vegetables and seasonings that is eaten with the hands off a banana leaf.
2) Bulalo is a beef shank and bone marrow soup from Luzon that is consumed during cold weather and contains vegetables.
3) Pichi-pichi is a dessert from Quezon province made of steamed and coconut-rolled cassava, sugar and water.
This document describes several exotic foods that are eaten in the Philippines, including cat, rat, crickets, frog, snake, monitor lizard, bats, grasshoppers, and young mudfish. These foods are often cooked in adobo style or fried and are consumed as appetizers when drinking. While some foods like crickets and frogs are said to taste better than chicken, eating exotic foods is also sometimes believed to cure diseases in the Philippines. However, whether these dishes will appeal to taste buds depends on who tries them.
This document describes several exotic foods that are eaten in the Philippines, including cat, rat, crickets, frog, snake, monitor lizard, bats, grasshoppers, and young mudfish. These foods are often cooked in adobo style or fried and are consumed as appetizers when drinking. While some foods like crickets and frogs are said to taste better than chicken, eating exotic foods is also sometimes believed to cure diseases in the Philippines. However, whether these dishes will appeal to taste buds depends on who tries them. The foods are typically eaten as "pulutan" or appetizers with beer and liquor.
This document describes several exotic foods that are eaten in the Philippines, including cat, rat, crickets, frog, snake, monitor lizard, bats, grasshoppers, and young mudfish. These foods are often cooked in adobo style or fried and are consumed as appetizers when drinking. While some foods like crickets and frogs are said to taste better than chicken, eating exotic foods is also sometimes believed to cure diseases in the Philippines. However, whether these dishes will appeal to taste buds depends on who tries them.
Binte biluhuta is a Gorontalo specialty food from Indonesia consisting of watered corn mixed with tuna or skipjack as additional protein. The dish has a salty and spicy flavor and is high in nutrients from the corn. Iloni chicken is a grilled chicken seasoned with spices that are absorbed into the meat and mixed with coconut milk, giving it a unique taste. Bilenthango is a fried fish dish where banana leaves are used as a base to prevent burning, with grouper as the main ingredient. Ilabulo is a chicken liver, gizzard and fat dish that is seasoned, wrapped in banana leaves and grilled or steamed, similar to Pepes. Sambal Sagela is a
The document describes several exotic foods that are eaten in the Philippines, including cat adobo, fried or roasted rats from rice paddies, crickets which are rich in nutrients, raw young mudfish, frogs cooked in adobo style or fried, snake adobo, monitor lizard meat and eggs cooked in adobo, bats which taste like chicken when cooked in adobo or fried, and grasshoppers which some enjoy in northern Philippines and taste like shrimp. It notes that some believe exotic foods can cure diseases, and that these foods would appeal to Filipinos who drink beer or liquor as appetizers or "pulutan" to go with their drinks.
FOOD PSYCHOLOGY CHARLA EN INGLES SOBRE PSICOLOGIA NUTRICIONALNataliaLedezma6
Our decisions about what to put on our plate are far more intricate than simply following hunger cues. Food psychology delves into the fascinating world of why we choose the foods we do, revealing a complex interplay of emotions, stress, and even disorders.
What is a typical meal for a person on a Mediterranean diet?Krill Arctic Foods
Curious about what a typical Mediterranean diet dinner entails? Dive into our collection of delectable Mediterranean diet recipes for dinner that are both nutritious and satisfying. From savory grilled chicken with Greek-inspired flavors to vibrant vegetable pasta dishes, we've curated a menu that captures the essence of Mediterranean cooking. Explore the world of Mediterranean flavors and elevate your dinner table with our inspired recipes that celebrate health and taste in every bite
Discover the Magic 7 Fruits for Weight Loss You Need to Know About!.pdfRapidLeaks
Fruits, a.k.a, nature’s candy are beneficial for tons of reasons. They’re filled with vitamins and nutrients that are not just healthy but delicious too. And, some have officially been identified as fruits for weight loss, which makes them ideal for any and every kind of diet you are currently experimenting with.
Also read: https://rapidleaks.com/lifestyle/food-drink/fruits-weight-loss/
Cacao, the main component used in the creation of chocolate and other cacao-b...AdelinePdelaCruz
Cacao, the main component used in the creation of chocolate and other cacao-based products is cacao beans, which are produced by the cacao tree in pods. The Maya and Aztecs, two of the earliest Mesoamerican civilizations, valued cacao as a sacred plant and used it in religious rituals, social gatherings, and medical treatments. It has a long and rich cultural history.
Panchkula offers a wide array of dining experiences. From traditional North Indian flavors to global cuisine, the city’s restaurants cater to every taste bud. Let’s dive into some of the best restaurants in Panchkula
Exploring_Karnali_Region_of_Nepal_(Food, Culture and People).pptxLincoln University
Largest province in Nepal, Mountain landscape with 47% of an area located above 4000 masl, Characterized by its unique cultural heritage, diverse geography, and traditional farming practices
Traditional Agriculture: Subsistence farming on terraced fields (rice, wheat, millet, bean, potato and barley)
Fruits: Apple, walnut, orange, etc.
Livestock Rearing: Transhumance system of animal husbandry (goats, sheep, and cattle)
Dietary Staples: Rice, lentils, vegetables, and dairy products
Food Preparation: Often prepared using locally grown ingredients with traditional cooking methods
Religious Practices: Hinduism and Buddhism
Social Customs: Strong community bonds, traditional attire and customs are upheld during festivals
Environmental Connection: Respect for nature and reverence for sacred sites
Historical Context: Farming techniques shaped by the region's rugged terrain, climate, and historical interactions
Cultural Influence: Food preferences, agricultural rituals, and farming practices have been influenced by a blend of indigenous traditions, Hindu and Buddhist beliefs, and trade routes
Enhancing Agricultural Practices: Introducing modern farming techniques without compromising traditional values
Access to Education and Resources: Investing in education and providing access to agricultural inputs
Promoting Sustainable Tourism: Leveraging the region's cultural richness and natural beauty
Intersection of culture, agriculture, and tradition
Embracing sustainable development practices and honoring cultural heritage
Enhance the lives of its people while safeguarding their unique way of life
Smoking as a preservation and processing method for food, Food preservation, food processing, smoking, meat and meat products, methods of food smoking, application, cold smoking, hot smoking, warm smoking, liquid smoking, food industry and business, offset smokers, upright drum smokers, Vertical water smokers, Propane smokers, Electrical smokers and related health concerns.
Agriculture Market : Global Trends and Forecast Analysis (2023-2032)PriyanshiSingh187645
The global agriculture market is anticipated to grow at a substantial CAGR of 9.60% in the upcoming years. The global agriculture industry was estimated to be worth USD 13.5 billion in 2022 and was expected to be worth USD 25.6 billion by 2030.
Science Text Book characteristics and libraryJerslin Muller
This ppt contains qualities of a good Science Text Book, need for text book, importance of text book, criteria of a science text book, text book analysis, content analysis, Hunter's score card, library, utilization of library.
A Review on Recent Advances of Packaging in Food IndustryPriyankaKilaniya
Effective food packaging provides number of purposes. It functions as a container to hold and transport the food product, as well as a barrier to protect the food from outside contamination such as water, light, odours, bacteria, dust, and mechanical damage by maintaining the food quality. The package may also include barriers to keep the product's moisture content or gas composition consistent. Furthermore, convenience is vital role in packaging, and the desire for quick opening, dispensing, and resealing packages that maintain product quality until fully consumed is increasing. To facilitate trading, encourage sales, and inform on content and nutritional attributes, the packaging must be communicative. For storage of food there is huge scope for modified atmosphere packaging, intelligent packaging, active packaging, and controlled atmosphere packaging. Active packaging has a variety of uses, including carbon dioxide absorbers and emitters, oxygen scavengers, antimicrobials, and moisture control agents. Smart packaging is another term for intelligent packaging. Edible packaging, self-cooling and self-heating packaging, micro packaging, and water-soluble packaging are some of the advancements in package material.
2. Submitted by:
JERENEL M. QUEJA
Grade 11 - Gauss
Submitted to:
MR. KENREX C. GALIWAN
Subject Teacher
3. PINAKBET
This is one of the best local
vegetable dishes that
embodies the Ilocano
cuisine that almost include
everything that you can
find in the “Bahay Kubo
Folk Song”.
4. DINENGDENG
It is like a pinakbet but
only includes veggies with
yellow and greed color
such as squash and
malunggay, and usually
includes fishes like bangus
or tilapia.
5. DINAKDAKAN
This food is like a sisig but is
cooked with more grilled
parts of a pig like liver, ears,
tongue, brain and face.
Dinakdakan is a food
introduced by Ilocanos since
they never wanted to waste
food such as parts of a pig.
6. PINAPAITAN
This is a delicious bitter
food that consists of small
intestine, bile, heart, tender
beef strip, ox stripe and
most importantly, green
chillies.
7. IGADO
This is a food like menudo but
does not have a tomato sause
added into it. This is an
Ilocano dish that comprises of
strips of meat, liver and other
internal organs of a pig,
combined with some green
peas and bell pepper.
8. DINARDARAAN
This food consists of sliced
meat and small intestines
simmered in dark gravy of
pork blood, garlic and
green chillies.