KNIFE SKILLS

THC 2
(Narrative Report)

GROUP NAMES: Claros, Rona Mallari, Earl Christian

Claros, Joyce Anne Rivete, Dran Lenard
Caringal, Karen Lagrimas, Louie

Submitted to: Sir Benjamin Jaramilla

 First Sir Benjamin thought us the different kinds of cuts and Sir
Benjamin also thought the different parts of the knife after that
Sir Benjamin brought us to the kitchen to show the different
equipments that we will use. Wednesday Sept 18,2019 is the day
we will cook the ingredients that we will cut. First we cut the
ingredients according to what Sir Benjamin thought us, we have
the Mince, Dice, Julliene, Batonette, and the Oblique cuts we
used this cuts to cook Beef Caldereta. After we cuts the
ingredients we took a picture first for the presentation of the cuts
.

Before that day we ask one of our groupmate to boiled the beef for
atleast 2hours and we ask her to bring it tomorrow for the cooking
activity. In the kitchen after we cut the ingredients we saute the
garlic, onion, carrots, bell pepper, the potato while we are boiling
the beef again for 30 mins. After we boil the beef we saute it also in
the pan and we start pouring the tomato sauce the liver spread and
the beef stock to be more tasteful. We simmer it for 15 mins and
then we add the salt and pepper to taste.

After we cook we set the plate in the wooden tray for the plating we
put our food in the plate clean and neat and then we let each of us
and our other classmates taste what we cook and it taste good we put
the other in a plastic container to be our lunch. After all we wash all
the equipments properly and clean to prevent food contamination.