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NO. Number of Points Question/ Activity: Virtual Food Production Course Practice Activities Instructions
NO. Number of Points Question/ Activity: Virtual Food Production Course Practice Activities Instructions
NO. Number of Points Question/ Activity: Virtual Food Production Course Practice Activities Instructions
MODULE 3
PRACTICE ACTIVITIES
Instructions:
✓ Answer or perform the following questions or situations for this week’s Practice Activities.
✓ Read each item carefully and follow instructions accurately.
✓ Submit your output not later than November 05, 2021, by uploading the file/s in
your portal account – Practice Activities (upload) button.
✓ Submit your answers to the following questions in one Word file.
✓ Ensure that the file you are uploading does not exceed the maximum of 500MB per week.
NUMBER OF
NO. QUESTION/ ACTIVITY
POINTS
a) braising
1 40
b) roasting
c) grilling
d) broiling
e) shallow-frying
f) poaching
a) poaching
b) steaming
c) baking
d) broiling
e) pan-frying
f) stewing
Enumerate the three ways of heat transfer and give an
3 10
example of each.