VIRTUALFOOD

PRODUCTIONCOURSE 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

The Executive Chef has given you the duty of creating

sample meals for a forthcoming function. The guest
wanted six (6) Western cuisine chicken dishes with any
of the five leading sauces, starch, and a vegetable as a
side dish. Rice and fried rice are not permitted,
according to special instructions. The following cooking
methods are available to you:

a) braising
1 40 b) roasting
c) grilling
d) broiling
e) shallow-frying
f) poaching

Write your answers in a 5-page portrait-style and single-

spaced document, using the font Times New Roman in
size 12 and a standard recipe format.

The General Manager has given you the duty of

leading the team by offering six Western cuisine fish
meals with sauce and two side dishes - starch and
vegetable - when the new food and beverage outlet
opens next month. According to particular guidelines,
rice and fried rice are not authorized. Everyone on the
crew is a fresh employee. For each item, submit a
2 40
standard recipe. The cooking methods listed below are
available.

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.

What are the five (5) major components of food that

4 10 need to be considered when heat is applied to food?
Explain or describe.