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    Task 11

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    Tony Guedes Macias
    Gene R. González teaches students the secrets of Philippine cuisine at his culinary school in Manila. Over 1500 students have graduated in the 13 years since he opened the school. Students come to learn traditional dishes and become ambassadors for Philippine cuisine. Jolly Spina first learned to cook in her family's specialty business. Jim González teaches students simple techniques not usually learned at home. The most famous fish of the archipelago is Lapu Lapu, which is prepared by stuffing its cavity with aromatics like ginger and lemongrass before grilling.

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    Task 11

    Uploaded by

    Tony Guedes Macias
    11 views1 page
    Gene R. González teaches students the secrets of Philippine cuisine at his culinary school in Manila. Over 1500 students have graduated in the 13 years since he opened the school. Students come to learn traditional dishes and become ambassadors for Philippine cuisine. Jolly Spina first learned to cook in her family's specialty business. Jim González teaches students simple techniques not usually learned at home. The most famous fish of the archipelago is Lapu Lapu, which is prepared by stuffing its cavity with aromatics like ginger and lemongrass before grilling.

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    Gene R. González teaches students the secrets of Philippine cuisine at his culinary school in Manila. Over 1500 students have graduated in the 13 years since he opened the school. Students come to learn traditional dishes and become ambassadors for Philippine cuisine. Jolly Spina first learned to cook in her family's specialty business. Jim González teaches students simple techniques not usually learned at home. The most famous fish of the archipelago is Lapu Lapu, which is prepared by stuffing its cavity with aromatics like ginger and lemongrass before grilling.

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    11 views1 page

    Task 11

    Uploaded by

    Tony Guedes Macias
    Gene R. González teaches students the secrets of Philippine cuisine at his culinary school in Manila. Over 1500 students have graduated in the 13 years since he opened the school. Students come to learn traditional dishes and become ambassadors for Philippine cuisine. Jolly Spina first learned to cook in her family's specialty business. Jim González teaches students simple techniques not usually learned at home. The most famous fish of the archipelago is Lapu Lapu, which is prepared by stuffing its cavity with aromatics like ginger and lemongrass before grilling.

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    CULINARY DELIGHT ON THE MENI IN THE PHILIPPINES

    Questions:

    • Gene R. González.
    1. What does Gene R. González do?
    Jean Gonzalez teaches his students first hand the secrets of the country's finest cuisine.
    2. How many islands are there in the Philippines?
    Philippines has more than 7000 islands.
    3. What is the aim of the students who come to his center?
    Students come from far and wide for a chance to become ambassadors for the country's
    famous dishes.
    4. How many students have graduated since González set up his center?
    Over 1500 students have graduated since González set up the center.
    5. How long ago did he set up his center?
    He set up the Center for Asian Culinary Studies in Manila 13 years ago.

    • Jolly Spina.
    6. Where did she first learn cooking?
    She learn cooking in the family specialty business.
    • Jr. Royal.
    7. What does Jim González teach them?
    It teaches them a lot of simple techniques that you really wouldn't learn just cooking at
    home.
    8. What is the name of the most famous fish of the archipielago?
    The name of the most famous fish of the archipielago is Lapu Lapu.
    9. Describe how it is prepared.
    What they wanna do is fill the cavity with some aromatics. Ginger, lemongrass and they
    put some tomato, some onions, they mix that all together and what they want to do is to stuff
    this fish with the aromatics that we have. They can wrap it now in banana leaf, which will give
    it a very herbal aroma. So this fish is ready for grilling Filipino.

    • Gonzalo B. Misa.
    10. What are the ingredients of the "Adobo"?
    Mostly it's prepared with chicken, beef, pork or fish, then cooked with garlic, salt and
    pepper in a vinegar and soy sauce.
    11. How often do they eat together?
    They eat together about five times a day.
    12. What is eating for them?
    They are eating “adobo” with white rice.
    13. Where is Pampanga?
    Pampanga is located 90 kilometres north of the capital.

    • Claude Tayag.
    14. What does he do?
    He is not only a master in the kitchen, but also an accomplished artist and writer.
    15. What meat is his famous dish "Sisig" made of?
    “Sisig” is made of chopped pigs cheeks, head and ears.
    16. What is the combination, in his opinion, of the Philippine cuisine?
    Philippines cuisine is about a balancing act between the sweet, sour, salty, bitter, all of
    them combined.

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