ANSWER SHEETS

COLLEGE OF TECHNICAL TEACHERS i-LINK COLLEGE OF SCIENCE AND

EDUCATION TECHNOLOGY, INC
Email: cttedepartment@ilinkcst.comContact Number: 0938-705-8318
Uptown Crossing, Poblacion 8, Midsayap, North Cotabato, 9410
ee
Caintic, Shane Via B.
BTVTED-FSM 3A VYGOTZKY
Subject: QUANTITY COOKERY

CONSTRUCTION OF LARGE QUANTITY RECIPES

Lesson 1: Construction of Large Quantity Recipes

Objectives:

 identify tips for planning, preparing make-ahead dishes, and safety tips for producing
large quantity food and employ the ways to prepare recipe card for large quantity recipes
 compose large quantity recipes

Activity
Instructions: Answer the following questions.
I. Fill in the blanks: Write the suitable and correct word/s that will complete the statement.
Duration Frequently Quality Safety Thoroughly Casserole
Tightly Planning Diners Occasion Period Budget
Temperature Time Skills

1. Hosting a meal for a big group is an admirable job to do that requires advance planning.
2. There is a need to be practical about one’s skills to prepare food.
3. It is safer to prepare recipes that one frequently cook because of familiarity with the
ingredients, procedure, and knowledge to use specific kitchen equipment.
4. One should also take into account the appropriateness of the food to the occasion.
5. Budget, preparation time, number, and type of diners are very essential concern in large
quantity food production.
6. Use good quality ingredients in preparing make-ahead dishes for large quantity.

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COLLEGE OF TECHNICAL TEACHERS i-LINK COLLEGE OF SCIENCE AND
EDUCATION TECHNOLOGY, INC
Email: cttedepartment@ilinkcst.comContact Number: 0938-705-8318
Uptown Crossing, Poblacion 8, Midsayap, North Cotabato, 9410
ee
7. Prepare casserole and one-dish meals that are simple to set up, offer variety and great
flavor, and stand up well to freezing and reheating.
8. Food can last for at least five days when covered tightly and store in the fridge.
9. The most important consideration when feeding a crowd is proper safety measures.
10. When cooking large batches of food, it is important that foods are cooked thoroughly all
the way through.
11. Once foods are cooked, one must be prepared to hold hot foods at the proper temperature
so that bacteria do not begin to grow.
12. If transporting food, one must think ahead to keep hot foods hot and cold foods cold for
the duration of the trip and during the serving period.

II. Compose a Recipe: Fill up the box by following the instructions below.
1. Place the name of the product in the center of the card or sheet- preferably capitalized.
2. The classification may be included in the top right corner.
3. Place the yield (number of servings) in the upper left-hand corner and perhaps the portion
size. The portion size may be given in weight or measure (or both), depending on the
product.
4. Give the type of pan below the yield. When necessary for clarity, include the
measurement. Give the largest measurement first. Capitalized the first letter of Yield and
Pan. It may be helpful also to give the total batch weight or volume.
5. Place the temperature in Fahrenheit (F) in the upper right corner with the baking time
below. The small “0” for degrees is no longer used. Abbreviate, and capitalize the first
letter of Temperature, Time, Hour and Minute.
6. List the ingredients in the order of their use. Capitalize the first letter of each ingredients;
also brand names. The amounts of the ingredients are usually abbreviated. When
possible, give both weights and measures. Weights are more accurate than measures
except for quantities of less than one tablespoon.

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COLLEGE OF TECHNICAL TEACHERS i-LINK COLLEGE OF SCIENCE AND
EDUCATION TECHNOLOGY, INC
Email: cttedepartment@ilinkcst.comContact Number: 0938-705-8318
Uptown Crossing, Poblacion 8, Midsayap, North Cotabato, 9410
ee
Classification: Viand
FILIPINO CHICKEN ADOBO

Temperature: 160 Deg. Celsius Number of Serving: 5 serving

Preparation/Cooking Time: 1 Hr 35 Mins Portion Size: Medium size bowl

Ingredients :
2 Tablespoons Canola Oil
5 Chicken Drumsticks (about 1 3/4 pounds)
5 Bone-in Chicken Thighs (about 1 3/4 pounds)
1 Large Yellow Onion, Quartered and Sliced 1/4 inch thick
8 Cloves Garlic, Smashed
5 Bay Leaves
¼ Teaspoon Whole Black Peppercorns
1 Cup Cane Vinegar (see Tips) or Unseasoned Rice
Vinegar
⅓ Cup Reduced-Sodium Soy Sauce

Procedure :
Step 1
Heat oil in a large pot over medium heat until it starts to shimmer. Add drumsticks and cook until
brown on all sides, 4 to 6 minutes. Transfer to a plate. Add thighs to the pot and cook until
browned, about 3 minutes per side. Transfer to the plate with the drumsticks.
Step 2
Add onion, garlic, bay leaves and peppercorns to the pot; cook, stirring occasionally, until the
garlic just begins to brown, about 3 minutes. Add vinegar and soy sauce and bring to a simmer,
scraping up any browned bits. Return the chicken to the pot and turn to coat with the sauce.
Reduce heat to maintain a gentle simmer, cover and cook, stirring occasionally, until the chicken
is very tender, about 1 hour.
Step 3

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COLLEGE OF TECHNICAL TEACHERS i-LINK COLLEGE OF SCIENCE AND
EDUCATION TECHNOLOGY, INC
Email: cttedepartment@ilinkcst.comContact Number: 0938-705-8318
Uptown Crossing, Poblacion 8, Midsayap, North Cotabato, 9410
ee
Transfer the chicken to a clean plate and cover loosely with foil to keep warm. Bring the sauce to
a boil and cook, stirring often, until reduced by about one-third, 3 to 5 minutes. Serve the chicken
with the sauce.

III. Direction: Choose one and explain of what have you understand/ learn in tips for
planning, preparing make-ahead dishes, and safety tips for producing large quantity food.
1. Tips for planning large quantity recipes.
The tips for planning large quantity recipes that I have chosen is tip number 2 that states,
“There is a need to be practical about one's skills to prepare food. Knowing the capability to
perform different cooking techniques will contribute to the success of the preparation of a
large meal.” For me, we should not insist that we are good at everything especially when we
know in ourselves that we cannot do such things because it will just lead us to negligence to
perform for our customer. We should act and perform according to our skills in the best way
possible so that we can provide a good and neat large quantity recipes/meal.
2. Tips for preparing make-ahead dishes for large quantity.
The tips for preparing make-ahead dishes for large quantity that I have chosen is tip
number 1 that states, “Use good quality ingredients in preparing make-ahead dishes for large
quantity.” For me, the key to achieve the desirable outcome of a dish is the ingredients being
used. With the use of good quality ingredients one will not just achieve a great taste of dish
but as well as acquire the best nutrients possible. Good quality of ingredients helps also in
preventing bacterial contamination, helps in prolonging the shelf-life of the dish, and adds up
to the eye catchy appearance of the dish.
3. Safety tips for producing large quantity food.
The safety tips for producing large quantity foods that I have chosen is tip number 1 that
states, “The most important consideration when feeding a crowd is proper safety measures.
No one would want to make everyone sick at that potluck dinner or party. Cleanliness is
paramount.”
For me, it should one of the top priority to consider in planning for large quantity recipes
because the safety of our customer should secured if we want them to patronize our service
and since it is large quantity of dish, no one would want to waste the dish due to its safety

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COLLEGE OF TECHNICAL TEACHERS i-LINK COLLEGE OF SCIENCE AND
EDUCATION TECHNOLOGY, INC
Email: cttedepartment@ilinkcst.comContact Number: 0938-705-8318
Uptown Crossing, Poblacion 8, Midsayap, North Cotabato, 9410
ee
considering the fact that the price of the ingredients now a days starts to increase. Cleanliness
should be thoroughly monitored from time to time, from the least used tools up to the mostly
used tools and equipment as well as the ingredients being used to cook the dish.