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Republic of the Philippines

NEGROS ORIENTAL STATE UNIVERSITY
Main Campus, Dumaguete City

GRADUATE SCHOOL
2nd Semester
Academic Year 2022-2023

Student: Judelyn P. Rebutazo

Course: MAVE
Descriptive Title: VOC.ED 612-Home Making Arts
Professor: Dr. Judy A. Cornelia

UNIT 1 – COOKERY
(WRITE YOU’RE ANSWER ON THE NEXT PAGE, FONT BOOKMAN OLD STYLE 12,
SPACING 1.5. Copy the question before you answer.)

1. What is the basic concept of Commercial Cooking? Explain in your

own opinion.

2. How would you describe the difference between broiling and braising?

3. How would you handle negative feedback from a customer about the
food?

4. Why do you think preserving food is important? Support your answer.

5. Why do you think proper hygiene is one of the most important practice
in safety and sanitation? Elaborate your answer.

6. Discuss on Nutritional Values in food products.

7. Why the menu planning is required for catering services?

8. Should froze food be thawed before cooking?

9. Does dry ice kill viruses? Support your answer.

10. What happens if you cook rotten meat? Explain.

Note: Submit soft copy in this email add: corneliajudyalejado@gmail.com and submit
hard copy in short red folder.
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(WRITE YOUR ANSWER IN THIS PAGE. FOLLOW THE INSTRUCTION.)

1. What is the basic concept of Commercial Cooking? Explain in your

own opinion.

Answer: The basic concept of commercial cooking involves the

preparation and cooking of food on a larger scale to meet the
demands of a commercial establishment, such as restaurant,
hotels, catering services, or institutional kitchens. It encompasses
the skills, techniques and process required to produce consistently
high-quality food in a professional kitchen setting.

2. How would you describe the difference between broiling and

braising?

Answer: Broiling and braising are two distinct cooking methods

that differ in terms of their technique, purpose and the effects they
have on food. The broiling is a cooking technique that involves
exposing food to direct heat from above, typically using a broiler or
grill. In this method the heat source is located at the top of the
oven or grill, and the food is placed on a rack or pan directly
beneath it. The intense heat quickly sears and caramelizes the
surface of the food, creating a flavorful crust while retaining
moisture inside while the braising is a slow and moist cooking
method that involves cooking food in a covered pot or pan with a
small amount of liquid, usually a flavorful broth or sauce. The food
is first seared or browned on the stovetop, and then it’s cooked
slowly in the liquid at low temperature, either on the stovetop or in
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the oven. This method allows the food to cook gently and slowly,
resulting in tender, flavorful, and moist dishes.

3. How would you handle negative feedback from a customer about

the food?

Answer: When receiving negative feedback from a customer about

food, it is essential to handle the situations with professionalism,
empathy, and a focus on resolving the issue. We should remain
calm and listen to the customer’s concern without interrupting and
apologize to the customer.

4. Why do you think preserving food is important? Support your

answer.

Answer: Preserving food is important for several reasons.

· Food security in food preservation ensures a stable food

supply by allowing the storage of surplus produce from
harvest seasons. It helps bridge the gap between periods of
abundance and scarcity, particularly in regions where
access to fresh food may be limited.

· Food Availability and Variety in preservation techniques

such as canning, freezing, drying, and fermenting allow us
to enjoy a wide range of foods beyond their natural season.
Examples by preserving fruits, vegetables and other
perishable items, we can have access to their nutritional
benefits, flavor, and textures throughout the year.

5. Why do you think proper hygiene is one of the most important

practice in safety and sanitation? Elaborate your answer.
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Answer: Proper hygiene is crucial for maintaining safety and

sanitation in various settings, including personal, public and
healthcare environments. Here are some reasons why proper
hygiene practices are essential

● · Disease Prevention it is good hygiene practices

such as regular handwashing with soap and water,
can significantly reduce the transmission of infectious
diseases.
● · Food safety are essential in food handling, using
clean utensils and surfaces and cooking food at
appropriate temperatures are all crucial in preventing
contamination by bacteria, viruses, parasites and
others that can cause food poisoning.
● · Environmental Health proper hygiene practices
extend beyond personal hygiene to maintaining a clean
and healthy environment.

Proper hygiene is a fundamental practice in safety and

sanitation as it prevents the transmission of diseases,
maintains personal health, ensures food safety, contributes
to environmental health and promotes public health.

6. Discuss on Nutritional Values in food products.

Answer: Nutritional values in food products refer to the essential

nutrients, vitamins, minerals and other components present in
various foods that contribute to our overall health and well-being.
Macronutrients are the major components of our diet and include
carbohydrates, proteins and fats. There are also micronutrients
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that are vitamins and minerals that are required in smaller

quantities but are essential for various physiological processes.

7. Why the menu planning is required for catering services?

Answer: Menu planning is crucial for catering services as it helps

caterers understand client preferences, manage costs, ensure
variety and balance, streamline operations adapt to different
events, and boost marketing efforts. It is an integral part of
delivering a successful and memorable catering experience.

8. Should froze food be thawed before cooking?

Answer: In most cases it is recommended to thaw frozen food

before cooking it. Thawing allows for more even cooking and helps
ensure that the food reaches the proper internal temperature.
However, there are some exceptions where cooking from frozen
may be acceptable or even preferred, depending on the type of food
and cooking method. It is important to follow specific instructions
provided for the particular food item and consider factors such as
food safety and cooking method.

9. Does dry ice kill viruses? Support your answer.

Answer: No, because dry ice, which is solid carbon dioxide, does
not directly kill viruses. Dry ice is primarily used for cooling
purposes, as it sublimates ( turns from solid to gas) at a very cold
temperature of -78.5 degrees Celsius. This extreme cold
temperature can help preserve perishable items or create a cold
environment for certain applicants. Dry ice has its uses, it is not
directly involved in killing viruses.
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10. What happens if you cook rotten meat? Explain.

Answer: If we cook rotten meat it can lead to various foodborne

illnesses such as salmonella, E. coli, listeria or botulism. This
illness can cause symptoms like nausea, vomiting, abdominal
pain, diarrhea, and in severe cases organ failure or even death.

It’s crucial to prioritize food safety and discard any meat that
shows signs of spoilage. Always store meat properly, adhere to
expiration dates, and follow recommended cooking temperatures to
ensure that we can consume safe and healthy food.
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