Professional Documents
Culture Documents
Portfolio in COOKERYNC2
Portfolio in COOKERYNC2
O F
A C T I V I T I E S
I N
C O O K E R Y N C I I
( P O R T F O L I O )
SUBMITTED BY:
CHARISSE M.
= S E C O N D BUENAVENTURA,
S E M E S T E R = 11-BPP LAGASSE
SUBMITTED TO:
MRS. JOSEFINA
RODRIGUEZ
1 .Types Of Cuts
2 .Cooking Tools / Utensils
3.Cookery Terms /Cooking Processes
4.Plating Techniques
5.Preparing and Presenting Appetizers /
Snacks
6.Preparing and Presenting Dessert Hot and
“Cookery Cold
7. Preparing Canapes
LUNCH PLATING
Preparing and Presenting
Appetizers/ Snacks
EGG TUNA ROLLS
Preparing and Presenting
Desserts Hot and Cold
DEVILED EGG
MAJA BLANCA
Preparing and Presenting Canape
EGG TUNA ROLLS
Preparing and Presenting Hot and Cold
Sandwiches
CLUBHOUSE SANDWICH
OPEN-FACED SANDWICH
Preparing and Presenting
Meat Dishes