Module 1

INTERNATIONAL CUISINE

Module Overview
Food is not only important from health point of view but also from cultural point of
view. Indeed. You may not notice it, but you can know more about a particular culture
from the type of food they prepare and eat. Hence, a cuisine or cooking traditions and
practices are often associated with a specific culture which is primarily influenced by
locally available ingredients and through trade which has been on since.
This module will introduce you to the various types of foods, food preparation and
culinary arts and techniques of the various regions of the world that will give an in-depth
appreciation for your chosen profession. Brace yourselves for you will be travelling at the
at the expense and essence of your home.

Module Outline
Introduction to Classical Cuisine
Lesson 1: Italian Cuisine
• History
• Italian Meals/Sequence
• Characteristics of Italian Cuisine
• Regions
• Pasta
• Types of Pasta
• Pesto Penne
• Pizza
Lesson 2: Spanish Cuisine

• History
• Influence of Religion
• Geography
• Cooking Methods
• Regions
• Paella
• Churros Con Chocolate

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 Lesson 3: French Cuisine
• Brief History
• Geography
• Cuisine
• French Meals
• Chicken Galantine
• Salad Niçoise

Module Learning Outcomes:

• Demonstrate thorough understanding of the characteristics of European cuisines

which includes the history, ingredients, cooking methods as well as their culture
and heritage through presenting an Authentic European inspired recipe.
• Execute all the cooking methods involved in Italian cuisines; and
• Practice food safety and sanitation principles in food preparation and service.

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 GENERAL POLICY AND GUIDELINES

Guidelines in the KITCHEN

1. Students must wear the complete chef’s uniform
• Chef’s jacket
• Apron
• Side towel
• Hairnet and Toque
2. Students must be early at least 15 minutes before the scheduled time.
3. Cleanliness and orderliness in the kitchen laboratory must always be observed.
4. Students’ chef’s uniform and grooming must be checked before the start of the
laboratory activity.
5. All damages, breakages, and malfunctioning equipment must be reported
immediately after the laboratory class.
6. Care and proper use of the table appointments, utensils and equipment must be
supervised.
7. All table appointments, utensils and equipment must be returned clean and dry
by the students after using or after each laboratory period.
8. The status of the sink, working table, chillers, stoves, and other equipment must
be checked and inspected before and after each Laboratory class.

Proper Grooming Code in the Kitchen Food Laboratory

1. All students must wear the complete chef’s uniform which includes the following:
• Chef’s jacket
• Checkered pants
• Apron
• Toque and hairnet
• 2 pcs. Side towel
• 2 pcs. Potholder
• Clogs or closed flat shoes (not leather shoes or rubber shoes)
2. Ladies should not have fingernails and must not be polished.
3. Students both male and female should not wear jewelries and accessories.
4. Ladies with long hair should use hair pin and hairnet and have to ponytail their
hairs.

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 5. Gentlemen must have the proper haircut, such as barbers-cut or clean-cut and
no one can have any unwanted facial hair (goatee, mustache, and beard).

Kitchen Stockroom Guidelines

1. The custodian must strictly implement “NO REQUISITION FORM, NO
LABOATORY ACTIVITY” policy always. All requisitions must be submitted at
least 2 days before the culinary activity.
2. The custodians are not allowed to accept any favors from the students and
faculty members when it comes to leaving of ingredients inside the stockroom.
No one can leave any dry or wet ingredients inside the chillers.
3. The custodians have the right to throw anything left inside the chillers.
4. The laboratory custodian must check and inspect the status of the sink, working
table and chillers before and after each laboratory class.
5. A grace period of 20 minutes, after the start of the class or activity will be
implemented to get the requested equipment. After 20 minutes, the custodian
has the right not to give the equipment.
6. The custodian has the right to refuse entry of student inside the kitchen
laboratory if they are not in complete uniform.
7. NO bags are allowed inside the kitchen laboratory.
8. All equipment must be clean and dry before issuing and accepting from the
students. The custodian has the right to refuse the equipment if it is not properly
washed. It is not the duty of the custodian to provide rags to any faculty or
student.
9. Every breakage or loss must be reported to the faculty in-charge and or to the
laboratory coordinator for proper documentation.
10. Cleanliness of the equipment, utensils and HRM laboratory area should be
implemented.
11. The laboratory custodian should check and monitor the status and condition of
the all HRM Kitchen Facilities, equipment, and utensils.
12. The laboratory custodian should require the faculty in-charge to sign the
Laboratory Custodian Logbook for proper accountability of all HRM Laboratory
equipment and facilities before and after laboratory activity.
13. The custodian must inform the faculty in-charge if the student is not properly
groomed.

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 14. No one can enter the stockroom except the Laboratory Custodian and Laboratory
Coordinator.
15. Each custodian must log in/out.

Policy / guidelines For the Students

1. Students with incomplete chef’s/ culinary uniform will not be allowed to
participate in the class activity and to enter inside the kitchen laboratory.
2. Requisition form must be submitted at least 3 days before the laboratory activity.
3. Laboratory classes start only when the culinary instructor is present.
4. Additional requests are coursed through the faculty in-charge.
5. All group utility boxes should never be left inside the kitchen laboratory.
6. Bags are not allowed inside the kitchen laboratory. All bags must be placed on
the designated lockers or at least in one place that does not hinder the people
working.
7. Students should bring home all the left-over ingredients; no one is allowed to
leave any perishable and non-perishable foods/ ingredients inside the chiller or
freezer.
8. Students are not allowed to purchase anything when the class has started
already.
9. Buying of ingredients must be done before class starts.
10. Students are not allowed to eat their food inside the kitchen laboratory.
11. Students are not allowed to bring deadly weapons such as knife, ice pick, steel
sharpener, Swiss knife, etc. the faculty in-charge should report immediately to
the HRM office students found carrying any of these items.

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 TABLE OF CONTENTS

i-Link VMG ii
Preface iii
Module Overview and Outline iv
General Policy and Guidelines vi

Module 1: EUROPEAN CUISINES 1

Lesson
1 ITALIAN CUISINE
History 4
Italian Meals/Sequence 6
Characteristics of Italian Cuisine 7
Regions 7
Pasta 11
Types of Pasta 12
Italian Dishes 15

2 SPANISH CUISINE
History 26
Influence of Religion 27
Geography 27
Cooking Methods 28
Regions 28
Signature Dishes 31

3 FRENCH CUISINE
Brief History 39
Geography 40
Cuisine 41
French Meals 43
Region 44
French Dishes 45
Glossary of Terms 53
 MODULE 1: EUROPEAN CUISINES

INTRODUCTION

Have you ever wondered where pizza was invented? Ever heard of curry? Ever walked
down an “international” section of a grocery store and were curious about the products on the
shelves? Most people have a routine set of foods that they like to eat. They might be typically
Western dishes, Japanese dishes, and the most famous one here in the Philippines
today⎯Korean dishes, but if you have any ethnic blood in your family or you know a lot of
foreigners, you’ve likely been exposed to a far more diverse range of world cuisine (a fancy
way of referring to all the various foods, dishes and cooking styles from a particular culture).
Think about the food that we grow here in the Philippines. Some of the country’s main
agricultural crops are rice, corn, coconut, sugarcane, bananas, pineapple, coffee, mangoes, etc.
Secondary crops include peanut, cassava, camote (a type of root crop), garlic, onion, cabbage,
eggplant, calamansi (a variety of lemon) etc. These are just some of the foods that we grow
throughout the country, not to mention a variety of fish we culture in our ponds, seas, rivers and
lakes, of course we should not forget the different meats and poultry we produce, and our local
spices, thanks to the climate, rich soil and water sources we have, and of course our dedication
to survive. It’s not surprising then, that a lot of our signature dishes contain these foods which
are just right there next to our doors. But many of the foods that grow well in our country don’t
grow well in other parts of the world. Other countries have different climates, soils, and richness
in physical features (such as rivers or oceans), so different types of foods thrive there. So, it’s
not surprising that the cuisine of other countries is built around what is locally available and
abundant in those areas. In fact, the types of foods that grow well and are easily available in any
given region is one of the main factors that determines a culture’s cuisine.
But there’s more to international cuisine than just the types of foods that are locally
available. Remember, someone must cook this food and, as I’m sure you already know, the
world is made up of an incredible amount of diverse cultures with even more diverse cooking
traditions. Culture plays an important role in dictating a region’s style of cooking. Religion also
contributes a great deal to culture, and some religions have very specific guidelines for what
should and should not be eaten. For instance, some Hindus don’t eat beef because the cow is
considered sacred. Some Muslims don’t eat pork because, among other reasons, it’s
considered unclean. And some Jewish people don’t eat shellfish or pork for the same reasons. If

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you’re a strict Catholic, you probably eat fish on Fridays, which is another food-related religious
tradition. So, combinations of culture and local religions, which have been around for a long
time, have helped to shape the types of dishes that are prepared in any given region.
Keep in mind that throughout history, cultures and religions and the types of food that
have been grown in given regions have changed. Historically, world exploration and the
mingling of cultures has led to today’s global network of commerce. This commercial network
allows countries to buy and sell products with other countries (collectively called “trade”). As I’m
sure you know, as the world was explored and different places were settled, there was cultural
exchange. As people mingled, they brought with them their own culinary traditions and
exchanged ideas with others; in many cases they also brought these things back to their
homeland. For instance, when Europeans explored and settled the New World, they tasted
chocolate for the first time. This led to an absolute craze in Europe for chocolate, and although
only the rich could truly afford it, it was highly sought after. Nowadays, everyone associates
chocolate with either Switzerland or Belgium when it actually came from Central America. This
is just one example of how the co-mingling of cultures has also led to the mixing of cuisines.
Throughout time many cultures have shared and borrowed (and in some cases perfected)
culinary traditions from each other. This process continues today and is commonly referred to
as “fusion” cooking. Fusion cooking emerged largely from urban centers, which often have very
diverse populations and a high density of restaurants. It’s no surprise that many of the best
chefs got together and traded ideas. One popular example of fusion cuisine is Tex-Mex, which
combines the food of the southwestern United States with that of Mexico.
Hopefully now you realize that some of what you might consider basic or ordinary dishes
you eat everyday actually have a very interesting story involving the land (or water), crops,
climate, and of course, the people, whose actions and movements allowed that dish to be on
your plate today. Perhaps you’ll look at your spaghetti and meatballs a bit differently now. As
you explore this manual, you’re going to learn many more interesting stories and fascinating
facts about the cultures, ingredients and dishes that collectively make up international cuisine.

EUROPEAN CUISINES

European cuisine is also known as Western cuisines and is a term collectively referring
to all local cuisines in Europe and other western countries. European cuisines include
delicacies from Russia and other interior parts of Europe. Astonishingly, European cuisine is
also known as continental cuisine especially in parts of the United Kingdom. The term

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European cuisine was first used by the East Asians to emphasize on the difference between
Europe cuisine and Asian cuisine. However, Westerners from North America, Australia and
Latin America who travelled to Europe made the word European cuisine more popular
globally and from then, local dishes and delicacies in Europe were termed as European
cuisine.
North European cuisine included Danish cuisine, Estonian cuisine, Finnish cuisine, Irish
cuisine, Sweding cuisine, English cuisine, Scottish cuisine, Welsh cuisine, and Anglo-Indian
cuisine. On the other hand, South European cuisine included Albanian cuisine, Croatian
cuisine, Greek cuisine, Italian cuisine, Sicilian cuisine, Macedonian cuisine, Portuguese
cuisine, Spanish cuisine, and Turkish cuisine. Western European cuisine included Austrian,
Belgian, French, German, and Swiss cuisine that were popular in Europe as well as in
countries outside Europe. Eastern European cuisine is strongly influenced by climate and
includes East German cuisine, Polish cuisine, Russian cuisine, Bulgarian cuisine, Slovak
cuisine, Romanian cuisine, Ukrainian cuisine, and Hungarian cuisine.

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 LESSON 1: ITALIAN CUISINE

Specific Objectives
At the end of the lesson the students are able to:
• discuss the brief history, influences, and characteristics of Italian cuisine;
• plan an Authentic Italian inspired recipe using our locally available
ingredients; and
• create a video following their Authentic Italian inspired dish, evaluate, and
calculate menu recipe cost and market order.

ITALY
Capital: ROME
Location: SOUTHERN EUROPE, A PENINSULA EXTENDING INTO THE CENTRAL
MEDITERRANEAN SEA, NORTHEAST OF TUNISIA.
Climate: PREDOMINANTLY MEDITERRANEAN; ALPINE IN FAR NORTH; HOT
AND DRY IN SOUTH.
Population: ABOUT 60.36 MILLION
Religion: PREDOMINANTLY ROMAN CATHOLIC

HISTORY
The Romans loved feasting on food: the banquet was not simply a moment of social
conviviality, but also the place where new dishes were served and tried. The Empire embraced
the flavors and ingredients of many of the lands it had conquered: spices from the Middle East,
fish from the shores of the Mediterranean and cereals from the fertile plains of North
Africa; Imperial Rome was the ultimate fusion cuisine hot spot. The Romans, though, contrarily
to how they are today, liked complex, intricated flavors and their dishes often required
sophisticated preparation techniques. Ostrich meat, fish sauces, roasted game, all watered by
liters of red wine mixed with honey and water, never failed to appear on the table of Rome’s rich
and famous.
What do Romans eat daily? They based their diet on the simple union of three
things (and the products made by them): the vine, the olive, and cereals. This was
called Mediterranean Triad and is still today considered central to the diet known worldwide as
the Mediterranean diet. Wine, olive oil and bread, then, plus healthy helpings of vegetables,
legumes, and cheese: these are the foods they would eat on a daily basis.

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The Influence of Colonizers
With the coming of Barbarians, these rugged looking, harsh-speaking people from
central and northern Europe which had very little in common with Romans and their lifestyle,
caused an end to the Roman Empire as well as to their banqueting style, their tradition. When
two cultures meet and collide, it is already expected that they would influenced each other in
many aspects, also in the kitchen: the Barbarians (the last straw that caused the fall of the
Roman Empire, but have embraced wholeheartedly all thaw was Roman culturally, spiritually,
and socially) introduced the consumption of butter and beer, whereas Romans passed on to
them a taste for wine and olive oil.
In the Middle Ages of Sicily, which since the 9th century, had become an Arabic
colony: islanders embraced the exotic habits and tastes of their colonizers, a fact mirrored also
in their cuisine. Spices and dried fruit became a common concoction and are still often found in
Sicilian dishes. Many may not know that dried pasta, today a quintessentially Italian thing, was
brought to the country, specifically to Sicily, by the Arabs, who appreciated the fact it was easy
to carry and preserve, hence perfect for long sea trips and sieges. From the ports of Sicily, dried
pasta made its way to those of Naples and Genoa, as well as France and Spain. So, contrarily
to what we hear often when talking about the history of pasta, it wasn’t Marco Polo that brought
noodles to Italian shores.

The Influence of Religion

It wasn’t only the influence of other populations to change and influence the Italian way
of cooking and eating in the early centuries of the Middle Ages, but also that of religion. After
Constantine declared Christianity a legal religion of the Empire and especially after it became
the sole Imperial religion with the Edict of Thessalonica in 380, under the reign of emperor
Theodosius I, Christianity began exercising heavy regulations upon people behaviors and
habits, including the way they ate. Food and eating were strongly associated with sin and with
sexuality: pride, of course, was Adam and Eve’s sin, but it did manifest itself through the acts of
a woman, who ate the forbidden fruit. As a consequence, spiritual perfection could be obtained
through abstinence and fasting and, in particular, through renunciation to meat consumption.
Very much up to the year 1000, the monks of Italy (and of the whole of Europe, as a matter of
fact) ate a strict diet of bread and legumes, with very spare additions of cheese and eggs on
allowed days, along with some seasonal fruit. Meat was considered a dangerous aliment not
only for its symbolic meaning: it was refused as a food both because its production involved an
act of blatant violence, the killing of an animal, but also because it was considered an energetic

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food, which could provoke in its consumers unclean desires and passions. In other
words, Medieval Christians thought, meat could make you lose your chastity more easily than
salad

The Later Middle Ages and Renaissance. In the later Middle Ages, town life
blossomed again with the development of the comuni culture: this supported the inception of
early productive cores upon which a whole new social class was to find its roots:
the bourgeoisie. The Crusades had opened up Europe to the idea of communicating with
one’s neighbor and products began to circulate with much ease: a new social class, that of
merchants was born. It is, then, among this crafts and commerce crowd that the pleasure of
good food became, once again, symbol of social and economic status. Cooking returned to be a
matter of enjoyment and refinement, a voyage among flavors and combinations.
• Meats and vegetables were once again roasted and braised, the old art of stewing and
dressing dishes in rich, flavorsome sauces was rediscovered.
• birds were served decorated with their own feathers
• pork was brought onto the table with its head still attached to the body, surrounded by
pounds and pounds of sides
• spices and cane sugar, introduced to Italy by the Arabs and grown in Sicily, substituted
salt, pepper or honey in many a dish and helped to create new flavors and recipes.
The history of Italian Cuisine does not end there. In fact, there are a lot of more interesting facts
worth discovering on your own.

Italian Meals/Sequence
Italians typically eat a light breakfast. Heavier meals are eaten mostly at lunch and are
usually eaten at home.
1. The meal sequence begins with an antipasto or appetizer. It’s a mixture of meats and
vegetables. Foods in antipasto may include cured meats such as salami and Parma
ham. Vegetables are usually grilled and marinated peppers, pickled beets, olives, and
stuffed tomatoes.
2. Minestra or soup follows. Sometimes antipasto is skipped, and a meal begins with soup.
A very popular soup is Minestrone, which is a vegetable soup with pasta.
3. Soup is followed by a pasta dish which is called II PRIMO and then.
4. II Secondo or main course meat, poultry, or fish dish. A vegetable dish or a salad
accompanies the main course.

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 5. Fruit and cheese end the meal and desserts are reserved for special occasions.
Italians eat lightly in the evening. Soup, omelets, or risottos are popular dinner dishes. It’s
accompanied with bread, wine, and fruit for dessert.

Characteristics of Italian Cuisine

1. Basically, Italian cuisine is a combination of vegetables, grains, fruit, fish, cheeses a

scattering and a scattering of meat, fowl and game usually seasoned or cooked with
olive oil (with the exception of the far north).
2. The reliance upon what the country can produce has shaped a diet popular for centuries,
particularly with the poorer Italian people, and is called la cucina povera.
3. Pasta is the first course in a meal for most Italians with the exception of the far north.
Here risotto or polenta is the norm.
4. For the most part, meat does not play a regular part of many Italian diets with
vegetables, grains and legumes taking center stage in most homes.
5. Olive oil is often seen in its dark green stage (from its first pressing) in the south.

ITALY’S REGIONS

A. THE NORTH
⎯ Northern Italy is considered the most prosperous, likely due to its heavy industrial trade
(a strong car manufacturing center in Turin, a finance and fashion capitol in Milan)
⎯ And its tourism (which boasts excellent Alpine skiing in Valle d’ Aosta and year-round
balmy weather on the Italian Riviera in Liguria).
⎯ The weather offers seasonal changes and can get quite chilly and sometimes snowy in
many of the northern regions.

Characteristics of Northern Cuisine

The cuisine of this region is a blend of Italian mountain specialties and strong French
flavors influenced by its proximity to France. It is common to see white truffles and buffer in
recipes.
Risotto, polenta, and gnocchi are more often served than pasta.
a. Risotto, rice dish made with butter, onions, white wine, stock, and Parmesan cheese.
b. Polenta is a porridge-made from cornmeal.
c. Gnocchi are dumplings made from potatoes and flour.

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A. B. C.

LIGURIA:
⎯ Italy’s greatest seaport
⎯ Known for seafood dishes and Pesto Genovese
(sauce made of fresh garlic, olive oil,
fresh basil leaves, pine nuts, and parmesan cheese)
PESTO GENOVESE

LOMBARDY: (MILAN)
⎯ Industrial capital of Italy
⎯ Known for Minestrone alla Milanese and Risotto alla Milanese
⎯ Gorgonzola and Bell paese cheese are made here.

MINESTRONE ALLA
MILANESE GORGONZOLA CHEESE

VENETO: (VENICE)
⎯ A city built on water and requires travel by foot, water taxis
or gondolas.
⎯ Simple country food.
⎯ Famous dishes include Risi e Bisi, a porridge-like soup made
with fresh peas, rice, and parmesan cheese Pasta e Fagioli, RISI E BISI
a stew-like made of tomatoes, tiny pasta, and beans;
⎯ Venice is close to the Adriatic Sea that’s why there are lot of seafood dishes as well.

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EMILIA-ROMAGNA
⎯ Agricultural region of Italy.
⎯ Four ingredients dominate much of the cooking of this region:
tomatoes, chicken livers, cured pork and soffrito, a sauté of
celery, onion, and carrot.

BALOGNA
⎯ Known for sausages and other pork products like
Mortadella and Parma Ham.

B. CENTRAL ITALY

⎯ The cuisine of those area reflects a simpler, more rustic approach to cooking that relies
heavily on the produce and livestock common to the area.
⎯ Lamb, beef, kid, and game are widely seen on the table in the form of stew, spit-roasted
or grilled.
⎯ Pasta and vegetables, particularly mushrooms and truffles, are often served alongside.

TUSCANY
⎯ Tuscan food is simple and abundant with local produce, mellow cheeses, and grilled
meats.
⎯ Beans are popular ingredient in Tuscan cooking as seen in the staple of the Tuscan
table: white beans and rabbit and thick and hearty soups are typically dishes in a Tuscan
meal.
⎯ This is the home of Chianti wine.

UMBRIA
⎯ Is a region known for its wheat fields and black truffles.
⎯ Porchetta, or suckling pig, is a specialty of Umbria and
is prepared with herbs and spit roasted.
⎯ Game and beef play an important part of an Umbrian meal.
PORCHETTA

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ROME
⎯ Abbacchio (a suckling lamb seasoned with fresh rosemary),
⎯ Spaghetti alla Carbonara (a bacon, egg and cheese sauced
pasta),
⎯ Saltimbocca (marsala braised thin slices of veal topped with
ham), and
⎯ Suppli al Telefona (deep fried rice balls filled with mozzarella).

ABBACCHIO SALTIMBOCCA SUPPLI AL TELEFONA

C. SOUTHERN ITALY

⎯ The climate in the Southern Italy is dry and hot.

⎯ Pasta is usually purchased in its dry state, quite the contrast to the people in the north
who usually make homemade pasta and cook it fresh.
⎯ The coastal regions rely heavily upon seafood to supplement their diet so vegetables,
fruits, and grains whereas the inland areas are more prone to eating meats.
⎯ Pizzas topped with an assortment of vegetables, seafood, meats, and cheeses are in
stark contrast to focaccia, and flatbread of the north.
⎯ Olive oil, especially extra virgin, is used instead of butter.

NAPLES
Neapolitan specialties include:
⎯ Octopus is prepared in a variety of ways,
⎯ Spaghetti dishes using a tomato-based fish sauce
(particularly clams or squid), and dishes using the
buffalo milk mozzarella, including pizza.
⎯ Pasta Puttanesca, a spicy tomato sauced spaghetti PASTA PUTTANESCA
flavored with lots of garlic and capers, olives, and
anchovies.

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SICILY
⎯ Because of its balmy weather, Sicily grows and exports oranges and lemons.
⎯ Pasta dishes usually have seafood sauces with black or green olives
⎯ Eggplant is a very common ingredient.

Sweets are very popular. The most well-known of these is the Sicilian Cassata (a layered
frozen cake) and Cannoli (a crisp pastry tube filled with sweetened ricotta cheese, candies
and sometimes chocolate).

PASTA

Pasta is an Italian food made from dough using flour water and or eggs. The two basic
styles of pasta are dried and fresh. The time for which pasta can be stored varies from days
to years depending upon whether upon whether the pasta is made with egg or not, whether
it is dried or fresh. Pasta is boiled prior to consumption.
Pasta comes in a variety of shapes, some of which are common throughout Italy, and
some of which are limited to a particular region or even town. There are also special shapes
produced by individual pasta makers.

Pasta can be divided into two categories:

1. Pasta di semola di grano duro or semonila pasta, made from durum wheat flour, water,
and a little salt.
2. Pasta all’uovo or pasta with eggs, which is made from eggs, flour, and salt. Commercial
Pasta all’uovo is generally made with durum wheat flour, which gives it a firmer texture
and means it won’t go soft if it’s overcooked slightly (all pasta will become flabby if
seriously overcooked). Commercially made pasta can be divided into several basic
kinds:

PASTA COOKERY
• When cooking pasta, use a saucepan large enough for the pasta to move around. Boil water.
• Once boiled, stir in the salt, and slowly add the pasta, making sure that all the noodles are
covered with water. This is to ensure uniform heating of the noodles.
• Adding of oil is not advisable since this hinders the sauce from clinging to the pasta.

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 • Replace the lid of the cooking pot to facilitate reboiling of water. Remove the lid when the water
has boiled.
• Stir the cooking noodles once or twice only.
• Periodically check if the pasta is cooked.
• Pasta must be cooked until it is just firm to bite or “al dente”. This stage is reached when pressing
can be easily cut the pasta with a fork against the side of the pan or by actually biting on the
strand to be sure that the pasta feels firm and chewy.
• Pasta should be drained immediately before serving using a colander.
• It should never be rinsed in cold water unless it will be used for making salad. Rinsing it will
remove its starchy coating, which enables the sauce to cling to the noodles.

TYPES OF PASTA
1. Long Pasta
o Capelli d’ Angelo- this is very fine noodle, also known as angel hair pasta.
o Spaghetti- arguably the most famous of all pasta forms, spaghetti are round
strands that are excellent with various sauces.
o Spaghettini- is a thinner version of spaghetti.
o Linguine- this a thin, slightly flattened pasta that look like a tongue.
o Bucatini- this thin, hollow pasta tube.
o Bucatoni- is slightly fatter version of bucatini.
o Fusili Lunghi- this long coil-shaped pasta is suited to chunky sauces.

CAPELLI’ D ANGELO SPAGHETTI SPAGHETTINI LINGUINI

BUCATONI FUSILI LUNGHI BUCATINI

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2. Ribbons
o Fettucine- also known as trenette, suited to medium heavy to rich sauces.
o Tagliatelle- this slightly wider that fettucine and its classic partner of the
Bolognese sauce.
o Pappardelle- these are very wide ribbons, also called larghissime, which could
either be straight edged or saw-edged.
o Tagliolini- perhaps one of the thinnest ribbons, tagliolini is usually served with
sauce or broth.

FETTUCINI TAGLIATELLE PAPPARDELLE TAGLIOLINI

3. Tubes
o Penne- the word penne means pen, which this pasta resembles because of its
quill-like shape.
o Cavatappi- these corkscrews, which are larger to a variety of tubular pastas.
o Rigatoni- these are large, grooved tubes which go well with meat and vegetables
sauces.

PENNE CAVATAPPI MACCHERONI RIGATONI

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4. Special Forms
o Farfalle- these are flat, rectangular noodles that are pinched in the center to form
bowties.
o Conchiglie- are ridged shells that are available in a variety of sizes, with the
smallest ones used in soups; the middle-sized ones with the sauces; and the
largest ones stuffed.
o Orecchiette- so-called because they resemble little ears, orecchiette is
traditionally hand-made from an egg less pasta dough.
o Fusili Corti- these are like short springs that are perfect with chunky sauces that
wrap around their shape.
o Ruote de carro- these cartwheels, which originates from Sicily.

FARFALLE CONCHIGLIE ORECCHIETTE FUSILLI CORTI RUOTE DE CARRO

5. Stuffed Pasta
o Lasagne- these are long pasta sheets which are prepared by layering them with
meat or vegetable filling ad baking them.
o Ravioli- also known as Agnolotti, these are usually meat filled but may also be
stuffed with other fillings.
o Tortelli- these are square pasta pillows usually stuffed with spinach- ricotta
mixture.
o Tortellini- these stuffed, little pasta rings contain meat or cheese and usually
served with cream sauce or broth
o Tortelloni- these are similar to tortellini except that they are made from square
piece of pasta rather than a round one.
o Cannelloni- different kinds of fillings can be spread on these rectangular pasta
sheets. They are then rolled up and baked.

14
 LASAGNE RAVIOLI TORTELLI

TORTELLINI TORTELLONI CANNELLONI

6. Colored Pasta
o Plain- made from eggs, flour, salt and sometimes oil. Plain egg pasta remains in a
class of its own. Its color ranging from pale to rich yellow.
o Spinach- it is made by adding chopped cooked pasta to the eggs in the pasta dough
mixture.
o Tomato- the color of red pasta is achieved by the addition of tomato puree or
concentrate to the basic fresh pasta recipe.

PLAIN SPINACH TOMATO

ITALIAN DISHES

Antipasti
• CARPACCIO: shavings of raw meat filet, drizzled with olive oil. Traditionally, the raw
item was beef filet served with lemons and a mayonnaise or mustard sauce and
garnished with capers.
• FIORI FRITTI: zucchini blossoms are served battered and deep-fried. Sometimes they
are filled with ricotta and herbs before cooking.

15
 • FRITTATA: a round omelet, a frittata is thicker that its French cousin and often has the
ingredients – such as artichokes or asparagus – mixed into the eggs instead of nestled
between folded halves. Frittatas are often sliced ad served cold as an appetizer.
• PANZANELLA: this is a Florentine bread salad, in which stale Tuscan bread is soaked in
water with tomatoes and onions. The bread is then wrung out and tossed with tomatoes,
onion, basil, and olive oil.
• POLENTA FRITTA: day-old polenta sliced, deep-fried, and salted.
• SUPPLI AL TELEFONA: this is a deep-fried rice croquette with a mozzarella filling.
When you bite into it, the hot cheese stretching down from your chin resembles the cord
of a telephone.

CARPACCIO FIORI FRITTI FRITTATA

PANZANELLA POLENTA FRITTA SUPPLI AL TELEFONO

Primi Piatti
• PAPPA AL POMODORO: bread and tomato soup.
• RIBOLLITA: Ribollita literally means reboiled. It is a Florentine soup made by enriching
and reheating yesterday’s minestrone with good peasant bread.
• RISOTTO ALLA MILANESE: Risotto, the Italian rice specialty, is prepared by mixing hot
stock into Arborio rice (rice, fat, Italian grown rice) that has been sautéed in butter.
• TRIPPA ALLA FIORENTINE: tripe that has been cut into long, thin strips is boiled until
tender, then stirred into a light stew of vegetables, wine, and herbs- parmesan tops the
dish.

PAPPA AL POMODORO RIBOLLITA RISOTTO ALLA MILANESE TRIPPA ALLA FIORENTINE

16
Secondi Piatti
• ARISTA: a loin of pork is split and filled with a mixture of black pepper, garlic, and
rosemary. It is then tied back together and roasted.
• BOLLITO MISTO: mixed boiled meats, including chicken, beef tongue, and pig’s foot.
• POLLO ALLA DIAVOLA: a dish shared by Rome and Tuscany to the north. A whole
chicken is flattened, rub with oil, garlic, lemon, and perhaps some rosemary, and grilled
aver hot coals.
• OSSOBUCO: Ossobuco’s literal translation, “mouth, or hole, in the bone”, aptly
describes this dish. Veal shanks are halved to reveal the inner marrow, then braised with
pancetta (Italian bacon cured with spices, not smoked) wine, tomatoes, carrots, onions,
and celery. Special spoons are used to scoop out the marrow.
• POLLO ALLA CACCIATORA: it is stew of chicken, herbs, garlic, wine, and olive oil.
• SALTIMBOCCA: a roman specialty, a breaded weal cutlet with sage.

ARISTA BOLLITO MISTO POLLO ALLA DIAVOLA

OSSOBUCO POLLO ALLA CACCIATORA SALTIMBOCCA

17
Dolci
• CASTAGNACCIO: cake made from chestnut flour, pignoli nuts, and raisins.
• GRANITA: granite is the Italian term for an ice made of water, sugar, and a flavoring
such as wine, coffee, or fruit juice.
• TIMBALLO DI PERE: a pastry shell of sweet dough is baked then layered with whole
pears poached in wine and whipped cream. Then, the dish is covered with pastry lid.
• ZABAGLIONE: this delicate, all-purpose dessert combines egg yolks, sugar, and
Marsala over simmering water until the mixture thickens into frothy custard. It is known in
France sabayon.
• TIRAMISU: a coffee flavored creamy dessert with sponge cake base.
• PANETTONE: a sweet yeast bread with raisins and candied fruit.
• CANNOLI: deep fried tubular pastry shells with sweetened ricotta filling.

CASTAGNACCIO GRANITA TIMBALLODE PERE ZABAGLIONI

TIRAMISU PANETONNE CANNOLI

18
PESTO PENNE
7 servings

Ingredients:
400 g Penne pasta, cooked
100 g Fresh Basil, washed
200 g Virgin Olive oil
25 g Pine nuts, chopped
20 g Garlic, minced
50 g Parmesan Cheese
60 ml. Honey
200 g Bacon, chopped
75 g Sun dried tomato, sliced
Salt and Pepper, to taste

Procedure:
1. Cook the pasta for approximately 10 minutes.
2. Blanch the basil leaves and shock in cold water.
3. Drain out excess water. Put blanched basil in a blender, pine nuts, parmesan cheese
and half of oil.
4. Puree on medium – high speed. Add more oil while pureeing.
5. Add the honey and season with salt and pepper.
6. Mis together the basil pesto together with pasta and garnish with parmesan cheese and
bacon bits.
7. Garlic toast on the side.

19
GARLIC TOAST
12 servings

Ingredients:
275 g Butter, softened
50 g Garlic, minced
1 sprig. Coriander, minced
Salt and Pepper, to taste
500 g Wheat Loaf bread

Procedure:
1. Put the softened butter in a mixing bowl and add the garlic, coriander, and season it with
salt and pepper to mixture.
2. Cut the ends or edges of the bread.
3. Generously spread the butter mixture and toast it until golden brown color.

PIZZA
8 servings

Ingredients:
Dough: Toppings:
2½ tbsp. Yeast 1 bar Mozzarella cheese
1 c. Warm water 2 pcs Red and green bell
3 ½ c. All-purpose flour pepper
1 tsp. Salt 250 g Bacon
1 ½ tsp.Sugar 2 pcs. White onion
½ c. Olive oil 2 c. Pizza sauce
3 slices Sweet ham
2 pcs. Salami/ pepperoni
¼ c. Button mushroom

Procedure:
1. Dissolve yeast in ½ cup warm water. Set aside. In a bowl, combine flour, salt, and sugar.
2. Pour in yeast mixture. Add oil and remaining water. Knead dough until smooth and
satiny.
3. Let dough rise for an hour or until double in bulk. Divide dough into 2 and fit into 12 –
inch pizza plates.
4. Prebake the pizza crust for 15 minutes and brush it with olive oil.
5. For each pizza, spread half of the tomato or pizza sauce. Top with ham, salami, bacon,
onion, mushrooms.
6. Sprinkle generously with cheese. Bake in a preheated 400F oven until done.

20
Activity 1.1.1 GET TO KNOW ME DEEPLY
Direction: Discuss the history of Italian Cuisine. Relate the history to this passage “We are not
makers of history, we are made by history,” Martin Luther King while emphasizing the Influences
of Italian Cuisine, and characteristics of Italian Cuisine.

____________________________

______________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
________________________________________________________________________

21
Activity 1.1.2 ‘SEMI-DRAWING’
Direction: Plan or make your Authentic Italian inspired dish using our locally available
ingredients. Describe the benefits of your dish and explain what makes it unique.

_______________________________
Recipe Name

Ingredients:

Procedure:
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
Description and Benefits:
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

22
Activity 1.1.3 MAKING YOUR OWN AUTHENTIC ITALIAN RECIPE
Direction: Check the following boxes if you have succeeded in doing the following.
 After planning for an Authentic Italian inspired recipe, of course it is interesting
to find out the outcome of your own recipe, right? 😊
 You will not be asked to bring your ingredients inside the school BUT you will be
cooking at the essence of your home. 😊 (Isn’t it great? Your family will be able to
taste your cooking!)
 BUT MAKE SURE YOU RECORD YOUR PREPARATION through the use of
your mother/father/brother/sister/aunt/uncle/friend OR your own smartphone for
the basis of your grade. 😊
 Download a free video-editing app so that you can freely manipulate the
necessary details that you must include in your video. 😊 (These days, we must
be tech savvy, Teachers!)
o VIDEO MUST HAVE:
 Introduction about your Italian inspired recipe: What dish it is
inspired and what makes it unique (verbal)
 Proper Mise en Place – Ingredients accurately measured
 Step-by-step procedure (either typed or verbal) in preparing,
cooking, and presenting (verbal) your dish
 A short comment and suggestion from the taster (can be anyone).
 ID Number/Course/Year level
(Tip for Technicalities: Watch a cooking video 😊)

o WHAT MUST BE OBSERVED IN THE VIDEO?

 Proper cooking outfit
 Practice food safety and sanitation principles in food preparation
and service
 COVID-19 SAFETY PROTOCOLS
 SAVE the video for this is one of your course requirements.
Submit the video to your instructor on your next meeting.

My Personal Message to you: We are all doing our best to facilitate learning at your safety. So, please do
your best to learn, too. Don’t be afraid to explore. Don’t be afraid to make mistakes. You can
always improve when you do things earnestly. Always be SINCERE.
Expect more of these activities to come. 😅

P.S. You can do collabs with your friend, to facilitate an interactive discussion and share the burden of the
expenses. ^_^ Have a happy Cooking Vlog. 😊 Submit the next two pages along with the video.

23
Recipe Name: ____________________________

Picture of the Italian Inspired Dish

MENU RECIPE COST AND MARKET ORDER

UNIT PRICE TOTAL

QUANTITY UNIT INGREDIENTS
PRICE

Total Food Cost: _______________ Total Cost/Serving: ____________

24
ASSESSMENT
SCORE SHEET

Student’s ID Number: _____________________

Recipe: _________________________________ Date Submitted: _________________

Recipe’s Description:
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________

TASTING TIME (to be filled with 2 known or random people):

What can you say

PERSON 1 PERSON 2
about the
FLAVOR
TEXTURE
SMELL
OVERALL
APPEARANCE

PERSON 1 SUGGESTIONS (if any) PERSON 2

FLAVOR
TEXTURE
SMELL
OVERALL
APPEARANCE

RUBRICS: (to be scored by the teacher)

SANITATION
COOKING
MISE en PLACE PRESENTATION PORTIONING AND SAFETY
OUTFIT
PROTOCOLS

10 highest grade possible 5 moderate grade possible 1 lowest grade

25
 LESSON 2: SPANISH CUISINE

Objectives
At the end of the lesson the students are able to:
• discuss the history of Spanish Cuisine and identify the similarities and
differences of the characteristics of Spanish and Italian Cuisine ;
• plan an Authentic Spanish inspired recipe using our locally available
ingredients and explain what makes it unique and more beneficial than the
previous recipe made; and
• create a video showcasing the students’ Spanish cuisine inspired recipe,
evaluate, and calculate menu recipe cost and market order.

SPAIN
Capital: Madrid
Population: 46.75+ Million
Religion: 94% Roman Catholic and 6% other religion
Languages: 74% Castilian Spanish, 17% Catalan, 7% Galician, 2% Basque
Location: Southwestern Europe, bordering the Bay of Biscay, Mediterranean Sea,
North Atlantic Ocean, Pyrenees Mountains, and the Southwestern of
France.

HISTORY
Spain lies in the Iberian Peninsula in the southern part of Europe. About 5,000 years
ago, the Iberians chose to settle there and was responsible for building the first cities in Spain.
Around 200 B.C., the Romans were the first to invade this new land and made a great impact on
the cuisine of the region. The Romans bought grapes for wine, garlic, wheat, and olives.
In 711 A.D., the Moors, Arabs from North Africa, conquered Spain and ruled for
hundreds of years until the late 15 th century. The Moors introduced oranges, lemons, honey,
almonds, herbs, fruits, vegetables, and a variety of spices including saffron, nutmeg and pepper.
Aside from bringing in new foods, the Moors introduced different cooking techniques such as
marinating and frying in olive oil. The Arab influence was felt strongly in Andalusia, in southern
part of Spain, and still prevails in the cooking, architecture and religion of the region.

26
 Explorers such as Christopher Columbus also had a major influence on the Iberian
cuisines after returning from the new world. Aside from discovering new lands and claiming
them for Spain and Portugal, they also brought with them new ingredients such as tomatoes,
corn, potatoes, sweet peppers, and chocolate.
At the end of the 15th, around 1482, the Moors were expelled, and Spain finally became
a lands in South America, North America, Asia, Africa, and Europe. The Spanish ruled their
empire until the 16th century.

The Influence of Religion

Spanish cuisine is also greatly influenced by Roman Catholic Church. The fasting
requirements of the church have made fish and seafood an important element in their cooking
even in areas not close to the ocean. Towns and villages celebrate local patron saints’ day with
feasting. The Spanish love for pork is also indirectly influenced by Catholicism. After the Moors
and the Jews were gone, the Roman Catholic population, in an effort to rid themselves of
“foreign” cultures, embraced pork, which is forbidden by Judaism and Islam. Eating pork was a
way for converted Jews and Muslims to prove their Christianity and avoid persecution.

GEOGRAPHY
Spain makes up 80 percent of Iberian
Peninsula. The Atlantic Ocean borders Spain on
the northwest, the Bay of Biscay on the north,
and the Mediterranean Sea lies to the east and
south. Only 13 kilometers of water separate
Africa from south of Spain. Its neighboring
countries are France on the northeast and
Portugal on the west.
The landscape of Spain is very diverse which includes mountains, coastlines, plateaus,
hills, rivers, and streams. The interior part of Spain consists of poor soil and a very dry climate,
not ideal for vegetation but more suitable for grazing sheep and goats. More rainfall is received
by the coastlines and northern part of the country. Hot, sunny summers and cold winters
dominate the climate of Spain; the southern area near the Mediterranean Sea experience a
warmer climate, and the mountainous regions are colder.

27
Cooking Methods
⎯ One pot cookery is a popular cooking method in Spain, and it began in the Middle Ages
when shepherds and the nomads wandered the countryside, cooking any available
ingredients on one pot over a fire.
⎯ The most prevalent meat is lamb and mutton since most of the flocks were sheep.
⎯ As a result, braising remains a common cooking method.
⎯ Grilling and frying started in the southern region of Andalusia where the Moors first
entered Spain.
These Arabs from North Africa used cooking methods that came from the Arabians
travelling through the desert cooking over an open fire. As the Moors extended their rule
throughout Spain, their cooking techniques permeated into the cuisine. Olives, introduced by the
Romans hundreds of years before the Moors entered Spain, is an important ingredient in
Spanish cooking and olive is the preferred cooking fat. The production of olive is a major
industry in Spain and one of its leading exports.

Regions
Spain shows huge variety in topography, climate, and influences from the many invaders
throughout history. Difference in the food that grow, the selection of herbs and spices, and the
cultural aspects of each area cause vast variations in the regional cuisines found in the country.
Spain is the second-most mountainous country in Europe, Switzerland being first, and
for this reason isolates one region from another. Although there are some dishes like cocidos,
meat and bean stews- that have evolved in their own regional versions. The Paellas that was
originated in the rice country of the Mediterranean plains are also popular in the Northern
Atlantic Provinces. Dishes that are common in most regions include chicken in Garlic sauce,
shrimp cooked with garlic, and almond based sweets. The Spanish love eggs and flat potato
omelets called tortilla Espanola can be found everywhere.

Cocidos Tortilla Espanola

28
North Coast
⎯ Galicia is known for its abundant produce and seafood.
⎯ Shellfish is specialty of Galicia.
⎯ The cool, rainy, mountainous region with its lush plains make it ideal for grazing cattle,
so beef and veal are also plentiful.
⎯ Galicia is the home of the Empanada, traditionally a meat
pie or turnover with a soft flaky crust that appears a first
course or entrée throughout Spain and Latin America. Fillings
range from pork to seafood to vegetable mixtures.

The Basque region

⎯ is in the North of Spain and exists in isolation mainly because of its rocky rugged terrain.
⎯ Along with Catalonia, the cuisine of the Basque country is considered to be of the two
great cuisines of Spain.
⎯ They are known for the use of many sauces usually mild and are either red, made with
tomatoes and sweet red peppers or green, made with parsley, peas, and asparagus tips.
⎯ Dishes are cooked by slow simmering in olive oil, canned pil-pils are typical of Basque
cooking.
⎯ Salt Cod, mushrooms and game are also popular.

Central Region
⎯ With a sparse population and a large open expanse of land, much of the central portion
of Spain is agricultural, where wheat is grown, and sheep herding has been around for
centuries. The sheep is the source of milk for Manchego
cheese, a strong compact cheese with brown rind.
⎯ The central plains are known for roasted meats particularly
roast suckling pig and baby lamb. Stews made with beans,
vegetables, chickpeas, sausages and meatballs-called
Cocidos Meatballs
cocidos are a favorite in this region.
⎯ Madrid sits in the middle of this region.
Being the capital of Spain, the entire regional cuisines cam is found here.
⎯ To the south of Madrid lies La Marcha, an area with many
windmills and sheep. Olla podrida, a casserole containing

29
 almost anything that can be stewed originated in this region.
Literally translated as “rotten pot”, every region has its own
version of this national dish.

Eastern Coast Olla Podrida

⎯ Valencia bordering the Mediterranean Sea

⎯ Rice, oranges, and other citrus fruits, flat plan in which it is cooked, is a casserole of
saffron-flavored rice with a variety of meats, chicken, seafood, and vegetables. There
are many variations of paella throughout Spain, but constant ingredients include saffron,
rice, and variety of seafood, sausage, chicken, and peas.

Southernmost Spain
⎯ Andalusia is the largest olive oil producing region, so fried foods are favorite.
⎯ Most of the fried dishes are seafood that are floured and quickly fried in very hot oil.
⎯ Andalusia is also known for gazpacho, the famous cold tomato soup.
⎯ Moorish influence can be seen in this region through the use of spices such as cloves,
cumin, coriander, and cinnamon.

TAPAS
The origin of this little dishes, served at bars
and cafes, probably lies in Andalusia, where sherries
require food to accompany them because their high
alcohol content. The name tapas derives from the
word tapar, “to cover”, as the earliest versions
consisted of slices of chorizo sausage or cured ham,
which were placed over the sherry glass. Since 19 th
century, when the custom began, their repertoire
has expanded to literally hundred dishes of slices of
sausages and ham or plain olives or almonds, to
thick potato omelets and complex, hot sauced
dishes. It is in one bar or visiting several.

30
SIGNATURE DISHES:
a. TORTILLA ESPANOLA: Potato omelet
b. BACALAO EN SAMFAINA: Salt Cod with
eggplants, Sweet peppers, and onions
c. GAZPACHO ANADALUZ: Cold and uncooked
tomato soup (usually eaten in summer) a

d. FABADA ASTURIANA: Bean and pork stew

e. ALBONDIGAS: meatballs, usually pork
f. PAELLA VALENCIANA: a rice dish with saffron,
meats, seafood, and vegetable
g. ARROZ NEGRO: Squid paella b

h. COCIDO: Boiled beef and chickpeas

i. MARISCOS: Shellfish dishes
j. TURRON: a dessert with almonds and honey,
typical of Christmas. c

g
f e d

h i j

FOOD THROUGH THE DAY:

Spain devotes more time eating and keeps later hours, than any other European country.
Breakfast or DESAYUNO, served at any time between 8 and 10 am, is light-coffee, tea or
chocolate, bread, or churros-deep fried pastry.
At mid-morning, around 11 am, there might be an ALMUERZO or snack Tapas, or coffee and
pastry.
The whole country stops at around 2 pm for a two to three-hour lunch or COMIDA, usually
consisting of at least three courses.
A siesta or rest follows this large meal which occurs at the hottest part of the day. Work
resumes at 4 or 5 pm, often after MERIENDA (snack) of tea of coffee and pastries.
From 8 to 10 pm, tapas is served in bars alongside sherry, wine, cider or beer.
Dinner, or LA CENA is served at about 10 pm, usually a light supper of Omelet or soup.

31
PAELLA
8 SERVINGS

Ingredients:

½ c. Virgin Olive Oil 150 g Tiger

100 g Garlic, minced prawns peeled
200 g Tomatoes, quartered 150 g Mussels
100 g Onion, sliced 125 g Frozen
250 g Chicken Breast, peas
bite sized 3 pcs. Egg, hard boiled
1 pc. Chorizo, sliced 2 pcs. Crab
250 g Pork Kasim, bite sized 1 pack Saffron
1kg. Long grain rice 3 pcs. Lemon, quartered
2 c. Chicken broth 2 pcs. Red bell pepper, sliced
150 gm. Clams

Procedure:
1. Heat the paella pan; add the olive oil and sauté the garlic and onion. Add the
chicken, pork, and tomatoes.
2. Add the rice and mix thoroughly and add the chicken broth and the saffron.
3. Before boiling, add the clams, mussels, crab, and tiger prawns. Cover it with
Aluminum foil and cook it for 15 minutes.
4. Arrange the sliced pepper and peas and cover it with foil cook it for 2 minutes.
5. Garnish it with lemon wedges and hard-boiled egg and serve it immediately.

32
CHURROS CON CHOCOLATE
8 SERVINGS

Ingredients:
Chocolate dip: Churro dough:
200 g Semi sweet Choco 1 L Olive oil
2 c. Evap milk ½ c. Butter
2 tbsp. Cornstarch ¼ tsp. salt
½ tbsp. White sugar 1 c. Flour
2 tbsp. Butter 3 pcs. Eggs
¼ c. Sugar
¼ tsp. Cinnamon

Procedure:
1. To make churro dough, heat water, margarine, and salt to rolling boil in 3-quart
saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1
minute; remove from heat. Beat eggs all at once; continue beating until smooth and then
add to saucepan while stirring mixture.
2. Spoon mixture into cake decorators’ tube large star tip (like the kind use to decorate
cakes). Squeeze 4- inch strips of dough into a hot oil. Fry 3 or 4 strips at a time until
golden brown, turning once, about 2 minutes on each side. Drain on paper towels. (Mix
sugar and the optional cinnamon); roll churros in sugar or dump the dump the sugar on
the pile of churros. That churro taste will take you right back to your favorite summer
days walking the passes of Spain.
3. Note: Authentic churros in Spain are made without cinnamon mixed with the sugar, but
the cinnamon adds an extra nice flavor.

33
Activity 1.2.1 GET TO KNOW US WELL
Direction: Discuss the history of Spanish Cuisine and make a Venn Diagram about the
similarities and differences of the characteristics of Spanish and Italian Cuisine.

____________________________

______________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________

Italian Similarities Spanish

34
Activity 1.2.2 ‘SEMI-DRAWING’
Direction: (1) Plan or make your Authentic Spanish inspired dish using our locally
available ingredients. (2) Describe the benefits of your dish and explain what makes it
unique and more beneficial than your previous recipe.
(1)
_______________________________
Recipe Name

Ingredients:

Procedure:
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
(2)
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________

35
Activity 1.2.3 CREATING YOUR OWN AUTHENTIC SPANISH RECIPE VIDEO

Direction: Follow all direction stated at Activity 1.1.3. 😊

36
Recipe Name: ____________________________

Picture of the Spanish Inspired Dish

MENU RECIPE COST AND MARKET ORDER

UNIT PRICE TOTAL

QUANTITY UNIT INGREDIENTS
PRICE

Total Food Cost: _______________ Total Cost/Serving: ____________

37
ASSESSMENT

SCORE SHEET

Student’s ID Number: _____________________

Recipe: _________________________________ Date Submitted: _________________

Recipe’s Description:
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________

TASTING TIME (to be filled with 2 known or random people):

What can you say about

PERSON 1 PERSON 2
the
FLAVOR
TEXTURE
SMELL
OVERALL
APPEARANCE

PERSON 1 SUGGESTIONS (if any) PERSON 2

FLAVOR
TEXTURE
SMELL
OVERALL
APPEARANCE

RUBRICS: (to be scored by the teacher)

SANITATION
COOKING
MISE en PLACE PRESENTATION PORTIONING AND SAFETY
OUTFIT
PROTOCOLS

10 highest grade possible 5 moderate grade possible 1 lowest grade

38
 LESSON 3: FRENCH CUISINE

Objectives
At the end of the lesson the students are able to:
• discuss a brief history of French Cuisine and state the difference as well as
the similarities of French Cuisine to the Italian and Spanish Cuisine;
• plan two Authentic French recipe inspired by the two distinctly different
cuisines: (1) Nouvelle Cuisine and (2) Bourgeoise Cuisine; and
• create a video showcasing the two distinctly different French cuisine inspired
recipe, evaluate output, and calculate menu recipe cost and market order.

FRANCE
Capital: PARIS
Location: SOUTHERN EUROPE, A PENINSULA EXTENDING INTO THE CENTRAL
MEDITERRANEAN SEA, NORTHEAST OF TUNISIA.
Climate: WESTERN EDGE OF EUROPE, BORDERED BY THE BAY OF BISCAY
(NORTH ATLANTIC OCEAN) IN THE WEST, BY THE ENGLISH CHANNEL
IN THE NORTHWEST, AND BY THE NORTH SEA IN THE NORTH
Population: ABOUT 67 MILLION
Religion: PREDOMINANTLY ROMAN CATHOLIC

BRIEF HISTORY
• Because of its geographical location, France was invaded by many different groups of
people throughout history. In about 125 B.C., the Romans conquered Provence in the
South of France from the Gauls.
• Roman rule lasted until the 5th century A.D. when the Roman Empire declined. At that
time, France came under the power of the Franks and Germans.
• One thousand five hundred years ago, the Celtics came to Brittany from England.
• The Vikings from Scandinavia landed in Normandy around 1000 A.D. and the Arabs
entered the south of France.
• In 1533, Catherine de Medici of Italy came to France to marry the future King, Henry II.
She brought settings as well as numerous new foods including broccoli, peas,
artichokes, sauces, and fine pastries.

39
 • The French Revolution began in 1789, resulting in the end of the ruling aristocracy, and
France became an independent nation.
• In 1804, Bonaparte Napoleon became the rules and conquered much of Europe.
• The France Revolution brought an important culinary change to France and the world
the proliferation of the restaurant.
• After the revolution, the cooks that have worked for the aristocracy found themselves
without jobs, so they found work in the restaurant of France.

Geography affects gastronomy in two ways:

o First, the microclimate and the unique characteristics of the land in any
given location determine which food products can be cultivated.
o Second, proximity to certain natural food sources (oceans, forests, etc.) as
well as to the neighboring cultures will shape a region’s culinary destiny.

GEOGRAPHY
Situated on the east and
south-eastern side of France, the Alps
form the border between France, Italy,
and Switzerland. The Highest peak in
the Alps, Mont Blanc lies in France.
On the southern side lines the
Mediterranean Sea; the Atlantic
Ocean borders the west and
northwest, with the exception of the
central highlands in the central
portion, most of the land in France
consists of fertile farmland used for
the production of grains, fruits, and
vegetables or cattle and sheep raised
for meat and dairy. In the northwest,
Normandy contains coast, rolling hills,
and forests. Just South in Brittany, the landscape changes to rugged coast, rocky terrain, and
forest.

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 Stocks form the foundation of classical cooking; sauces are prepared from stocks.
The five mother sauces are.
1. BECHAMEL 2. VELOUTE 3. TOMATO
4. ESPAGNOLE 5. HOLLANDAISE.

All other sauces are derived from these 5 sauces.

CUISINE
There are two distinctly different cuisines associated with the cooking of France. The
First classical cooking or HAUTE CUISINE initially existed only for the upper class and
aristocracy.
Since the 1700s, the haute cuisine of France has set the standard for excellence. The
French have made remarkable contributions to the culinary world, especially with their repertoire
of sauces.

Characteristics of haute cuisine

1. Elaborate and elegant cuisine utilizing the finest ingredients.
2. Importance is placed on:
a. Cooking technique
b. Food fabrication skills and artful plate presentation

Modern French cooking is dominated by NOUVELLE CUISINE. This trend, super

headed by the famous chef Fernand Point in the early 20th century, is characterized by simpler
dishes, light sauces, smaller portions and a greater emphasis on local, high quality, in-season

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ingredients. Nouvelle Cuisine exploded onto the American culinary scene in the 1970s and
remains a significant culinary influence.

The second type of cooking, regional cookery, or CUISINE BOURGEOISE, developed

as a result of strong variations existing between the cuisines of the different regions. Like most
countries, the creation of dishes is based on what grows best and what is raised in each area.
• A number of factors, including geography, climate, and neighboring countries, influenced
the cuisine found in each region.
• Availability in the selection of wines, cheeses, produce, cooking fat, meats, fish, and
poultry as well as preparation methods vary with the different regions.
• Sauces found in regional cookery are often derived from liquids added to the ingredients
in the pot, rather than preparing a separate sauce as is customary in the classical
cookery.
• Regional specialties are frequently prepared in other areas; however, they often appear
with great differences.

WINE
• The cultivation of vines goes back to antiquity in the countries that surround the
Mediterranean Sea. It’s likely that the Romans brought the practice of viticulture to what
is now modern-day France. Like many other European countries under Roman rule, by
the time Rome fell and barbarian tribes invaded, wine was firmly established as a trading
commodity and a part of everyday life.
• According to OIV, April 2020 in their 2019 data of wine producing countries, Italy is
currently the world’s number one producer of wine by volume followed by France

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 and Spain. Nearly every type of wine imaginable is made in styles that vary from modern
to very traditional.
Some of France’s most famous wine regions and wines are:
 Alsace – White wines made from Pinot Blanc, Pinot Gris and Riesling
 Bordeaux – Red wines made from Cabernet Sauvignon, Merlot, Cabernet Franc.
 Burgundy – Reds made from Pinot Noir and whites made from Chardonnay
 Champagne – Sparkling wines made from
Chardonnay, Pinot Noir and Pinot Meunier
 Loire – White wines made from Chenin Blanc or
Sauvignon Blanc
 Rhone Valley – Red wines made from Syrah,
Grenache, Mourvèdre and others

FRENCH MEALS
Typically, breakfast in France is light consisting only of bread and coffee. The bread may
be a croissant or a brioche with café au Lait, strong coffee with warm milk. The main meal
includes several courses and is eaten at midday. At first course of soup or appetizer precedes
the entrée. A salad and then fruit or cheese course follow the entrée. Depending on the area of
France, wine or beer accompanies the meal. For a special occasion a fish course is added
before the entrée and a dessert follows the cheese. The evening meal, which is much lighter
than the midday meal is not eaten until eight or nine at nine.

REGION AREA FOODS/INGREDIENTS FAMOUS DISHES

Crepes, apple tarts
North & Normandy, Seafood, pork, beef, butter, cream,
COTRAIDE (fish
Northwest Brittany cheeses, wheat, buckwheat, apples
stew)
Sausages,
Cattle, sheep, pork, choucroute,
Sauerkraut,
Northeast Alsace noodles, spaetzel, grapes, various
Choucroute, Quiche
crops, fruit orchards
Lorraine
Beef bourguignon,
Fish, Game, Beef, pork, Snails,
Burgundy, Coq au Vin,
Central Cheeses, Mushrooms, mustards,
Champagne Escargots, Frog’s
vegetables, fruits, wine
legs
Seafoods, pork, goose, duck, game,
Bordeaux, confit, fois gras, pate, cheeses,
Southwest Cassoulet
Pyrenees truffles, mushrooms, walnuts, grapes,
red peppers, tomatoes
Seafood, anchovies, goat cheese, Bouillabaisse,
Southeast Provence
vegetable, olive oil, herbs, peppers, Ratatouille

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 tomatoes, fruits, grapes
French Alps,
Beef, fish cheeses, cream butter,
East Jura Fondue
potatoes
Mountains

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CHICKEN GALANTINE
8 servings

Ingredients:
1.5 kg. Dressed chicken, debone
200 g Chorizo
250 g Ground pork
2 pcs Egg, hard boiled
200 g Carrots, shredded
1 can Vienna sauges, drained
150 g Onions, minced
100 g Pickled relish, drained
1 cup Cheese, grated
Pepper and Salt, to taste
Marinade:
2 pcs. Lemon, juice
5g Thyme, dried
Salt and Pepper, to taste
Side Dish:
2 heads Broccoli, semented
200 g Baguio beans, slivered
200 g Carrots, batonette
200 g Young corn, slivered

Procedure:
1. Clean and debone whole chicken. Rub with salt and pepper in and out, put the lemon
juice and thyme set aside.
2. Mix all together except the chorizo, sausage and hardboiled egg. Stuff ½ of the mixture
in the chicken; arrange the boiled egg inside, sausage and the chorizo.
3. Then spread the remaining mixture. Do not overstuff chicken or the skin would burst
while cooking.
4. Bake the chicken for 20-25 minutes and brush it with butter golden brown color.
5. For the side dish blanch the vegetables and sauté it with the melted butter and season it
with salt and pepper.

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SALAD NICOISE
8 servings

Ingredients:
350 g. Tuna Loin, seared
Salt, to taste
Pepper, to taste
90 ml. Olive oil
200 g. Romaine lettuce, washed
80 g. Cherry tomato, halves
80 g. Marble potato, halves
120 g. Green beans, bite size
40 g. Black olives, sliced
3 pcs. Egg, hardboiled
5 g. Canned Anchovy Fillet
French Dressing:
30 ml. White wine
Vinegar
90 ml. Dijon mustard (if not locally available, mayonnaise or egg whites can be used as substitutes)
Salt, pepper, and sugar, to taste

Procedure:
1. Season the tuna with salt and pepper and coat with oil and gently sear it.
2. Make the dressing by whisking white wine vinegar, Dijon mustard, salt, pepper, sugar,
and olive oil.
3. Tear, wash and spin dry the Romaine lettuce and toss it with a little dressing in a bowl.
4. Blanch the green beans and cook the marbled potato.
5. Cook the egg until hard boil and chill the salad plate.
6. Arrange the greens in the chilled salad plate and place the marbled potato, cherry
tomato, green beans, and black olives.
7. Slice the tuna and garnish on top of the salad with egg wedges and anchovies. Serve it
immediately.

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Activity 1.3.1 GET TO KNOW ME EVEN MORE DEEPLY
Direction: (1) Discuss a brief history of French Cuisine and (2) state the difference as well as
the similarities of French Cuisine to the Italian and Spanish Cuisine.

(1)

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____________________________________________________________________________
__________

(2)

______________________________________________________________________
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____________________________________________________________________________
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Activity 1.3.2 I TAKE TWO PLEASE
Direction: Make two Authentic French recipes inspired by the two distinctly different cuisines:
(1) Nouvelle Cuisine and (2) Cuisine Bourgeoise.

Nouvelle Cuisine Inspired Recipe Cuisine Bourgeoise Inspired Recipe

Recipe Name: Recipe Name:

_______________________________ _______________________________
Ingredients: Ingredients:

Procedures: Procedures:

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Activity 1.3.3 MAKING YOUR OWN TWO AUTHENTIC FRENCH RECIPE

Direction: Follow the same direction at Activity 1.1.3. 😊

Note: P.S. You can do collabs with your friend, to facilitate an interactive discussion and share the burden
of the expenses. ^_^ 😊 Submit the next two pages along with the video.

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Recipe Name: ____________________________

Picture of the French Inspired Dish

MENU RECIPE COST AND MARKET ORDER

UNIT PRICE TOTAL

QUANTITY UNIT INGREDIENTS
PRICE

Total Food Cost: _______________ Total Cost/Serving: ____________

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ASSESSMENT 3.a

SCORE SHEET

Student’s ID Number: _____________________

Recipe: _________________________________ Date Submitted: ________________

Recipe’s Description:
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________

TASTING TIME (to be filled with 2 known or random people):

What can you say about

PERSON 1 PERSON 2
the
FLAVOR
TEXTURE
SMELL
OVERALL
APPEARANCE

PERSON 1 SUGGESTIONS (if any) PERSON 2

FLAVOR
TEXTURE
SMELL
OVERALL
APPEARANCE

RUBRICS: (to be scored by the teacher)

SANITATION
MISE en COOKING
PRESENTATION PORTIONING AND SAFETY
PLACE OUTFIT
PROTOCOLS

10 highest grade possible 5 moderate grade possible 1 lowest grade

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