Appetizer

History
The ancient Greeks might have been enjoying sturgeon, cockles, sea urchins and garlic a couple of thousand years
ago and, whereas our concept of tasty appetizers has altered somewhat, appetizers are still served today all over the
world. A lot of the ancient Greeks actually complained when appetizers became popular, saying that the variety
offered did not make up for leaving the diner hungry!

Ancient Roman Appetizer Traditions

The ancient Romans had quite an array of appetizer recipes, including egg-based dishes and cooked eggs, salads,
snails, salted fish, vegetable dishes, truffles, and mushrooms. Olives, sausages, shellfish and herbed cheese were
also served.

Types and kinds

Lumpiang Shanghai

French Fries

Physical and Chemical Contaminants

Physical

Chemical

1. Glass fragments

1. Toxic Elements in Foods & Food ware

2. Hair

2. Melamine

3. Jewelries

3. Pesticide

4. Extraneous vegetable matter

4. Cleaning Chemicals

Shelf life/ Stability study

Refrigerator- 3-5 days Freezer-10-12 months

Factors that contributes to quality

Texture- Crunchy
Taste- Salty / Colour Gold, Brown etc.

Packaging

Nutrition Facts

Soup
History

Evidence of the existence of soup can be found as far back as about 20,000 BC.[3] Boiling was not a

common cooking technique until the invention of waterproof containers (which probably came in the form of clay
vessels). Animal hides and watertight baskets of bark or reeds were used before this. To boil the water hot rocks were
used. This method was also used to cook acorns and other plants.
The word soup comes from French soupe ("soup", "broth"), which comes through Vulgar Latin suppa ("bread soaked
in broth") from a Germanic source, from which also comes the word "sop", a piece of bread used to soak up soup or a
thick stew.

The word restaurant (meaning "[something] restoring") was first used in France in the 16th century, to refer to a highly
concentrated, inexpensive soup, sold by street vendors, that was advertised as an antidote to physical exhaustion. In
1765, a Parisian entrepreneur opened a shop specializing in such soups. This prompted the use of the modern word
restaurant for the eating establishments.

Shelf life/ Stability study

Refrigerator- 3-4 days
Freezer-3 months

Types and kinds

Chicken soup

Okroshka soup

Physical and Chemical Contaminants

Physical

Chemical

1. Glass fragments

1. Toxic Elements in Foods & Food ware

2. Hair

2. Melamine

3. Jewelries

3. Pesticide

4. Extraneous vegetable matter

4. Cleaning Chemicals

Factors that contributes to quality

Aroma- Spicy

Packaging

Main Dish
History
The main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entre
("entry") course. In the United States and parts of Canada, it may in fact be called "entre".

Physical and Chemical Contaminants

Physical

Chemical

1. Glass fragments

1. Toxic Elements in Foods & Food ware

2. Hair

2. Melamine

3. Jewelries

3. Pesticide

4. Extraneous vegetable matter

4. Cleaning Chemicals

Types and kinds

Vegetable

Meat

Chop suey

Grilled pepper steak

Shelf life/ Stability study

Refrigerator: 3-5 days Freezer: 6-10 month

Packaging

Cereal
History
The history of modern-day breakfast really begins with a pain in American stomachs. The mid-19th century breakfast
consisted mainly of fatty meat, was largely devoid of any fibre and created all sorts of gastrointestinal disorders. There
were also concerns amongst members of a certain religious movement that the traditional meat-based breakfast
could also lead to certain moral ills! The search began for a healthier breakfast.

Physical and Chemical Contaminants

Physical

Chemical

1. Glass fragments

1. Toxic Elements in Foods & Food ware

2. Hair

2. Melamine

3. Jewelries

3. Pesticide

4. Extraneous vegetable matter

4. Cleaning Chemicals

Types and kinds

Types

Kinds
Arroz Caldo

Champorado

Healthy Cereal

Shelf life/ Stability study

Refrigerator- 4-5 Days

Packaging

Dessert
History
Desserts were first made using natural ingredients that were locally available. In ancient civilizations people enjoyed
dried fruits, honeycomb, or nuts.] These were considered the first candies. When sugar began to be manufactured in
the Middle Ages more sweet desserts became available. Even then sugar was so expensive usually only the wealthy
could indulge on special occasions. Ice cream can be dated back to 3000BC and may be considered to be an early
dessert in the modern sense of the word. The first apple pie recipe was printed in 1381. Also in 1740 the first
cupcake recipes were recorded. Ice cream was a Chinese invention although Marco Polo expanded the technique to

Europe in his travels. By the 1800s, recipes for how to make ice cream were very popular. Vanilla also plays a large
role in many desserts including ice cream. Vanilla was mostly grown in Mexico where they discovered if the vanilla
pod was picked and dried then vanillin was produced which can be sweetened into a dessert on its own.

Physical and Chemical Contaminants

Physical

Chemical

1. Glass fragments

1. Toxic Elements in Foods & Food ware

2. Hair

2. Melamine

3. Jewelries

3. Pesticide

4. Extraneous vegetable matter

4. Cleaning Chemicals

Types and kinds

Types
Cakes

Doughnuts

Shelf life/ Stability study

Freezer: 1-3 months Refrigerator:1 week-2months

Packaging

Frozen desserts ex. Ice Cream

Puddings

Beverages
History
In the 12th and 13th centuries vines were grown in England due to the mild climate of that time. However in the 14th
century the Earth cooled and the practice ended. Wine was imported from France and Germany and so it was
expensive. Wine was also imported from the Eastern Mediterranean. It was called Malmsey wine, which is a
corruption of Monemvasia, a town famous for its wine.

Physical and Chemical Contaminants

Physical

Chemical

1. Glass fragments

1. Toxic Elements in Foods & Food ware

2. Hair

2. Melamine

3. Jewelries

3. Pesticide

4. Extraneous vegetable matter

4. Cleaning Chemicals

Types and kinds

Shelf Life/ Stability study

Milk- 5-7 Days (Refrigerator)
Juice- 5-7 Days (Refrigerator) 6-9 Months (Freezer)
Alcohol- Indefinite

Packaging

Milk

Coffee

Alcoholic Drink

Project Plan In Preparation Of Fruit Salad

I. Objective: To be able to prepare Nutritious and Platable Dessert
II. Learning Task:

Identify the tools, utensils and equipment

Prepare the ingredients
Make the salad by following the recipes
Practice the good habits and safety measure in the cooking laboratory

III. Materials Needed

Tools

Utensils

Equipments

large mixing bowl

Refrigerator

Mixing Spoon

Freezer

Spoon
Can Opener

IV. Cost of Ingredients

Cost

Description

Unit Cost

Total Cost

1 can

Fruit cocktail

30

30

1 jar (12 oz)

Nata de coco

45

45

14 oz

Condensed milk

35

35

1 cup

Young coconut

50

50

1 can

Nestle cream

40

40
200.00

V. Procedure

1. Prepare the Ingredients

2.

Pour the milk and the cream on the

fruits and mix it to combine the ingredients

3. When the ingredients are mixed, freeze them at the freezer.

VI. Packaging