GASTRO - Lesson 2 Flashcards
Filipino are strongly individualistic and diverse by nature. Our culture’s standards are highly tailored and personalized; in reality, variety and diversity are the norm. This can be seen in the various variations of our favorite comfort foods that are served depending on which household prepares the meal.
Filipino Food
is a basic quality of many food dishes and the most adaptable source of taste in our cuisine - it’s the star flavor profile of adobo, sinigang, paksiw, and kilawin, and it’s also present in traditional dipping sauces, condiments, and relishes.
Sourness
which means “deep and complex.”
Linamnam
Souring Agents
Vinegar
Fruit and Leaves
This is also known as sugar palm trees. The sap from this tree is only taken from male flowering stalks and its vinegar is milder than that of the coconut or nipa.
Kaong
This palm grows in brackish water, so its vinegar is slightly salty but sweeter than coconut vinegar. Its high iron content turns the vinegar blackish after a while.
Nipa
acidic and can be sour
Coconut Vinegar
most common source of vinegar due to the high yield of raw juice per cubic meter of cane. It is sweeter than palm vinegars (Kaong, Nipa and Coconut)
Sugarcane
is stewed with fish to make pinangat na isda, used for sinigang with miso, or added to other dishes in raw slices
Kamias
are important souring agents that enhance the taste of many Filipino dishes, and are often served alongside them.
Calamansi and Dayap
is eaten in slices or chopped into small cubes and tossed into salads. As a souring agent for soup, it is boiled then mashed.
Green mango
is used as a good substitute to many souring fruits.
Green pineapple, pinya
SAUCES AND CONDIMENTS
- Pickled small green mango (burong pajo)
- Soy sauce (toyo)
- Shrimp paste (bagoong alamang)
- Fish sauce (patis)
- White vinegar (sukang puti)
- Fish paste (bagoong isda)
- Green mango (manggang hilaw)
- Black pepper (paminta)
- Salted duck egg (itlog na maalat)
- Chopped tomatoes (tinadtad na kamatis)
- Coarse sea salt (asin dagat)
- Kamias
- Coriander Leaves (wansuy)
- Fermented rice and fish (buro or balo-balo/balawbalaw)
- Native chilies (siling labuyo)
- Chopped onion (tinadtad na sibuyas)
- Tamarind puree extract (pinigang Sampaloc)
- Calamansi lime
- Pickled papaya
- Dayap lime.
is often transformed in a variety of ways – it can be flavored, made into wine, made into a dessert, fermented or treated in a medicinal way.
Rice
Purchasing standards should be applied so suppliers and consumers can demand better quality products.
Start with quality ingredients.
Great knife skills provide better control and evenness in cooking. This leads to less waste and better presentation.
Think presentation in preparation and service.
Vegetables should be cooked in such a way that they are crisp and vivid when served. It’s important to know how long each vegetable should cook and when it should be combined with other foods so that none
of the ingredients be overcooked.
Green, green, green and color.
Planning the last stages of cooking to converge just before serving requires careful organization.
Serve food freshly cooked and piping hot.
Since Filipino food is often served “family style,” with all of the dishes served on one plate, the cook must try to envision what will be left on the plate after the meal is finished in order to minimize debris.
Leave clean plates.
There are different cooking methods and different applications to Filipino Cuisine. The cooking methods may be divided into two major groups: dry heat and moist heat.
Learn the cooking methods applied in Filipino Cuisine.
GLOBALIZATION OF FILIPINO FOOD
- Start with quality ingredients.
- Think presentation in preparation and service.
- Green, green, green and color.
- Serve food freshly cooked and piping hot.
- Leave clean plates.
- Learn the cooking methods applied in Filipino Cuisine.
- Apply basic sanitation and food handling guidelines.
This type of cooking is characterized by the omission of water or liquid as a cooking medium.
Dry-heat
is a high heat cooking method over hot charcoal. While the food cooks, the fat drips down onto the coals, imparting a smoky, charred flavor to the food.
Grilling
A moderate-heat (180 – 190 degrees C | 350 – 375 degrees F) cooking method in which food is fried in oil. The food is turned once during the cooking process.
Pan-frying | Shallow Frying | prito
A moderate heat (180 – 190 degrees C | 350 – 375 degrees F) cooking method in which food is completely submerged in oil to fry.
Deep Fat Frying
Food is cooked in a small amount of oil in a shallow saute pan. Guisa implies a traditional flavoring base of onions, garlic, and tomatoes.
Sauteing | Stir-Frying
Guisa | Sankutsa
is when meat or poultry is browned without this flavoring.
Sankutsa
Food is cooked gradually in an oven. Roasting requires tender cuts of meat. Basting keeps the meat moist. If roasting a lean cut of meat, one might lay thin pieces of fat atop the meat as it cooks, allowing it to melt and gradually baste the meat.
Roasting Ihurno
Food is skewered and cooked over hot charcoal, basted and turned slowly for even cooking. A pan set below the food will catch the dripppings and prevent flare-ups.
Spit-roasting Lechon | Barbecue
Similar to roasting, except it is used mostly for fish, breads, and pastries.
Baking|Ihurno
A moderate-heat method, using a pan over a fire or in an oven to brown grains, uncooked rice (bigas), flour, or nuts to be used as thickener for sauces or flavor enhancers
Toasting | Tustado
This type of cooking uses water or liquid as medium for cooking. This method is enough to tenderize even the toughest cuts of meat.
Moist heat
Leafy vegetables such as spinach or camote tops, still moist from rinsing, are put in a covered pan over high heat for a few minutes until just wilted but still green.
Pan-steaming |Pasingaw
Cooking in a steamer or on a rack over boiling water preserves the flavor, nutrients, shape and texture of food better than poaching or boiling
Steaming | Pasingaw
Food wrapped in banana leaves (or papter) and baked or grilled.
En Papillote | pinais
Tough cuts of meat or stringy vegetables are cooked slowly in a small amount of stock or sauce, in a covered container in the oven or stovetop. Generally for larger cuts of meat.
Braising
Similar to braising but using more liquid and, usually, smaller, tough cuts of meat. These are slowly simmered in liquid for a long period to tenderize and allow the flavors to meld.
Stewing
Instead of stock or sauce, the cooking liquid
used is principally vinegar
Braising | Stewing in Vinegar
Adobo
Food is cooked gently (below boiling point – not exceeding 82 degrees C | 180 degrees F) in water or stock to just cover. In a simmer, the bubbles rise slowly to the surface.
Simmering
Ininin / pananukan
Vegetables are submerged in salted boiling water for one or two minutes, to partially cook. The vegetables are then removed and immediately submerged in iced water to
stop the cooking. They are then dried on towels and usually reserved for later use.
Boiling |Banlian
The food is submerged in vinegar and cooked until done
Stewing in Vinegar |Paksiw
Browning (caramelizing) the surface of the food at high heat with little to no fat – this brings out the flavors and creates a fond (caramelization/ brown bits) at the bottom of the pan used to make sauces.
Searing Sankutsa
Pathogens can live in extreme temperatures. The temperature danger zone is the range within which
pathogens can grow. This range is between 4 to 60 degrees C or 39 to 180 degrees F.
Temperature
Pathogens need time to reproduce and grow. The time danger zone – four hours – is the minimum amount of
time needed for pathogens to grow rapidly to dangerous levels.
Time
COURSES OF A FILIPINO MEAL
Pulutan, Sabaw, Gulay at Ensalada, Ulam, Adobo, Pancit, Merienda, Minatamis
