REFLECTION PAPER
IN
TECHNOLOGY AND LIVELIHOOD – 10
10 – Our Lady of Peace
Submitted by:
Submitter to:
TLE Subject Teacher
1st Quarter
A new start, I was excited to learn a lot more about cooking. I thought it will be more about
desserts, vegies, courses, and sandwiches. Well, I was wrong. In this Quarter we learned a lot
about different types of eggs, their uses, the tools and utensils needed, parts, and the value of
eggs. I never knew that eggs weren’t just made for frying and boiling. Eggs can be a dish yet an
ingredient at the same time. It looks like I learned the importance and beauty of eggs in this
quarter.
Through my journey of learning about starch dishes, I gained a deeper appreciation for the
diversity and versatility of pastas. Exploring the various types of pastas, from delicate angel hair
to hearty rigatoni, allowed me to understand how their unique shapes and textures enhance
different culinary experiences. Moreover, delving into the intricate process of making pasta
from wheat highlighted the remarkable craftsmanship and time-honored traditions that go into
creating this beloved staple. Overall, this exploration not only enriched my knowledge of starch-
based cuisine but also deepened my connection to the rich cultural heritage surrounding pasta.
2nd Quarter
The last Quarter was fun, but this quarter is where I really learned. This was really hard because
I couldn’t really taste much since I’m allergic to seafood. As I delved into the world of seafood, I
gained a profound understanding of the various fish species and their distinct parts. Learning
about the anatomy of fishes, from their fillets to their fins, illuminated the intricate nature of
these creatures and deepened my appreciation for the culinary possibilities they offer. This
journey not only broadened my knowledge of seafood but also fostered a greater respect for
the ocean's treasures and the need to responsibly source and utilize them.
Exploring the world of vegetables has been a transformative experience, as I discovered the
incredible diversity and characteristics they possess. From crisp and refreshing leafy vegetables
to hearty and robust root vegetables, each type offers its unique flavor profiles and nutritional
benefits. Understanding the distinctions between pods and seeds, brassica vegetables, shoots,
and bulbs not only expanded my culinary knowledge but also deepened my appreciation for the
abundance of nature's bounty and the vital role vegetables play in our health and well-being.
3rd Quarter
Exploring the world of soup has been a delightful journey, unraveling a rich tapestry of flavors,
textures, and ingredients. From the robust foundations of various stocks to the diverse array of
soup types, I've come to appreciate the versatility and artistry involved in crafting a perfect
bowl. The interplay between viscosity, whether delicate or hearty, adds another layer of
complexity, making soup a comforting and satisfying culinary experience.
Exploring the world of sauces, particularly the revered mother sauces, has been a profound
culinary journey. Learning about the essential ingredients that form the foundation of these
sauces, such as butter, flour, and stocks, has deepened my understanding of their
transformative power in elevating dishes. This exploration has not only expanded my culinary
repertoire but also instilled in me a deep appreciation for the artistry and creativity involved in
sauce-making, as they have the ability to turn simple ingredients into extraordinary culinary
delights.
Let’s talk about poultry. In this Quarter I learned a lot about not only soups and sauces, but I
also learned poultry. I learned the different types of poultry meat. The various parts of the
chicken. The beauty of sauce and poultry together. The flavorful and nutritious bond between
poultry and soups.
4th Quarter
Exploring the world of meat has been a flavorful and enlightening journey, encompassing a
wide range of cuts and cooking techniques. From indulging in the richness of red meat, such as
tender beef and succulent lamb, to savoring the nuances of perfectly cooked steaks, each
experience unveiled the art of meat selection and preparation. Understanding the importance
of cooking temperatures, including the recommended pork cooking temperature for safety, has
deepened my appreciation for the careful balance between achieving desired textures and
ensuring food safety, making meat a realm where culinary mastery meets culinary
responsibility.
