PORTFOLIO
INTECAP CG1
Technical English for Food and Beverages
Technical English for Food and Beverages
• Emerson Gómez •
RA1
AHD1_Greetings and farewells
AHD2_A Cooking Contest role-play
Form
Full Name: Emerson Alexander Gómez Coc
Age: 18
Email: egomezcoc2@gmail.com
Phone Number: 35309304
Do you have any culinary degree, or have you attended any culinary school?
If so, please provide details: No, I don't have any title.
If so, please provide details: No, I don't have any title.
Have you participated in any cooking competitions before? If so, please provide details:
No, I have never participated in a cooking contest.
No, I have never participated in a cooking contest.
What is your culinary speciality? (Example: desserts, Mexican cuisine, sushi, etc.):
Italian food
Italian food
Could you provide a description of the recipe you would present in the competition? Please include ingredients and preparation steps:
melanzane alla parmigiana, a classic recipe ideal for using aubergines and that will remind us of a vegetable lasagna.
melanzane alla parmigiana, a classic recipe ideal for using aubergines and that will remind us of a vegetable lasagna.
Ingredients
Tomato ------ 800 g
Eggplant ----- 3
Garlic cloves --- 2
Extra-virgin olive oil ------- 60 ml
Homemade tomato sauce ----- 50 ml
Parmesan cheese ----- 90 g
Egg --- 1
Dried oregano
Basil
Salt and pepper to taste.
preparation
Zucchini in tomato and celery sauce or "zucchini al pomodoro" is another one of those Italian dishes that are perfect as a vegetarian option on their own or as a side dish for meat eaters, just like the infallible Caprese salad and the fresh Panzanella.
Directly from the Liguria region, we also bring you this "torta pascualina," which is traditionally prepared for the Easter holidays, but it's a specialty that can make a great impression throughout the year, as it's very visually appealing.
We also cannot forget about this Italian specialty, "frittatas," represented in this case by a four-cheese frittata, a recipe similar to our Spanish "tortilla," and like it, it allows for a large number of ingredients.
How would you describe your cooking style? simple and classic.
What motivates you to participate in this competition? Learn more about cooking.
Role-paly an interview
Interviewer: Welcome to our gastronomy interview! Today we have with us three very talented chefs. To start, could you please introduce yourselves and tell us a bit about your experience in the kitchen?
SAC : Hi, I'm Chef Sebastian Aguilera Coy . I've been working in the food industry for 10 years. I like to experiment with new flavors and fuse different cuisines.
Wendy: Hi, I'm Wendy Mariela boche . I've worked at some of the best restaurants in the city and specialize in Italian cuisine. I love working with fresh, local ingredients.
Ricardo: Hi, I'm Ricardo Joel Juarez. I've worked in various countries and have learned a lot about different cultures and flavors. I like to make dishes that are creative and visually appealing.
Interviewer: Excellent! Now, I'd like to know what your favorite dish to cook is and why.
SAC: My favorite dish is a seafood dish with a chipotle sauce that I make. I like it because it has a spicy and smoky flavor that complements the seafood very well.
Wendy: My favorite dish is eggplant lasagna. It's vegetarian and has a very interesting combination of flavors. Plus, it's very popular at my restaurant.
Ricardo: My favorite dish is a beet salad with goat cheese and nuts. It's a combination of flavors that's not very common, but it works very well together.
Interviewer: Sounds delicious! Now, I'd like to know what you think about the importance of using fresh, local ingredients in cooking.
SAC: I think it's very important to use fresh, local ingredients in cooking. Not only is it healthier, but you can also get more intense and authentic flavors.
Wendy: I totally agree. It's important to support local farmers and use ingredients that are in season to ensure that they're as fresh as possible.
Ricardo: Totally agree. Plus, it also helps the local economy and reduces the carbon footprint by reducing the need to transport food long distances.
Interviewer: Very interesting! Lastly, could you share some advice for beginner cooks?
SAC: My advice would be to not be afraid to experiment with different ingredients and flavors. There's always something new to discover in the kitchen.
Wendy: My advice would be to focus on technique. Learning basic cooking techniques can help make any dish more flavorful.
Ricardo: My advice would be to have patience and not give up if something doesn't turn out well at first. Cooking can be challenging, but with practice and perseverance, anything can be achieved.
Interviewer: Thank you all very much for your answers! It's been a pleasure talking to you, and I hope to be able to try your delicious dishes someday.
AHD3_Shopping list and ingrdients video
AHD4_My restaurant kitchen presentation
1. the microwave is above the toaster
2. the toaster is above the counter
3. the stove is to the left of the toaster
4. the pot is on the stove
5. the frying pan is to the right and in front of the pot
6. the counter is on either side of the stove
7. the kettle is behind the cup
8. the cup is in front of the kettle
9. the sink is on the counter
Inventory
Microwave: An appliance that uses electromagnetic waves to quickly heat food. It's commonly used to quickly reheat food, defrost frozen items, steam potatoes and vegetables, among other functions.
Toaster: An appliance used to toast bread. The bread is placed in special slots and toasted using heat generated by electric heating elements.
Stove: Also known as a range, it's an appliance that uses gas or electricity to generate heat and cook food in pots, pans, or other containers. Most stoves have four burners on top and an oven below.
Cooking pot: A kitchen container used for cooking liquid foods or for boiling foods. Pots come in different sizes and materials, such as stainless steel, cast iron, or aluminum.
Frying pan: A flat, shallow cooking tool with a raised edge used to cook foods like eggs, hamburgers, stir-fries, and other dishes. Pans can be of different sizes and materials, such as cast iron, stainless steel, and Teflon.
Counter: The working surface in a kitchen where food is prepared. It can be made of different materials, such as granite, marble, stainless steel, wood, or laminate.
Kettle: A small appliance used to heat water. Electric kettles are common and can be of different sizes and designs.
Cup: A container with a single handle used for drinking liquids like coffee, tea, water, and other beverages.
Sink: A basin used in the kitchen for washing dishes, pots, pans, and other kitchen utensils. Sinks can be of different materials, such as stainless steel, ceramic, or quartz composites.
INDUSTRIAL KITCHEN
Inventory
1. Exhaust hood: The exhaust hood is a crucial element in any industrial kitchen as it helps to remove the smoke and odors that are generated during food preparation.
2. Refrigerator and freezer: An industrial kitchen must have ample storage space for fresh and frozen foods. Refrigerators and freezers are essential elements to keep foods fresh and safe.
3. Dishwasher: An industrial dishwasher is essential to keep kitchen utensils and dishes clean and disinfected. This is especially important in a commercial kitchen where hygiene is a priority.
4. Kitchen utensils: Kitchen utensils such as knives, spatulas, spoons, scissors, and other instruments are necessary to prepare food properly.
4.1 Knives: Knives are essential kitchen tools for cutting, slicing, and chopping food. Industrial kitchens require a variety of knives, such as chef's knives, paring knives, and serrated knives.
2. Spatulas: Spatulas are used for flipping and turning food, as well as spreading and mixing ingredients. Industrial kitchens typically require different types of spatulas, such as fish spatulas, turners, and offset spatulas.
3. Ladles: Ladles are used for scooping and pouring soups, stews, and sauces. They come in different sizes, and industrial kitchens require ladles of various sizes to accommodate different dishes.
4. Tongs: Tongs are used for picking up and turning food, such as meats and vegetables, while cooking. They come in different lengths and sizes, and industrial kitchens require a variety of tongs to handle different types of food.
5. Whisks: Whisks are used for mixing ingredients, such as eggs, sauces, and batters. They come in different sizes, and industrial kitchens require whisks of various sizes to accommodate different recipes.
6. Colanders: Colanders are used for draining liquids from cooked pasta, vegetables, and other foods. They come in different sizes and shapes, and industrial kitchens require colanders of various sizes to accommodate different dishes.
7. Graters: Graters are used for shredding cheese, vegetables, and other foods. Industrial kitchens require different types of graters, such as box graters, rotary graters, and handheld graters.
8. Mixing bowls: Mixing bowls are essential for combining ingredients, such as doughs, batters, and sauces. They come in different sizes and materials, and industrial kitchens require mixing bowls of various sizes to accommodate different recipes.
9. Cutting boards: Cutting boards are used for preparing food and cutting meats, vegetables, and fruits. They come in different materials, such as wood, plastic, and bamboo, and industrial kitchens require cutting boards of various sizes to accommodate different tasks.
10. Kitchen scales: Kitchen scales are used for accurately measuring ingredients, such as flour, sugar, and spices. Industrial kitchens require scales of different capacities, depending on the size of the recipes.
5. Worktables: Worktables are spacious and sturdy surfaces where food is prepared and cut. It is important that they are easy to clean and disinfect.
6. Shelving: Shelves are necessary to store food, kitchen utensils, and other supplies. It is important that they are sturdy and well-organized to maximize storage space.
7. Sink: The sink is an essential element in any kitchen as it is used to wash food, kitchen utensils, and the hands of cooks. In an industrial kitchen, it is necessary to have a large and easily accessible sink.
8) Cutting boards: is a solid, flat board used during food preparation or service to protect countertops and other surfaces from damage while slicing food items.
9) disinfectants: a chemical liquid that destroys bacteria.
all surfaces are cleaned manually or by pressure washer with disinfectant
10) drawers: is a cabinet that has a sliding draw set into it. This is a very practical and common type of base cabinet because of the storage versatility it offers any cabinetry scheme.
11) Frying pans: a shallow pan with a long handle, used for cooking food in hot fat or oil.
12) garbage containers: Garbage containers are important to dispose of the remains that will not be used and thus be able to avoid possible contamination
13) fryer: This is very useful to be able to fry the food of the diners and thus be able to have a specific area for this.
14) cook four vans: This would be one of the essentials since this is where the majority of the dishes that come out of a kitchen begin to be prepared.
15) chopping table: This is a specific and very useful area since those who are in the kitchen will have a place to chop the ingredients and thus maintain greater organization.
16) iron: The iron in a kitchen is also usually one of the important areas since it is also very useful for cooking or sealing various ingredients and dishes.
17) sink cabinet: This is very useful since this is where the ingredients are washed and it is one of the important steps so that the food that comes out of this kitchen is safe.
18) microwave: This can be used for several things, whether it melts something or simply warms it up in a short time.
19) oven:Another of the essentials since there are dishes that are cooked in this area
AHD5_Kitchen Protocols
RA2
AHD1_Service elements and Brigades
RA2 - Actividad a Distancia 2 Types of Recipes
AHD2_Video Presenting Mise en Place from Standard Recipe Card
AHD3_The Food Industry Documents
Worksheet for Tuesday July 11th
RA2 - Online Activity 4 ROLE-PLAY
Conversation: 1
Customer: We have a reservation.
Waiter: Great! Please follow me to your table. Are you ready to order?
Customer: Yes, we're ready to order. I noticed...
Waiter: What did you notice?
Customer: The food is too cold. Could you please warm it up?
Waiter: I apologize for the inconvenience. I'll have the chef prepare a fresh, hot dish for you. Is there anything else I can assist you with?
Customer: No, that's all. Thank you for your help.
Conversation: 2
Customer: Excuse me, there seems to be a mistake on our bill.
Waiter: I apologize for any inconvenience. What seems to be the problem?
Customer: You have charged us for cheese and biscuits, but we never received them.
Waiter: Oh, I'm sorry about that. Let me check with the kitchen to see what happened.
(Customer patiently waits while the waiter investigates the matter)
Waiter: Thank you for waiting. It appears there was a mix-up, and the cheese and biscuits were accidentally added to your bill. I'll remove it right away.
Customer: Thank you for resolving the issue. Can we still get the cheese and biscuits, though? We'd love to try them.
Waiter: Absolutely, I'll make sure they are brought to your table right away, and this time, they'll be on the house as an apology for the oversight.
Customer: That's very kind of you. Thank you for your understanding.
Waiter: You're welcome. If there's anything else you need or if you have any other concerns, please don't hesitate to let me know.
Customer: We're all good for now, but we'll be sure to reach out if anything comes up. Thank you again.
Waiter: My pleasure. Enjoy your meal, and don't hesitate to wave if you need anything else.
