After the tour a few weeks ago, my habit of hanging out in the faculty room gave me another treat. Some Hotel and Restaurant Operations Students were tasked to execute recipes of their choice each for pasta and kakanin (rice cake) for their final exam in a cooking class. Perhaps the faculty had their full of the dishes served earlier by several groups and this is where I come to the picture.
We had some good laughs from this activity.
Group A served something in a teacup which we thought was champorado (chocolate rice porridge/pudding) but when we asked it to be handed over the students claimed it’s biko – a glutinous rice cake topped with roasted coconut oil residue – just that it’s not served on a platter. Although its taste is convincing, the texture and presentation are not.
Next is just a traditional recipe for spaghetti. What caught our attention were the bite-size round brown things placed around the platter. “Wow! Choco cupcakes!” “No sir, those are oatmeal cookies”. “Really?!?”, I thought because the color and shape don’t make it seem like what they say it is. And spaghetti plus oatmeal cookies? Uh oh…
Spaghetti number 3 is simply spaghetti. When we tasted it though, we blurted in chorus, “is this afritada?”
The last group blew their instructor’s top when they named their output as lasagna and insisted on it yet what they served was undeniably spaghetti. “Do you really know what lasagna is?”, Ms. Anne boomed. “Ma’am that is lasagna spaghetti style according to Ms. X (another instructor)”, defended the students. We laughed discreetly as we saw irritation drew in Anne’s face. “Lasagna is what you call the flat pasta; it’s not the dish”, said she clarifying things to the poor protégés.
Oh well, let them take care of the details. I’m just happy I was fed.
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