Trigonia bracteata Lleras, sp nov

Motivational Introduction

Give these reflection questions for the students.

1. Think of Sauces for Foods

a. Enumerate the sauces used for Filipino dishes and describe each.

b. Enumerate the sauces for fast food favorites and describe each.

c. Compare and contrast our native sauces and their uses with those of contemporary foreign dishes.

2. Think further

a. Have you heard of “KBL” (mix of kamatis, bagoong, and lasona or onion) and its uses as dip for barbecued meats and fishes?

b. Have you tried the popular biting sauce of pickled pepper (vinegar, salt, and cayenne) used for meat dishes, especially kilawin?

Lesson Proper

Read the Essay and React to It

Unlocking Verbal Difficulties. Ask the students to look up the meanings of these terms and use them in sentences.

1. distinct 2. exotic 3. ingredients 4. mass-produced 5. staples of the kitchen

Comprehension Guide Questions Ask them these guide questions:

1. What makes the “ketchup” (or catsup) we know different from its Asian ancestors?

2. How do the Chinese “ke-tiap” and the Indonesian “ketjab” differ?

3. How did the English modify the Singapore-Malaysian-borrowed “kechap”?

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4. To whom may be attributed the American version of the ketchup?

5. How did Heinz make the tomato-based ketchup more popular and marketable?

Structural Analysis

Let the students know that the text uses a basically chronological organization.

1. Introduction: States the thesis - Today’s tomato-based ketchup is different from its Eastern ancestors.

2. Body: Traces the development of the sauce from its Chinese origins.

a. Chinese: The 17^th century ke-tiap sauce was made of pickled fish, shellfish, and spices.

b. Indonesian: The dark ketjap consisted of fermented black soy beans, cooked and sweetened.

c. English recreations of the Malaysia- and Singapore-borrowed sauce in 18th century: included mushrooms and walnuts.

d. American version in mid 19th century – Thomas Jefferson’s addition of tomatoes to the ketchup.

e. Popular version since 1876 - Henry Heinz’s mass-production of the tomato-based sauce

3. Conclusion: Heinz’s improving the marketability of the sauce in 1880 through a slogan and the creation of sixty-five other various products.

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Concluding Activities

1. Contextualized Activities. Make the students do these activities.

a. Academic track – Research and report on the different sauces/dips or dressing used by the Japanese, Chinese, Korean, Indian, and Malaysian/Singaporean for:

i. Dipping and Mixing ii. Braising or Glazing iii. Tossing and Coating iv. Stir Frying

v. Marinades for Grilling

b. Tech Voc – Triad Project:

i. Concoct at least three distinct sauces/dips made of a combination of local products (vinegar, patis, gata, tomatoes, calamansi, garlic, onion, pepper, cucumber, sesame seeds, honey, and the like); record the ingredients/recipe; and conduct a taste test among your classmates for the most preferred sauce/dip. Create a grid reflecting their preferences.

ii. Interview Charlie’s Prichon or other lechon stories about the seven sauces for their pita wedges of fried suckling pig:

hoisin, honey mustard, white garlic, chili tagalog, sate, honey lemon, and liver (traditional lechon sauce)

c. Sports- Create a taste test competition involving different food sauces.

d. Arts and Design- Prepare an artistic visual page (web page or cartolina) on the “Five Mother Sauces Every Cook Should Know.”

Considering color weights, font sizes, and other design principles, project an appealing but informative visual.

2. Practice Exercise: Chronological Development

Ask the students to read the essay below and construct a two-level topic outline tracing the development of the salad dressing.

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History of Salad Dressings

Salad dressings have a long and colorful history, dating back to ancient times. The Babylonians used oil and vinegar for dressing greens nearly 2,000 years ago. Egyptians favored a salad dressed with oil, vinegar and Asian spices. Mayonnaise is said to have made its debut at a French Nobleman’s table over 200 years ago.

Salads were favorites in the great courts of European Monarchs.

Royal chefs often combined as many as 35 ingredients in one enormous salad bowl, and included exotic green ingredients such as flower petals.

England’s King Henry IV's favorite salad was a tossed mixture of new potatoes (boiled and diced), sardines and herb dressing. Mary, Queen of Scots, preferred boiled celery root diced and tossed with lettuce, creamy mustard dressing, truffles, chervil and hard-cooked egg slices.

In the twentieth century, Americans began using basic dressing ingredients (oil, vinegar or lemon juice, and spices) to create an infinite variety of dressings to complement salads.

Prepared dressings were largely unavailable until the turn of the century. Until then, home chefs had to start from scratch. Due to variations in ingredients, partly because of lacking storage conditions and year-round supply sources), results varied significantly. Gradually, restaurants began packaging and selling their consistent dressings product to customers, and the salad dressing industry began.

Many of the major brands of salad dressings available today were on the market as early as the 1920’s.

In 1896, Joe Marzetti opened a restaurant in Columbus, OH and began to serve his customers a variety of dressings developed from old country recipes. He began packaging his dressings to sell to restaurant customers in 1919.

In 1912 Richard Hellmann, a deli owner in New York, began to sell his blue ribbon mayonnaise in wooden containers. One year later, in response to a very strong consumer demand, Mr. Hellmann began to market the mayonnaise in glass jars.

In 1925, the Kraft Cheese Company entered the salad products business with the purchase of several regional mayonnaise manufacturers and the Milani Company (which led to Kraft’s initial entry into the pourable dressing business with French dressing as its first flavor).

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Summary

1. Thesis – The tomato-based ketchup used today is different from its Asian ancestors.

2. Body – From the Chinese ke-tiap of pickled fish, shellfish, and spices, to the Indonesian ketjap of sweetened and cooked fermented lack soy beans, the sauce was modified by the English with their addition of mushrooms and walnuts, until it was further enriched by tomatoes by Thomas Jefferson. Heinz mass-produced the tomato-based sauce.

3. Conclusion – A marketable slogan plus various varieties made the Heinz ketchup popular.

4. Order of development – A chronological presentation of development stages was used.

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