Culinary Fundamentals

Group 1
TABLE OF CONTENTS
Acknowledgement i
Honey Garlic Chicken 2
Petite Breakfast Sandwich 3
Griddled Polenta with Roasted Tomatoes and Creamy Goat's Curd 4
Pasta Primavera 5
Caprese Skewers 6
Green Beans with Bacon 7
Lemon Garlic Shrimp 8
Dauphinoise Potatoes 9
Java Rice 10
Roasted Rolled Pork 11
Garlic Mashed Cauliflower 12
Lemon Herb Meditteranean Chicken and Baby Poatatoes 14
Garlic butter Brazillian Steak 15
Marinate Vegetable Salad 16
Meditteranean Salad 17
Grilled Salmon 18
Pamdesal 19
Mango Salsa 20
Beef Kofta 21
Tzatziki 22
Chorizo Pilaf 23
Buttered Green Beans 24
Chicken Picata 25
Bread Stick 26
Quesadillas 27
Baked Ziti 28
Stuffed Chicken with Asparagus 29
Chocolate Strawberry Cake 30
Buffalo Wings 31
Classic Burger 32
Potato Chips 33
Baked Salmon 33
Aioli 33
Pasta Niatriciana 34
Chicken Alfredo Pasta 35
Bibliography 36
Acknowledgement

This completion could not have been possible without the participation and assistance of
so many people. Their contributions are sincerely appreciated and gratefully acknowledged.
However, the group would like to express their deep appreciation to our instructor Chef Mae
Selene Puentespina for her kind and understanding spirit during our class discussion and during
our kitchen laboratory.
Most especially to our beloved parents, with all their hardship of working hard just for us
to educate. To all relatives, friends and others who in one way or another shared their support,
eithr morally, financially and physically, thank you.
Above all, to the Great Almighty, the author of knowledge and wisdom, for His countless
love.
We thank you.
Honey Garlic Chicken
Ingredients:
2 t olive oil
750 gm boneless chicken breats cut into small cubes
salt and black pepper
3 T honey
3 T low-sodium soy sauce
3 cloves garlic minced
¼ t red pepper flakes
sesame seeds

Tools and Equipment:

Sauce pan
Whire Whisk
Procedures:
Cut boneless, skinless chicken breasts into pieces. Sprinkle with salt, black pepper, and garlic
powder. Put the chicken pieces in a gallon sized plastic bag. Add the flour, close the top of the
bag, and shake the chicken to coat it evenly with flour.Heat olive oil over medium-high heat.
Add the flour coated chicken. Cook for about three minutes, flip the pieces over and cook for
another three minutes. Add the minced garlic, stir and cook for two minutes. Turn the heat
down to medium. Add the honey garlic sauce. Stir and cook for 3-4 minutes. Sprinkle with
toasted sesame seeds and sliced green onions.
Petite Breakfast Sandwich
Ingredients:
1 box buttermilk biscuit mix
1 egg yolk plus 1 tablespoon milk for egg wash
6 eggs
6 slices bacon
6 thick pork sausages
6 cheese slices
6 small potatoes
baby spinach leaves
choice of burger sauce
Tools and Equipment:
Oven
muffin pan
frying pan
Procedures:
Prepare the eggs by placing them in the freezer for 2 hours Make the biscuits: Preheat the oven
to 400 degrees. Grease and flour a muffin pan. Prepare biscuits according to box directions.
Transfer dough to a floured surface, and gently pat out to 1 inch thick. Cut out 1-inch circles,
and place in each hole in the muffin pan. Re-shape the scraps to make 24 biscuits. Brush the top
of each biscuit with egg wash, then bake for 8 minutes until well risen and golden brown.
Remove from the oven and put onto a wire rack to cool. Cut the cheese into quarters, and slice
the cherry tomatoes. Cut each of the biscuits in half. Remove the eggs from the freezer and
carefully remove the shells. Cut the eggs into 1/4-inch slices. Reheat the frying pan with 1
teaspoon of vegetable oil. Cook frozen egg slices.
Griddled Polenta with Roasted Tomatoes and Creamy Goat's Curd
Ingredients:
Instant polenta 300 g
Butter 50 g
Parmesan 30 g
Vine tomatoes 6 brunches
3 cloves of garlic
Sugar 20 g
Balsamic vinegar 50 ml
Fresh thyme 20 g
Goat’s curd 100 g
Basil 20 g
Olive oil
Salt
Pepper
Tools and Equipment:
Oven
griddle pan
Procedures:
Polenta for the Italians is what mashed potato is Bring water to boil, season with salt, add a
little touch of olive oil. Add instant polenta into the boiling water. Mind the proportion of water
and polenta 1:2. Whisk that out. Cook for 10 minutes. Then, season polenta with salt and
pepper, add 50 g of butter and 30 g of parmesan. Oil the baking tray, pour in your polenta.
Then, place into the fridge and let it set. Then, roast vine tomatoes to intensify their flavor. Put
then onto the tray and drizzle with olive oil. Nip your tomatoes with scissors. Season with salt
and pepper. Add squeezed garlic. Add a pinch of sugar and drizzle of balsamic vinegar. Add
fresh thyme. Roast for 10 minutes. Now, griddle your polenta. Cut equal pieces, season with
salt and pepper, coat with olive oil. Place the cuts onto the grill. Cook until nicely colored on
both sides.
Pasta Primavera
Ingredients:
250 g dry Penne Pasta
TT salt
¼ C Olive oil
½ med red onion, sliced
1 large carrot, peeled and sliced into matchsticks
2 C Broccoli florets, cut into matchsticks
1 med red Bell Pepper, matchsticks
1 med yellow squash, matchsticks
1 med zucchini, sliced into quarter
3-4 cloves garlic cloves minced
1 cup heaping grape tomatoes halved through eyes
3 t italian seasoning
2 t dried Italian seasoning
½ can button mushrooms, sliced
½ cup pasta water
2 T fresh lemon juice
Tools and Equipment:
Oven
griddle pan
Procedures:
Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the
sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2
minutes of cooking. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the
garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1
teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of
reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint,
parmesan and half the goat cheese and toss to combine. Season with salt. Divide the pasta
among bowls. Top with the remaining goat cheese and drizzle with olive oil.
Caprese Skewers

Ingredients:
12 Red cherry tomatoes
12 bite sized fresh mozzarella balls
18 small basil leaves
¾ T olive oil
½ t Italian Seasoning
¾ T Balsamic Glaze
TT S & P
Tools and Equipment:
Oven
griddle pan
Procedures:
Assemble, tomatoes, basil and mozzarella balls on medium-sized toothpicks. Drizzle with olive
oil and sprinkle with salt and pepper. To make balsamic glaze, add one cup of balsamic vinegar
to a sauce pan over medium heat. Once it comes to a boil, set on simmer for about 10-15
minutes until it reduces to a syrup consistency. You can check by dipping a spoon in the
balsamic and if it covers the back of it, it's done. As it cools, it will thicken a bit more then
drizzle on top of caprese salad skewers.
Green Beans with Bacon
Ingredients:
2 1/2 pounds green beans, trimmed
Kosher salt
1/2 pound bacon, roughly chopped
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 cup chopped toasted pecans
Juice of 1/2 lemon
Freshly ground pepper
Tools and Equipment:
cook pan
large bowl
Procedures:
Toss the green beans into a large pot of boiling salted water and cook until bright green in color
and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice water to
stop the cooking. Drain the beans again and pat dry. Cook the bacon in a large, heavy saute pan
until crisp, about 5 minutes. Remove the bacon to a paper towel-lined plate to drain. Spoon off
the excess bacon grease, leaving 2 tablespoons in the pan. Add the onion to the pan and saute
until soft and very tender, 4 to 5 minutes. Sprinkle in the garlic and red pepper flakes and saute
until just fragrant, about 1 more minute. Add the reserved green beans and the pecans and
cook until heated through, 5 to 6 minutes more. Return the bacon to the pan, pour in the
lemon juice and toss. .
Lemon Garlic Shrimp
Ingredients:
tbsp. butter, divided
1 tbsp. extra-virgin olive oil
1 lb. medium shrimp, peeled and deveined
1 lemon, thinly sliced, plus juice of 1 lemon
3 cloves garlic, minced
1 tsp. crushed red pepper flakes
Kosher salt
2 tbsp. dry white wine (or water)
Freshly chopped parsley, for garnish
Tools and Equipment:
heater
cook pan
Procedures:
In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add shrimp, lemon
slices, garlic, and crushed red pepper flakes, and season with salt. Cook, stirring occasionally,
until shrimp is pink and opaque, about 3 minutes per side. Remove from heat and stir in
remaining butter, lemon juice, and white wine. Season with salt and garnish with parsley before
serving.

Dauphinoise Potatoes
Ingredients:
500ml double cream
500ml milk
3 garlic cloves
8 potatoes
100g grated cheese
Tools and Equipment:
Sauce Pan
oven
Procedures:
Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring to a
simmer. Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and simmer for
3 mins until just cooked. Gently stir to separate the potato and stop it sinking and catching on
the bottom of the pan. Remove the potatoes with a slotted spoon and place in a wide shallow
ovenproof dish so that they are about 5cm in depth. Pour over the garlic infused cream just
enough to seep through the layers and leave a little moisture on the surface. Scatter over 100g
grated cheese, if using, then bake for 30 mins until the potatoes are soft and browned –
increase the heat for 5 mins if not brown enough.

Java Rice
Ingredients:
2 Cups cooked rice
1 T Butter
1 t oil
2 Shallots peeled and finely chopped
2 Garlic minced- chopped
½ t Annatto powder
1 t Turmeric powder
1 t Soy sauce
Salt and Pepper
Tools and Equipment
Sauce Pan
Fry Pan
Spatula
Procedure:
Melt margarine by using the pan then combine turmeric and annatto powder. Mix well then
Put-in garlic powder, onion powder, and salt. Stir until everything is distributed after Pour-in
mixture on warm steamed rice. And Gently mix so that the rice is coated by the mixture on it.

Roasted Rolled Pork

Ingredients:
2 Kilos pork belly- bones removed
1 Cup cashew nuts- toasted and coarsely chopped
2 Cups spinach
1 Head Garlic- minced
3 T Olive oil
Tools and Equipments
Roasting Pan
Cutting Board
Baking Pan
Procedures:
Prick the skin all over and roll without piercing the meat to help it crisp up. This, step, again, is
to make the skin super crunchy. Do not overstuff the belly as you want to be able to roll it with
a little overlap after tie the twine not too tight but just enough to fully secure the roll as the skin
will expand as it crisps and puffs up during roasting the make sure to use a set on the oven so
the heat will circulate the pork and allow it to be brown all over.

Garlic Mashed Cauliflower

Ingredients:
1 Head Cauliflower
1 T Olive oil
1 Garlic smashed
¼ C Grated Cheese
½ t Salt
1/8t Black pepper
Tools and Equipment:
Blender
Colander
Mixing Bowl
Procedure:
Keep in mind that cauliflower cooks mush than potatoes. You can either steam them them
for15 minutes or boil them for 10. Cauliflower is cooked when you can pierce it easily with a
fork. After boiling, and draining you’re going to cover them with a lid or foil. I drain ours in a
colander in my clean kitchen and let them sit there while the garlic in the same pot.

Lemon Herb Meditteranean Chicken and Baby Potatoes

Ingredients:
500 g Baby potatoes
oil mixture
¼ c olive oil
2 T Melted Butter
3 Cloves Garlic Minced
1 T Lemon Juice
1 T Honey
Salt and Pepper
Tools & Equipments:
Small Mixing Bowl
Wire Whisk
Procedures:
Pat thighs dry with paper towel. In a shallow dish, combine the lemon juice, 2 tablespoon of
olive oil, vinegar, garlic, basil, oregano, parsley and salt. Pour out half of the marinade and store
in a jug to use later. Add the chicken to the marinade in the dish and coat evenly. Cover and
marinate for 15 minutes if rushed; 1 hour if time allows. Heat the remaining 1 tablespoon of
olive oil in a large oven-proof pan or skillet over medium-high heat. Sear the chicken on both
sides until golden browned. Drain some of the excess fat, leaving about a tablespoon for added
flavour. Arrange the vegetables around each chicken thigh. Drizzle the vegetables with the
remaining marinade, tossing them through the oil mixture to evenly coat. Cover skillet or dish
with lid (or foil), and bake until the potatoes are soft and the chicken is completely cooked
through (about 35 minutes). Change oven setting to grill / broil on a medium heat setting;
uncover and cook for about 5-10 minutes, or until chicken and potatoes are crispy and golden
browned. Serve with olives and lemon slices.

Garlic butter Brazillian Steak

Ingredients:
Medium Cloves Garlic
salt
500 grams Skirt steak
Freshly Ground Black Pepper
2T Vegetable oil
4T Unsalted Butter
1T Chopped Fresh Parsla
Tools & Equipments:
Small Mixing Bowl
chef’s knife
Procedures:
Peel the garlic cloves and smash them with the side of a chef’s knife. Sprinkle the garlic lightly
with salt and mince it. Pat the steak dry and season generously on both sides with salt and
pepper. In a heavy-duty 12-inch skillet, heat the oil over medium-high heat until shimmering
hot. Add the steak and brown well on both sides, 2 to 3 minutes per side for medium rare.
Transfer the steak to a plate and let rest while you make the garlic butter. In an 8-inch skillet,
melt the butter over low heat. Add the garlic and cook, swirling the pan frequently, until lightly
golden, about 4 minutes. Lightly salt to taste. Slice the steak, if you like, and transfer to 4 plates.
Spoon the garlic butter over the steak, sprinkle with the parsley.

Marinate Vegetable Salad

Ingredients:
1C Cauliflower
75 grams Cherry Tomato
1 Cup Carrots Chopped
½ C Cucumber, seeded and chopped
1pc Red bell pepper
Tools & Equipments:
Small Mixing Bowl
Wired Whisk
Procedures:
Marinate tomatoes, and ingredients in for at least 10 minutes then roast in a 375F oven just
until cooked. Toss all ingredients and arrange on plate.

Meditteranian Salad
Ingredients: Vegetables Tools & Equipments:
1 Head – Romaine Chiller
½ C – Cucumber Salad Plate
½ C – Olive oil
½ C – Red Onions
½ C – Cherry Tomatoes
40 G Feta Chees
Ingredients : Dressing Tools & Equipments:
1/3 C – Greek Yogurt Small Mixing Bowl
2 T – Olive oil Wired Whisk
1 T- Red Wine Vineger
1 T – Lemon Juice
2 T – Water
1 Clove – Garlic
1 T – Parsley
Iodized Salt
Ground Black Pepper
Procedures:
Slice all the vegetables shape on the mixing bowl and on a salad plate, arrange the vegetables
and put some dressing on it.

Grilled Salmon
Ingredients :
500g Salmon Fillet
3t Garlic Powder
3t Chili Powder
Tt Salt & pepper
3t Lime Juice
9 Cloves Garlic, Crushed
6t Lime Zest
Tools and Equipment:
roasting pan
baking dish
Chef knife’s
Procedures:
Combine lemon juice, garlic powder, chili powder, salt and pepper and lime juice in a small
bowl. Set aside 1/4 cup of the marinade. Place salmon in a shallow dish and pour the remaining
marinade over the top. Cover and refrigerate for 30 minutes. Remove the salmon and discard
the used marinade. Preheat grill for medium heat and lightly oil the grate. Place salmon on the
preheated grill skin side down. Cook, basting occasionally with the reserved marinade, until the
fish flakes easily with a fork, 15 to 20 minutes

Pandesal
Ingredients:
cups all purpose flour
2 cups bread flour
1/2 cup white sugar
5 tbsp butter melted
1 tsp baking powder
1 1/4 cup fresh milk
1 tsp salt
1 cup bread crumbs
1 piece egg
1 tbsp cooking oil
Tools and Equipment:
Mixing Bowl
Procedures:
Combine all until it fully dissolved In the mixing bowl, combine the dry ingredients starting with
the flour then the sugar, salt, and baking powder . Mix well by stirring it.

Mango Salsa
Ingredients:
1 Mango
1 slice mango
60g red onions, small diced
50g red tomatoes
40g red bell pepper
2T lime juice
2T Olive oil
Tt salt & pepper
12g cilantro, chopped
Tools and equipment:
chopping board
Mixing bowl
tablespoons
Procedures: In a large bowl, combine all ingredients and season with salt and pepper.
Refrigerate for at least one hour and serve.

Beef Kofta
Ingredients:
1/4 medium white onion, grated
1 pc ginger, peeled and grated
I clove garlic, grated
1/8c parsley, minced
20g mint leaves, minced
250g ground beef
1/2t kosher salt
1/2 T cumin
1/2T ground coriander
1/4t ground cinnamon
1/4t ground cloves
Pinch red pepper flakes
Veg. Oil for grilling
Tools and Equipment:
Mixing bowl
Tablespoons
Procedures:
Using small size grater, Grate white onion, ginger and garlic then put in mixing bowl. Finely
mince parsley and mint leaves and put in large mixing bowl. In the sams mixing bowl add the
ground beef and season with kosher salt, ground cumin, Coriander, Ground Cinnamon and a
Pinch of Red Pepper Flakes and mix everything until well combined. Using 1 Table spoon, scoop
the beef mixture and mold into tiny balls. In a non stick pan, heat the vegetable oil and cook the
the beef balls. on another non stick pan, heat the pita bread until browning a bit.

TZATZIKI
Ingredients:
1/2pc cucumber, peeled and grated
3/4t kosher salt, divided
1 medium lemon zest
1/4 clove garlic, grated
1/2 C plain yogurt
25g fresh dill, finely chopped
5g mint, finely chopped
1T olive oil
1/4t fresh ground black pepper
Tools and Equipment:
Mixing bowl
Tablespoons
Procedures:
Marinate the grated cucumber with iodized salt in a mixing bowl for atleast 15 minutes then
remove the liquid part. Add Slice the pita bread in four equally part and put the ball on the top
and add some of tzatziki.

CHORIZO PILAF
INGREDIENTS:
2T - Olive Oil
2pc - Onion, Thinly Slice
250g - Chorizo
8gloves - Garlic, Minced
5t - Smoked Paprika
1pc - Tomato
2pc - Fresh Paprika
500g - Basmati Rice
6c - Chicken Stock
TT - Iodized Salt
TT - Black Ground Pepper
Lemon Skin, Thinly Slice
Parsley
Tools and Equipment:
grinder bowl
Mixing bowl
Tablespoons
PROCEDURES:
In a large sauce pan, heat the olive oil, sweat the onions, saute the chorizo and garlic. Add
smoked paprika, tomato and fresh paprika, Iodized Salt, Ground Black Pepper.on the same pan,
add basmati rice and add 1 cup of chicken stock at a time. And simmer and cover until it reduce
the liquid and the rice becomes soft.

BUTTERED GREEN BEANS

INGREDIENTS:
100g - Fresh Green Beans
Water
1t - Baking Soda
3T - Butter
3gloves - Garlic, Minced
2pinch - Lemon Pepper
TT - Iodized Salt
Tools and Equipment:
Mixing bowl
Tablespoons
PROCEDURES:
In a large pot, bring to boil 5 to 6 cups of water and add Baking Soda. Submerge the green
beans for about 30 seconds then immediately remove and place in a cold water. In a non stick
pan, heat the butter, saute the garlic, add green beans and season with lemon pepper and
iodized salt.

CHICKEN PICCATA
INGREDIENTS:
250g - Chicken Breast, Boneless, Skinless
TT - Sea Salt
TT - Fresh Ground Pepper
1/8c - All Purpose Flour
6T - Butter
5T - Chorizo Fat
1/2c - Chicken Stock
1/2c - Brined Capares, Crushed
Fresh Parsley
Tools and Equipment:
grinder bowl
Mixing bowl
Tablespoons
Tools and Equipment:
Stock Pan
Fry Pan
Sauce Pan
Procedures:
Pound each breast fillet until uniform in thickness (about 3/4 inch each). Coat each fillet with
flour, then dip in egg, then coat with bread crumbs. Heat butter and oil on a pan. Fry coated
chicken fillets about 2-3 minutes per side or until cooked. Remove chicken and let drain on
paper towel. Wipe the pan a bit and return to the heat. Add butter, lemon juice, chicken stock,
and season

Breadsticks
Ingredients:
1 1/2 cup of warm water
2 1/4 yeast
2 tablespoon sugar
4 1/4 cup bread flour
1 tablespoon salt
2 tablespoon butter
Tools and Equipment:
grinder bowl
Mixing bowl
Tablespoons
Procedures:
Combine 2 1/4 teaspoon of yeast and 2 tablespoons of sugar with 1 1/2 cup of water in a bowl
and let it sit for 5 minutes. Prepare your dough. Add 4 1/4 cups of bread flour in a mixing bowl
then add 1 tablespoon of salt. Using your fingers, pinch bits of butter along with the bread flour
instead of using melted butter because it absorbs the bread flour, If so, pour the whole mixture
into the flour mixture then start kneading until it reaches your desired consistency. Form the
dough into a sphere, put it in a bowl then top it with a dry cloth. Let it rest for an hour. Check if
the dough has risen, that's when you know it's ready for forming. By using a rolling pin, flatten
the dough by merely half an inch. Use a bread cutter or a regular kitchen knife, then cute the
dough into small rectangular pieces. Roll the pieces into small cylinders. Prep your baking tray
and neatly place each piece leaving small gaps beside each other to prevent them from sticking.
Bake for roughly 30 minutes until it reaches a light, golden color. Neatly serve.

Quesadillas
Ingredients:
2 1/2 T olive oil
1/4 white onions, chopped
1/4 bell pepper, diced
2 cloves garlic, minced
Chicken fillet skinless
Quickmelt
Parmesan
Tools & Equipments:
Small Mixing Bowl
Wired Whisk
Procedures:
1. Heat the olive oil. Saute white onions, bell pepper and garlic.
2. Fry the chicken fillet and turn sides ti'll brown
3. Heat the pita and add the onions, bell pepper and chicken fillet. Sprinkled with quickmelt and
parmesan cheese.
4. Put in oven for 10 mins.

BAKED ZITI
Ingredients:
1 kg - Penne Pasta
1 1/2 c - Onions
1 head - Garlic
10 pcs - Fresh Basil
2 T - Italian Seasoning
2 t - Red Pepper Flakes
1 kg - Whole tomato, peeled
500 g - Ground Beef
Tools and Equipment:
grinder bowl
Mixing bowl
Tablespoons
Procedures:
Pre-heat oven to 350º farenheight. In a large pot, bring to boil the water, add Olive Oil. When
the water is boiling add Penne Pasta. In a pan, brown the Ground Beef. After browning the
Beef add the Onions, Rarlic, Italian Seasoning, Red Pepper Flakes, Fresh Basil and Tomato. On
the same pan, add the penne pasta to the sauce mixture. Slice about 2x2 inch size and plate in a
serving plate and add bread stick on the side.

Stuffed Chicken with Asparagus

Ingredients:
4 boneless skinless chicken breasts
1 tablespoon oil
salt and pepper
2 teaspoons dried Italian blend seasoning may sub equal parts dried thyme, basil, oregano, and
parsley
1 teaspoon garlic powder
1 pound asparagus
2/3 cup shredded parmesan cheese
2 tablespoons butter
1 tablespoon honey
1/2 lemon, thinly sliced
Tools and Equipments
Roasting Pan
Cutting Board
Baking Pan
Procedures:
reheat oven Use a sharp knife to slice each chicken breasts horizontally to form a pocket - be
sure not stop cutting about 1/2 inch from the ends and other side so that you aren't cutting all
the way through the chicken breasts. with oil on both sides, then season with salt and pepper,
garlic powder, paprika, and Italian seasoning/dried herbs and use fingertips to rub seasonings
into the chicken. Open the pocket and place two slices of provolone cheese, then 3-4 asparagus
stalks, and lastly sprinkle with 1/4th of the parmesan cheese before closing the pocket and
using toothpicks to secure the pocket closed. Melt butter in a large oven-safe skillet over
medium-high heat. Once butter is melted, stir in honey. Immediately add chicken to pan, cook
for about 2 minutes until browned, then flip and cook another 2 minutes til browned on the
other side. Top chicken with lemon slices. Bake in preheated oven for 15-25 minutes until
chicken is cooked through, cheese is melted, and asparagus is tender. Spoon any extra sauce
from the pan over chicken and remove toothpicks before serving.

CHOCOLATE STRAWBERRRY CAKE

Cake Filling Toppings Assemble
2/3 Cocoa Powder 1/2 C can evap milk Whipped cream Strawberry
1 1/2 C All Purpose Flour 1/2 C water Stawberry preserves Whipped
cream
1 1/4 C Granulated sugar 1 t vanilla Filling
1 C water 3 pcs. Egg yolk Cake
1 1/2 t baking powder 50 g flour
1 t baking soda 150 g sugat
1 t salt 1/4 C butter
2/3 C butter
3 pcs. eggs
1 t Vanilla
PROCEDURE: CAKE PROCEDURE: FILLING
1. Grease and line 9x13 pan. 1. Cook over double
boil.
2. Preheat oven 350°F.
3. Sift APF, BP, BS, cocoa powder anf salt together.
4. Cream butter and sugar in medium speed until light and fluffy.
5. Add egg one at a time.
6. Add vanilla. Scrape the side of the bowl.
7. Aternately add dry and water to the cake batter.
8. Transfer to baking pan.
9. Bake for 25-45 mins.
10. Cool. Add slice horizontally for the filling and toppings.

BUFFALO WINGS
Ingredients:
Sauce/Coatting Ranch Dressing
2 k Chicken wings 1/2 C hot sauce 1/2 C mayonnaise
2 t Garlic powder 4 T honey 1/2 C yogurt
2 pinch Freshly ground black pepper 8 T butter 1 clove Garlic, minced
1/2 t Paprika 1 T finely chopped onions
2/3 C All Purpose Flour, sifted 1/8 t seasalt, plus to taste
4 C Oil for frying 1/2 t dry mustard
2 t freshly chopped fresh chives
PROCEDURE: 100 g celery batonetts
1. Marinate chicken. 100 g carrots peeled
2. Dredge in APF.
3. Deep fry till golden brown and set aside.
Tools & Equipments:
Small Mixing Bowl
Wired Whisk
PROCEDURE: SAUCE
1. Mix in pan.
2. Heat and toss the chicken.

PROCEDURE: RANCH DRESSING

1. Mix in a bowl.
2. Serve with chicken.
CLASSIC BURGER
Ingredients:
1 k Ground beef with fat PROCEDURE:
1 k Ground pork with fat 1. Mix in a bowl. Form patty.
4 pcs. Large eggs 2. Pan fry.
250 g onion, minced 3. Toast buns.
8 cloves garlic, minced 4. Mix the mayonnaise and ketchup.
1 C bread crumbs 5. Assemble.
4 tbsp Worcestershire sauce
2 tsp Salt
1 t pepper to taste
2 T knorr seasoning
Oil for frying
Butter for toasting
25 pcs. Mini buns, cut in half
1 C mayonnaise
1 C ketchup
500 g bacon, Curly lettuce
200 g red onion
500 g bacon, rendered
2 packs sliced cheese
Tools & Equipments:
Small Mixing Bowl
Wired Whisk

POTATO CHIPS
Ingredients:
1.5 k potatoes, mandoline
Salt
Oil for frying
Tools and Equipment:
oven
knife
PROCEDURE:
1. Thinly sliced the potatoes.
2. Season with salt and fry.
BAKED SALMON
Ingredients:
1.5 k salmon fillet
TT salt and pepper
3 T olive oil
4 pcs. Lemon juice
10 g parsley, chopped
Tools and Equipment:
large bowl
Chef’s knife
PROCEDURE:
1. Top seasoned salmon with Aioli.
2. Baked until golden brown.
AIOLI
Ingredients:
3 C mayonnaise
9 cloves garlic
3 T chopped basil
10 g parsley, chopped
3 T lemon juice
3 olive oil
TT salt and pepper
Tools and Equipment:
large bowl
Chef’s knife
PROCEDURE:
1. Mix all ingredients.

PASTA NIATRICIANA
Ingredients:
1 k linguine pasta PROCEDURE:
4 T extra virgin oil, plus more heat 1. Parboil the linguine pasta. Add more heat.
200 g onion chopped 2. Saute onion and garlic.
6 cloves garlic, minced 3. Stir in whole peeled tomatoes.
2 28-ounic can whole peeled tomatoes 4. Season with red peper
4 boneless skinless chicken breasts
1 tablespoon oil
2 teaspoons dried Italian blend seasoning may sub equal parts dried thyme, basil, oregano, and
parsley
1 teaspoon garlic powder
1/2 teaspoon paprika
8 slices provolone cheese
1 pound asparagus, ends trimmed one storebought "bundle" is about enough
2/3 cup shredded parmesan cheese
2 tablespoons butter
1 tablespoon honey
Tools and Equipment:
large bowl
Chef’s knife
PROCEDURE:
1. Parboil the linguine pasta. Add more heat.
2. Saute onion and garlic.
3. Stir in whole peeled tomatoes

Chicken Alfredo Pasta

Ingredients
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons canola oil
8 tablespoons (1 stick) European-style unsalted butter, divided
2 cloves garlic, minced
1 cup heavy cream
1 cup finely grated Parmesan cheese (2 1/2 ounces), plus more for serving
1/4 teaspoon freshly grated nutmeg
Tools and Equipment:
Teasepoons
Chef’s knife
Procedures:
Cook the pasta, drain, and reserve cooking water. Dry the chicken and season with salt and
pepper. Heat the oil over medium-high in a large frying pan. Add the chicken to the hot pan,
and cook for 5 to 7 minutes. Flip the chicken and cook for another 5 to 7 minutes, until the
chicken reaches 165°F. Slice the chicken and cover to keep warm. Transfer the chicken to a
plate or clean cutting board and let rest for 3 minutes. Melt the rest of the butter and sauté the
garlic. Make the Alfredo sauce. Whisk in the cream, Parmesan, nutmeg, remaining 1/4 teaspoon
salt, and remaining 1/4 teaspoon pepper. Add the drained pasta and toss to coat in the sauce

Glossary:
Al dente - to cook food (typically pasta) to the point where it is tender but not mushy.
Blanch - vegetable or fruit scalded in boiling water, removed after a brief, timed interval, and finally
plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking
process.

Baked - method of preparing food that uses dry heat, normally in an oven.

Boil - the action of bringing a liquid to the temperature at which it bubbles and turns to vapor.

Caramelized - the browning of sugar, a process used extensively in cooking for the resulting nutty flavor
and brown color

Deep fry - to cook by submerging food in hot fat or oil.

Fillet - to remove bones from meat or fish.

Fry - to cook food in oil.

Glaze - coating of a glossy, often sweet, sometimes savoury, substance applied to food.

Garnish - to add a (typically edible) decorative element to a plate of food prior to serving.

Grill - a form of cooking that involves dry heat applied to the surface of food, commonly from above,
below or from the side.

High heat - cooking with high temperature of heat.

Low fire - ensures that the food is never overheated.

Minced - cut up or grind into very small pieces.

Pan sear - a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of
the food is cooked at high temperature until a browned crust.

Pan-fry - fry in a pan in a small amount of fat.

Reduce - make smaller or less in amount, degree, or size.

Roast - the action of cooking something in an oven or over an open fire.

Sauté - is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan.

Season - To add flavoring to a food to enhance its taste. (salt & pepper)

Simmer - a food preparation technique by which foods are cooked in hot liquids kept just below the
boiling point of water and above poaching temperature.

Stir fry - a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil
while being stirred in a wok.

Thickening - a substance which can increase the viscosity of a liquid without substantially changing its
other properties.

Zest - the colourful outer layer of citrus fruits, often scraped off and used as a flavouring ingredient.
Submitted by:
Patricia Azarcon
Raleign Aligaen
Catherine Besas
Marv Bellicema
Julane Francisco