CULINARY COURSES AND RECIPES

By: DAVID VILLARTA

Department of Manpower Development and Placement

CULINARY ARTS PROJECT PLAN

Group No. : 4 Schedule : 1:00-5:00 PM Date and Day : January 14, 2013 Monday Name of Recipe :

Chicken and Corn Soup

COSTING N.A. 125.00 2.00 1.00 4.00 2.00 5.00 40.00 5.00 5.00 3.00 2.00 3.00 10.00 14.00 221.00 UTENSILS NEEDED o Knife o Chopping board o Measuring cups o Measuring spoon o Sauce pan o Soup bowl o Soup ladle o Mixing bowl o Can opener o Grater o Egg beater o Serving plate

INGREDIENTS 6 cups Water 900 g Chicken 6 pcs. Pepper Corns 1 tsp. Salt 1 pc. Onion 1 pc. Ginger 8 pcs. Green Onions 1 can Cream Style Onions 2 tsp. Instant Chicken Bouillon Granules 1 tsp. Sesame Oil tsp. Grated Pared Fresh Ginger Root 1/8 tsp. Ground Pepper cup Cornstarch 2 Egg Whites 2 slices Cooked Ham TOTAL

Procedure: 1. Combine 6 cups of water, chicken, pepper corns, and 1 tsp. salt. Cut yellow onion into thin slices. Add the onion and ginger to the chicken with water mixture. Cover pan and cook over medium heat until water boils. Reduce heat to low and simmer for 1 hour. Remove any scum or fat from the top of stock. Return stock to pan. Cut enough chicken meat off from bones and shred with cleaver knife to yield 1 cup chicken. 2. Finely chop 4 of the green onions. Add the chopped onions, corn, bouillon, sesame oil, grated ginger, pepper and remaining tsp. salt to stock. Cover over medium heat until stock boils. 3. Blend corn starch and cup of the remaining water. Stir mixture into stock. Cook and stir soup until thickens. 4. Beat egg whites and the remaining cup water lightly with fork. Drizzle egg white mixture slowly into stock while stirring vigorously. 5. Cut down ham in match stick size then strip chicken and add into stock. 6. Pour soup into bowls then cut remaining green onions into thin slices. Sprinkle slices over the soup. SCORE BOARD CRITERIA Taste Presentation Hygiene and Sanitation (40%) (40%) (20%) RATE 95-100% 95 95 86-94% 80-85% 75-79%

90

LUZVISMINDA S. GOMONIT Trainer

Department of Manpower Development and Placement

CULINARY ARTS PROJECT PLAN

Group No. : 4 Schedule : 1:00-5:00 PM Date and Day : January 14, 2013 Monday Name of Recipe : INGREDIENTS 1 cup Water 2 pcs. Onions 1 Knorr Cube 3 pcs. Croton (taste breads) Onion leaves (for garnish) TOTAL Onion Soup COSTING N.A. 15.00 6.00 12.00 10.00 43.00 UTENSILS NEEDED o Knife, Chopping board o Measuring cups o Sauce pan o Soup bowl, soup ladle o Serving plate o Casserole

Procedure: 1. Cut onions into rings. 2. Boil water in the sauce pan. 3. When water is boiling, add the onion rings and knorr cubes. 4. Simmer for 2 minutes 5. Strain mixture. 6. Place soup in prepared soup bowl. 7. Garnish with crotons and onion leaves.

SCORE BOARD CRITERIA Taste Presentation Hygiene and Sanitation (40%) (40%) (20%) RATE 95-100% 95 95 86-94% 80-85% 75-79%

90

LUZVISMINDA S. GOMONIT Trainer

Department of Manpower Development and Placement

CULINARY ARTS PROJECT PLAN

Group No. : 4 Schedule : 1:00-5:00 PM Date and Day : January 15, 2013 Tuesday Name of Recipe : INGREDIENTS 1 kilo Chicken Breast bottle Whole Pickle (julienne cut) 1 pc. Spring Onion 1 pc. American Lemon 3 pcs. Whole Egg 100 g Ham (baston) box Cheese Salt and Pepper to taste 60 g Bread Crumbs Oil (for deep frying) Total Chicken Cordon Bleu COSTING 196.80 28.50 1.00 17.50 15.00 55.00 22.50 2.00 14.25 30.00 382.59 UTENSILS NEEDED o Knife o Chopping board o Measuring cups o Cling wrap o Mixing bowls o Non-stick frying pan o Serving plate o Food tong

Procedure: 1. Debone chicken breast. 2. Marinate with lemon juice, salt and pepper to taste for 10 minutes. 3. Flatten meat and arrange cheese stick, ham, spring onion and pickle above. 4. Roll and wrap with plastic cling wrap then chill it for 30 minutes. 5. Remove cling wrap and dip it in egg then dredge in bread crumbs. 6. Deep fry in a moderate fire until golden brown.

SCORE BOARD CRITERIA Taste Presentation Hygiene and Sanitation (40%) (40%) (20%) RATE 95-100% 95 95 95 86-94% 80-85% 75-79%

LUZVISMINDA S. GOMONIT Trainer

Department of Manpower Development and Placement

CULINARY ARTS PROJECT PLAN

Group No. : 4 Schedule : 1:00-5:00 PM Date and Day : January 15, 2013 Tuesday Name of Recipe : INGREDIENTS 255 g. Uncooked Medium Shrimp 450 g. Ground Pork (special) White Onions 2 pcs. Egg (slighty beaten) 3 tbsp. Cornstarch 4 tbsp. Soy Sauce 1 tbsp. Sesame Oil 2 tsp. Oyster Sauce 450 g. Wanton Wrapper 3 cups Vegetable Oil (for deep frying) 115 g. Cabbage (for garnish) Total Dim-Sim COSTING 69.00 95.00 5.00 56.00 10.00 6.00 0.75 10.00 16.00 105.00 15.00 387.75 UTENSILS NEEDED o Knives o Chopping board o Sauce pan o Measuring cups o Cling wrap o 3 (large) Mixing bowls o 4 (medium) Mixing bowls o Serving plate o 1 Absorbent paper o Food tong o Strainer

Procedure: 1. Remove shells and veins from shrimp. 2. Chop shrimp, cabbage, and 6 pcs. onions. 3. Mix egg, cornstarch, soy sauce, sesame oil, oyster sauce, shrimp, and ground pork. 4. Put 1 tsp. Mixture in wanton wrapper and gently press wrapper around the filling. 5. Tuck the edges together but leaving top part open (to avoid excessive drying). 6. Heat DIM-SIM until golden brown about 2 to 3 minutes. 7. Drain from oil and use absorbent paper.

SCORE BOARD CRITERIA Taste Presentation Hygiene and Sanitation (40%) (40%) (20%) RATE 95-100% 95 95 86-94% 80-85% 75-79%

85

LUZVISMINDA S. GOMONIT Trainer

Department of Manpower Development and Placement

CULINARY ARTS PROJECT PLAN

Group No. : 4 Schedule : 1:00-5:00 PM Date and Day : January 16, 2013 Wednesday Name of Recipe : INGREDIENTS 1 kg. Chicken Wings Garlic (pounded) 2 pcs. Egg White 1 tsp. White Pepper 1 cup All Purpose Flour 1 pack Bread Crumbs Oil (for deep frying) 3 tbsp. Calamansi Juice Salt and Pepper to taste Total Chicken Lollipop COSTING .00 .00 .00 .00 .00 .00 .00 .00 .00 .00 UTENSILS NEEDED o Knife o Chopping board o Sauce pan o Measuring cups o Mixing bowl o Fork and Colander o Serving plate o 1 Absorbent paper o Food tong o Strainer

Procedure: 1. Wash the chicken wings and divide into 3 parts with joints cutted. 2. Partially remove bone just enough to push meat towards the top portion of the bone. 3. Marinate with calamansi juice, white pepper, salt and vetsin then squeezing for 3 minutes. 4. Sprinkle the marinated chicken with flour and dip into egg white then dredge with bread crumbs 5. Deep fry until golden brown.

SCORE BOARD CRITERIA Taste Presentation Hygiene and Sanitation (40%) (40%) (20%) RATE 95-100% 95 95 95 86-94% 80-85% 75-79%

CLIFFORD T. FERRER Trainer

Department of Manpower Development and Placement

CULINARY ARTS PROJECT PLAN

Group No. : 4 Schedule : 1:00-5:00 PM Date and Day : January 16, 2013 Wednesday Name of Recipe : INGREDIENTS 1 kg. Chicken Breast 2 pcs. Egg White 1 tsp. White Pepper 1 cup All Purpose Flour 1 pack Bread Crumbs Oil (for deep frying) 3 tbsp. Calamansi Juice Salt and Pepper to taste Total Chicken Fillet COSTING .00 .00 .00 .00 .00 .00 .00 .00 .00 UTENSILS NEEDED o Knife o Chopping board o Non-stick frying pan o Measuring cups o Mixing bowl o Fork and Colander o Serving plate o Absorbent paper

Procedure: 1. Cut and debone chicken. 2. Slice chicken meat into 1 inch wide. 3. Marinate with calamansi juice, white pepper, salt and vetsin then squeezing for 3 minutes. 4. Sprinkle the marinated chicken with flour and dip into egg white then dredge with bread crumbs 5. Deep fry until golden brown.

SCORE BOARD CRITERIA Taste Presentation Hygiene and Sanitation (40%) (40%) (20%) RATE 95-100% 95 95 95 86-94% 80-85% 75-79%

CLIFFORD T. FERRER Trainer

Department of Manpower Development and Placement

CULINARY ARTS PROJECT PLAN Group No. : 4 Schedule : 1:00-5:00 PM Date and Day : January 16, 2013 Wednesday Name of Recipe : INGREDIENTS cup Water 1 tbsp. Butter cup Evaporated Milk tbsp. Flour Chicken Cube Total White Sauce COSTING N.A. .00 .00 .00 .00 .00 UTENSILS NEEDED o Knife o Chopping board o Non-stick frying pan o Measuring cups o Non-stick ladle

Procedure: 1. Melt butter and add flour in the heated pan. 2. Add water and continue to stir until butter and flour dissolved. 3. Add the chicken knorr cubes and milk then stir until creamy.

SCORE BOARD CRITERIA Taste Presentation Hygiene and Sanitation (40%) (40%) (20%) RATE 95-100% 95 95 95 86-94% 80-85% 75-79%

CLIFFORD T. FERRER Trainer

Department of Manpower Development and Placement

CULINARY ARTS PROJECT PLAN

Group No. : 4 Schedule : 1:00-5:00 PM Date and Day : January 17, 2013 Thursday Name of Recipe : INGREDIENTS 1 kg. Med. Shrimp (peeled,tails intact) Salt and Pepper to taste 2 tbsp. Lemon Juice Batter 2 pcs Eggs 1 tbsp. Cornstarch 1 tbsp. White Wine cup All Purpose Flour cup Evaporated Milk Total Camaron Rebosado COSTING .00 .00 .00 .00 .00 .00 .00 .00 .00 UTENSILS NEEDED o Knife o Chopping board o Measuring cups o Mixing bowl o Casserole or sauce pan o Serving plate o Absorbent paper

Procedure: 1. Marinate shrimps with lemon juice, salt and pepper. 2. Mix all batter ingredients and blend thoroughly. 3. Dip individually into the batter mixture then deep fry until golden brown. 4. Drain oil with absorbent paper. 5. Serve with sauce.

SCORE BOARD CRITERIA Taste Presentation Hygiene and Sanitation (40%) (40%) (20%) RATE 95-100% 95 95 86-94% 90 80-85% 75-79%

JOVITA S. LAUDE Trainer

Department of Manpower Development and Placement

CULINARY ARTS PROJECT PLAN

Group No. : 4 Schedule : 1:00-5:00 PM Date and Day : January 17, 2013 Thursday Name of Recipe : INGREDIENTS 1 kg. Fresh Squid 1 cup Flour 1 tsp. Salt 1 tsp. Dried Oregano 1 tsp. Paprika tsp. Black Pepper Vegetable Oil (for deep frying) 1 pc. Egg THAI SAUCE cup Water cup Sugar cup Vinegar 1 tsp. Cornstarch 1 tbsp. Catsup 1 tsp. Red Fresh Pepper Total Calamares Pritos COSTING .00 .00 .00 .00 .00 .00 .00 .00 N.A. .00 .00 .00 .00 .00 .00 UTENSILS NEEDED o Knife o Chopping board o Measuring cups o Mixing bowl o Frying pan o Sauce pan o Serving plate o Egg beater

Procedure: 1. Clean the squid. Cut-off the head and peel-off the skin of the squid. 2. Move stuff inside. 3. Slice squid inch thin rings and rinse well. 4. .Mix flour, salt, oregano, paprika and black pepper. 5. Beat egg and put all the calamares rings. 6. Drop it to the flour. 7. Make sure each is well coated with flour mixture. 8. Heat oil in the frying pan then fry the calamares from light to golden brown. 9. Serve with Thai Sauce. Thai Sauce: Boil sugar with water. Add vinegar, cornstarch, garlic and red pepper. Mix well and stir until thick.

SCORE BOARD CRITERIA Taste Presentation Hygiene and Sanitation (40%) (40%) (20%) RATE 95-100% 95 95 95 86-94% 80-85% 75-79%

JOVITA S. LAUDE Trainer

Department of Manpower Development and Placement

CULINARY ARTS PROJECT PLAN

Group No. : 4 Schedule : 1:00-5:00 PM Date and Day : January 18, 2013 Friday Name of Recipe : INGREDIENTS 1 kg. Chicken Breast 1/3 cup Tomato Paste 1 box Quick Melt Cheese Seasonings Dash of Salt Sash of Pepper Total Chicken Parmigiana COSTING 97.30 35.00 37.00 1.00 1.00 171.30 UTENSILS NEEDED o Knife, Chopping board o Grater o Measuring cups o Mixing bowl, Baking pan o Baking pan, Pastry brush o Serving plate o Aluminium foil

Procedure: 1. Remove skin and bone from the chicken breast. 2. Marinate with seasoning for 10 minutes. 3. Line in baking tray with aluminium foil and brush some oil before placing the chicken on it. 4. Spread tomato paste evenly over the chicken and scatter cheese. 5. Preheat oven to 220o C then grill chicken for 20 minutes and serve.

SCORE BOARD CRITERIA Taste Presentation Hygiene and Sanitation (40%) (40%) (20%) RATE 95-100% 95 90 86-94% 94 80-85% 75-79%

VIRGINIA CABEZAS Trainer

Department of Manpower Development and Placement

CULINARY ARTS PROJECT PLAN

Group No. : 4 Schedule : 1:00-5:00 PM Date and Day : January 18, 2013 Friday Name of Recipe : INGREDIENTS 12 pcs. Chicken Drumstick kg. Luncheon Meat (small dice) 1 pc. Chorizo Bilbao (small dice) cup Grated Cheese 1 meduim Onion (minced) 1 pc. Pickle (minced) cup Raisins (sliced) cup Ground Pinipig 1/8 cup Powdered Milk 3 tbsp. Ketchup cup Butter (for greasing) 1 tbsp. Vetsin tsp. Pepper 1 tsp. Worcestershire Sauce 2 pcs. Eggs Salt to taste Magic Sarap Total Drumstick Patties COSTING 127.15 35.00 12.75 22.50 5.00 10.00 15.00 10.00 10.00 7.00 20.00 1.00 1.00 5.00 10.00 1.00 3.00 295.20 UTENSILS NEEDED o Knife o Chopping board o Grater o Measuring cups o Mixing bowl o Baking pan o Pastry brush o Serving plate o Aluminium foil o Food tong o Wooden ladle o Spatula o Steamer

Procedure: 1. Preheat oven to 350o F and scrape flesh of drumstick downward with knife keeping the bigger joint intact. 2. Mix remaining ingredients and divide into 12 portions then place drumstick into the mixture. 3. Exposing the bone, wrap each piece with foil and line with butter. 4. Steam for 30 minutes and bake 30-40 minutes after. 5. Garnish with lettuce, tomatoes, pineapple in halves and quail eggs. SCORE BOARD CRITERIA Taste Presentation Hygiene and Sanitation (40%) (40%) (20%) RATE 95-100% 95 90 86-94% 94 80-85% 75-79%

VIRGINIA CABEZAS Trainer

Department of Manpower Development and Placement

CULINARY ARTS PROJECT PLAN

Group No. : 4 Schedule : 1:00-5:00 PM Date and Day : January 22, 2013 Tuesday Name of Recipe : INGREDIENTS 1 kilo Chicken Breast 2 tbsp. Cumin 5 tbsp. Curry Powder 2 tbsp. Turmeric 1 Chiken Cube 4 cups Yogurt 1 Onion 1 Garlic Salt and Pepper Total Mediterranean Chicken Curry COSTING 169.80 25.00 50.00 25.00 4.10 28.00 5.00 5.00 2.00 313.90 UTENSILS NEEDED o Knife o Chopping board o Measuring cups o Mixing bowl o Casserole o Pastry brush o Serving plate

Procedure: 1. Chop the onion and garlic. 2. Cut one portion of chiken breast into 4 parts. 3. Saute with onion and garlic and add chicken cube. 4. After 3-5 minutes, add yogurt, cumin, curry and turmeric. 5. Serve with garnish.

SCORE BOARD CRITERIA Taste Presentation Hygiene and Sanitation (40%) (40%) (20%) RATE 95-100% 95 95 95 86-94% 80-85% 75-79%

ROLAN VILLARICO Trainer

Department of Manpower Development and Placement

CULINARY ARTS PROJECT PLAN

Group No. : 4 Schedule : 1:00-5:00 PM Date and Day : January 22, 2013 Tuesday Name of Recipe : INGREDIENTS 1 whole Chicken (deboned) 1 tsp. Salt 1 tsp. Soy Sauce 1 tsp. Lemon Juice 1 tsp. White Pepper cup Pickled Relish 1/3 kg. Ground Pork 8 pcs. Ham (sliced) 2 pcs. Whole Eggs cup Raisins 1 cup Bread Crumbs cup Frozen Peas 2 tbsp. Onion small box Grated Cheese Total Chicken Galantina COSTING 119.90 1.00 2.00 2.00 1.00 5.00 66.00 24.50 12.00 5.00 5.00 1.00 5.00 24.00 273.40 UTENSILS NEEDED o Knife o Chopping board o Measuring cups o Mixing bowl o Casserole o Pastry brush o Serving plate o Wooden ladle o Spatula o Aluminium foil o Steamer

Procedure: 1. Debone chicken. 2. Marinate with white pepper, lemon juice, salt, soy sauce, magic sarap for 1 hour. 3. Stuff the chicken and sew opening. 4. Place the chicken on the baking pan and cover with foil then steam for 35 minutes. 5. Brush chicken with mix oil and soy sauce then bake for 30 minutes then serve.

SCORE BOARD CRITERIA Taste Presentation Hygiene and Sanitation (40%) (40%) (20%) RATE 95-100% 95 95 95 86-94% 80-85% 75-79%

ROLAN VILLARICO Trainer

Department of Manpower Development and Placement

CULINARY ARTS PROJECT PLAN

Group No. : 4 Schedule : 1:00-5:00 PM Date and Day : January 23, 2013 Wednesday Name of Recipe : INGREDIENTS 2 pcs. or 1 kg whole Large Squid 1 whole Onion Bulb 50 g Onion Leeks 3 pcs. Calamansi 5 cloves Garlic 2 pcs. Tomato 2 packs Oyster Sauce 1 tsp. White Pepper Salt and Vetsin to taste Oil Total Stir Fry Squid in Oyster Sauce COSTING 232.00 5.00 4.00 3.00 5.00 5.00 46.00 1.00 2.00 10.00 313.00 UTENSILS NEEDED o Knife o Chopping board o Measuring cups o Mixing bowl o Frying pan o Serving plate o Ladle

Procedure: 1. Clean squid and cut into two then make gridline slice marks. Slice into 1 by 1 size. 2. Marinate the squid with white pepper, calamansi juice and garlic. 3. Put little oil in frying pan, stir fry marinated squid, half cook then take out from the pan. 4. Saute garlic, onion bulb, onion leaves and tomato for a few second until it will change color, then put again the half cook squid. 5. Add oyster sauce and season to taste.

SCORE BOARD CRITERIA Taste Presentation Hygiene and Sanitation (40%) (40%) (20%) RATE 95-100% 95 95 95 86-94% 80-85% 75-79%

ROLAN VILLARICO Trainer

Department of Manpower Development and Placement

CULINARY ARTS PROJECT PLAN

Group No. : 4 Schedule : 1:00-5:00 PM Date and Day : January 23, 2013 Wednesday Name of Recipe : INGREDIENTS 2 pcs. or 1 kg whole Large Squid 1 whole Onion Bulb 50 g Onion Leeks 3 pcs. Calamansi 5 cloves Garlic 2 pcs. Tomato 2 packs Oyster Sauce 1 tsp. White Pepper Salt and Vetsin to taste Oil Total Sweet and Sour Fish Fillet COSTING 232.00 5.00 4.00 3.00 5.00 5.00 46.00 1.00 2.00 10.00 313.00 UTENSILS NEEDED o Knife o Chopping board o Measuring cups o Mixing bowl o Frying pan o Serving plate o Ladle

Procedure: 6. Clean squid and cut into two then make gridline slice marks. Slice into 1 by 1 size. 7. Marinate the squid with white pepper, calamansi juice and garlic. 8. Put little oil in frying pan, stir fry marinated squid, half cook then take out from the pan. 9. Saute garlic, onion bulb, onion leaves and tomato for a few second until it will change color, then put again the half cook squid. 10. Add oyster sauce and season to taste.

SCORE BOARD CRITERIA Taste Presentation Hygiene and Sanitation (40%) (40%) (20%) RATE 95-100% 95 95 95 86-94% 80-85% 75-79%

ROLAN VILLARICO Trainer