Culinary Arts Science and Nutrition

Submitted by:
Laboratory 1 Group 1
Candelaria Rowella
Crisostomo Alvin Carlo
Cristobal Maricar
Diaz Akiare
Pinto Jay mark
Sumigcay Hyacenth
Veluz Evadne

Submitted to:
Mr. Mark Christian I Siwa
 AMERICAN BREAKFAST

INGREDIENTS:
All-purpose flour Baking powder
Butter milk Bacon
Olive oil Ham
Egg Dragon fruit
Sugar Green apple
Salt Kiwi
Pepper Celery
Vanilla extract

PROCEDURE:
1. Mix all purpose flour , baking powder, butter milk , pinch of salt , sugar, egg, water,
vanilla extract and olive oil until the mixture is homogenize.
2. Preheat the frying pan. Fry the pancake mixture , then ham egg and bacon
3. Make the pancake as the base then fold pancake into half and put bacon, ham and inside
the pancake.
4. Sprinkle pinch of pepper into egg. And sprinkle mince celery into top of the pancake.
5. For side dish cut the kiwi, dragon fruit and green apple and put into other plate
 MANGGO CHEESE PANINI

INGREDIENTS
2 small bread Lettuce
1 tablespoon olive oil kilo mango
2 slice of ham 4 ounces of mozzarella

PROCEDURE:
1. Preheat he Panini maker
2. Drizzle the bottom half of each bread slice with olive oil
3. On each bottom piece of bread, pile half the lettuce
4. Lay two slice of ham on the bread, followed by the mango and then mozzarella, dividing
equally between the two pieces of bread. To close each sandwich cover with the top half
of the bread
5. Place sandwich in Panini maker for about 3-5 minutes, until cheese is fully melted.
 CHEESE HAM BELL POPPER PULL APART

INGREDIENTS:
1 round bread Mozzarella cheese
5 ham slice Pinch of salt
6 Tablespoon unsalted butter Cheddar cheese
2 bell pepper Parsley

PROCEDURE:
1. Preheat oven
2. Slice the bread into 1 inch slice but dont cut all the way through (using a sharp, serrated
knife is best as well as extra pair of hands to help hold the bread). Turn the bread 90
degrees and repeat so you end up with cube pieces to pull and eat once the bread is done.
3. Spoon the melted butter in between all the crack of the bread. Mix together the cheese,
ham bell pepper, and salt. Carefully stuff the cheese mixture into the crack of the bread.
4. Bake until cheese is fully melted
 AVOCADO BUTTERMILK SOUP WITH CRAB TOPPINGS

INCREDIENTS
cup fat free buttermilk 1 small garlic clove
cup chopped fresh tomatillos 2 tablespoons minced red bell pepper
cup fat free, lower-sodium chicken 1 tablespoon chopped fresh chives
broth 1 teaspoon fresh lemon juice
3/8 teaspoon salt teaspoon grated orange rind
2 ripe peeled avocados, 8 ounces lump crabmeat, drained and
1 serrano pepper, seeded shell pieces removed

PROCEDURE:
1. Place the first 7 ingredients in a blender; process until smooth.
2. Combined bell pepper and remaining ingredients; toss gently to combine. Spoon about
cup soup into each of 4 bowls; top each serving with about 1/3 cup crabmeat mixture.
 VEGIE NOODLE WITH CREAMY MANGO DRESSING

INGREDIENTS:
MANGO Radish
Corn Leek
All purpose cream Lite mayonnaise
Sugar Carrot
Honey Cucumber
Natural yogurt Water turnip
Salt Lettuce

PROCEDURE:
1. for salad dressing, peel, slice and blend ripen mango
2. Mix all purpose cream, sugar, lite mayonnaise, natural yogurt and mango into it. Add a
little bit honey and corn
3. for the vegetable wash all the vegetable and peel carrot and turnip
4. slice the vegetable into same size (julienne cut
5. blanch the carrots
6. put in the plate with the mango dressing
 MUSHROOM AND CORN GRAVY

INGREDIENTS:
Butter Chicken stock
Flour Salt
Mushroom White pepper
Corn

PROCEDURE:
1. Melt butter in a sauce pan over medium low heat, whish in flour until fragrant, 10 to 12
minutes.
2. Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook
and stir until thick enough to coat the back of a spoon, 10 to 15 minutes
3. Add the mushrooms and corn then simmer for another minute. For finishing touches.
4. Add a pinch of salt and white pepper
 HOT AND SOUR SOUP WITH TOFU

INGREDIENTS:
1 package firm water packed tofu, 2 teaspoon sugar
drained teaspoon white pepper
1 cup water, divided 1 garlic cloves, minced
1 package mushroom 2 tablespoons cornstarch
4 cup fat free, less sodium chicken kilo bamboo shoot
broth 1 large egg, lightly beaten
white vinegar cup thinly diagonally sliced green
2 tablespoon less sodium soy sauce onion tops
1 tablespoon finely chopped peeled
fresh ginger
PROCEDURE:
1. Place tofu on several layers of paper towels. Cover tofu with several more layer of paper
towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Discard
paper towels. Cut tofu into 1-inch cubes.
2. Bring 1 cup of water to a boil in a small sauce pan; remove from heat. Stir in
mushrooms; let stand 30 minutes, stir in broth and next 6 ingredient (through garlic);
bring to a boil. Reduced heat, and simmer 10 minutes, stirring occasionally. Combine
remaining cup water and cornstarch in a small bowl, stirring with a whisk until smooth.
Stir cornstarch mixture, tofu and bamboo shoots into broth mixture; bring to a boil. Cook
1 minute, stirring occasionally, remove from heat. Slowly drizzle egg into broth mixture
do not stir. Place pan over low heat; cook 1 minute. Stir soup gently to combine. Sprinkle
with green onions.
 ROASTED ROSEMARY GARLIC CREAM DORY WITH SUNSHINE
SALAD

INGREDIENTS:
500 g dory (skin on, scaled, bone in) 1 small ripe mango
Dried rosemary 1 lime
Olive oil Low salt soy sauce
1 clove garlic 1 fresh red chili
320 g mixed salad vegetables such as Sesame seeds
carrots, cucumber, tomato, red Lettuce
cabbage, radicchio, chicory flower.
PROCEDURE:
1. Rub the salmon with salt and pepper and dried rosemary then drizzle with olive.
2. Put some thinly slice garlic on top
3. Cook the dory in an oven for 20 minutes. Under 120 degree Celsius
4. For salad;
5. Peel carrot thin until like paper
6. Slice mangoes in strip or cubes
7. Slice the other vegetables in desired and lettuce
For dressing:
1. Mix mango juice, 1 tbsp. of lime juice and soy sauce then red chili , olive oil then mix
 BUFFALO CHICKEN MAC AND CHEESE

INGREDIENTS
450 g lasagna pasta 3 cups sharp cheddar cheese,
24 ounces chicken breast, cooked shredded
and shredded 1 teaspoon onion powder
2 cups of low-fat milk 1 teaspoon garlic powder
cup flour 1 cup celery, chopped
8 ounces buffalo wings sauce

PROCEDURE:
2. Cook the macaroni in a pot of boiling salted water
3. While the pasta is cooked, whisk the milk and flour together in a bowl, the pour into a
saucepan bringing it to boil, stringing constantly
4. Reduce heat to medium and stir in chicken, cheese, onion powder, garlic powder, buffalo
wing sauce and celery. Cook until the cheese melt.
5. When the pasta is done, drain it.
6. Put the pasta in container add the sauce mixture in the top and pasta and vice versa until it
reach the top of the container and some cheese and bell pepper.
7. Oven until the cheese melt.
 GINGER BEEF STIR FRY

INGREDIENTS
beef 1 Tbsp. cornstarch
2 Tbsp. unseasoned rice vinegar 2 Tbsp. vegetable oil (preferably
5 Tbsp. soy sauce peanut)
1 Tbsp. honey 1 Tbsp. sesame oil (optional)
1 Tbsp. peeled, grated fresh ginger 3-4 green onions, cut on a diagonal,
1 teaspoon Chile pepper flakes 1/2-inch apart, including the greens
1 teaspoon ground cumin 2 cloves garlic, thinly sliced
Broccoli, cauliflower, potato, bell 2-3 hot chilies, preferably red
pepper, chopped serranos, seeded, sliced
Oyster souce 1-inch nob of ginger, peeled, cut
lengthwise into matchstick shapes
Beef and stir-fry 1/2 cup loosely packed, chopped
1 1 1/4 to 1 1/2 lb. beef cilantro

PROCEDURE
1. 1 Chill steak, slice into strips: Chill the steak in the freezer for 30 minutes before you
slice it, this will make it easier to cut in thin slices. Slice the steak first crosswise in 1/2-
inch thick slices. The cut each slice lengthwise into strips.
2. 2 Marinate the beef: In a medium bowl, whisk together the marinade ingredients; the soy
sauce, vinegar, grated ginger, honey, red Chile flakes, and cumin. Mix the beef in with the
marinade to coat and let it sit for at least 30 minutes, and up to 4 hours, in the fridge.
3. 3 Make cornstarch slurry: In a small bowl, mix the cornstarch with 2 tablespoons of cold
water to make a slurry.
4. 4 Brown the beef strips: Heat the oil in a wok, or a large saut pan, over high heat until it
is nearly smoking. As the oil is heating up, pat the beef dry and separate it into small
batches no larger than what can fit into the palm of your hand. Working in batches, saut
beef until just brown outside but rare inside, no more than 1 minute. Transfer beef to a
bowl.
5. 5 Stir fry chilies, garlic, ginger: When all of the beef is cooked, put the chilies and garlic
into the pan and stir-fry 30-45 seconds. Add the julienned ginger and cook for 30-45
seconds more.
6. 6 Add beef, cornstarch slurry, scallions: Add the beef back to the pan. Add the cornstarch
slurry. Add the scallions and mix everything together. Cook for 1 minute.
7. 7 Remove from heat, stir in cilantro: Turn the heat off and mix in the cilantro. Serve at
once with steamed white rice.
 CHICKEN PIZZA CRUST HAWAIIAN STYLE

INGREDIENTS
Italian sauce Pineapple tidbits
Chicken breast Mushroom
Pepper Bell pepper
Flour Eden cheese

PROCEDURE

1. Wash the chicken thoroughly

2. Slice into pieces and ground the chicken. Cut the bell pepper
3. Mix with 1 tbsp. Flour , pepper and 1 tbsp. celery the mold like the base of pizza
4. Oven for 10 minutes after that, flip. Then oven again for 10 minutes.
5. Put Italian sauce pineapple tidbits, mushroom and bell pepper at the top of the chicken
crust. Then add cheese on it.
6. Oven again for 10 minutes
7. Slice, and garnish then serve

CHOCOLATE MOUSSE WITH PRUNES

INGREDIENTS
 80 g dark chocolate (70%) , plus extra to serve
60 ml double cream
6 free-range eggs
50 g golden caster sugar
Butter
Dark chocolate cookies

PROCEDURE:

1. Prepare the prunes the night before: combine all the ingredients in a bowl and leave to
soak overnight.
2. The next day, break up the chocolate and melt in a bowl set over a pan of simmering
water, ensuring the bowl doesnt touch the water. Remove the bowl from the heat and
allow to cool.
3. Warm the cream in a pan over a low heat, then mix into the chocolate until smooth.
4. Separate the eggs and beat the egg whites and sugar with an electric whisk until fluffy.
Whisk the yolks into the chocolate mixture, then gently fold this through the beaten egg
whites.
5. Place the prunes in the base of a deep, glass trifle dish, pressing them against the sides.
Pour over the mousse and allow to set in the fridge for at least 2 to 3 hours.
6. Shave over a little extra chocolate, and serve.