HOLY TRINITY SCHOOL OF PADRE GARCIA. BATS., INC.

POBLACION, PADRE GARCIA, BATANGAS

SY 2019-2020

COMPILATION OF RECIPE
COOKERY 9
1.
SUBMITTED BY:
GROUP NO _1__
GRADE 9 SAINT __JOHN_______________

SUBMITTED TO:
MR. LENIN I. BRIONES
TLE 9 SUBJECT TEACHER
 GRADING SHEET

PERFORMANCE SANITATI PRESENT

NO. NAMES POSITION TASTE TOTAL
BEFORE DURING AFTER ON ATION
1 BELENO, JOHANN CLEANER
2 MAALIHAN, GABRIEL LUISE PREPARATION
3 MEDRANO, GABRIEL PREPARATION
4 TICZON, CARLSON EVANS DISHWASHER
5 CASAS, NICOLE SHAINE LEADER/ T.K.
6 JAPOR, PRINCESS ANGELA ASST. COOK
7 VERGARA, ARSUZANNE COOK
8

GRADED BY: __________________________

DATE: ___________________

RECORDED BY: ________________________

DATE: ___________________

NO. TOOLS / EQUIPMENT BARROWED RETURNED REMARKS

1 MANDOLINE
2 MEASURING CUPS/SPOONS
3 (8) SMALL BOWLS, (3) BIG BOWLS
4 SPOON
5 WHISK
6 SAUCEPAN
7 SKILLET
8 CHOPPING BOARD
9 KNIFE
10 STRAINER
11 GRATER
12 SPATULA
13 TONGS
14 PLATE
15 RUBBER SCRAPPER

THINGS TO BARROW

BARROWED BY: __NICOLE SHAINE CASAS________

TOOL KEEPER

DATE: _____________________
RECIPE NAME: HOMEMADE CHEESY DIP POTATO CHIPS
NO. OF SERVINGS __3___
PREPARATION TIME: ___30_MINUTES_____
COOKING TIME: ____30_MINUTES_______

(CHIPS) INGREDIENTS:
1 (2) MEDIUM POTATOES 8
2 (1) PINCH SALT 9
3 PALM OIL 10
4 1 ½ FLOUR 11
5 1 TSP PEPPER 12
6 4 TBSP UNSALTED BUTTER
7

(CHIPS) PROCEDURE:
1 PREHEAT THE PAN AND PUT THE PALM OIL WITH BUTTER.
2 CLEAN AND CUT THE POTATOES INTO THIN SLICES USING THE MANDOLINE.
3 COAT THE SLICED POATOES IN THE FLOUR MIXTURE.
4 DEEP FRY THE COATED POTATOES IN PAN IN LOW HEAT AND WAIT UNTIL IT TURNS GOLDEN BROWN.
5 STRAIN THE COOKED CHIPS IN THE STRAINER TO REMOVE EXCESS OIL.
6 PUT CHIPS IN THE BOWL IN PREPARATION FOR THE PLATING.
RECIPE NAME:HOMEMADE CHEESY DIP POTATO CHIPS
NO. OF SERVINGS __3___
PREPARATION TIME: ___30_MINUTES_____
COOKING TIME: ____30_MINUTES_______

(DIPS) INGREDIENTS:
1 ¾ TBSP UNSALTED BUTTER 8 ¼ TSP OF PEPPER
2 ½ TBSP FLOUR 9 ½ SLICE OF BACON
3 ½ CUP MILK 10 SPRING ONIONS
4 3 TBSP ALL PURPOSE CREAM 11 CELERY
5 ½ CUP OF GRATED CHEDDAR 12
6 ¼ CUP OF MOZZARELLA
7 ¼ TSP OF SALT

PROCEDURE:
1 MELT BUTTER IN SAUCE PAN, MEDIUM HEAT, ADD FLOUR AND COOK FOR 1 MINUTE.
2 WHISK IN HALF OF MILK (ABOUT ¼ CUP OF MILK) AND COOK UNTIL SLIGHTLY THICKENED
GRADUALLY ADD REST OF MILK ( ¼ CUP OF MILK) AND COOK UNTIL CREAMY SAUCE FOR 1-3 MINUTES
3 TURN HEAT TO LOW, STIR IN CHEESE UNTIL SMOOTH AND ALL CHEESE IS MELTED.
4 SEASONED WITH SALT AND PEPPER TO TASTE.
5 FRY THE BACON AND DICE IT , SLICE THE SPRING ONIONS .
6 PUT THE DIP IN A SMALL BOWL AND SPRINKLE WITH SPRING ONIONS WITH BACONS