PROJECT

IN
TLE X

MARK O’NEAL A. ZABALA

X – SYCAMORE
Ms. Ethel Sermonia
 Malunggay and Corn Soup

Ingredients:

5 cups chicken broth

3 pieces corn, grated

2 bunches malunggay leaves (moringa)

1 medium onion chopped

Salt to taste

Procedure:
Heat water or chicken stock until it simmers. Add the onions and
grated corn and let it simmer again for 10 minutes or until the corn is
cooked. Season with salt and pepper, then add the malunggay leaves
and turn off the heat immediately. Cooked in 30 minutes.
 Escabeche Lapu lapu

Ingredients:

1 (2 to 3 pounds) whole Lapu Lapu (grouper)

salt and pepper to taste

canola oil

1 small onion, peeled and sliced thinly

3 cloves garlic, peeled and minced

1 thumb-size ginger, peeled and julienned

1/2 small green papaya, peeled and grated

1 small red bell pepper, seeded and cut into strips

1 small green bell pepper, seeded and cut into strips

1 cup vinegar

1/4 cup sugar

2 tablespoons ketchup

1/4 cup water, 1 tablespoons cornstarch

Procedure:

Clean and gut the fish. Season with salt and pepper to taste.In a wide pan over medium
heat, heat about 2-inch deep of oil. Add fish and cook, turning once or twice, until
golden, crisp, and cooked through. Remove from heat and drain on paper towels. Keep
warm. In a pan over medium heat, heat about 1 tablespoon of oil. Add onions, garlic,
and ginger and cook, stirring occasionally, until softened. Add grated papaya and bell
peppers and cook, stirring regularly, until tender yet crisp. Remove from pan and keep
warm. In a saucepan over medium heat, combine vinegar, sugar, and ketchup. Season
with salt and pepper to taste. Bring to a boil.In a small bowl, combine cornstarch and
water. Stir until smooth. Add to the pan and continue to cook, whisking continuously,
for about 1 to 2 minutes or until sauce thickens. Place fried fish on a serving platter and
garnish with the vegetable mixture. When ready to serve, pour sweet and sour sauce on
top.

Sauteed Chayote with Pork and Tomato

Ingredients:

2 chayote peeled and sliced, 3 ounces pork sliced into thin pieces, 1 medium
plum tomato cubed, 1 medium yellow onion sliced 3 cloves garliccrushed
,11/2 cup chicken broth or beef broth, 3 tablespoons cooking oil, Salt and
pepper to taste.
Procedure:

Heat the oil in a cooking pot. Saute garlic, onion, and tomato Once the onion
gets soft, add the pork slices. Continue to cook for 3 to 4 minutes. Pour 1/2
cup chicken broth. Let boil. Continue to cook until the liquid evaporates (this
will help tenderize the pork). Add the chayote. Saute for 3 minutes. Pour the
remaining broth. Continue to cook until the liquid reduces based on your
preference. Add salt and ground black pepper to taste. Transfer to a serving
plate. Serve.

Compilation of Technical word commonly used in Culinary

Anaerobic Bacteria: Those that are able to live and grow without the presence of oxygen.

Angus Beef Certified: A brand created in 1978 to distinguish the highestquality beef
produced from descendants of the black hornless Angus cattle of Scotland

Anterior: At or toward the front of an object.

Appetizers: Also known as first courses, small portioned hot or cold foods.

Aroma: The sensations as interpreted by the brain.

Aspic jelly: A clear jelly usually made from a clarified butter stock thickened with gelatine,
used to coat foods with a strong reflective glaze.

Chiffonade: shredded or finely cut vegetables and herbs, usually used as a garnish for soup.

Dredging: to coat wet or moist foods with a dry ingredient before cooking to provide an
even coating.

Dress: to put oil, vinegar, salt, or other toppings on a salad or other food.

Fillet: a boneless piece of meat, poultry, or fish the French version, spelled as "filet" is also
used when referencing a cut of beef that is boneless, such as filet mignon.

Season: To improve the flavour of food by adding salt, pepper and other spices and
flavours.

Knock back: After bread dough has been left to rise, it needs to be pressed down to allow
excess air to escape. This is known as knocking back.
Julienne: To cut food into long thin strips resembling matchsticks. Most commonly used
when preparing vegetables.

Marinate: To soak meat, chicken or fish in a flavoured liquid mixture.

Macerate: To soak fruit in a flavoured liquid mixture.

Parboil: To boil a food, usually a vegetable, until it is partially cooked.

Pare: To cut the skin off a fruit or vegetable with a small knife, to ensure you lose as little of
the flesh as possible.

Poach: To cook a food by placing it in a pot of seasoned simmering liquid.

Reduce/Reduction: To thicken and intensify the flavour of a liquid by boiling it till the
liquid reduces in volume, so the flavour is concentrated.

Scald: To heat a liquid almost to boiling point, but only until tiny bubbles form around the
edge of the mixture.