COMPETENCY BASED LEARNING

MATERIAL

COOKERY
Cooking or cookery is the art, technology
and craft of preparing food for consumption with
or without the use of heat.

FAITH SHARREAH L. SEREÑO

Cooking is an invaluable skill, but
(TRAINER)
sometimes it can take a long time to master the
art. Whether you’re a novice or an accomplished
chef, there’s one thing all cooks have in common:
we all make mistakes in the kitchen. But you can
avoid many cringe-worthy moments with your Always shop for the best ingredients. They’re
foodie friends if you steer clear of these common the foundation of good cooking and why we strive
cooking mistakes: not to make the mistakes described here.

COMMON COOKING MISTAKES You boil when you should simmer.

You don’t read the entire recipe before Result: A hurried-up dish that’s cloudy, tough, or
you start cooking. dry.

Result: Flavors are dull, entire steps or ingredients This is one of the most common kitchen
get left out. errors. First, let’s clarify what we mean by
simmering: A bubble breaks the surface of the
Even the best-written recipes may not liquid every second or two. More vigorous bubbling
include all the headline information at the top. A than that means you've got a boil going. And the
wise cook approaches each recipe with a critical difference between the two can ruin a dish.
eye and reads the recipe well before it’s time to
cook. Follow the pros' habit of gathering your mise
en place―that is, having all the ingredients
gathered, prepped, and ready to go before you
turn on the heat.
You don’t taste as you go.
Result: The flavors or textures of an otherwise
excellent dish are out of balance or unappealing.
For most cooks, tasting is automatic, but
when it’s not, the price can be high. Recipes don’t
always call for the "right" amount of seasoning,
cooking times are estimates, and results vary
depending on your ingredients, your stove, You're not adding enough seasoning or
altitude…and a million other factors. Your palate is adding too much
the control factor.
To avoid food that's over or under seasoned,
make sure to sample what you're cooking as you
add seasoning to it.

You don’t get the pan hot enough before

you add the food.
Course Title: COOKERY NCII
Result: Food that sticks in the pan
COURSE DESCRIPTION:
The inexperienced or hurried cook will
This course is designed to enhance the knowledge,
barely heat the pan before adding oil and tossing in skills and attitudes of any kitchen staff on food
onions for a sauté. Next comes...nothing. No sizzle. preparation.
A hot pan is essential for sautéing veggies or
creating a great crust on meat, fish, and poultry. It CORE COMPETENCIES
also helps prevent food from sticking. 1. Clean and maintain kitchen
premises

You use inferior ingredients. 2. Prepare stocks, sauces and

soup
This is an important point because it’s the
linchpin of great cooking: Good food begins and 3. Prepare appetizers
ends with the ingredients. The dishes you cook will
4. Prepare salads and dressing
only be as mediocre, good, or superb as the
ingredients you put in them. As a rule, we 5. Prepare sandwiches
recommend using high-quality ingredients
6. Prepare meat dishes
whenever available and affordable.
7. Prepare vegetable dishes
 8. Prepare egg dishes Upon accumulation and submission of all the
above COCs acquired for the relevant units of
9. Prepare starch products competency comprising this qualification, an individual
shall be issued the corresponding National Certificate.
10. Prepare poultry and game
dishes Assessment shall focus on the core units of
competency. The basic and common units shall be
11. Prepare seafood dishes integrated or assessed concurrently with the core units.

12. Prepare desserts

13. Package prepared foods RECIPE CONVERSION

NATIONAL ASSESSMENT AND CERTIFICATION Recipes are designed and written to yield a certain number of
ARRANGEMENTS servings each time they are made. Sometimes, it is necessary
to convert recipes to make more or less of a dish.
To attain the National Qualification of COOKERY
NC II, the candidate must demonstrate competence in To convert a recipe means to adjust ingredient quantities up
all the units of competency listed in Section l. or down without changing the outcome.
Successful candidates shall be awarded a National
If you want to change the yield, you must convert the entire
Certificate signed by the TESDA Director General.
recipe first before you begin any ingredient preparation.
Individuals aspiring to be awarded the
qualification of COOKERY NC II must acquire Certificates
of Competency in all the following groups or clusters of
core units of the Qualification. Candidates may apply
for assessment in any accredited assessment center.

PREPARE AND COOK HOT MEALS

Clean and maintain kitchen premises

COOKING METHODS
Prepare stocks, sauces and soups DRY HEAT AND MOIST HEAT COOKING
Prepare poultry and game dishes
Cooking methods in the culinary arts are divided into
Prepare seafood dishes two categories:

Prepare eggs dishes Dry heat cooking, such as roasting, broiling or sautéing.
Prepare starch dishes
Moist heat cooking, like braising, steaming or poaching.
Prepare vegetable dishes
Because every cooking method uses either dry heat or
Package prepared food moist heat (or sometimes both), classifying them this
way ensures that every known method falls into one
category or the other.

MEASUREMENT EQUIVALENT
1 TABLESPOON 3 TEASPOONS
PREPARE COLD MEALS ½ fluid oz.
15mL
Clean and maintain kitchen premises
1 CUP 16 TABLESPOON
Prepare appetizers 8 oz.
237mL
Prepare salads and dressings 1 PINT 2 CUPS
16 oz.
Package prepared food
473 mL
1 QUART 2 PINTS
32 oz.
PREPARE SWEETS/DESSERTS 946 mL
1 GALLON 4 QUARTS
Clean and maintain kitchen premises
128 oz.
Prepare desserts 3.8 L
1 POUND 16 oz.
Package prepared food 454 g

Successful candidates shall be awarded Certificates of  "Dry" Oil and Other Fats
Competency (COC).
It's worth noting that cooking methods involving fat,
such as sautéing and deep-frying, are considered dry-
heat methods. If this seems confusing, remember that
oil and water don't mix, so while fat can take a liquid
form, in many ways it's the opposite of water — hence
"dry" heat.
Dry heat cooking refers to any cooking technique where
the heat is transferred to the food item without using
any moisture. Dry-heat cooking typically involves high
heat, with temperatures of 300°F or hotter.
Baking or roasting in an oven is a dry heat method
because it uses hot air to conduct the heat. Pan-searing
a steak is considered dry-heat cooking because the heat
transfer takes place through the hot metal of the pan.
Note that the browning of food (including the process
by which meat is browned, called the Maillard reaction )
can only be achieved through dry-heat cooking.
Examples of dry-heat methods include:
Roasting & Baking
Grilling & Broiling
Sautéing & Pan-Frying
Deep-Frying
Play with colours, shapes and textures to ensure
diners are not overwhelmed. The presentation should
never overpower flavour and function.
4. Get the Right Portion Size
Ensure there is the right amount of ingredients
and the plate complements the dish, not too big or too
small. Strike the right proportion of protein,
carbohydrates and vegetables to create a nutritionally
balanced meal.
5. Highlight the Key Ingredient
Ensure the main ingredient stands out and pay
equal attention to the ‘support’. This refers to the other
elements on the plate such as garnishes, sauces and
even the plate itself.
Classic Plating (Western style)
The classical plating technique uses the three basic food
items of starch, vegetables and main in a specific
arrangement. A simple guide to a classical plating is to
think of the plate as the face of a clock.
Main: Between 3 to 9 o’clock
Starch: Between 9 to 11 o’clock
Vegetables: Between 11 to 3 o’clock

 Moist Heat Cooking

Moist heat cooking methods include any techniques

that involve cooking with moisture — whether it's
steam, water, stock, wine or some other liquid. Cooking
temperatures are much lower, anywhere from 140°F to
a maximum of 212°F, because water doesn't get any
hotter than that.

Examples of moist-heat cooking methods include:

Poaching, Simmering & Boiling
Steaming
Braising & Stewing

FOOD PLATING PRINCIPLES

Stocks and Sauces
Good plating – that is, the arrangement of food on a
plate – can enhance customer experience and increase
STOCKS
Stocks are the liquids that form the foundation
the perceived value of your dishes.
of sauces and soups. Simmering various combinations
of bones, vegetables, and herbs extracts their flavours
The 5 Basic Elements of Plating
to create this foundation.
1. Create a Framework
Start with drawings and sketches to visualize
Learning how to make stocks can help you create
the plate. Find inspiration from a picture or object.
flavourful sauces and soups.
Assemble a ‘practice’ plate to work on executing your
vision.

2. Keep It Simple  How to Prepare Stock

Select one ingredient to focus on and use space
to simplify the presentation. Clutter distracts from the CHICKEN STOCK
main elements of your dish and might confuse the
diners on what to focus on. Ingredients

3. Balance the Dish 1 pc of chicken

1 bay leaf
Pinch of pepper
Pinch of salt
1 TSP diced onions
2-3 cups water
1 Place all the ingredients in a pot and bring to a
boil.
2 Reduce the heat and simmer, covered, over low
heat until the chicken is tender, about 40 minutes.
Set aside to cool.
3 Strain well and discard the solids.
SAUCES
Sauces are flavoured, thickened liquids.
A good sauce will have these four characteristics:
- No lumps
- A flavour that is not floury or pasty
- Stick to the back of the spoon
- Will not break apart when it cooks down
A major difference between stocks and sauces is that a
sauce must be thickened.
Thickening agents include flour, cornstarch,
instant starches, bread crumbs and vegetable purees.
Mother Sauces
The five basic sauces are known as mother sauces or
grand sauces.
Sauce Espagnole
Sauce Espagnole (espanyol) is made from thickened
brown stock.
Tomato Sauce
Tomato sauce is made by simmering a tomato product
with flavorings, seasonings, and stock or another liquid.
Bechamel sauce
Also known as white sauce, béchamel is made by
thickening milk with a white roux (ro), seasosnings and
flavorings.
Veloute
Veloute laso known as blond sauce is made by
thickening a light colored stock with a light coloured
roux.
Hollandaise Sauces
Hollandaise is made from emulsified egg yolks, clarified
butter, seasonings and often lemon juice.
 How to Prepare Sauce
FILIPINO WHITE SAUCE RECIPE
Ingredients
Thin White Sauce
•1 tablespoon margarine or butter
•1 tablespoon flour
•1 cup milk
•1/4 teaspoon salt
METHOD
1. Melt margarine in saucepan over low heat.
2. Combine in flour and then slowly add milk,
stirring continually.
3. Add salt and cook, stirring until thickened.
GRAVY RECIPE
1 tablespoons butter or vegetable shortening
1 tablespoon all-purpose flour
1/4 piece chicken cube
1/4 piece beef cube or
1 1/4 cups water
Cooking Procedure
1. Dilute the beef and chicken cubes in water.
2. Heat a saucepan and put-in the butter. Let the
butter melt under low heat.
3. Add 1 tablespoon of all-purpose flour and cook
in low heat while continuously stirring for 3 to 5
minutes or until the color turns medium brown.
4. There is a tendency that the flour might burn
when overcooked or if high heat is applied. Be
extra cautious.
5. Gradually add the chicken and beef broth (the
result of procedure 1) while stirring. Continuous
stirring is needed to prevent lumps from forming.
6. Put the heat to medium and bring the mixture to
a boil. Cook for 5 minutes more while stirring once
in a while until the texture thickens.
7. Serve hot with fried chicken or mashed potato.
Soup
SOUPS
Soups are usually classified as clear, thick soups and
specialty soups. Most soups begin with a stock.
Broth – sometimes called bouillon is made from
simmered meat and vegetables and a starch such as
potatoes, rice or noodles. Broth is more flavorful than
stocks because the meat (not merely the bone) is
simmered along with other ingredients.
 How to Prepare a Clear Soup
CLEAR SOUP
 1. Simmer /brown the meats and sweat the
vegetables that will flavour the soup.
Sweating or cooking vegetables in fat over low
heat, is a process that allows vegetables to
release moisture.
2. Add simmering stock to the vegetables.
3. Continue to simmer the soup on a medium heat
4. Skim off the impurities and fats as they rise to
the surface while the soup mixture is
simmering.
5. Season the soup to taste before serving.
THICK SOUPS
A thick soup is not clear or transparent. Thick
soups include a thickening agent, such as roux, cream,
or a vegetable puree.
Puree soups
Soups that are thickened by grinding the soups
main ingredient in a food processor or blender are
called purees. These hearty soups are filling and are
sometimes served as a main course. Purees may contain
milk or cream.
Cream soups
A cream soup is a velvety-smooth, thick soup.
Cream soups are made with cooked vegetables that re
sometimes pureed.
Specialty Soups
Bisque – a specialty soup usually made from shellfish
stock, and contains cream.
Chowder – a specialty soup made from fish, sea food or
vegetables. Chowders are often thickened with roux.
Procedure:
1. Melt the butter. Saute the onion. Add the
Veggies, water and broth.
2. Cover and cook in medium heat for about 10-12
minutes.
3. Whisk in flour and then add milk.
4. Salt and pepper to taste.
5. Simmer for 5 minutes. Stir in cheese. Serve.
SOPAS (MACARONI SOUP)
1 tbsp. oil 1 onion, sliced
1/2 tbsp. unsalted butter 3 cups water
1 clove garlic, crushed 1 carrot, diced
1 chicken thigh (bone-in) 1/2 cup milk
salt and pepper, to taste
1 cup elbow macaroni (or shell macaroni)
1 Vienna sausage, thinly sliced
¼ cup cabbage, thinly sliced
4 chopped green onions, for garnish
Cooking Procedure:
Heat oil and butter in a skillet over medium heat.
Sauté onion and garlic until onion is translucent.
Set aside.
Pour water to a stockpot and bring to a boil. Add
chicken; season with salt and pepper. Cover;
simmer for 20 minutes, or until chicken is tender.
Take out the chicken and let it cool. By using your
hands (or two forks – one to tear the chicken meat
and one to hold the bone) shred the meat of the
cook chicken; discard the bones. Put shredded
chicken back to the pot.
Add sautéed onion and garlic, carrot, macaroni and
sausages. Simmer over medium-low heat for 15
minutes, or until macaroni is tender. Add cabbage
and milk; simmer for another 5 more minutes.
Serve into individual bowls and garnish with green
onions.

APPETIZERS
 How to Prepare a Thick Soup APPETIZERS
Appetizers are designed to stimulate the appetite.
VEGETABLE CHOWDER
Types of Appetizers
1 Cup Chopped/Diced Vegetables o Hot Appetizers
1 TBSP Onion o Cold Hor d oeuvres
1 TBSP Butter o Relish with Sauce
1 1/2 Cup Water o Savory
3 TSP Broth o Snack with Dip
½ Cup Evaporated Milk
2 TBSP Flour Types of Hot Appetizers
Salt and Pepper
2 TBSP Cheese Hot appetizers are served after the soup and can be
created from almost any ingredient.

Beignet (Fritters)- An item or mixture of ingredients
dipped in a batter and deep fried.
Brochettes - also known as kebabs, a combination of
meat, poultry, fish and vegetables served on a small
skewer. The items are marinated, then baked, broiled or
grilled and often come with a dipping sauce.
Bouchee – means mouth or mouthful, uses shells made
from puff pastry and can have limitless variety of fillings.
Meatballs – can be made from ground beef, poultry,
veal or pork. They are usually served with sweet and
sour, mushroom, tomato or cream sauce.
Rumaki – appetizers that are made of blanched bacon
that is then wrapped around vegetables, seafood,
chicken liver, meat, poultry or fruits and are then fried,
baked or broiled.
Stuffed Potato Skins – are made from hollowed out
potatoes that are filled with a combination of
ingredients such as cheese, bacon, and chives. They are
then baked or broiled. Salsa is often served on the side.
Chicken wings – are dipped in a spicy coating of
seasonings and then deep fried.
Types of Cold Appetizers
Cold Hors D Oeuvres is the general term for
appetizers served in oblong dishes called raviers. This
kind of dish is needed as they are usually served with a
marinade, sauce etc.
Portion size is generally small enough for a bite or two,
normal variety of 6-8 preparations is offered to the
guest.
Barquette – use dough formed into a small boat-shaped
shell.
Crudites - means the food eaten raw (raw vegetables)
This is one of the simplest appetizers. These vegetables
are – bell peppers, carrots, celery, summer squash, red
radish, cucumbers and cherry tomatoes are served with
one or more dip or dressings.
Canapes - refers to toasted or fried rectangular or
circular slice of crust less bread, also termed as a
crouton. It can also refer to open face sandwiches which
may be topped with endless variety of ingredients.
The canapés have four components – base, spread,
main body and garnish.
Choux Puffs - are shaped like small balls and are also
called petit choux.
Caroloines - are small crusts made from unsweetened
choux paste. They are slightly elongated like miniature
éclairs.
Caviar - the ultimate Hors d oeuvres, is the processed
roe (eggs) of the sturgeon. The caviar is best presented
in the original tin, set on crushed ice in a presentoir.
 How to Prepare a Hot Appetizer
TUNA CROQUETTE MEAT BALLS
2 sweet potatoes (large, boiled, mashed and
cooled)
2 cups of tuna
5 tbsp sweetcorn (or grated carrots)
Bread Crumbs
1TBSP Minced Onion
Salt and Pepper
50g flour (for dipping)
1 egg (for dipping), beaten
1. Mix the potato, drained tuna, onions and
sweetcorn/carrots in a bowl, season with salt and
pepper- this can be done with hands or spoon (it's
easier for children to use their hands)
2. Take a small amount and roll into golf size balls
(or smaller or bigger whatever the preference)
3. Dip into flour then egg and roll in bread crumbs
until covered
4. Heat 2 tablespoons of olive oil in shallow frying
pan and start lightly frying tuna meatballs - move
around the pan until the breadcrumbs are golden
brown (this will warm them through as ingredients
already cooked)
5. Place on kitchen towel to pat off oil
 How to Prepare a Cold
Appetizer
DEVILED EGGS
2 large eggs, hard boiled and peeled
1 tbsp mayonnaise
1 tsp sweet pickle relish, finely chopped
1/4 tsp mustard
Salt
ground black pepper
Garnishes:
chives, chopped
paprika
 1 tablespoons of soy sauce (adjust to taste)
1. Cut hard boiled eggs lengthwise and remove the 1 1/2 tablespoons of vinegar (adjust to taste)
yolks. a pinch of salt and ground pepper
2. Place yolks in a bowl together with mayonnaise, green pepper slices for garnish
pickle relish, and mustard, Mash the yolks and mix lettuce leaves will serve as mini cups
well until even in consistency. cayenne pepper (optional)
3. Season with salt and pepper.
4. Fill egg whites with mixture then garnish with
garnishing ingredients. 1. Put 1 tablespoon of oil in the pan. Add the
Chill before serving. onions and saute.
2. When onions start to caramelize, add the tuna
and saute well.
3. Add all remaining ingredients and let simmer at
 How to Prepare a Relish with medium to high heat until liquid is almost gone. Stir
Sauce from time to time to avoid scorching.
- Pickled vegetables 4. Adjust the ingredients to taste. Remove from
heat.
PICKLED VEGETABLE 5. Prepare the Lettuce leaves as container for your
appetizer. When the cooked tuna is already cold
enough to touch, arrange 1 tbsp of tuna sisig in
Sliced Vegetables of your Choice each leaf. Garnish.
1 cup White Vinegar
1 cup water
1 TBSP Salt
1 Bay Leaf
1/2 cup Sugar
1 Kalamansi
1/2 tsp peppercorns
1 TBSP Sliced Onions
Directions
Blanch vegetables, 2 to 4 minutes.
Cool in ice water, then put in a glass bowl with 1/2
sliced red onion.
Make the brine: Boil 1 cup white vinegar and 1 cup
water, salt, bay leaf, sugar, juice calamansi, and
teaspoon each peppercorns.
Pour over the vegetables, then let cool.
Chill at least 4 hours.

 How to Prepare a Savory

Appetizer
SALADS
- Usually spicy
SALADS
Different Types of Salads
TUNA SISIG APPETIZER - Leafy Vegetable Salad
- Non-Leady Salad
- Cooked Vegetable Salad
- Combination

2 Types of Dressing
1. Mayonnaise
2. Vinaigrette (Vinegar and Spices)

1 cup Tuna Flakes

1 medium onions, chopped
  How to Prepare a 4 TBSP raisins
1 cup coarsely grated carrots
Leafy Vegetable Salad 1/2 cup crushed pineapple, drained
3 TBSP mayonnaise-type salad dressing
SWEET POTATO LEAVES SALAD 1/2 tablespoon lemon juice
Ingredients Pinch of salt
1 large bunch sweet potato leaves, stems removed and
1/2 tablespoon sugar
cleaned
3 pieces medium tomatoes, sliced
1 thumb ginger, shredded 1. Toss raisins, carrots, and pineapple together
1 medium red onion, sliced lightly; set aside.
6 tablespoons sugar cane vinegar 2. Stir together mayonnaise, lemon juice, salt and
½ teaspoon white sugar sugar and add to the raisin mixture.
½ teaspoon salt 3. Refrigerate until served.
½ teaspoon ground black pepper
2 cups water
 How to Prepare a Cooked
Instructions
Place water in a cooking pot and let boil.
Vegetable Salad
Blanch the sweet potato leaves. This is done by putting
the leaves in boiling water. Let it stay for about 20 to 30 POTATO SALAD
seconds. Remove the leaves and submerge in a bowl of 1 pc Potato, Boiled and Cut into Large Cubes
cold water for 30 seconds, and let dry. Mayonnaise
In a large bowl, combine sweet potato leaves, Salt and Pepper to Taste
tomatoes, ginger, onion, sugar, salt, pepper, and Minced Onion
vinegar. Gently toss until all the ingredients are
distributed. 1. Mix mayonnaise, salt and pepper and minced
onion. Then lightly toss it into the cooked potato.
 How to Prepare a 2. Cover and chill. Serve cold.

Non-Leafy Vegetable Salad

 How to Prepare a
CAULIFLOWER VINAIGRETTE Combination Salad
1 medium Cauliflower COLESLAW (Pinoy Style)
1 Green Pepper Cut into Strips
1 Medium Tomato cut into quarters 1 small head cabbage, shredded
2 TBSP Vinegar 1 cup shredded carrots
1 TBSP Olive Oil/Corn Oil 1 small onion, finely chopped
Green Onions Chopped mayonnaise, to moisten
Salt and Pepper/Paprika salt, pepper and sugar, to taste
1. Break cauliflower into flowerettes. Cooked Toss together the cabbage, carrots, onion.
covered in a small amount of boiling water for 3 Put in a tight container.
minutes. Season the mayonnaise with some salt, pepper and
sugar. Serve.

SANDWICHES
SANDWICHES
A sandwich consists of bread,
2. Add green pepper, cook until tender crisp. Drain. a spread and fillings.
3. Put in a separate bowl, then add tomatoes.
4. Combine vinegar, oil, salt and pepper, paprika Types of Sandwiches
and onions. Whisk until blended. - Hot Sandwiches
5. Pour over vegetables, stir. - Cold Sandwiches
6. Lift out of oil mixture with a slotted spoon, and - Clubhouse
serve on a lettuce as a salad. - Contemporary

Types of Hot Sandwiches

CARROT & RAISIN SALAD
Basic sandwiches
 Basic sandwiches contain at least one hot filling.
The filling may be sandwiched between two slices of
bread as closed sandwich or served open-face.
Examples: Hamburgers, Hot Dog 2 Slices of White Bread
1 TBSP Butter, divided
Grilled sandwiches
4 Slices of Cheddar Cheese (Quick Melt)
Examples: Grilled cheese sandwich

Fried sandwiches 1. Pre-heat skillet over medium heat.

Sandwich is layered with protein and
cheese/mayonnaise. Then it is dipped in egg batter and
either shallow fried or deep fried.
Example: Monte Cristo
Other examples of hot sandwiches:
Grilled ham and cheese –closed hot sandwich
Hot beef sandwiches- hot open faced sandwich
Pizza – hot open face sandwich
2. Generously butter one side of a slice of bread.
3. Place bread butter-side-down onto skillet
bottom and add 2 slices of cheese.
4. Butter a second slice of bread on one side and
place butter side up of top of sandwich
5. Grill until lightly browned and flip over, continue
grilling until cheese is melted.
6. Repeat with the remaining slices of bread, butter
and slice of cheese.

Types of Cold Sandwiches

Cold sandwiches are made with pre-cooked  How to Prepare a
poultry, fish or meat and are typically served cold. Clubhouse Sandwich
Examples: Pastrami, Club Sandwich CLUB SANDWICH
3 Slices White Bread Toasted
 How to Prepare a (as Needed)
Hot Sandwich Mayonnaise
2 Leaves Lettuce
2 Slices of Chicken Breast
PIZZARAP (cooked)
2 Slices of Tomato
4 pcs Frills (Toothpick)

1. Place the 3 slices of toast on a clean work

surface. Spread the tops with mayonnaise.
2. On the first slice place 1 Lettuce Leaf then 2
slices of Tomato.
3. Place the 2nd slice of Toast on top spread side
2 Slices of Ham (cooked) down.
Pineapple Slice 4. Spread the top with mayonnaise
Cheese (grated) 5. On top of this, place the chicken then the lettuce
Pizza Sauce leaf.
White Bread 6. Top with the 3rd slice of toast, spread side down.

 How to Prepare a
Cold Sandwich
EGG SANDWICH SPREAD
Ingredients
1. Toast your bread.
2. Generously spread your pizza sauce. 1 hard boiled egg
3. Slice your ham into tiny square pieces. ¼ cup mayonnaise
4. Arrange it on top of the pizza sauce, 1 teaspoon sweet pickle relish
together with the pine apple slices. 1/2 teaspoon white sugar
5. Add the grated cheese. 1 teaspoon minced onion
Lightly toast before serving.
Pinch of salt
Pinch of pepper
GRILLED CHEESE SANDWICH Instructions
Place the eggs in a bowl. Mash using a fork.
Add mayonnaise, sugar, mustard powder, onion
powder, salt, and pepper. Fold until all the
ingredients are well blended.
Add the sweet pickle relish. Fold once more until
the pickles blends with the other ingredients.
Transfer in a container. Refrigerate for 1 hour, or
you can use it immediately. Spread over your
favorite slice of bread.
Share. Share and enjoy!
1. Lightly toast your burger bun.
2. Generously spread mayonnaise on the base of
the first lice.
3. Add the Lettuce Leaf, top with the burger patty
4. Add the 1 slice of cheese on top.
5. Add the Pineapple slice, then top with the bacon
or ham, serve.
CHICKEN SALAD CLUB STACKERS
1/3 cup mayonnaise
1 teaspoon honey mustard
2 cups shredded cooked chicken breast
1/3 cup finely chopped celery
6 slices whole grain bread, toasted
8 slices tomato
4 slices bacon, cooked, drained
4 leaves Romaine or leaf lettuce

In medium bowl, mix mayonnaise and mustard

well. Stir in chicken and celery until well mixed.

Spread 1/2 cup chicken mixture on one side of 2

bread slices. Layer each with 2 tomato slices, 2 half
slices of bacon and 1 lettuce leaf. Top each with
another bread slice. Repeat layers, starting with
chicken mixture. Top each with third bread slice.

Place pickle on each of 4 toothpicks; insert 2 into

each sandwich. Cut sandwiches into halves.

 How to Prepare a
Contemporary Sandwich
MEAT DISHES
POULTRY DISHES
ALOHA BURGER  How to Prepare a
Poultry Dish
Burger Bun
Burger Patty (Cooked)
1 Slice of Cheese
1 Lettuce Leaf BREADED CHICKEN FILLET
Ham/Bacon
Pine Apple Slice 1pc Chicken Breast Fillet
Mayonnaise Flour
Egg
Bread Crumbs 5. In a pan, put-in the water, soy sauce, vinegar,
Oil and orange juice then bring to a boil
6. Add the garlic and simmer for 5 minutes
Marinade: 7. Add the sugar and and simmer for 3 to 5 minutes
Calamansi/ Vinegar 8. Put-in the green onions and cornstarch (diluted
White Pepper in 2 tbsp of water) then mix well
Salt 9. Add the deep-fried chicken on pan and cook
until sauce nearly evaporates
Procedure: 10. Serve hot. Share and Enjoy!
1. Beat the egg, you will use this as your egg wash.
2. Add the calamansi in breast fillet then season
with salt and pepper. HONEY GARLIC CHICKEN
3. Marinated for 5 minutes. Dip the flavoured
breast fillet into the prepared flour, using right INGREDIENTS
hand; egg wash using the left hand. 1 cup vegetable oil
4. Finally roll the dipped breast fillet onto the bread 1 cup all-purpose flour
1 teaspoon dried thyme
crumbs; using your right hand.
1 teaspoon dried oregano
5. Chill the breaded chicken for 15 minutes. 1/2 teaspoon paprika
6. Cook the chilled breaded chicken until well done. 1/4 teaspoon cayenne pepper
(Pan Frying for the breast fillet) 1 pound boneless, skinless chicken breasts, cut
crosswise in half
Kosher salt and freshly ground black pepper,
to taste
2 large eggs, beaten

ORANGE CHICKEN FOR THE HONEY GARLIC SAUCE

1/2 cup honey, or more, to taste
2 lbs boneless chicken breast, cubed 4 cloves garlic, minced
1 cup brown sugar 2 tablespoons soy sauce
2 cups all purpose flour 1 tablespoon cornstarch
1 raw egg,beaten INSTRUCTIONS
¼ teaspoon salt In a medium saucepan over medium high heat, combine
honey, garlic and soy sauce. In a small bowl, combine
¼ teaspoon pepper
cornstarch and 1/4 cup water. Stir mixture into the
Cooking oil
saucepan until thickened, about 1-2 minutes; set aside.
1½ cup water Heat vegetable oil in a large skillet over medium high
4 tablespoons orange juice heat.
2 tbsp cornstarch In a large bowl, combine flour, thyme, oregano, paprika
¼ cup vinegar and cayenne pepper.
2 tablespoons soy sauce Season chicken with salt and pepper, to taste. Working
1 teaspoon garlic, minced one at a time, dredge chicken in flour mixture, dip into
½ cup green onions, finely chopped eggs, then dredge in flour mixture again, pressing to
coat.
Working in batches, add chicken to the skillet, 2 or 3 at
a time, and cook until evenly golden and crispy, about
3-4 minutes on each side. Transfer to a paper towel-
lined plate.
Serve immediately with honey garlic sauce.

BEEF DISHES
Instructions  How to Prepare a
1. In a container, put-in the flour, salt, and ground Beef Dish
black pepper then mix well
2. Dip the chicken on the beaten egg mixture and
place inside the container (where the flour, salt,
and pepper are) PAN-GRILLED BEEF TENDERLOIN
3. Close the container and shake until the chicken is
Ingredients:
evenly coated with the flour mixture
4. Deep fry the chicken for about 7 minutes or until 100grams Beef tenderloin
the color turns golden brown. Set aside Salt and Pepper
1 TBSP Vegetable Oil
 5. Remove excess oil from the same frying pan or
1. Season beef with salt and pepper skillet where the patties were cooked.
2. Brush with vegtable oil and pan grill depending on 6. Sauté the sliced mushrooms for 2 minutes then
the doneness required add the gravy and stir. Cook the gravy for another
3. Prepare plate for the grilled beef.
minute.
4. Serve with Gravy Sauce or BBQ sauce
7. Transfer the burger patties to a serving plate and
top with KFC style gravy with mushrooms.
Serve. Share and enjoy!
BARBEQUE SAUCE
1/3 cup soy sauce
1/3 cup banana ketchup
1/4 cup 7Up or Sprite
BISTEK TAGALOG RECIPE
1/4 cup brown sugar
1 tablespoon calamansi juice 1 lb beef sirloin, thinly sliced
1/2 tablespoon minced garlic 1/4 cup soy sauce
1 teaspoon ground black pepper 1 piece lemon or 3 pieces calamansi
1/2 teaspoon salt 1/2 tsp ground black pepper
3 cloves garlic, crushed
1 large onion, sliced into rings
1 Mix together all ingredients in a bowl. 3 tbsp cooking oil
Heat it in a pan and let it boil once before using it. salt to taste
Make sure to adjust taste according to desired
sweetness.
1. Marinade beef in soy sauce, lemon (or
calamansi), and ground black pepper for at least 1
hour
BURGER STEAK RECIPE 2. Heat the cooking oil in a pan then stir fry the
onion rings until the texture becomes soft. Set
2TBSP Minced Onions aside
½ TSP SALT 3. In the same pan where the onions were fried, fry
½ Cup Bread Crumbs the marinated beef (without the marinade) until
½ TSP Black pepper color turns brown. Set aside
1 Pc Raw EGG 4. Put-in the garlic then saute for a few minutes
½ TSP Accord Powder 5. Pour the marinade and bring to a boil.
1TBSP FLOUR 6. Put in the fried beef and simmer for 15 to 20
minutes or until meat is tender. Add water as
1 1/2 lbs ground beef needed.
1 pack onion soup and dip mix (or 1/4 cup 7. Add the stir-fried onions and some salt to taste.
condensed French onion soup) Serve hot. Share and Enjoy!
1/4 teaspoon salt
1/2 cup bread crumbs
1/2 teaspoon ground black pepper
1 piece raw egg
3/4 cup button mushrooms, sliced
2 cups KFC style gravy
1/4 cup water (this is not needed if condensed
French onion soup is used)

1. Combine onion soup and dip mix with water and SEAFOOD DISHES
mix well. Set aside.
2. Combine ground beef, salt, ground black pepper,  How to Prepare a
mixture of water and onion soup and dip mix, Seafood Dish
breadcrumbs, and egg. Mix thoroughly to
distribute the ingredients properly.
3. Divide the mixture into individual serving pieces
and create a burger patty with each piece. This can BREADED FISH FILLET
be done by rolling the mixture into balls and flatten
them on an even surface. 1 large egg, beaten to blend
4. Heat a frying pan or skillet and put-in the patties. breadcrumbs
Cook each side for 3 to 3 1/2 minutes. Continue all-purpose flour
doing this step until all of the patties are cooked. 1 PC FISH FILLET
Set aside. salt, freshly ground pepper
Cooking Oil
Place eggs, breadcrumbs, and flour in 3 separate Season with garlic powder, salt, and pepper to
shallow medium bowls. taste.

Season fish with salt and pepper. Dredge fish in

flour, shaking off excess. Coat with egg, allowing
TUNA PATTIES
excess to drip back into bowl. Coat with 1 egg
breadcrumbs, pressing to adhere. Transfer fish to a 1 teaspoon lemon juice
plate. 4 TBSP grated cheese (optional)
6 TBSP bread crumbs
Heat 1/2 cup oil in a large skillet over medium-high 1 ¼ cup tuna, drained
heat. Working in 2 batches and adding 1/4 cup oil 2 TBSP diced onion
between batches, cook fish until golden brown. 1 pinch of salt and ground black pepper
3 tablespoons vegetable oil
Serve with sauce.
1. Beat eggs and lemon juice in a bowl; stir in
cheese and bread crumbs to make a paste.
2. Fold in tuna and onions until well-mixed.
CRISPY CALAMARI 3. Season with salt and black pepper.
4. Shape tuna mixture into eight 1-inch-thick
Ingredients patties.
5. Heat vegetable oil in a skillet over medium heat;
3 pounds large squid fry patties until golden brown, about 5 minutes per
1 cup milk side.
1 cup flour
1 cup cornstarch
oil
garlic powder to taste
salt and pepper to taste

Instructions
Holding the squid firmly, pull the head from the
body including internal parts and tentacles. Pull out
the clear cartilage inside the tube and discard. With
a knife, cut the head and the ink sack from the
tentacles.
Set aside the tentacles. Peel the spotted outer
membrane from the squid and discard.
Under cold running water, wash the tentacles and
the tubes inside and outside to remove any
remaining tissue or debris. Drain well and pat dry.
Cut the body into rings by slicing vertically or keep
them whole depending on size.

VEGETABLE DISHES
In a bowl, place milk and cleaned squid. Allow to
marinate in the refrigerator for at least 1/2 an hour
or up to 4 hours. Drain squid and discard milk. VEGETABLE DISHES
In another bowl, combine flour and cornstarch. Stir
Types of Vegetable Dishes
to combine. Toss the squid in the flour mixture to
fully coat. - Glazed Vegetables

In a wide pan or wok over medium heat, heat - Au Gratin

about 3-inches deep oil until a small piece of bread
- Buttered Vegetables
added browns in 15 seconds.
- Baked Vegetables
Add coated squid in batches and deep-fry, turning
as needed, for about 1 to 3 minutes or until crisp - Fried Vegetables
and golden. With a slotted spoon, remove from
- Boiled Vegetables
pan and drain on a wire rack set over a baking
sheet.
  How to Prepare a cheese (optional)
Glazed Veg. Side Dish 1. In a frying pan, melt butter in medium heat.
2. Add the carrot cubes and cook for 1-2 minutes.
3. Add onion, corn, salt and pepper. Cook for
GLAZED CARROTS another 2 minutes. Add cheese.

1 pc Carrots Sliced into Strips

1 TBSP Butter
1 TBSP Brown Sugar/Honey BUTTERED MIX VEGETABLES
Salt and Pepper
50G Carrots cut into desired size and shape
Place carrots into a large saucepan, pour in enough
50G Potato cut into desired size and shape
water to reach depth of 1 inch, and bring to a boil.
50G Sayote cut into desired size and shape
Reduce heat to low, cover, and simmer carrots until
Butter
tender, 4-5 minutes. Drain and transfer to a bowl.
Salt and Pepper to taste
Melt butter in the same saucepan; stir brown sugar,
salt, and white pepper into butter until brown sugar and 1. Cook and mix vegetables using blanch and chill
salt have dissolved. Transfer carrots into brown sugar method.
sauce; cook and stir until carrots are glazed with sauce, 2. Melt butter and pour over vegetables.
about 2 more minutes. 3. Add salt and pepper to taste.

BUTTERED SNOW PEAS

 How to Prepare an Snow peas, Trimmed and the strings are discarded
Au Gratin Side Dish Butter

AU GRATIN POTATOES 1. In a large saucepan of boiling water blanch the

1 Big Potato snow peas for 1 minute or until they are crisp and
2 TBSP Cheese tender
2 TBSP Butter 2. Drain the snow peas.
Salt and Pepper 3. Heat the butter in a skillet on a medium-high
heat. Add the snow peas. Cook for 2 minutes.
Grease Muffin Pan
Peel potato. Make thin Slices.
Put it in a bowl. Add melted butter, cheese, salt and
pepper. Mix all ingredients. Make sure all potatoes are
coated with the mixture.
Stack it in the muffin pan.
Bake for until edges are golden brown.

 How to Prepare a
Baked Veg. Side Dish
BAKED GREEN BEANS
 How to Prepare a 1 cup Breadcrumbs
Buttered Veg. Side Dish 1/2 cup grated Parmesan cheese
Pinch of cayenne pepper
Salt and Pepper to taste
BUTTERED CORN green beans, trimmed
1/4 cup all-purpose flour
1 cup kernel corn 1 egg, beaten
1 medium carrot, cut into small cubes
2 tablespoons butter
1 small onion (chopped) DIRECTIONS:
salt
white pepper
Preheat oven to 425 degrees F. Lightly oil a baking
sheet.
In a large bowl, combine breadcrumbs, Parmesan
and cayenne pepper; season with salt and pepper
to taste. Set aside.
Working in batches, dredge green beans in flour,
dip into eggs, then dredge in Panko mixture,
pressing to coat.
Place green beans in a single layer onto the
prepared baking sheet. Place into oven and bake
for 10-12 minutes, or until golden brown and crisp.
Serve immediately.

BAKED BROCCOLI
broccoli florets
1 tablespoon olive oil
1 cloves garlic, minced
Salt and pepper
1/4 cup freshly grated Parmesan

DIRECTIONS:

Preheat oven to 425 degrees F. Lightly oil a baking

sheet.
Place broccoli florets in a bowl. Add olive oil and
garlic; season with salt and pepper, to taste. Gently
toss to combine.
Place into oven and bake for 10-12 minutes, or
until tender.
Serve immediately, sprinkled with Parmesan.

 How to Prepare a  How to Prepare a

Fried Veg. Side Dish Boiled Veg. Side Dish
STARCH DISHES
STARCH DISHES
Types of Starch Dishes
- Rice
- Pasta
- Risotto
- Potato
- Root Crops

 How to Prepare a Rice Side Dish


CHOWKING-STYLE CHAO FAN
6-8 cups Cooked Rice
1/4 cup Choice of Meat (ground beef, ground
chicken meat, or finely chopped breakfast sausage)
2 tbsp Garlic, chopped finely
1 medium Onion, chopped finely
1 medium sized Bell pepper, chopped finely
1/4 cup Carrots, chopped finely
1 tsp Chili Powder
1 tsp Curry Powder
2 tsp Chopped Green Onion
2 Eggs, beaten
3 tbsp Cooking Oil
Salt and pepper to taste
On a skillet, saute finely chopped garlic in oil until
golden brown. Make sure that your fire is set to
medium heat.
Add finely chopped onion and stir until translucent.
Add your meat of choice (beef or chicken or
chopped sausage) and stir occasionally until
cooked.
Put chopped bell pepper and carrots, salt and
pepper and continue stirring.
Add chili powder and curry powder and mix until
evenly distributed.
Add your cooked rice and mix until slightly brown.
Add beaten eggs and stir until it becomes
completely distributed and cooked.
Stir in your green onion right before serving. Serve
hot and enjoy!
JAVA RICE
Ingredients
5 to 6 cups warm steamed white rice
1/2 tablespoon annatto powder
1/4 teaspoon turmeric powder
3 tablespoons margarine
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
Cooking Procedure
Melt margarine by using the microwave oven
(about 10 seconds).
Combine turmeric and annatto powder. Mix well.
Put-in garlic powder, onion powder, and salt. Stir
until everything is distributed.
Pour-in mixture on warm steamed rice. Gently mix
so that the rice is coated by the mixture.
Serve with Fried Pork Chop and Atchara.
Share and enjoy!
JAVA RICE PINOY STYLE
– serves 6
6 cups cooked rice
3 tablespoons peanut oil
6 cloves crushed garlic
1/4 cup light soy sauce
1/4 cup tomato sauce (ketchup)
For the rice, heat the oil in a large work and add
the crushed garlic until fragrant (around 30
seconds). Add the salt and pepper and then the
rice. Fry the rice for a few minutes, making sure to
separate the grains with the back of a wooden.
spoon. To finish, add the soy sauce and ketchup
and fry for another two to three minutes.
 How to Prepare a Pasta
Side Dish
WHITE ROUX
1TBSP Flour
1TBSP Butter
1. Melt the butter
2. Add flour and stir until fat and flour are
thoroughly mixed using moderate heat.
WHITE CREAM SAUCE
In a large, heavy-bottomed saucepan, heat the oil and 1
Tbsp of the butter over medium heat. When the butter
20G White Roux has melted, add the chopped shallot or onion. Sauté for
½ Cup Milk 2–3 minutes or until slightly translucent.
1 small onion peeled
1 small bay leaf Add the rice to the pot and stir it briskly with a wooden
1 whole pepper corn spoon so that the grains are coated with the oil and
Salt and White pepper to taste melted butter. Sauté for another minute or so, until
there is a slightly nutty aroma. But don't let the rice turn
1. In a saucepan, scald the milk. Gradually add it to brown.
the white roux. Beating constantly.
Add a ladle of hot chicken stock to the rice and stir until
2. Bring the sauce to a boil, stirring constantly.
the liquid is fully absorbed. When the rice appears
Reduce heat to a simmer.
almost dry, add another ladle of stock and repeat the
3. Stick the bay lead to the onion with the pepper process until the rice is cooked.
corn and add to the sauce.
Simmer at least 15 min and stir occasionally while Stir in the cheese and season it with salt and pepper to
cooking. taste. You may add bits of cooked chicken or ham on
4. Adjust the consistency with more hot milk if top for presentation.
necessary.
5. Season very lightly with salt, and white pepper.
Strain the sauce.
6. Plate with the cooked pasta. Top it with your
choice of meat and cheese.

CREAMY TUNA & CHEESE PASTA

1 (400g) tin tuna in water, drained
1 1/4 (340g) tins sweetcorn kernels, drained
500g pasta
125g grated Cheddar cheese
300ml cream

Bring a large pot of slightly salted water to the boil.

Add the pasta and cook according to packet's
instructions until al dente.
Drain the pasta.
Place the pot over medium-low heat.
Add tuna, sweetcorn, cheese and cream.
Cook until heated and the cheese is melted.
Season to taste.

 How to Prepare a Risotto  How to Prepare a Potato

Side Dish Side Dish

RISSOTTO RECIPE MASHED POTATO RECIPE

½ cup of Sticky Rice Ingredients
3 cups of Stock potatoes, peeled and cubed
1 TBSP Chopped Onions 2 Tbsp fresh milk
1 TBSP Cooking Oil 1 tablespoons butter, melted
2 TBSP Cheese salt
3 to 4 cups of water
Heat the stock to a simmer in a medium saucepan, then
lower the heat so that the stock just stays hot.
1. Combine potatoes, pinch of salt, and water in a
cooking pot and bring to a boil. Cook for 8 to 10
minutes or until the potatoes are tender.
2. Turn off the heat and drain the water by placing
the potatoes in a colander.
3. Transfer the potatoes in a large mixing bowl then
add a pinch of salt. Mash using an electric mixer.
You may also use fork or potato ricer for this
procedure.
4. Pour-in the melted butter then mix again until
everything is well incorporated.
5. Gradually add the fresh milk while mixing;
continue mixing until all the ingredients are well
distributed.
6. Transfer to a serving plate and top with gravy.

POTATO SALAD
1 pc Potato, Boiled and Cut into Large DICE or
Cubes
Mayonnaise
Salt and Pepper to Taste
Minced Onion

1. Mix mayonnaise, salt and pepper and minced

onion. Then lightly toss it into the cooked potato.
2. Cover and chill. Serve cold.

COLD DESSERTS
COLD DESSERTS
Types of Cold Desserts
- Mousse
- Ice Cream
- Refrigerated Cakes
- Petite’s Four
- Pralines
 Directions:

 How to Prepare a Mousse Place cream in a large mixing bowl. Beat cream
until soft peaks begin to form. Gradually add
CHOCO MOUSSE powdered sugar to cream and continue to mix just
until stiff peaks form (do not overmix.)
¼ Cup Cocoa Powder
Line the bottom of a square dish with Oreos,
1 TBSP Butter
covering the entire bottom. Spread Half of the
1 pc Large Eggyolk
1 pc Large Egg white whipped cream, evenly over the Oreo layer.
1 TBSP Sugar Repeat, layering Oreos and remaining whipped
1/4Cup Heavy Cream cream.
Chop 3-4 Oreos and sprinkle on top for garnish.
1. Melt the butter, add the cocoa powder and mix.
Loosely cover with foil and refrigerate for 1 hour
Stir until completely mixed in. Let it cool before
adding the eggyolk. before serving.
2. Beat the egg whites until it forms soft peaks.
3. Fold the whites into the chocolate.
4. Whip the heavy cream until it forms soft peaks.
 How to Prepare a Petite Four
Fold into the chocolate mixture.
5. Pour the mixture onto a wine glass and chill.
PETITE FOURS

Ingredients:
 How to Prepare an Ice Cream Cake:
2 1/4 cups cake flour
ICE CREAM 1 1/2 cups granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup All Purpose Cream 3/4 cup cold water
1/8 cup Condense Milk 1/2 cup canola oil
½ tsp Vanilla 5 pieces raw eggs, separated
pinch of salt 1 tablespoon vanilla extract
Toppings of your Choice 1/2 teaspoon cream of tartar

1. Whip All purpose cream until thick. 1. Bake the Cake

2. Add the condense milk and mix.
3. Add vanilla and a pinch of salt. Mix well.
4. Add the toppings of your choice.
5. Freeze for 1 hour.
1.1 Combine flour, 1 cup sugar, baking
powder, and salt in a mixing bowl then mix well.
1.2 Pour-in the cold water, canola oil, egg
yolks, and vanilla extract then whisk until the
texture becomes smooth. Set aside.
1.3 Transfer the egg whites in a separate
mixing bowl and combine cream of tartar.

1.4 Beat the egg white and cream of tartar

mixture using an electric mixer (high speed) until
texture becomes fluffy.
1.5 Beat-in the remaining 1/2 cup sugar a
 How to Prepare a teaspoonful at a time and continue mixing until
everything is properly distributed.
Refrigerated Cake 1.6 At this point, you should have two
mixing bowls with different mixtures. Combine the
OREO ICEBOX CAKE egg white mixture with the egg yolk mixture
gradually by folding the egg white mixture in the
Ingredients egg yolk mixture (start with 1/4 of the egg white
1/2 cup heavy cream mixture followed by another 1/4 until everything is
1/8 cup powdered sugar fully combined).
Oreo Cookies
 1.7. Grease two 9-10″ round cake pan and
pour-in the folded mixture equally.
1.8 Preheat oven to 325 degrees Fahrenheit and
bake both cake pans for 33 minutes.
Cut the cake 2x2inches and cover it with thin icing.
Decorate the different slices.
ICING
2 egg whites
1 cup Icing Sugar
1 TSP CREAM OR TARTAR
Turn on the heat. Keep it medium low.
Make sure that the sugar will not burn.
Once the sugar starts to melt, start stirring.
While stirring continuously, increase the heat in
order for the sugar to completely melt.
Quickly remove the sugar from the heat source and
add the peanuts and stir. Add the butter and
baking soda. Mix thoroughly and act quickly.
Transfer it to a baking sheet. Spread thinly.
Let it cool down for 10 minutes.

1. Combine eggwhites. Add some sifted icing sugar to

the mixture and start the mixer.

2. Keep adding icing sugar a little at a time. When the

mixture look like a thick whipped cream and makes soft
peaks the icing is ready.

3. Add cream of tartar. Then, add 2 tsp of icing sugar at

a time until you achieve the desired result.

 How to Prepare a Praline HOT DESSERT

PRALINES Types of Hot Dessert:
- Sweet Pastry with Icing
1/2 cup white sugar - Cookies
1/4 cup peanuts - Sweet Dough
1/2 tsp butter
1/4 tsp baking soda
 How to Prepare a
Wash the peanuts. Toast in in a wok with small oil
and a pinch of salt. Remove the peanuts and
Sweet Pastry with Icing
transfer it to another plate.
Put the sugar in a large wok or pan.
BASIC MUFFIN RECIPE Put the 1/4 cup warm water in a bowl. Add the
yeast, sugar, salt, milk powder and stir.
2 cups all-purpose flour sifted Add the egg and whisk it thoroughly.
½ cup granulated sugar Add the flour mix well until the mixture is sticky.
1 1/2 Tbsp baking powder Remove from the bowl and transfer it onto the
½ tsp salt table. Add the butter and start kneading. Knead
1 cup whole milk (If no Milk available, use 1 cup of until 15 minutes until stretchy. Proof until double
water and 1 ½ tsp. butter) in size. Punch out the air. And Knead some more.
1 tsp pure vanilla extract Cut in desired sizes. Transfer it to a baking sheet.
1 large egg (or 2 medium) Let it rest until double in size. Brush with eggwash.
4 Tbsp butter (½ stick) or shortening Bake 15-20 minutes.

PREPARATION
1. Preheat oven to 400° F.
2. Combine the flour, baking powder and salt.
3. Unwrap the butter and put it in a bowl.
4. Beat the eggs in a separate bowl and then add
the sugar, milk and vanilla to the eggs.
5. Thoroughly grease and flour a muffin pan (or use
paper muffin liners).

 How to Prepare a Cookie

EASY COOKIES
1 cup margarine/ VEGETABLE OIL
1 cup light brown sugar, packed
1⁄2 cup white sugar
2 eggs
2 teaspoons vanilla
2 1⁄4 cups flour
1 teaspoon baking soda
1 teaspoon salt

DIRECTIONS
Cream margarine and sugars, then add eggs and
vanilla. Add dry ingredients.
Drop by teaspoon onto greased cookie sheet
placing remaining toppings on top of each cookie
-M&M's, sprinkles, or chocolate chips (any toppings
you like).

Bake at 350° for 10 minutes or lightly browned.

Can make frozen balls of dough to take out and
bake as needed.

 How to Prepare a Sweet Dough

BREAD MAKING
1/4 cup water
½ tsp yeast
1 ½ tbsp sugar
¼ tsp salt
2 tbsp milk powder
1 small egg
1 cup flour
1 tbsp butter