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Cookery 9 Quarter 4 Las Number 4
Cookery 9 Quarter 4 Las Number 4
B. GELATIN DESSERT
Equipment/tools needed: Materials/Ingredients needed:
casserole 4 slices of ripe mangoes (scoop the
gas or electric stove flesh)
chopping board / knife 2 bars gulaman, torn into pieces
measuring cup ½ cup diced pineapple
measuring spoon ½ cup (evaporated milk or fresh)
wooden spoon 1 pc banana ( lakatan) neatly cut)
molder 2 cups water
refrigerator/chiller
C. SOFT CUSTARD
Equipment/tools needed: Materials/Ingredients needed:
sauce pan 3pcs eggs, slightly beaten or 6 yolks
double boiler 3 tbsp sugar
measuring cups 2 cups milk, scalded
wooden spoon 1tps whipped cream (optional)
egg beater Pinch of salt.
spoon for testing
Procedure:
1. Scald the milk in a sauce pan over low fire
2. Combine the eggs, salt and sugar.
3. Gradually stir in the milk and cook on top of the double boiler for 5 minutes. Stir
constantly to avoid scorching.
4. Test with a spoon to see if done. If done, the spoon is well-coated with the
custard. Add vanilla and cool quickly.
5. Serve in well-chilled glass dish or tall glass. Top with whipped cream, if desired.
Note: If you accidentally overcook the custard and it curdles, set the pan in cold water and
beat smoothly with an egg beater
D. MAJA BLANCA
Equipment/tools needed: Materials/Ingredients needed:
casserole 4 cups of coconut cream
gas or electric stove 10 pcs young corn or the cob or 1 cup
knife and chopping board cream corn (canned)
measuring cup and measuring spoon 1 cup cornstarch
wooden spoon 3 cups finely grated coconut
Carajay or Wok
PROCEDURE:
1. Scrape corn kernels from the cob.
2. Pound or put through a food processor.
3. Strain and squeeze through cheesecloth.
4. Mix with coconut cream and cornstarch.
5. Add 2 cups sugar and cook in a saucepan.
6. Stir continuously until thick.
7. Pour into a mold. For topping, toast grated coconut in a frying pan. Add remaining cup
of sugar and cook until golden brown. Sprinkle over pudding.