REPUBLIC OF THE PHILIPPINES

TECHNOLOGICAL UNIVERSITY OF THE PHILIPPINES

COLLEGE OF INDUSTRIAL EDUCATION
PROFESSIONAL INDUSTRIAL EDUCATION DEPARTMENT
Manila

TOLENTINO MICAH M.
BTVTED FSM 3F

Appetizer Cocktail Meatballs

Ingredients:
1 pound lean ground beef
1 egg
2 tablespoons water
½ cup bread crumbs
3 tablespoons minced onion
1 (8 ounce) can jellied cranberry sauce
¾ cup chili sauce
1tablespoon brown sugar
1 ½ teaspoons lemon juice

Procedure: Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll
into small meatballs.
Step 3
Bake in preheated oven for 20 to 25 minutes, turning once.
Step 4
In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown
sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.





Main Course : Roasted Salmon with Green Herbs

Ingredients
1 (2-to 2 ½-pound) skinless salmon fillet
Kosher salt and freshly ground black pepper
¼ cup good olive oil
2 tablespoons freshly squeezed lemon juice
½ cup minced scallions, white and green parts (4 scallions)
½ cup minced fresh dill

½ cup minced fresh parsley
¼ cup dry white wine
Lemon wedges, for serving

Step 1
Preheat the oven to 425 degrees.
Step 2
Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with
salt and pepper. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the
salmon. Let it stand at room temperature for 15 minutes.
Step 3
In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon
fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the
fish fillet.
Step 4
Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center
will be firm with just a line of uncooked salmon in the very center. (I peek by inserting the tip of a small
knife.) Cover the dish tightly with aluminum foil and allow to rest for 10 minutes.
Step 5
Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

Dessert : Crème Brulee

Ingredients
6 egg yolks
6 tablespoons white sugar, divided
½ teaspoon vanilla extract
2 ½ cups heavy cream
2 tablespoons brown sugar

Procedure: Step 1
Preheat oven to 300 degrees F (150 degrees C).
Step 2
Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
Step 3
Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from
heat immediately. Stir cream into the egg yolk mixture; beat until combined.
Step 4
Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats
the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-
proof dish.
Step 5
Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at
least 1 hour or overnight.Preheat oven to broil.
Step 6
In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture
evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully
so as not to burn.
Step 7
Remove from heat and allow to cool. Refrigerate until custard is set again.

Alcoholic Beverages:
Ingredients:
1 (.25 ounce) package active dry yeast
4 cups sugar
1 (12 fluid ounce) can frozen juice concentrate - any flavor except
citrus, thawed
3 ½ quarts cold water, or as needed

Step 1
Combine the yeast, sugar and juice concentrate in a gallon jug. Fill the jug the rest of the way with cold
water. Rinse out a large balloon, and fit it over the opening of the jug. Secure the balloon with a rubber
band.
Step 2
Place jug in a cool dark place. Within a day you will notice the balloon starting to expand. As the sugar turns
to alcohol the gasses released will fill up the balloon. When the balloon is deflated back to size the wine is
ready to drink. It takes about 6 weeks total.

Non Alcoholic : Strawberry Milkshake Ingredients:
1/2 pound fresh strawberries, hulled and sliced, plus
whole strawberries, for garnish
2 heaping tablespoons sugar
1 teaspoon vanilla extract
1 pint vanilla ice cream
1/2 cup milk
Procedure:
* In a mixing bowl combine the sliced strawberries, sugar and vanilla extract and stir to combine well. Set
aside and allow to macerate for at least 20 minutes and up to 1 hour.
* In a large mixer, place the strawberries, ice cream, and milk. Blend until smooth. Pour into ice cream
parlor glasses and garnish the rim of each glass with whole strawberries. Serve immediately.



Cocktail Drinks : The Prohibition Cocktail

Ingredients:
1/4 cup (60ml) Apple Pie Melbourne Moonshine
(from selected bottle shops or online) or bourbon
2 tbs Amaro Montenegro
2 tbs shiraz
Juice of 1 lemon
1 tbs maple syrup
1 eggwhite
Ground cinnamon, to serve



Procedure:
Place all ingredients in a large cocktail shaker with 3 ice cubes. Shake for 1 minute to combine,
then pour into two glasses. Sprinkle with cinnamon to serve.