AMA COMPUTER LEARNING CENTER OF

TACLOBAN CITY, INC.

172-174 M.H Del Pilar St., Tacloban City

FINAL REQUIREMENTS OF KITCHEN ESSENTIALS

AND BASIC FOODS PREPARATION

SUBMITTED BY: MAE ANN NICOLE S. FABILLAR

SUBMITTED TO: MRS. MARIA TERESITA Y. COPRADA
 TABLE OF CONTENTS

PAGE
BASIC KNIFE CUTTING ……………………………………………………………1
CLEAR SOUP…………………………………………………………………………2
CREAM SOUP………………………………………………………………………...3
APPETIZER……………………………………………………………………………4
SALAD WITH APPROPRIATE DRESSING……………………………………….5
SANDWICH……………………………………………………………………………6
MEAT DISH……………………………………………………………………………7
POULTRY DISH………………………………………………………………………8
SEAFOOD DISH……………………………………………………………………...9
EGG DISH…………………………………………………………………………….10
VEGETABLE DISH………………………………………………………………….11
STARCH………………………………………………………………………………12
HOT DESSERT……………………………………………………………………….13
REFLECTION…………………………………………………………………………14
BASIC KNIFE CUTTING

 Tourney

 Julienne

 Fine julienne

 Brunoise

 Fine Brunoise

 Batonnet

 Large Dice

 Small Dice

 Paysane

 Rondelle

 Quarter Slice
CLEAR SOUP
 PROJECT PLAN:

Name of Menu: Cream-based soup

Name of Dish: Creamy garlic soup
Time: 35 mins
Preparation:
Step 1: Wear PPE (Personal Protective Equipment)
Step 2: Sanitize the table
Step 3: Wash all the tools and equipment
Step 4: Mis-en-place or put everything in place
Tools and Equipment:

 Knife
 Ladle
 Chopping board
 Bowl
 Stove
 Gas
 Casserole
Ingredients:

 1 clove of garlic (minced)

 1 large onion
 ¼ cup of fresh milk
 ½ cup nestle cream
 2 tbsp oil
 2 tbsp butter
 Salt and pepper to taste

Procedure:
Step 1: Peel and roughly chop the onion and garlic. Add it to the olive oil, stir and add butter.
Step 2: Season with salt and pepper, add the ¼ cup fresh milk, stir and cover.
Step 3: Add the ½ cup of nestle cream, and stir.
Step 4: Serve with toasted or garlic bread.
Aftercare:

 Clean and wash all the equipment and tools used.

 Put into desired storage box.
 PROJECT PLAN:

Name of Menu: Appetizer

Name of Dish: Bruschetta with Tomato
Time: 20 mins
Preparation:
Step 1: Wear PPE (Personal Protective
Equipment)
Step 2: Sanitize the table
Step 3: Wash all the tools and equipment
Step 4: Mis-en-place or put everything in place
Tools and Equipment:
 Knife Pan
 Tong Plate
 Gas Stove
 Spatula
Ingredients:
 1 pc of sliced bread 2 tbsp butter
 1/4 cup olive oil 1 ripe tomato
 1 onion (minced) Salt and pepper to taste
Procedure:
Step 1: Blanch and peel the tomatoes
Step 2: Chop tomatoes, toss them with olive oil, salt and pepper.
Step 3: toast the sliced bread and top it with the tomato mixture.
Aftercare:

 Clean and wash all the equipment and tools used.

 Put into desired storage box.
 PROJECT PLAN:

Name of Menu: Salad with Appropriate Dressing

Name of Dish: Mango-Tomato Salad
Time: 40 mins
Preparation:
Step 1: Wear PPE (Personal Protective Equipment)
Step 2: Sanitize the table
Step 3: Wash all the tools and equipment
Step 4: Mis-en-place or put everything in place
Tools and Equipment:
 Knife Gloves
 Bowl Chopping Board
 Plate Strainer
Ingredients:
 10g ripe but not firm mango, peeled and julienned 10g tomato, seeded and diced
 1/2 small white onion, peeled and diced 1/4 cup vinegar
 1 tbsp sugar 1/4 teaspoon freshly-ground pepper
 2 tbsp lemon juice
Procedure:
Step 1: In a bowl, combine vinegar, lemon juice, add sugar and pepper. Whisk together until well blended.
Step 2: In a bowl, combine mangoes, tomatoes, and white onion.
Step 3: Drizzle with vinaigrette dressing and toss gently to combine.
Step 4: Cover for about 10 mins to allow flavors to meld.
 PROJECT PLAN:
Name of Menu: Sandwich
Name of Dish: Classic Sandwich
Time: 15 mins
Preparation:
Step 1: Wear PPE (Personal Protective
Equipment)
Step 2: Sanitize the table
Step 3: Wash all the tools and equipment
Step 4: Mis-en-place or put everything in place
Tools and Equipment:
 Knife Chopping board
 Plate/bowl Pan
 Tong Stove/Gas
Ingredients:
 2 pcs sliced bread 1 pc bacon
 2 sliced tomatoes 1 sliced cheese
 Cooking oil 3 tbsp mayonnaise
 1 leaf lettuce
Procedure:
Step 1: Toast the sliced bread using pan wait ‘til bit brown.
Step 2: Spread 1/4 tbsp of mayonnaise on one side of each sliced bread. Top your toasted bread with lettuce,
tomatoes, cheese, bacon.
Step 3: Serve, best serve with potato chips.

Aftercare:

 Clean and wash all the equipment and tools used.

 Put into desired storage box.
 PROJECT PLAN:
Name of Menu: Meat Dish
Name of Dish: Honey Glazed Pork
Time: 35 mins
Preparation:
Step 1: Wear PPE (Personal Protective
Equipment)
Step 2: Sanitize the table
Step 3: Wash all the tools and equipment
Step 4: Mis-en-place or put everything in place
Tools and Equipment:
 Knife Frying Pan
 Spatula Tong
 Chopping board Gas
 Stove Plate
Ingredients:
 180 grams pork chop 2 tbsp oil
 2 tbsp butter 2 tbsp honey
 1 clove minced garlic 2 tbsp soy sauce
 Sal and pepper to taste
Procedure:
Step 1: Heat a 2 tbsp oil in a pan, wait ‘til hot then add the pork chop. Add 2 tbsp butter cook for 3-4 mins
each side and wait ‘til golden brown.
Step 2: Add the garlic, sautee it for 2 mins then add the 2 tbsp honey and 2 tbsp soy sauce. Then, serve.
 PROJECT PLAN:

Name of Menu: Poultry

Name of Dish: Garlic-Mayo Chicken
Time: 45 mins
Preparation:
Step 1: Wear PPE (Personal Protective
Equipment)
Step 2: Sanitize the table
Step 3: Wash all the tools and equipment
Step 4: Mis-en-place or put everything in place
Tools and Equipment:
 Knife Chopping board
 Bowl Pan
 Gas Stove
 Spatula tong
Ingredients:
 1 cup crispy fry 1/4 cup cornstarch
 1 cup oil 1/4 cup mayonnaise
 1/2 tsp grated or minced garlic 1 tbsp all purpose cream
 2 tbsp vinegar Salt and pepper to taste then parsley for garnish
Procedure:
Step 1: In a bowl, mix 1/2 cup crispy fry, 1/4 cup cornstarch and salt and pepper to taste. Add the chicken then coat
it with the mixture.
Step 2: When the pan is already hot, put the chicken and wait ‘til golden brown.
Step 3: In a bowl, combine the mayonnaise, grated or minced garlic, all purpose cream, vinegar, salt and pepper to
taste then mix it well.
Step 4: Transfer the chicken on a plate then top it with the mayo mixture or sauce then garnish with the chopped
parsley then serve!
Aftercare:
  Clean and wash all the equipment and tools used.
 Put into desired storage box.

PROJECT PLAN:
Name of Menu: Seafood Dish
Name of Dish: Creamy Garlic Shrimp
Time: 40 mins
Preparation:
Step 1: Wear PPE (Personal Protective Equipment)
Step 2: Sanitize the table
Step 3: Wash all the tools and equipment
Step 4: Mis-en-place or put everything in place
Tools and Equipment:
 Knife frying pan
 Chopping board gas
 Plate/bowl stove
 Wooden spatula
Ingredients:
 180 grams peeled shrimp 1 tsp oil
 Salt and pepper to taste 2 tbsp butter
 6 cloves minced garlic 1/2 cup all purpose cream
 Onion leaks cheese
Procedure:
Step 1: Heat oil, season shrimp with salt and pepper and fry for 1-2 mins until cooked then set a side.
Step 2: Melt the butter in the same pan, saute garlic until fragrant. Add the cream and bring to a gentle simmer while
stirring occasionally, season with salt and pepper.
Step 3: Add the cheese and the shrimp back in to the pan, sprinkle with onion leaks.
Step 4: Serve over pasta, rice or steamed veg.
Aftercare:

 Clean and wash all the equipment and tools used.

  Put into desired storage box.

PROJECT PLAN:
Name of Menu: Egg Dish
Name of Dish: Tomato Egg
Time: 35 mins
Preparation:
Step 1: Wear PPE (Personal Protective
Equipment)
Step 2: Sanitize the table
Step 3: Wash all the tools and equipment
Step 4: Mis-en-place or put everything in place
Tools and Equipment:
 Knife Pan
 Bowl Laddle
 Chopping board
Ingredients:
 3 large eggs 2 pcs tomatoes
 2 pinch of salt 1-2 tbsp sugar
 4 tbsp cooking oil
Procedure:
Step 1: Cut the tomatoes in wedges, crack the eggs into a bowl and whisk.
Step 2: Heat up 2 tbsp oil then, scramble eggs then take out eggs and set aside.
Step 3: In a clean pan heat another 2 tbsp oil, add the tomatoes, salt, and sugar cook for 2 mins. Add in the eggs
make sure eggs are covered in the juice.
Step 4: Garnish it, then serve.
Aftercare:

 Clean and wash all the equipment and tools used.

 Put into desired storage box.
 PROJECT PLAN:
Name of Menu: Vegetable Dish
Name of Dish: Buttred Mixed Vegetables
Time: 35 mins
Preparation:
Step 1: Wear PPE (Personal Protective
Equipment)
Step 2: Sanitize the table
Step 3: Wash all the tools and equipment
Step 4: Mis-en-place or put everything in place
Tools and Equipment:
 Knife Chopping board
 Frying pan Plate
 Gas Stove
 Peeler bowl
Ingredients:
 Broccoli (1/4) bell pepper (1/2 seeded cut into strips)
 Cabbage (1/2, cut into 1-inch thick strips) carrots ( 1 large, peeled and sliced into 1/4 thick)
 Snow peas 2 tbsp butter and salt and pepper to taste
Procedure:
Step 1: In a hot pan, add the 2 tbsp butter then wait ‘til it melts.
Step 2: Add the mixed vegetables then saute it for 5 mins.
Step 3: When mixed vegetables are already cooked, add salt and pepper to taste.
Step 4: Transfer it to a plate or bowl then serve.
Aftercare:

 Clean and wash all the equipment and tools used.

 Put into desired storage box.

PROJECT PLAN:
Name of Menu: Starch
Name of Dish: Carbonara
Time: 45 mins
Preparation:
Step 1: Wear PPE (Personal Protective
Equipment)
Step 2: Sanitize the table
Step 3: Wash all the tools and equipment
Step 4: Mis-en-place or put everything in place
Tools and Equipment:
 Knife Chopping board
 Plate Pan
 Spatula
Ingredients:
 10 grams pasta 1/2 cup nestle cream
 1/4 cup evaporated milk 1 clove minced garlic
 2 tbsp oil 3 pcs ham
 Salt and pepper to taste cheese
Procedure:
Step 1: Cook the pasta according to the label.
Step 2: In a pan, put the 2 tbsp oil then saute the garlic. Add the ham, wait or saute for 2 mins.
Step 3: Add the nestle cream and evaporated milk, season with salt and pepper. Add the cheese.
Step 4: Transfer it to a bowl or plate then serve.

Aftercare:
  Clean and wash all the equipment and tools used.
 Put into desired storage box.

PROJECT PLAN:
Name of Menu: Hot Dessert
Name of Dish: Maja Blanca Recipe
Time: 45 mins
Preparation:
Step 1: Wear PPE (Personal Protective
Equipment)
Step 2: Sanitize the table
Step 3: Wash all the tools and equipment
Step 4: Mis-en-place or put everything in place
Tools and Equipment:
 Pan/Pot bowl
 Grater plate
 Stove/Gas ladle/spatula
Ingredients:
 4 cups coconut milk 1 cup eden original, grated
 3/4 cups granulated sugar 2 cups sweet kernel corn
 3/4 cup cornstarch 3/4 milk and 2 cups condensed milk
Procedure:
Step 1: Pour the coconut milk in a pot and bring to a boil. Add the sugar, condensed milk, and corn. Stir ‘til all the
igredients are evenly distribute. Simmer for 8 mins.
Step 2: Dilute the cornstarch in the milk. Pour the mixture in the pot and stir thoroughly, cook while stirring until the
mixture reachers your desired thickness.
Step 3: Top it with cheese or a pcs of kernel corn then serve!.

Aftercare:
  Clean and wash all the equipment and tools used.
 Put into desired storage box.

REFLECTION:

Cooking is not just cooking, cooking brings creativity, enjoyment, and experimentation. If we relate
cooking in our lives it helps to expand our mind, learning to cook will help us understand world cultures,
customs and flavors, we’ll also learn life skills like eating healthy, budgeting our money, and cleaning.
In my journey in this subject I’ve learned and realized a lot of things that I’m sure I can apply it ‘til I become a
professional someday that we, ourselves need a hard work first before we get or achieve our goals in life. We know
that everyone of us has a friends, relatives, and especially family to ask help but in the end we, ourselves, yourself,
are all that is needed to get or achieve what you want though we do have friends, relatives, or family however, no
one will help you eternally but YOURSELF. Sometimes it feels better when we got what we want through our efforts.
Cooking is not my passion, I get this course which is hospitality management cause I want to serve or give my
service to diverse costumers both local and international if I will given a chance or of course If this course is really
meant for me. However, as time goes on I get used in cooking though I’m not creative in garnishing, plating but I
really and always try my best to do what I can.
In this course we don’t only creates different dishes or menus but it also creates beautiful memories, it
also creates friendship, being close to others especially if there are different students in the laboratory room
coming from different section. Cooking is not just cooking it also creates lessons, realizations, and
memories that we can surely treasure forever.

“Kitchens are hard environments and they form incredibly strong characters.” – Gordon Ramsay.