St.

Mary’s School of Cagayan de

Oro, Inc.
Mandumol,
Macasandig, Cagayan de
Oro City

TABLE OF CONTENTS

NAME OF THE PROJECT/RECIPE DATE RATING

Tomato Sauce March 28, 2023 &

February 28, 2023
Hollandaise March 28, 2023

Béchamel March 28, 2023

Espagnole March 28, 2023

Velouté March 28, 2023

Name: John Canlas
School: St. Mary’s School Mandumol, Macasandig
Date: March 28, 2023 & February 28, 2023
Aim: I aim to achieve a perfect tomato sauce.
Name of the Project: Tomato Sauce

Ingredients Unit Quantity Total Cost

Tomato Large Sizes 5 pieces ₱50.00
Carrot Large Sizes 1 piece ₱10.00
Diced Onions Medium Sizes ½ cup diced onions ₱20.00
Salt 1 pack Pinch ₱10.00
Pepper 1 pack Pinch ₱30.00

Total: ₱120.00
Procedure:

1. Wash the ingredients.

2. Mince the carrot and onions.
3. Put the tomato in a pan with 4 cups of water and bring it to boil.
4. Blanch the tomato and peel it's skin.
5. Cut the tomatoes into quarters.
6. Blend the tomatoes and the minced carrot and onions.
7. Strain the blended tomatoes and the minced carrot and onion.
8. Season with salt and pepper.

Criteria: Score: Teacher's Rating: Final:

20%
Preparation
30%
Cooking
20%
Safety and Sanitation
15%
Palatability
15%
Final Product

Total 100%

Name: John Canlas

School: St. Mary’s School Mandumol, Macasandig
Date: March 28, 2023
Aim: I aim to achieve a perfect Hollandaise.
Name of the Project: Hollandaise

Ingredients Unit Quantity Total Cost

Eggs Medium Sizes 3 egg yolks ₱24.00
Lemon 1 whole ½ tablespoon ₱20.00
Butter 1 stick ½ cup ₱30.00
Pepper 1 pack 1 tablespoon ₱30.00
Salt 1 pack 1 tablespoon ₱10.00

Total: ₱114.00
Procedure:

1. Crack the eggs and separate the yolks from the whites.
2. Melt your butter on a pan and transfer it to a cup.
3. Add 1tbsp of lemon juice together with the 3 eggyolks in a mixing bowl
and mix.
4. On a simmering hot water, put the mixing bowl on top.
5. Using a whisk, whisk the egg yolks and slowly add 1/2 cup of melted
butter (do this until your preferred consistency).
6. (Optional) Season with salt and pepper.

Criteria: Score: Teacher's Rating: Final:

20%
Preparation
30%
Cooking
20%
Safety and Sanitation
15%
Palatability
15%
Final Product

Total 100%

Name: John Canlas

School: St. Mary’s School Mandumol, Macasandig
Date: March 28, 2023
Aim: I aim to achieve a perfect Béchamel.
Name of the Project: Béchamel

Ingredients Unit Quantity Total Cost

Butter 1 bar 5 tablespoons ₱60.00
Flour 1 kg ¼ cup ₱40.00
Nutmeg 1 bottle ¼ teaspoon ₱30.00
Salt 1 bottle 1 teaspoon ₱20.00
Milk 1 carton 1 quart ₱60.00

Total: ₱210.00
Procedure:

1. Gather all ingredients.

2. Melt butter in a large saucepan over medium heat. Add flour and whisk into
the melted butter until smooth. Cook and stir until flour turns a light, golden,
sandy color.
3. Increase heat to medium-high and slowly whisk in milk until thickened by
the roux. Bring to a gentle simmer, then reduce heat to medium-low and
continue simmering until the flour has softened and no longer tastes gritty.
4. Season with salt and nutmeg.

Criteria: Score: Teacher's Rating: Final:

20%
Preparation
30%
Cooking
20%
Safety and Sanitation
15%
Palatability
15%
Final Product

Total 100%
Name: John Canlas
School: St. Mary’s School Mandumol, Macasandig
Date: March 28, 2023
Aim: I aim to achieve a perfect Espagnole.
Name of the Project: Espagnole

Ingredients Unit Quantity Total Cost

Unsalted Butter 1 bar 4 tablespoons ₱60.00
All-Purpose Flour 1 kg ¼ cup ₱40.00
Carrot Small Sizes 1 piece ₱10.00
Yellow Onion 1 Whole ½ chopped ₱15.00
Tomato Paste 1 Pack ½ tablespoon ₱20.00
Brown Stock 1 Liter 4 cups ₱40.00
Black Peppercorns 1 Pack 1 teaspoon ₱40.00
Thyme Sprigs 2 sprigs ₱30.00

Total: ₱255.00
Procedure:

1. Melt the butter in a large saucepan over medium-low heat. Whisk in the flour to make a
smooth paste. Cook, stirring frequently with a wooden spoon and lowering the heat as
needed to prevent burning, until the roux is several shades darker than peanut butter.
2. Stir in the carrots and onions and cook, stirring occasionally, until the onions begin to
soften, about 3 minutes. Stir in the tomato paste. Don’t worry if the vegetables get stuck in
the whisk; as you add more liquid, they will release and combine with the sauce. Whisk in
the stock, 1 cup at a time, and lower the heat to a simmer.
3. Then strain the sauce through a fine-mesh sieve or cheesecloth. Use as desired as a base
for sauces.

Criteria: Score: Teacher's Rating: Final:

20%
Preparation
30%
Cooking
20%
Safety and Sanitation
15%
Palatability
15%
Final Product

Total 100%

Name: John Canlas

School: St. Mary’s School Mandumol, Macasandig
Date: March 28, 2023
Aim: I aim to achieve a perfect Velouté.
Name of the Project: Velouté

Ingredients Unit Quantity Total Cost

Butter 1 bar 3 tablespoons ₱60.00
Flour 1 kg 3 tablespoons ₱40.00
Chicken Stock 1 liter 2 cups ₱20.00
Salt 1 pack Pinch ₱10.00
White Pepper 1 pack 1/4 tablespoon ₱30.00

Total: ₱160.00
Procedure:

1. In a saucepan, over medium heat, melt the butter.

2. Stir in the flour and cook for 2 minutes.
3. Whisk in the stock, 1/2 cup at a time.
4. Whisk until smooth.
5. Season with salt and pepper.
6. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes.
7. Remove from the heat and serve.

Criteria: Score: Teacher's Rating: Final:

Preparation 20%

Cooking 30%

Safety and Sanitation 20%

Palatability 15%

Final Product 15%

Total 100%

Documentation: March 28, 2023