Image Names Description

These pungent greens, sometimes called

“rockets,” have a peppery kick. And
Arugula although arugula looks fragile, it’s more
nutrient-dense than carrots, tomatoes, and
even sweet potatoes.

Also called “Chinese cabbage,” it has

crunchy white stems and delicate green
Bok Choy
leaves. It’s a great source of vitamins A and
C, plus folate.

The natural compounds in this mild-tasting

green can help stave off a host of health
Spinach
issues from age-related eye problems and
anemia (a lack of iron) to Alzheimer’s.

The darker the green, the better it is for you,

but don’t count out this main feature of
Caesar salads. Romaine still has 17 times
Romaine
more vitamin A than plain old iceberg. (Not
to mention more calcium, folate, and
vitamin C.)
This lightweight lettuce doesn’t have
enough nutrients to count as a great-for-you
Iceberg Lettuce green. It’s more than 90% water. Still, it can
fill you up with few calories and zero fat
and cholesterol. 
You’ve probably seen the large leaves and
brightly colored stems of the “rainbow”
variety of chard. It’s in the same plant
Chard family as beets. Its nutrients help keep your
bones and brain healthy, lower blood
pressure, and improve how well food moves
through your gut.
This leafy green is almost the poster child
of leafy greens, thanks to the calcium,
potassium, and vitamins A, K, B6, and C it
Kale
contains. Its slightly bitter flavor is good in
salads, especially paired with something
sweet like diced apples or dried fruit. 

Their pungent flavor makes them a good

Mustard Greens match with sausages, creamy sauces, and
cheese-based dishes, and the sturdy leaves
are firm enough to hold up in a soup. 

If you love soul food, chances are you’re

Turnip Greens already a fan of turnip greens. But did you
know that they’re a great source of calcium,
which keeps your bones and teeth strong?
A member of the cabbage family, collards
grow in a bouquet. Their large leaves
collect soil, so rinse them well before use.
Collard Greens
Many beloved soul food and Southern
recipes call for collard greens to be slow-
cooked with pork.

HOT MEALS COLD MEALS SWEETS AND DESSERT

A. SOUP A. CANAPE 1. CAKES

THICK: Cream of Chicken Soup Tuna Canape Carrot Cake

CLEAR: Sweet Corn Soup B. APPETIZER (HOT) 2.

COOKIES

Gyeran-Mari Chocolate Chip Cookies

B. MAIN DISH
(COLD)
3. Pies and
Pastry

Chicken Cordon Bleu Avocado Goat Cheese Truffles Blueberry Pie

Lechon Kawali C. SANDWICH COLD DESSERT

Kentucky Hot Browns

Spicy Garlic Shrimp Monte Cristo Sandwich

C. STARCH D. LEAFY SALAD

Creamy Tuna Alfredo Spinach Salad Supreme

Fried Potato Spirals

Image Names Description

 Asparagus is a green vegetable that's easily
recognizable for its long, pointy spears, which are
commonly grilled, steamed, or roasted. It's known
Asparagus as a springtime vegetable and is primarily grown
commercially in California, Michigan, and
Washington State. 

The zucchini is a long, cylindrical vegetable,

slightly smaller at the stem end, usually dark
Zucchini
green in color. The flesh is a pale greenish-
white and has a delicate, almost sweet flavor.

Pumpkin is a plump, nutritious orange

vegetable, and a highly nutrient-dense
Pumpkin food. It is low in calories but rich
in vitamins and minerals, all of which are
also in its seeds, leaves, and juices.

Broccoli has large flower heads, usually

dark green, arranged in a tree-like structure
branching out from a thick stalk which is
Broccoli usually light green. It is eaten either raw or
cooked. Broccoli is a particularly rich
source of vitamin C and vitamin K

A carrot is a root vegetable, usually orange

or white in color with a woody texture. The
edible part of a carrot is a taproot. It is
Carrots a biennial plant that grows a rosette of
leaves in the spring and summer while
building up the stout taproot.
The eggplant is a delicate,
tropical perennial plant often cultivated as
a tender or half-hardy annual in temperate
Egg Plant climates. The stem is often spiny.
The flowers are white to purple in color,
with a five-lobed corolla and
yellow stamens.

An onion is a round vegetable with a brown

skin that grows underground. It has many
Onion white layers on its inside which have a
strong, sharp smell and taste.

Garlic is the small, white, round bulb of a

plant that is related to the onion plant.
Garlic Garlic has a very strong smell and taste and
is used in cooking.

The potato (Solanum tuberosum) is a

widely cultivated root vegetable in the
Solanaceae family. Potatoes are a staple
Potato
food in many countries around the world
and are used in a wide variety of dishes.

The fruit is a fleshy berry, usually of red

color, although there are also pink or yellow
tomatoes. Although in culinary terms,
Tomato tomato is regarded as a vegetable, its fruit is
classified botanically as a berry.

ITEM NO. # TITLE/ DESCRIPTION PAGE/S

1 COVER PAGE W/ PICTURE 1
2 BIO-DATA 2
3 COURSE DESCRIPTION 3
4 TABLE OF CONTENTS 4

5 TOOLS, EQUIPMENT, AND UTENSILS 5-10

6 CLEANING AND SANITIZING AND KITCHEN PREMISES 11

7 FOOD CONTACT SURFACES 12

FOOD PREPARATIONS (METHODS IN FOOD
8 13-14
PREPARATIONS)
9 KITCHEN LAY-OUT 15

10 PEC’S LAY-OUT/ BUSINESS PLAN 16

TABLE OF THE FOLLOWING (HOT MEALS, COLD MEALS,
11 17
SWEETS, AND DESSERRTS)
12 MARKET LIST 18-22
13 (HOT MEALS, COLD MEALS, SWEETS, AND DESSERRTS) 23
A. SOUP
24-26
CLEAR: Sweet Corn Soup
27-29
THICK: Cream of Chicken Soup
B. MAIN DISH
30-32
POULTRY: Chicken Cordon Bleu
33-35
MEAT: Lechon Kawali
36-38
SEAFOOD: Spicy Garlic Shrimp
C. STARCH
39-41
PASTA: Creamy Tuna Alfredo
42-44
POTATO: Fried Potato Spirals
45-47
RISOTTO: Gourmet mushroom Risotto
D. SIDE DISH (Sauteed Zucchini) 48-50
COLD MEALS
14 51-53
A. CANAPES: TUNA CANAPE
B. SANDWICHES
54-56
OPEN FACE SANDWICH: Kentucky Hot Browns
57-59
CONTEMPORARY SANDWICH: Monte Cristo Sandwich
C. APPETIZER
60-62
HOT APPETIZER: Gyeran-Mari
63-65
COLD APPETIZER Avocado Goat Cheese Truffles
D. LEAFY VEGETABLES: Spinach Salad Supreme 66-68
SWEET AND DESSERTS
69-71
A. COOKIES: Chocolate Chip Cookies
15 72-74
B. CAKES: Carrot Cake
75-77
C. PIES AND PASTRY: Blueberry Pie
16 RESEARCH WORKS

LEAFY VEGETABLES 78

NON-LEAFY VEGETABLES 79

INTERNAL FISH 80

EXTERNAL FISH 81

DOCUMENTATION 82-100

Table of Contents

RISOTTO
Gourmet Mushroom Risotto

Authentic Italian-style risotto cooked the slow way, but-oh so worth it. Complements grilled
meats and chicken dishes very well. Check the rice by biting into it. It should be slightly al dente
(or resist slightly to the tooth but not be hard in the center).

INGREDIENTS:
 6 cups Chicken broth, divided
 3 tbsp Olive oil, divided
 1 lb Portobello mushrooms, thinly sliced
 1 lb White mushrooms, thinly sliced
 2 Shallots, diced
 1 ½ cups Arborio rice
 ½ cup Dry white wine
 Sea salt to taste
 Fresh ground black pepper, to taste
 3 tbsp Chives, finely chopped
 4 tbsp Butter
 ⅓ cup Parmesan cheese, freshly grated

PROCEDURE:
1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir
in the mushrooms, and cook until so, about 3 minutes. Remove mushrooms and
their liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots.
Cook 1 minute.
4. Add rice, stirring to coat with oil, about 2 minutes.
When the rice has taken on a pale, golden color, pour in wine, stirring
constantly until the wine is fully absorbed.
5. Add 1/2 cup broth to the rice, and stir until the broth is absorbed.
Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is
absorbed and the rice is al dente, about 15 to 20 minutes.
6. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and
parmesan. Season with salt and pepper to taste.
 Open face sandwich
Kentucky Hot Brown

The Kentucky Hot Brown, a pillowy cushion of toasted bread topped

with sliced turkey and an avalanche of Mornay sauce—all broiled until
golden brown.

INGREDIENTS:
 4 thick white bread slices
 3/4 pound sliced roasted turkey
 3 cup (4-oz.) shredded Parmesan cheese
 8 plum tomatoes, sliced
 bacon slices, cooked

PROCEDURE:
1. Preheat broiler with oven rack 6 inches from heat. Place bread
slices on a baking sheet and broil 1 to 2 minutes on each side or
until toasted.

2. Arrange bread slices in 4 lightly greased broiler-safe individual

baking dishes. Top bread with turkey slices. Pour hot Mornay
Sauce over turkey. Sprinkle with Parmesan cheese.

3. Broil 6 inches from heat 3 to 4 minutes or until bubbly and lightly

browned; remove from oven. Top sandwiches with tomatoes and
bacon. Serve immediately.
 CAKE
Carrot Cake

Carrot cake is a sweet American cake which is made with carrots, spices and walnut pieces.  It’s
commonly topped with cream cheese frosting and marzipan carrots.1Popularized during the
health craze of the late 20th century, carrot cake is regarded as a healthier alternative due to the
use of vegetable oil instead of shortening and the addition of a recognized vegetable like carrots.

INGREDIENTS:
 2cups all-purpose flour
 2teaspoons baking powder
 2teaspoons baking soda
 2teaspoons ground cinnamon
 ¾teaspoon salt
 3cups grated carrots (you can grate the carrots in a food processor fitted with a
shredding blade)
 1cup coarsely chopped walnuts or pecans
 1cup shredded coconut, sweetened or unsweetened
 ½cup moist, plump raisins (dark or golden) or dried cranberries
 2cups sugar
 1cup canola or safflower oil
 4large eggs

PROCEDURE:

 For the cake: Position the racks to divide the oven into thirds and preheat the oven to 325 degrees. Butter
and flour three 9-inch round, 2-inch deep cake pans, flour the insides and tap out the excess.
 Whisk together the flour, cinnamon, baking powder, baking soda and salt and set aside. In another bowl,
stir together the carrots, chopped nuts, coconut and raisins.
 Working in a mixer fitted with the paddle attachment, or in a large bowl with a whisk, beat the sugar and
oil together until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. If
you are working in a mixer, reduce the speed to low, if you're working by hand switch to a large rubber
spatula, and gently stir in the flour mixture — mix only until the dry ingredients disappear. Just as gently,
stir in the chunky ingredients.
 Divide the batter among the baking pans and slide the pans into the oven. Bake the cakes for 40 to 50
minutes, rotating the pans top to bottom and front to back at the midway point. The cakes are
properly baked when a knife inserted into the centers of the cakes comes out clean; the cakes will
just start to come away from the edges. Transfer the pans to cooling racks, cool for 5 minutes, then
turn out onto racks to cool to room temperature
 For the frosting: Working in a mixer fitted with the paddle attachment, beat the cream cheese and
butter together until smooth and creamy. Gradually add the confectioners' sugar and continue to beat
until the frosting is velvety smooth. Beat in the lemon juice or extract.
 If you'd like to have coconut in the filling, scoop out about ½ of the frosting and stir the coconut into
this portion.
 To frost the cake, place one layer of the cake, right-side up, on a cardboard round or a cake plate. If
you've added coconut to the frosting, use half of coconut frosting to generously cover the first layer.
Use an offset spatula or a spoon to smooth the frosting all the way to the edges of the layer. Top with
the second layer, this time placing the cake top-side down. Frost with the remainder of the coconut
frosting. Top with the last layer, right-side up and use the plain frosting to cover the top — and the
sides, if you want – of the cake.
 Serving: The cake can be served as soon as the frosting is set. It can also wait, at room temperature
and covered with a cake keeper, overnight. The cake is best served in thick slices at room
temperature and, while it's good plain, it's better with whipped cream, vanilla ice cream or even some
lemon curd with a little whipped cream folded in.
 COOKIES
Chocolate Chip Cookies

A chocolate chip cookie is a sweet baked treat that is recognized by its

butter flavor and the inclusion of chocolate chips. Some variations can
include nuts, oatmeal or raisins as well. 

INGREDIENTS:
 2 1/4cups all-purpose flour
 1teaspoon baking soda
 1/2teaspoon salt
 1cup butter, softened
 3/4cup granulated sugar
 3/4cup packed brown sugar
 1egg
 1teaspoon vanilla
 2cups semisweet chocolate chips

PROCEDURE:
1. Heat oven to 375°F. In small bowl, mix flour, baking soda and salt;
set aside.
2. In large bowl, beat softened butter and sugars with electric mixer on
medium speed, or mix with spoon about 1 minute or until fluffy,
scraping side of bowl occasionally.
3. Beat in egg and vanilla until smooth. Stir in flour mixture just until
blended (dough will be stiff). Stir in chocolate chips and nuts.
4. Onto ungreased cookie sheets, drop dough by rounded
tablespoonfuls 2 inches apart.
5. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2
minutes; remove from cookie sheet to cooling rack. Cool completely,
about 30 minutes. Store covered in airtight container.
6. Serve and enjoy!
 Pies and Pastries
Blueberry Pie

Blueberry pie is a pie with a blueberry filling. Blueberry pie is readily made
because it does not require pitting or peeling of fruit. It usually has a top and
bottom crust. The top crust can be circular, but the pie can also have a crumble
crust or no top crust.

INGREDIENTS
 1 recipe for pie crust, yields 2 crusts
 6 cups blueberries, rinsed and well drained, (2 lbs or 32 oz)
 1 tsp lemon zest , from 1 lemon
 2 Tbsp lemon juice, freshly squeezed
 4 1/2 Tbsp all-purpose flour
 1/2 cup granulated sugar
 1 tsp ground cinnamon
 1 egg , + 1 Tbsp water, for egg wash

PROCEDURE:

1. Pre-make your pie crust and let it refrigerate for 1 hour in the refrigerator before using. Roll the
first disk into a 13" circle and transfer it to a 9" wide, deep pie pan.
2. Roll the second crust into a 12" circle and use a pizza cutter to slice into ten 1-inch strips.
3. In a large mixing bowl, combine 6 cups blueberries, 1 tsp lemon zest, 2 Tbsp lemon juice, 1/2 cup
granulated sugar, 4 1/2 Tbsp flour, 1 tsp cinnamon and toss to combine. Transfer blueberries into
the dough-lined pie pan, mounding it just slightly in the center and keeping the edges clean of
blueberry juice.
4. Using the 10 strips of dough, create a lattice crust over the top: Place 5 strips of dough evenly
over the pie, with the longer strips in the center. Fold back every other strip halfway and place a
long strip in the center perpendicular to the first 5 strips. Fold the strips back over the new line
and fold back the alternate strips. Continue adding and alternating strips, then switch to the other
side of the pie and continue until the woven lattice is finished. Pinch the edges to seal then crimp
for a fluted pattern.
5. Beat together 1 egg and 1 Tbsp water and brush the egg wash over the lattice crust and edges.
Bake in the center of the oven at 375˚F for 50-60 minutes, or until the crust is golden and
blueberry juice is bubbling at the edges.
 Thick SOUP
Cream of Chicken Soup

Our classic Cream of Chicken soup is a smooth, rich combination of high-quality

chicken stock, cream, and tender chicken meat with no antibiotics. Find comfort in
it as an easily customizable soup, or use it as an extremely versatile ingredient for
delicious weeknight dinners.
INGREDIENTS:
 4 Tablespoons Butter
 ½ cup + 2 Tablespoons Flour
 2 cups Chicken Broth
 1 chicken bouillon cube (Optional)
 1 cup milk, preferably whole but any kind works
 1/3 teaspoon celery salt
 1/3 teaspoon onion powder
 1/3 teaspoon garlic powder
 1/3 teaspoon salt
 1/3 teaspoon pepper

PROCEDURE:

1. Temper the milk by microwaving it for 45 seconds. This prevents curdling but also
prevents lumps from forming when it’s added. Set aside.
2. Melt the butter in a saucepan over medium heat. Let it fully melt and wait until it
starts to foam, about 3 minutes.
3. Gradually add the flour, whisk continuously for 3-5 minutes, until it’s the
consistency of wet sand. Remove from heat.
4. Add 1/3 of the chicken broth and whisk well. Add 1/3 more, whisk well.
5. Add the remaining chicken broth, chicken bouillon, warm milk, and seasonings,
whisk continuously.
6. Return to heat and bring to a near boil. Continue to whisk until it begins to get
very thick. Immediately remove from heat.
7. Soup will continue to thicken upon standing.
8. If possible, run the mixture through a fine mesh strainer for a super-smooth
consistency.
 clear SOUP
Sweet Corn Soup

Corn soup is a soup made of corn, typically sweetcorn. Initially popular only in corn-producing
areas of the world, the dish is now widespread because of greater corn distribution. Typical
ingredients are corn cut from the cob, water, butter and flour, with salt and pepper for seasoning.

INGREDIENTS:
 1½ cups Cream of corn
 2 tablespoons Oil
 ¼ teaspoon Garlic paste optional
 ½ cup Carrot chopped
 ½ cup Cabbage Chopped
 ½ cup Scallions chopped
 2 teaspoons Soy sauce Gluten-free option is Tamari
 2½ cups Water or vegetable stock
 ½ teaspoon Sugar
 1 tablespoon Cornstarch 
 1/8 t Salt

PROCEDURE:
1. Heat oil in a pan. Once the oil is hot, add garlic. Sauté for a minute or until fragrant. Add
chopped carrots and sauté for 2-3 minutes until they are soft and fork-tender. Add
cabbage to the pan and cook for a few seconds. Stir in chopped scallions (green onions)
and mix to combine. 

2. Add cream of corn and mix it with other veggies until combined. Add soy sauce, salt,
pepper, and vinegar to this sweet corn soup mix. 

3. Pour in water or vegetable stock. Stir to combine. Cover the pot and allow the veggies to
simmer on medium heat for 4-5 minutes. Add cornstarch slurry and sugar to the sweet
corn soup and mix it well. Lower the heat to the lowest setting and allow the soup to
simmer for 2-3 minutes. 

4. As the soup starts to thicken, take it off the heat. Garnish the sweet corn soup with
scallions and corn kernels, and serve hot with the bread of your choice. 
 COLD APPETIZER
Avocado Goat Cheese Truffles

This luxurious and unique appetizer combines Fresh California Avocado with soft,
tangy California goat cheese for the ultimate mouthwatering appetizer or snack. Or
serve as a side dish! The truffles are made by combining a round piece of avocado
with goat cheese, rolling it into a ball, and covering it in crushed/chopped nuts and
seeds, which include pistachios, pumpkin seeds, and pecans. 

INGREDIENTS:
 2 avocadoes (ready to eat, but still firm)
 For the coating:
 100 gr. nuts (pistachio and almonds)
 2 tsp. chili flakes
 Zest from 1 lemon
 Sushi vinegar
 For the filling:
 100 gr. goat cheese

PROCEDURE:
1. In a food processor, process nuts, chili, and lime zest until they
have broken down and the mixture resembles a rough crumble.
2. Cut the avocados (horizontally) in halve, peel the skin, remove
the pit, and rub the skin with sushi vinegar.
3. Fill the avocado halves with the goat cheese and put them back
together.
4. Place the ground coating on a flat plate and drench the peeled
and stuffed avocados in the coating, carefully turning it to cover its
whole surface.
5. Your avocado truffles are now ready to be served.
 SIDE DISH
Sauteed Zucchini

INGREDIENTS:
 1 tbsp Olive oil
 1 lb Zucchini (sliced thinly; ~2-3 medium)
 1 tbsp Unsalted butter
 3 cloves Garlic (minced)
 1/4 tsp Sea salt (to taste)
 1/8 tsp Black pepper (to taste)

PROCEDURE:
1. Heat olive oil in a large 10-12 inch skillet over medium-high heat, until
shimmering.
2. Add the zucchini slices in a single layer (some overlapping is fine, but not
multiple layers). Cook for about 4-5 minutes, stirring just once or twice but
not constantly (stirring too often will prevent browning), until zucchini is
starting to brown.
3. Reduce heat to medium-low. Push the zucchini to the sides of the pan,
making an open space in the center. Add the butter and wait for it to melt.
Add the minced garlic to the butter and saute for about 1 minute, until
fragrant.
4. Once garlic is aromatic and just starting to brown, stir everything together.
Season with salt and pepper. Stir gently until the butter is absorbed into the
zucchini.