FDLL01H Kitchen Essentials Students Recipe Manual AY 23 24 2nd Sem

Kitchen Essentials
And Basic Food

Preparation
Recipe Book
Property of
Principles of Food Production
Laboratory Activities
WEEK 1: Orientation
▪ Tools and Equipment Identification ▪ Sanitation and Safety Standards
▪ Kitchen Rules ▪ Laboratory Housekeeping Guidelines
WEEK 2: Knife and Knife Cuts

▪ Precision Cuts ▪ Special Cuts
o Strip Cuts o Tourne
• Fine Julienne o Parisienne/Noisette
• Julienne ▪ Chopping and Mincing
• Batonnet o Coarse Chopping
• Baton (American French Fry) o Hacher/Mincing
• Pont Neuf o Ciseler
o Dice Cuts o Shredding and Grating
• Brunoisette ▪ Slicing Cuts
o Chiffonade
• Brunoise
o Rondelle
• Macedoine
o Sifflet
• Parmentier
o Demuline
• Carre o Emince
• Paysanne o Oblique
• Fermiere ▪ Recipe: Fresh Lumpia & Lumpiang Shanghai
WEEK 3: Stocks and Soups
▪ Stocks ▪ Soup (Thick)
o Chicken Stock o Cream of Mushroom
o Brown Stock o Potage Crecy
o Vegetable Stock
o Convenience Stock
WEEK 4: Sauces
▪ Soup (Thin) ▪ Dishes
o Beef Consommé o Chicken Mushroom Spaghetti
o Shrimp Broth o Mac and Cheese
▪ Soup (Thin) o Nachos and Salsa
o Bechamel – Cream and Mornay
o Veloute – Supreme and Mushroom
o Contemporary - Salsa
WEEK 5: Dry Heat Cooking Methods with Fat
▪ Mayonnaise (Individual) ▪ Pan Fried Schnitzel with Sauteed Potatoes
▪ Fish and Chips and with Tartar Sauce and Stir-Fried Vegetables
WEEK 6: PRELIM EXAMS
WEEK 7: Dry Heat Cooking Methods without Fat

▪ Roast Chicken with Pan Gravy ▪ Gratinated Salmon with Beurre Blanc
▪ Grilled Vegetables ▪ Potato Gratin
▪ Baked Potatoes with Bacon, Sour Cream and ▪ Roasted Vegetables
Chives
WEEK 8: Moist and Combination Heat Cooking Methods
▪ Pork Stew ▪ Rice Pilaf
▪ Braised Cabbage ▪ Steamed Vegetables au Beurre
▪ Poached Chicken Supreme with Chive Cream ▪ Fish en Papillote
Sauce
WEEK 9: Starch Cookery
▪ Risotto al Funghi ▪ Gnocchi Romaine alla Sorrentina
▪ Quinoa Salad ▪ Fettuccine alla Carbonara
WEEK 10: Meat and Poultry Cookery
▪ Chicken Roulade in Sauce a l’orange ▪ Steak au Poivre
▪ Duchesse Potato ▪ Garlic Mashed Potato
▪ Pork and Sausage Brochette ▪ Buttered Vegetables
WEEK 11: Fish and Shellfish Cookery
▪ Baked Oysters ▪ Fish Meuniere
▪ Pasta Marinara
WEEK 12: MIDTERM EXAM
WEEK 13: Vegetable and Fruit Cookery
▪ Vegetable Gratin ▪ Tropical Fruit Flambe
▪ Chili con Carne with Nachos ▪ Orange Marmalada
▪ Pickled Onions or Shallots
WEEK 14: Salads, Sandwiches and Breakfast Preparation
▪ Croque Madame with Petite Salad ▪ Egg Salad
▪ Club Sandwich ▪ Pancake with Orange Marmalade
▪ Eggs Benedict ▪ Ham and Cheese Omelette
▪ Egg and Cucumber Tea Sandwich ▪ Soft Boiled Egg
▪ Chef’s Salad
WEEK 15: Hors d’oeuvres and Appetizers
▪ Mini Sliders with Coleslaw and Pickled ▪ Shrimp Cocktail
Onions ▪ Rumaki
▪ Chicken Lollipop ▪ Tortilla Espanola
FINAL EXAM
Week 1:
Knife and Knife Cuts
KNIFE CUTS
▪ Precision Cuts ▪ Special Cuts
o Strip Cuts o Tourne
• Fine Julienne o Parisienne/Noisette
• Julienne ▪ Chopping and Mincing
• Batonnet o Coarse Chopping
• Baton (American Fry) o Hacher/Mincing
• Pont Neuf o Ciseler
o Dice Cuts o Shredding and Grating
• Brunoisette ▪ Slicing Cuts
o Chiffonade
• Brunoise
o Rondelle
• Macedoine
o Sifflet
• Parmentier
o Demuline
• Carre o Emince
• Paysanne/Fermiere o Oblique
Lyceum of the Philippines University Date
Culinary Institute
College of International Tourism and Hospitality Instructor
Management
Muralla cor Real Sts., Intramuros, Manila
Activity: Knife Cuts
Ingredients Specifications Quantity Unit

Onion, White 1 pc 80 g
Carrots 2 pcs 300 g
Potato 1 pc 200 g
Jicama 1 pc 100 g
Garlic 1 clove 5 g
Parsley 5 g
Procedures:
Onion
• ¼ emincer
• ¼ finely chop
• ½ chop
Carrots
• Carrot 1
▪ ¼ rondelle and demuline
▪ ¼ bias
▪ ½ oblique
• Carrot 2
▪ ¼ - fine julienne and brunoisette
▪ ¼ - julienne and brunoise
▪ ½ - macedoine and batonnet
Jicama
• ½ - pont neuf and carre
• ½ - noisette and parisienne
Potato
• ½ - tourne
• ½ - paysanne, parmentier and American fries
Garlic
• Ciseler
Parsley
• Hacher
Culinary Institute
Management
KNIFE CUTS
Precision Cuts - Strip Cuts
Fine Julienne - Julienne –

1/16 X 1/16 X 2 to 2 ½ inches ⅛ X ⅛ X 2 to 2 ½ inches
Batonnet - Baton/American Fries –

¼ X ¼ X 2 ½ to 3 inches ½ X ½ X 4 to 6 inches
Pont Neuf -
¾ X ¾ X 4 to 6 inches
Culinary Institute
Management
KNIFE CUTS
Precision Cuts - Dice Cuts
Brunoisette - Brunoise -
1/16 X 1/16 X 1/16 inch ⅛ X ⅛ X ⅛ inch
Macedoine - Parmentier -
¼ X ¼ X ¼ inch ½ X ½ X ½ inch
Carre - Paysanne / Fermiere -

¾ X ¾ X ¾ inch ½ X ½ X ⅛ inch slices.
Culinary Institute
Management
KNIFE CUTS
Special Cuts
Tourne - Noisette / Parisienne -

7 sides ½ inch / 1 inch/
Chopping and Mincing
Coarse Chopping - Hacher / Mincing -
Ciseler - Shredding / Grating -

Culinary Institute
Management
KNIFE CUTS
Slicing Cuts
Chiffonade - Rondelle -
Sifflet / Bias - Demuline -
Emince - Oblique -
Week 2:
Knife and Knife Cuts
RECIPE
Lumpiang Hubad
Lumpiang Shanghai
Culinary Institute
Management
Name of Dish Lumpiang Hubad
Category Appetizer
No. of Servings 2 servings
Cooking Method/s Stir-Frying
Station Entremetier

Oil, Vegetable 60 ml
Onion, White Mince 50 g
Garlic Ciseler 10 g
Pork, Ground 100 g
Soy Sauce 60 ml
Heart of Palm Julienne 100 g
Jicama Julienne 100 g
Carrots Julienne 100 g
Cabbage Julienne 75 g
Pepper, Black, Ground TT 0.5 g
Sauce:
Sugar, White 45 g
Water 60 ml
Soy sauce 15 ml
Garlic 5 g
Peanuts Dry Roast then Ground 20 g
Slurry:
Cornstarch 1 Tbsp 10 g
Water 2 Tbsp 30 ml
Procedures:
Culinary Institute
Management
Name of Dish Lumpiang Shanghai
Category Appetizer
No. of Servings 2 servings
Cooking Method/s Stir-Frying
Station Entremetier

Onion, Red Chopped, from knife skills 30 g
Garlic Minced, from knife skills 5 g
Pork, Ground 150 g
Shrimp Minced 80 g
Carrot Brunoise from knife skills 30 g
Salt TT 3 g
Egg Beaten 1 pc
Lumpia Wrapper Small 6 pcs

Dipping Sauce:
Water 60 ml
Sugar, White 55 g
Vinegar, Apple Cider 20 ml
Cornstarch ½ tbsp 5 g
Ketchup 8 g
Garlic Minced, from knife skills 5 g
Chili Flakes 1 g
Procedures:
Week 3:
Stocks and Thick Soups
RECIPES
STOCKS
Chicken Stock
Brown Stock
Vegetable Stock
Convenience Stock
SOUPS (THICK)
Cream of Mushroom
Potage Crecy
Culinary Institute
Management
Name of Dish Knife Skills Exam
Category
No. of Servings
Cooking Method/s
Station

Carrots 1 pc 120 g
Onion, White 1 pc 50 g
Garlic 5 g
Celery 2 Stalks 40 g
Mushroom, Button, Canned 1 pc 20 g
Mushroom, Shiitake, Fresh 1 pc 20 g
Procedures:
Carrots:
• ⅛ Julienne (Potage = 15g)
• ⅛ Brunoise (Potage = 15 g)
• ¼ Macedoine (Chowder = 30 g)
• ¼ Parmentier (Stocks)
• ¼ Rondelle (Potage = 30 g)
Onion
• 1/8 Sliced (Potage)
• 1/8 Minced (Cream of Mushroom)
• ¼ Chopped (10g- Chowder; 15 g – Stocks)
Garlic
• Ciseler
Celery
• ¼ Fermiere (Chowder = 10g)
• ¼ Macedoine (Chicken Stock = 10 g)
• ½ Parmentier (Brown Stock = 20 g)
Mushrooms
• Sliced (Cream of Mushroom)
Culinary Institute
Management
Name of Dish Chicken Stock (Demo Only)
Category Stock
No. of Servings 2 Liters
Cooking Method/s Simmering
Station

Chicken Bones Clean and Cut Small 800 g
Water
Mirepoix:
Onion, White From Knife Skills
Celery From Knife Skills
Carrot From Knife Skills
Leeks White Part Only 30 g
Sachet d’ Epices:
Thyme, Dried 5 g
Pepper, Black, Whole 5 g
Cloves 1 pc 0.25 g
Bay leaf 1 pc 0.2 g
Parsley, Stem 2 g
Garlic 5 g
Coffee Filter 1 pc
Butcher’s Twine
Procedures:
Culinary Institute
Management
Name of Dish Brown Stock (Demo Only)
Category Stock
Station

Beef Bones, Knee cap Roasted 1 kg
Mirepoix:
Tomato Paste 15 g
Wine, Red 80 ml
Sachet d’ Epices:
Thyme, Dried 5 g
Cloves 1 pc 0.25 g
Bay leaf 1 pc 0.2 g
Parsley, Stem 2 g
Garlic 5 g
Coffee Filter 1 pc
Procedures:
Culinary Institute
Management
Name of Dish Vegetable Stock (Demo Only)
Category Stock
Station

Butter 15 g
Leek White Part Only 30 g
Water Enough to Cover Bones
Sachet d’epices:
Cloves 2 pc 0.5 g
Bay leaf 1 pc 0.2 g
Pepper, Black, Whole 15 pcs
Parsley stem 2 g
Thyme, Dried Pinch 0.5 g
Coffee Filter 1 pc
Procedures:
Culinary Institute
Management
Name of Dish Convenience Stock (Demo Only)
Category Stock
Station

Beef Stock:
Beef Powder 20 g
Water 1000 ml
Chicken Stock:
Chicken Powder 130 g
Water 6500 ml
Procedures:
Culinary Institute
Management
Name of Dish Potage Crecy
Category Soup
No. of Servings 1 Serving
Station Potager

Butter 30 g
Potato Rough Chop 30 g
Stock, Chicken From Demo, 350 ml
Rosemary, Dried pinch 0.5 g
Cream 30 ml
Salt TT 3 g
Pepper, White, Ground TT 0.5 g
Croutons:
Bread, Sliced ½” dice 1 pc
Butter, Unsalted 15 g
Garnish:
Parsley Hacher 1 g
Cream, All Purpose 15 ml
Procedures:
Culinary Institute
Management
Name of Dish Cream of Mushroom Soup
Category Soup
Station Potager

Garlic From Knife Skills
Mushroom, Button, Canned From Knife Skills
Mushroom, Shiitake, Fresh From Knife Skills
Flour, All Purpose 1 Tbsp 8 g
Wine, White 30 ml
Chicken stock From Demo, 350 ml
Thyme, Dried pinch 2 g
Salt TT 3 g
Procedures:
Culinary Institute
Management
Name of Dish Corn, Carrots and Potato Chowder
Category Soup
Station Potager

Bacon Sliced Thinly 30 g
Garlic From Knife Skills
Carrots From Knife Skills
Corn, Kernel Canned 40 g
Potato Macedoine 80 g
Flour, All Purpose 1tbsp 8 g
Stock, Chicken From Demo, 350 ml
Basil, Dried pinch 2 g
Milk 125 ml
Salt TT 3 g
Procedures:
Week 4:
Thin Soups and Sauces
RECIPES
Thin Soups:
Beef Consommé
Shrimp Broth
Sauces:
Bechamel – Cream and Mornay
Veloute – Supreme and Mushroom
Contemporary - Salsa
Dishes:
Chicken Mushroom Spaghetti
Mac and Cheese
Nachos and Salsa
Culinary Institute
Management
Name of Dish Beef Consommé
Category Soup
No. of Servings 4 Servings
Station Potager

Clearmeat:
Beef, Ground, Lean 250 g
Egg white 2 pcs
Onion, White Brunoise 60 g
Carrot Brunoise 30 g
Celery Brunoise 30 g
Salt TT 3 g
Pepper, Black, Whole 10 pcs 5 g
Stock, Brown Beef Cold, From Demo 1 L
Oignon Brulee:
Onion, White ½ pc 60 g
Garnish:
Onion, Spring Chopped 1 g
Procedures:
Culinary Institute
Management
Name of Dish Shrimp Broth
Category Soup
Station Potager

Water 300 ml
Dashi Granules ¼ tsp 2 g
Ginger Fine Julienne 10 g
Mirin 1 Tbsp 15 ml
Soy Sauce, Kikkoman TT 5 ml
Shrimp Peel, Devein, Leave Tail, 120 g
4pcs
Spinach Leaves 10 g
Procedures:
Culinary Institute
Management
Name of Dish Roux (DEMO only)
Category Sauce
No. of Servings
Cooking Method/s
Station Saucier

Flour, All Purpose 45 g
Procedures:
Culinary Institute
Management
Name of Dish Bechamel Sauce and Derivatives
Category Sauce
Station Saucier

Milk 300 ml
Bay Leaf 1 pc 0.20 g
Cloves 2 pcs 0.5 g
Roux:
Nutmeg Pinch 0.5 g

Salt TT 3 g
Cream Sauce:
Bechamel Sauce 250 ml
Cream 1 Tbsp 15 g
Mornay Sauce:
Cream Sauce 250 ml
Cheese, Parmesan Grated 20 g
Cheese, Gruyere Grated 20 g
Butter 15 g
Procedures:
Culinary Institute
Management
Name of Dish Veloute Sauce and Derivatives
Category Sauce
Station Saucier

Stock, Chicken 1 cup
Chicken Powder 6 g
Water 250 ml
Supreme Sauce:
Veloute
Salt TT 3 g
Lemon Juice, 1 tsp ¼ pc
Procedures:
Culinary Institute
Management
Name of Dish Chicken Mushroom Spaghetti
Category Starch
No. of Servings 2
Cooking Method/s Boiling and Sauteing
Station Entremetier

Chicken breast 150 g
Salt TT 3 g
Rosemary, Dried Pinch 2 g
Spaghetti Boil until Al dente 150 g
Onion, White 15 g
Garlic 5 g
Mushroom, Button, Canned Sliced 15 g
Mushroom, Shiitake, Fresh Sliced 15 g
Wine, White 15 ml
Supreme Sauce
Garnish
Parsley Hacher 5 g
Procedures:
Culinary Institute
Management
Name of Dish Mac and Cheese
Category Starch
No. of Servings 2
Cooking Method/s Boiling
Station Entremetier

Water
Salt TT 3 g
Elbow Macaroni Cook until al dente 150 g
Mornay Sauce
Cheese, Cheddar 20 ml
Butter 15 g
Cheese, Parmesan 10 g
Parsley Hacher 5 g
Procedures:
Culinary Institute
Management
Name of Dish Nachos and Salsa
Category Appetizer
No. of Servings 1
Cooking Method/s
Station Garde Manger

Tomato Concasse 150 g
Onion, Red Brunoise 30 g
Jalapeño Bottled, Brunoise 10 g
Cilantro 1 tsp 2 g
Salt TT 3 g
Oil, Olive, Extra Virgin 1tbsp 15 ml
Nacho Chips 100 g
Procedures:
Week 5:
Dry Heat Cooking Methods with
Fat
RECIPES
Fish and Chips with Tartar Sauce

Mayonnaise
Pan Fried Schnitzel with Sauteed Potatoes and Stir-Fried
Vegetables
Culinary Institute
Management
Name of Dish Beer Battered Fish
Category Appetizer
Cooking Method/s Deep Frying
Station Poissonier

Cream Dory Fillet Frozen, 1 Fillet 500 g
Salt TT 3 g
Lemon Juice 1/6 pc
Mustard powder ½ tsp 1 g
Beer Batter:
Cornstarch 150 g
Egg 1 pc
Beer Cold 150 ml
Mustard powder ½ tsp 2 g
Salt TT 3 g
Ice cubes
Flour, All Purpose For Dredging 20 g

Oil, Vegetable For Frying 400 ml
Procedures:
Culinary Institute
Management
Name of Dish Fried Potatoes
Category Starch
Station Friturier

Potato 1 pc 150 g
Salt TT 3 g
Oil, Vegetable For Frying 400 ml
Procedures:
Notes:
• Pommes Cheveux (Hair Potatoes) - 1/16” thick and 2” long.
• Pommes Allumette (Shoestring Potatoes) – ⅙” thick and 2” long.
• Pommes Pailles (Straw Potatoes) - ⅛” thick and 2” long.
• Pommes Mignonettes (French Fries) - ¼” thick and 3” long.
• Pommes Frite (American Fries) - ½” thick and 3 – 4” long.
• Pommes Pont Neuf (Steak Cut Fries) - ¾” thick and 3 – 4” long
• Steak House Fries - unpeeled potatoes, cut lengthwise into 4 – 6 wedges.
• Pommes Chips - 1/16” thick round slices.
• Pommes Souffle (Puffed Potatoes) - ⅛” thick round slices.
• Pommes Bataille (Diced Potatoes) - ¼” thick dice.
• Cottage or Home Fries – ¼” thick round slices.
• Pommes Gaufrettes (Waffle or Criss Cut Potatoes) - round slices with a waffle pattern.
Culinary Institute
Management
Name of Dish Mayonnaise
Category Sauce
Cooking Method/s N/A

Egg Yolk 1 pc
Mustard ⅛ tsp 1 g
Vinegar, White Wine ½ tsp 8 ml
Oil, Canola ¾ cup 180 ml
Salt TT 3 g
Lemon Juice, 1 Wedge 1/6 pc
Water (Optional) 1 tsp 5 ml
Procedures:
Culinary Institute
Management
Name of Dish Tartar Sauce
Category Sauce

Mayonnaise ½ cup
Egg Hard Boiled, Mashed 1 pc
Pickle Minced 10 g
Caper Minced 5 g
Olive, Green Minced 5 g
Parsley Minced 3 g
Onion, White Minced 5 g
Salt TT 3 g
Sugar, White TT 2 g
Procedures:
Culinary Institute
Management
Name of Dish Wiener Schnitzel
Category Main Course – Pork
No. of Servings 1
Cooking Method/s Pan Frying
Station Entremetier

Pork, Loin 200 g
Milk 60 ml
Salt TT 3 g

Egg 1 pc
Breadcrumbs, Fine 100 g
Butter, Clarified 30 g
Lemon Wedge 1/6 pc
Procedures:
Culinary Institute
Management
Name of Dish Sauteed Potatoes
Category Starch
No. of Servings 1
Cooking Method/s Sauteing
Station Legumier

Potato 1 pc, Sliced 1/4 “ thick 200 g
Onion, White Emincer 80 g
Garlic Ciseler 10 g
Rosemary, Fresh TT 2 g
Salt TT 3 g
Procedures:
Culinary Institute
Management
Name of Dish Stir Fried Vegetables
Category Vegetable
No. of Servings 1
Cooking Method/s Stir Frying
Station Legumier

Oil, Vegetable 20 g
Onion, White Emincer 20 g
Garlic Minced 10 g
Sweet Peas 40 g
Baby Corn 40 g
Bell Pepper, Red Julienne 40 g
Water Chestnuts Quartered 40 g
Soy Sauce 30 ml
Sugar, Brown 10 g
Stock, Chicken 30 ml
Chicken Powder 1 g
Water 30 ml
Procedures:
Week 7:
Dry Heat Cooking Methods without
Fat
RECIPES
Roasted Chicken with Pan Gravy

Grilled Vegetables
Baked Potatoes with Bacon, Sour Cream and Chives
Gratinated Salmon with Beurre Blanc
Potato Gratin
Roasted Vegetables
Culinary Institute
Management
Name of Dish Roasted Chicken with Pan Gravy
Category Protein – Chicken
Cooking Method/s Roasting
Station Rotisseur

Chicken, Whole Washed and Cleaned, 1kg 1000 g
Paprika 1 tsp 2 g
Salt TT 3 g
Butter 10 g
Garlic Powder 2 tsp 4 g
Onion Powder 1 tsp 2 g
Worcestershire sauce 1tbsp 15 ml
Butter 20 g
Rosemary, Fresh 1 sprig 5 g
Mirepoix:
Onion, White Carre 150 g
Carrot Carre 75 g
Celery Carre 75 g
Gravy:
Butter 15 g
Flour, All Purpose Browned 15 g
Wine, Red 30 ml
Chicken Powder 6 g
Water 250 ml
Salt TT 2 g
Procedures:
Culinary Institute
Management
Name of Dish Baked Potato with Sour Cream and Chives
Category Starch – Potato
Cooking Method/s Baking
Station Entremetier

Potato 1 pc 150 g
Salt TT 2 g
Oil, Olive ½ tsp 2.5 ml
Garnish:
Sour cream 20 g
Onion, Spring 5 g
Bacon Fried then Chopped 40 g
Procedures:
Culinary Institute
Management
Name of Dish Grilled Vegetables
Category Vegetables
Cooking Method/s Grilling
Station Legumier

Zucchini Rondelle/Bias 80 g
Eggplant Rondelle/Bias 80 g
Tomato 1 pc (80 g/pc) 80 g
Bell Pepper, Red 60 g
Basil, Fresh pinch 2 g
Parsley, Fresh pinch 2 g
Onion, White 130g/pc, Half 65 g
Garlic 10 g
Oil, Olive 30 ml
Salt TT 3 g
Vinegar, Balsamic 15 ml
Procedures:
Culinary Institute
Management
Name of Dish Gratinated Salmon
Category Main Course - Seafood
Cooking Method/s Broiling
Station Grillardin

Salmon, Fillet Skin Off 150 g
Lemon Juice ¼ pc
Salt TT 3 g
Crust
Butter, Unsalted Softened 30 g
Breadcrumbs, Panko 60 g
Dill, Fresh Finely Chopped 2 g
Lemon Zest, From Above
Procedures:
Culinary Institute
Management
Name of Dish Beurre Blanc
Category Sauce
Station Saucier

Shallot Minced 10 g
Wine, White 30 ml
Stock, Fish ¼ cup
Chicken Powder 2 g
Water 60 ml

Butter, Unsalted Frozen, Macedoine 60 g
Salt TT 3 g
Procedures:
Culinary Institute
Management
Name of Dish Roasted Vegetables
Category Vegetable
No. of Servings 2
Station Legumier

Oil, Olive 30 ml
Basil, Fresh Chiffonade 3 g
Parsley Hacher 2 g
Salt TT 3 g
Carrots Oblique 45 ml
Pumpkin 45 g
Corn, Young Cut in half lengthwise 30 g
Onion, White 110g/pc, Half 65 g
Zucchini Skin on, Seeded, Oblique 100 g
Tomato Cut in Half Crosswise 100 g
Butter 15 g
Procedures:
Culinary Institute
Management
Name of Dish Gratin Dauphinois
Category Starch
No. of Servings 2
Station Legumier

Potato 200-250g/pc 250 g
Garlic 5 g
Salt TT 3 g
Nutmeg TT 2 g
Milk 30 ml
Procedures:
Week 8:
Moist and Combination Heat
Cooking Methods
RECIPES
Pork Stew
Braised Cabbage
Poached Chicken Supreme with Chive Cream Sauce
Rice Pilaf
Steamed Vegetables au Beurre
Fish en Papillote
Culinary Institute
Management
Name of Dish Pork Stew
Category Main Course
No. of Servings 2
Cooking Method/s Stewing
Station Saucier

Pork, Shoulder or Butt Cube 200 g
Garlic 10 g
Onion, White Chopped 20 g
Mushroom, Button, Canned 50 g
Tomato paste 10 g
Flour, All Purpose 1 Tbsp 8 g
Wine, White 30 ml
Stock, Brown Beef 1 cup
Demi Glaze Powder 5 g
Water 250 ml
Cream, All Purpose 30 g
Salt TT 3 g
Procedure:
Culinary Institute
Management
Name of Dish Braised Cabbage
Category Vegetable
No. of Servings 2
Cooking Method/s Braising
Station Legumier

Bacon Thin Slices 30 g
Cabbage Chiffonade 180 g
Stock, Chicken ¼ cup
Chicken Powder 2 g
Water 60 ml
Caraway seed ¼ tsp, Mince 0.5 g
Salt TT 3 g
Butter 10 g
Procedure:
Culinary Institute
Management
Name of Dish Poached Chicken Supreme
Category Main Course – Poultry
No. of Servings 1
Cooking Method/s Shallow Poaching
Station Entremetier

Chicken, Breast Airline Cut, 1 pc 300 g
Salt TT 3 g
Court Bouillon
Stock, Chicken 2 cups
Chicken Powder 12 g
Water 500 ml
Thyme Pinch 2 g
Shallot Cut into quarters 15 g
Celery Macedoine 15 g
Carrots Macedoine 15 g
Peppercorn ½ tsp 3 g
Bayleaf 1pc 0.2 g
Onion Chives Cream Sauce

Court Bouillon, strained ¼ cup 60 ml
Flour, All Purpose ½ tsp 2 g
Cream 2 Tbsp 30 ml
Onion, Spring Chopped, ½ tsp 2 g
Salt TT 3 g
Procedures:
Culinary Institute
Management
Name of Dish Steamed Vegetables
Category Vegetables
No. of Servings 1
Cooking Method/s Steaming
Station Legumier

Cauliflower Florets 50 g
Corn, Baby Bias cut 20 g
Carrots Oblique 50 g
Green Beans Bias cut 30 g
Salt TT 3 g
Butter 10 g
Parsley Hacher 5 g
Procedures:
Culinary Institute
Management
Name of Dish Herbed Rice Pilaf
Category Starch – Grains
Station Entremetier

Butter 30 g
Rice, Long grain 1 cup 250 g
Stock, Chicken 1 ½ cup
Chicken Powder 9 g
Water 375 ml
Salt TT 3 g
Parsley, Fresh 2 g
Butter 15 g
Procedures:
Culinary Institute
Management
Name of Dish Fish en Papillote
Category Main Course – Seafood
No. of Servings 1
Cooking Method/s Steaming
Station Poissonier

Parchment Paper 1 pc
Leeks 5 inch, cut vertically 80 g
Ginger Emincer 15 g
Lapu-Lapu or Maya Maya 1 whole 400 g
Mushroom, Shiitake, Fresh 20 g
Sauce:
Oyster sauce 2 Tbsp 36 g
Cornstarch 1 tsp 3 g
Wine, Rice (Shaoxing) 1 Tbsp 15 ml
Garlic Minced 10 g
Soy Sauce, Kikkoman 1 tsp 5 ml
Oil, Sesame 1 Tbsp 15 ml
Pepper, Black, Ground ¼ tsp 1.5 g
Garnish
Leeks Fine Julienne 10 g
Procedures:
Week 9:
Starch Cookery
RECIPES
Risotto al Funghi
Quinoa Salad
Gnocchi Romaine alla Sorrentina
Fettuccine ala Carbonara
Culinary Institute
Management
Name of Dish Risotto al Funghi
Category Starch
No. of Servings 1
Station Entremetier

Oil, Olive 30 ml
Onion, White 15 g
Mushroom, Button, Fresh 40 g
Mushroom, Shitake fresh 40 g
Garlic 5 g
Rice, Aroborio 100 g
Wine, White 30 ml
Stock, Chicken 1 ½ cup
Chicken Powder 9 g
Water 375 ml
Bay Leaf 1 pc
Thyme, Fresh 2 g
Salt TT 3 g
Butter 15 g
Procedures:
Culinary Institute
Management
Name of Dish Quinoa Salad
Category Salad
No. of Servings 1

Quinoa ½ cup 95 g
Chicken Powder 6 g
Water 250 ml
Salt TT 2 g
Lemon Juice, 1 tsp ¼ pc

Pepper, Cayenne TT 2 g
Oil, Olive, Extra Virgin 20 ml
Cucumber Macedoine 60 g
Tomato Macedoine 20 g
Mint, Fresh Hacher, pinch 2 g
Parsley, Fresh Hacher, pinch 2 g
Walnut Roasted, Chopped 10 g
Orange Supreme ½ pc
Notes:
No Pre-Soaking – 3:1 (Liquid to Quinoa)
Pre-Soaked – 2:1 (Liquid to Quinoa)
Procedures:
Culinary Institute
Management
Name of Dish Gnocchi Romaine alla Sorrentina
Category Starch
No. of Servings 2
Station Entremetier

Milk 200 ml
Flour, Semolina 50 g
Butter 25 g
Egg Yolk 1 pc
Garnish:
Butter 15 g
Procedures:
Culinary Institute
Management
Name of Dish Tomato Sauce
Category Sauce
Country of Origin Italy
No. of Servings 2
Cooking Method Stewing

Oil, Olive 30 ml
Garlic Minced 10 g
Tomato paste 30 g
Chicken Powder 2 g
Water 60 ml
Tomato, Crushed 100 g
Basil, Dried TT 2 g
Oregano, Dried TT 2 g
Bay leaf 1 pc
Salt TT 3 g
Sugar, White 10 g
Procedure:
Culinary Institute
Management
Name of Dish Fettuccine alla Carbonara
Category Starch
No. of Servings 2
Station Entremetier

Pasta Dough
Flour, Semolina Sifted 30 g
Flour, Bread Sifted 70 g
Egg, Large 1 pc
Oil, Olive 5 ml
Water (Optional) As needed
Carbonara:
Butter, Unsalted Sliced 15 g
Bacon Sliced 50 g
Garlic Paste 10 g
Egg Yolks 2 pcs
Salt TT 3 g
Parsley Hacher 5 g
Procedure:
Week 10:
Meat and Poultry Cookery
RECIPES
Chicken Roulade
Sauce a’l Orange
Duchesse Potato
Glazed Carrots
_______________
Steak au Poivre
Mashed Potato
Buttered Vegetables
_______________
Pork and Sausage Brochette

Culinary Institute
Management
Name of Dish Chicken Roulade with Sauce a’l orange
Category Protein – Poultry
Station Rotisseur

Chicken, Leg Quarter Deboned, 2 pcs 700 g
Salt TT 3 g
Prunes Rough Chopped 30 g
Sauce a’l orange:
Sugar, White ¼ cup 60 g
Vinegar, Red Wine 2 Tbsp 30 ml
Triple Sec 1 Tbsp 15 ml
Wine, Port 2 Tbsp 30 ml
Juice, Orange ⅓ cup 80 ml
Demi-Glaze ½ cup 120 ml
Water 120 ml
Butter 15 g
Garnish:
Orange Supreme & Zest 1 pc
Procedures:
Culinary Institute
Management
Name of Dish Duchesse Potato
Station Entremetier

Potato Cube, Boil, Mashed, 1 pc 150 g
Egg yolk 1 pc
Salt TT 3 g
Butter 15 g
Nutmeg pinch 0.5 g
Egg wash: Per Class

Egg 1 Pc
Milk 30 ml
Procedures:
Culinary Institute
Management
Name of Dish Grilled Tenderloin Steak with Sauce au Poivre
Category Protein – Beef
Station Grillardin

Beef, Tenderloin Truss 400 g
Marinade:
Garlic Paste 5 g.
Pepper, Black, Ground 5 g.
Thyme, Dried pinch 0.25 g
Oil, Olive 30 ml
Mustard 1 tsp 5 ml
Worcestershire sauce 1 Tbsp 15 ml
Sauce au Poivre:
Butter 20 g
Shallot Minced 10 g
Pepper, Black, Whole Roasted then Crushed 10 g
Wine, Red 30 ml
Mustard ½ tsp 3 g
Demi-Glaze ¾ cup 180 ml
Water 180 ml
Cream 20 ml
Salt TT 3 g
Butter 15 g
Procedures:
Culinary Institute
Management
Name of Dish Mashed Potato
Station Entremetier

Potato 1 pc 150 g
Water
Salt TT 2 g
Mixture:
Cream 2 Tbsp 30 g
Milk 2 Tbsp 30 g
Nutmeg Pinch 0.25 g
Salt TT 3 g
Procedures:
Culinary Institute
Management
Name of Dish Buttered Vegetables
Category Vegetable
Station Legumier

Corn, Baby Bias cut, Blanch 20 g
Carrots Tourne, Blanch 80 g
Green Beans Bias cut, Blanch 30 g
Salt TT 3 g
Butter 10 g
Parsley 5 g
Procedures:
Culinary Institute
Management
Name of Dish Brochette
Category Protein – Mixed
Station Grillardin

Marinade:
Paprika ½ tsp 1 g
Rosemary, Dried ¼ tsp 0.25 g
Mustard ½ tsp 2.5 g
Garlic powder ¼ tsp 0.5 g
Onion powder ¼ tsp 0.5 g
Salt TT 3 g
Oil, Vegetable 2 Tbsp 30 ml
Pork Shoulder Cubes 200 g

Hungarian sausage Bias 1 pc
Tomatoes Quartered then Halved 100 g

Onion, White Quartered then Halved 100 g
Bell Pepper, Green Paysanne 30 g
Bell Pepper, Red Paysanne 30 g.
Pineapple, Chunks Canned 50 g
Oil, Vegetable For Basting 15 ml
Procedures:
Culinary Institute
Management
Name of Dish Barbecue Sauce
Category Sauce
Station Saucier

Butter 2 tsp 10 g
Garlic Minced 10 g
Ketchup, Tomato 2 Tbsp 30 ml
Ketchup, Banana 2 Tbsp 30 ml
Vinegar, Apple Cider 2 Tbsp 30 ml
Water 2 Tbsp 30 ml
Onion Powder 1 Tbsp 7 g
Garlic Powder ½ Tbsp 3.5 g
Mollasses ½ Tbsp 11 g
Sugar, Brown ½ Tbsp 8 g
Mustard, Prepared 1 tsp 5 g
Worcestershire Sauce ½ tsp 2.5 ml
Paprika ½ tsp 1 g
Chili Powder ⅛ tsp 0.25 g
Oregano, Dried ½ tsp 0.75 g
Thyme, Dried ⅛ tsp 0.12 g
Salt ⅛ tsp 0.63 g
Procedures:
Week 11:
Fish and Shellfish Cookery
RECIPES
Baked Oysters
Pasta Marinara
Fish Meuniere and Dill Potatoes
Culinary Institute
Management
Name of Dish Baked Oyster
Category Appetizer
No. of Servings 2
Station Entremetier

Crust Mixture
Butter, Unsalted Softened 50 g
Cream 1 tsp 5 g
Breadcrumbs, Panko 20 g
Garlic Minced 10 g
Paprika pinch 0.25 g
Onion, Spring Chopped 1 g
Salt TT 3 g
Oyster Cleaned, Washed 500 g

Vinegar, White 30 ml
Procedures:
Culinary Institute
Management
Name of Dish Pasta Marinara
Category Starch
No. of Servings 1
Station Entremetier

Shrimp Peel, Devein, Tail Intact 120 g
Squid Clean, Rings 150 g
Lapu-Lapu or Maya-Maya Fillet, Cubes 500 g
Mussel 5 pcs 125 g
Salt TT 3 g
Paprika pinch 0.25 g
Marinara:
Butter 50 g
Shallot Minced 15 g
Garlic Minced 10 g
Wine, White 30 ml
Tomato Sauce
Salt TT 2 g
Linguine Boiled, Al Dente 120 g
Butter 15 g
Garnish
Parsley Hacher 5 g
Procedures:
Culinary Institute
Management
Name of Dish Tomato Sauce
Category Sauce
Country of Origin Italy
No. of Servings 2
Cooking Method Stewing

Oil, Olive 30 ml
Garlic Minced 10 g
Tomato paste 30 g
Chicken Powder 2 g
Water 60 ml
Tomato, Crushed 100 g
Basil, Dried TT 2 g
Oregano, Dried TT 2 g
Bay leaf 1 pc 0.20 g
Salt TT 3 g
Sugar, White 10 g
Procedure:
Culinary Institute
Management
Name of Dish Sole Meuniere
Category Main Course – Seafood
No. of Servings 1
Station Poissonier

Sole or Flounder Fillet, Skinned, 1 Whole 600 g
Salt TT 3 g
Butter, Unsalted Diced, Frozen 150 g
Lemon Juice, 1 Tbsp ½ pc
Parsley, Italian Hacher 5 g
Procedures:
Culinary Institute
Management
Name of Dish Dill Potatoes
Cooking Method/s Sautéing
Station Entremetier

Potato Tourne (4 pcs), Blanched 150 g
Butter 15 g
Salt TT 3 g
Dill, Fresh Minced 5 g
Procedures:
Week 13:
Vegetable and Fruit Cookery
RECIPES
Vegetable Gratin
Chili con Carne with Nachos
Pickled Onions and Shallots
Tropical Fruit Flambe
Orange Marmalade
Culinary Institute
Management
Name of Dish Vegetables au Gratin
Category Vegetables
Cooking Method/s Gratinating
Station Entremetier

Cauliflower Florets, Blanched 150 g
Asparagus Blanched 100 g
Carrot Rondelle, Blanched 60 g
Corn, Young Cut in half 60 g
Butter 15 g
Garlic Minced 10 g
Mornay sauce
Procedures:
Culinary Institute
Management
Name of Dish Bechamel Sauce and Derivatives
Category Sauce
Station Saucier

Milk 300 ml
Cloves 2 pcs 1 g
Roux:
Nutmeg Pinch 2 g
Salt TT 3 g
Cream Sauce:
Bechamel Sauce 250 ml
Cream 1 Tbsp 15 g
Mornay Sauce:
Cream Sauce 250 ml
Cheese, Gruyere Grated 20 g
Butter 15 g
Procedures:
Culinary Institute
Management
Name of Dish Chili con Carne with Nachos
Category Appetizer
No. of Servings 2
Station Entremetier

Beef, Ground, Fatty 100 g
Onion, Red Chopped 30 g
Garlic Minced 10 g
Chili Powder ¼ tsp 0.75 g
Cumin, Ground 1 tsp 2 g
Tomato, Crushed Canned 150 g
Beans, Kidney Dried 200 g
Salt TT 3 g
Assembly
Nacho Chips 100 g
Chili Bean Mixture
Cheese, Cheddar Grated 40 g
Cilantro Leaves 5 g
Sour Cream 30 ml
Procedures:
Culinary Institute
Management
Name of Dish Pickled Shallot
Category Accompaniment
No. of Servings 2

Pickling Solution:
Water 1 cup 240 ml
Sugar, White ¾ cup 180 g
Allspice, Whole 2 pcs 2 g
Vinegar, White Wine ⅓ cup 80 ml
Mustard Seeds 1 tsp 8 g
Coriander seeds 1 tsp 5 g
Shallot Whole, Peeled 80 g
Procedures:
Culinary Institute
Management
Name of Dish Orange Marmalade
Category Preserves
No. of Servings 10
Station Pastry

Oranges, Seedless 2 pcs
Lemon Zest and Juice ½ pc
Water 50 ml
Sugar, white 2 cups 410 g
Jar 1 pc
Procedures:
Culinary Institute
Management
Name of Dish Tropical Fruit Flambé
Category Dessert
Cooking Method/s Sautéing
Station Pastry

Butter 20 g
Sugar, White 45 g
Pineapple, Tidbits Canned 50 g

Mango, Ripe Parmentier, ½ pc 170 g
Banana, Cavendish Parmentier, 1 pc 100 g
Cinnamon pinch 1 g
White Rum 2 Tbsp 30 ml
Ice Cream, Vanilla 1 scoop 125 g
Procedures:
Week 14:
Salads, Sandwiches and Breakfast
Preparation
RECIPES
Croque Madame with Petite Salad
Club Sandwich
Eggs Benedict
Egg and Cucumber Tea Sandwich
Chef’s Salad
Egg Salad
Pancake with Orange Marmmalade
Ham and Cheese Omelette
Soft Boiled Egg
Culinary Institute
Management
Name of Dish Croque Madame with Petite Salad
Category Sandwich with Side Salad

Bread, Whole Wheat Slices 2 slices
Mayonnaise 15 g
Ham, Sliced 1 slice 50 g
Cheese, Gruyere Sliced 30 g
Egg Over Easy 1 pc
Petite Salad:
Lettuce, Lollo Rosso 10 g
Lettuce, Green Ice 10 g
Tomato, Cherry 2 pcs, Wedge 30 g
Carrots Fine Julienne 20 g
Vinaigrette:
Vinegar, Balsamic 10 ml
Salt TT 3 g
Oil, Olive 30 ml
Oregano, Dried pinch 2 g
Sugar, White 2 g
Procedures:
Culinary Institute
Management
Name of Dish Club Sandwich
Category Sandwich (Decker)
Cooking Method/s Grilling, Frying

Bread, Sliced 3 slices
Mayonnaise 2 Tbsp 30 g
Lettuce, Lollo Rosso 20 g
Ham Sliced, Sautéed, 1 slice 50 g
Bacon Fried 40 g
Cheese, Cheddar Sliced, 2 Slices 40 g
Chicken, Breast Fillet Grilled then Sliced 150 g
Tomato Rondelle, pc 80 g
Egg Scrambled 1 pc
Cocktail toothpick 4 pcs
Procedures:
Culinary Institute
Management
Name of Dish Eggs Benedict
Category Breakfast Preparation
Cooking Method/s Deep Poaching
Station Entremetier

Egg Poached 2 pcs
Ham Sliced, Sautéed, 2 slices 100 g
Hollandaise sauce
English muffin Cut in Half, Toasted 1 pc
Butter 15 g
Vinegar, White For Poaching 15 ml

Hollandaise:
Reduction:
Shallot Chopped 5 g
Vinegar, White Wine 1 Tbsp 15 ml
Wine, White 2 Tbsp 30 ml
Pepper, Black, Whole 10 pcs 3 g
Egg yolk 1 pc
Butter, Clarified ½ cup 170 g
Procedures:
Culinary Institute
Management
Name of Dish Chef’s Salad
Category Salad (Combination/Composed)

Lettuce, Iceberg Bite Size 80 g
Lettuce, Red Oak Bite Size 50 g
Ham Sliced, Sautéed, 2 slices 100 g
Egg Medium Boiled, 6 Wedges 1 pc
Cheese, Cheddar Strips 20 g
Olives, Black Rouelle 5 g

Bell Pepper, Green Julienne 15 g
Tomato Wedge 50 g
Carrot Fine Julienne 50 g
Thousand Island Dressing:

Mayonnaise ½ cup 120 g
Tomato ketchup 2 Tbsp 30 g
Pimiento, canned Brunoise 10 g
Bell Pepper, Green Brunoise 10 g
Onion, White Brunoise 10 g
Gherkins Brunoise 10 g
Tabasco TT 3 ml
Salt TT 3 g
Sugar, White TT 3 g
Egg Hard Boiled, Mashed 1 pc
Procedures:
Culinary Institute
Management
Name of Dish Egg and Cucumber Tea Sandwich
Category Sandwich

Bread, Sliced 2 slices
Cucumber Rondelle 30 g
Egg Salad:
Egg Hard Boiled, Chopped 2 pc
Mayonnaise 30 g
Onion, Spring 1tsp 5 g
Dill ½ tsp, Chopped 2 g
Salt TT 3 g
Procedures:
Culinary Institute
Management
Name of Dish Pancake with Orange Marmalade
Category Breakfast
Station Pastry

Pancake Mix 250g/pack 1 pack
Egg 1 pc
Water 1 cup
Butter 50 g
Orange Marmalade
Procedures:
Culinary Institute
Management
Name of Dish Fried Egg (Sunny Side Up, Basted, Over Easy,
Over Medium, Over Hard)
Category Breakfast Item

Station Entremetier

Egg 4 pcs
Salt TT 3 g
Procedures:
Notes:
Sunny Side Up:
• Egg is fried slowly without flipping until white is completely set but yolk is still liquid and bright yellow.
Basted:
• Egg is fried without flipping with a thin film of coagulated white covering the still liquid yolk.
Over Easy:
• Egg is fried then flipped over and cooked until white is just soft and yolk is still liquid.
Over Medium:
• Egg is fried then flipped over and cooked until yolk is partially set.
Over Hard:
• Egg is fried then flipped over and cooked until yolk is completely set.
Culinary Institute
Management
Name of Dish Scrambled Eggs
Station Entremetier

Eggs 2 pcs
Milk 2 Tbsp 30 ml
Parsley Hacher 1 g
Salt TT 3 g
Procedures:
Notes:
• Scrambled eggs should be soft and moist.
• Flavor variations may be created by adding any of the following ingredients to scrambled eggs before serving:
▪ Chopped parsley and/or other herbs
▪ Grated cheese (cheddar, Swiss, parmesan)
▪ Diced ham
▪ Crumbled bacon
▪ Sautéed diced onion and green bell pepper
▪ Diced smoked salmon
▪ Sliced cooked breakfast sausage
Culinary Institute
Management
Name of Dish Simmered Egg (Coddled, Soft-Cooked, Medium-

Cooked, Hard Cooked)

Station Entremetier

Egg 3 pcs
Water 1 L
Procedures:
Notes:
Coddled Egg:
• Coddled egg is simmered for about three to four minutes. It is served in shell, with the white partially runny and
yolk still liquid.
Soft-Cooked Egg:
• Soft-cooked egg is simmered for about five to six minutes. It is served peeled, with the white firm and yolk still
runny.
Medium-Cooked Egg:
• Medium-cooked egg is simmered for about seven to nine minutes. It is served peeled, with the white firm and
yolk is partially set.
Hard-Cooked Egg:
• Hard-cooked egg is simmered for about ten to twelve minutes. It is served peeled, with the white and yolk set.
Culinary Institute
Management
Name of Dish French Omelet
Station Entremetier

Eggs Large 2 pcs
Salt TT 3 g
Milk 1 Tbsp 15 ml
Butter 15 g
Ham Diced, 1 slice 55 g
Cheese, Eden Diced 20 g
Bread, Sliced Toast 2 slices

Butter 15 g
Procedures:
Week 15:
Hors d’oeuvres and Appetizers
RECIPES
Mini Sliders with Coleslaw and Pickled Shallots

Chicken Lollipop
Shrimp Cocktail
Rumaki
Tortilla Espanola
Culinary Institute
Management
Name of Dish Mini Sliders with Coleslaw
Category Sandwich
No. of Servings 1
Station

Mini Dinner Rolls (Marby) 3 pcs
Mayonnaise 20 ml
Cheese, Sliced 3 slices 45 g
Burger Patty: Make to 3 pcs
Beef, Ground, Fatty 250 g
Salt TT 3 g
Coleslaw
Cabbage Chiffonade 300 g
Mayonnaise ¼ cup, from Scratch
Vinegar, Apple Cider 1-2tbsp 30 ml
Sugar, White 2 tsp 10 g
Salt ¼ tsp 1.25 g
Pickled Shallots Emincer
Procedures:
Culinary Institute
Management
Name of Dish Chicken Lollipop
Category Appetizer
No. of Servings 1
Station Friturier

Glaze:
Shallot Thinly Sliced 15 g
Tamarind Paste 15 g
Water 60 ml
Sugar, Palm 15 g
Fish sauce TT 3 g
Chili, Red Seeded, Minced 1 pc
Water 2 Tbsp 30 ml
Chicken, Wings 3 pcs

Breading Mix:
Garlic powder 7.5 g
Flour, Cake 10 g
Potato starch 20 g
Cornstarch 25 g
Garnish
Shallot Fried
Spring onion 5 g
Procedures:
Culinary Institute
Management
Name of Dish Shrimp Cocktail
Category Appetizer
No. of Servings 1
Cooking Method/s

Shrimp Peel, De-vein, Tail Intact 200 g
Lettuce, Iceberg Chiffonade 50 g
Egg Medium Boiled, Wedge 1 pc
Olive, Black Rouelle, 2 pcs 10 g
Dill, Fresh 5 g
Mayonnaise:
Egg Yolk 1 pc
Mustard ¼ tsp 1.25 g
Vinegar, White Wine ½ tsp 3 ml
Oil, Canola 180 ml
Salt TT 3 g
Water (Optional) 1 tsp 5 ml
Cocktail Sauce:
Mayonnaise 175 ml
Tomato ketchup ¼ cup 60 ml
Horseradish prepared 1 Tbsp 15 g
Brandy ½ tsp 2.5 ml
Salt TT 2 g
Worcestershire sauce (optional) ½ tsp 2.5 ml
Tabasco Dash 1 ml
Procedures:
Culinary Institute
Management
Name of Dish Rumaki
Category Appetizer
No. of Servings 1
Station Entremetier

Chicken liver Sinew cleaned 250 g
Soy sauce 3tbsp 45 ml
Worcestershire Sauce 1tsp 5 ml
Calamansi Juice, 2 pcs 30 g
Garlic powder ½ tsp 1 g
Paprika ¼ tsp 0.5 g
Pepper, Black, Ground 0.5 g
Rosemary, Dried 2 g
Leeks Cut in Half 80 g
Bacon 80 g
Toothpick 10 pcs
Oil, Vegetable 3tbsp 45 ml
Procedures:
Culinary Institute
Management
Name of Dish Tortilla Espanola
Category Appetizer
No. of Servings 2
Station Entremetier

Potato Diced, 1 pc 200 g
Bell Pepper, Red Brunoise 15 g
Bacon Thin Strip 30 g
Egg 3 pcs
Salt TT 3 g
Oil, Olive 30 ml
Procedures:

FDLL01H Kitchen Essentials Students Recipe Manual AY 23 24 2nd Sem

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

FDLL01H Kitchen Essentials Students Recipe Manual AY 23 24 2nd Sem

Uploaded by

Copyright:

Available Formats

Kitchen Essentials

And Basic Food

WEEK 2: Knife and Knife Cuts

WEEK 7: Dry Heat Cooking Methods without Fat

Activity: Knife Cuts

Ingredients Specifications Quantity Unit

Fine Julienne - Julienne –

Batonnet - Baton/American Fries –

Carre - Paysanne / Fermiere -

Tourne - Noisette / Parisienne -

Chopping and Mincing

Coarse Chopping - Hacher / Mincing -

Ciseler - Shredding / Grating -

Sifflet / Bias - Demuline -

Name of Dish Lumpiang Hubad

No. of Servings 2 servings

Cooking Method/s Stir-Frying

Ingredients Specifications Quantity Unit

Name of Dish Lumpiang Shanghai

No. of Servings 2 servings

Cooking Method/s Stir-Frying

Ingredients Specifications Quantity Unit

Lumpia Wrapper Small 6 pcs

Name of Dish Knife Skills Exam

Ingredients Specifications Quantity Unit

Name of Dish Chicken Stock (Demo Only)

No. of Servings 2 Liters

Cooking Method/s Simmering

Ingredients Specifications Quantity Unit

Name of Dish Brown Stock (Demo Only)

No. of Servings 2 Liters

Cooking Method/s Simmering

Ingredients Specifications Quantity Unit

Name of Dish Vegetable Stock (Demo Only)

No. of Servings 2 Liters

Cooking Method/s Simmering

Ingredients Specifications Quantity Unit

Name of Dish Convenience Stock (Demo Only)

No. of Servings 2 Liters

Cooking Method/s Simmering

Ingredients Specifications Quantity Unit

Name of Dish Potage Crecy

No. of Servings 1 Serving

Cooking Method/s Simmering

Ingredients Specifications Quantity Unit

Name of Dish Cream of Mushroom Soup

No. of Servings 1 Serving

Cooking Method/s Simmering

Ingredients Specifications Quantity Unit

Name of Dish Corn, Carrots and Potato Chowder

No. of Servings 1 Serving

Cooking Method/s Simmering

Ingredients Specifications Quantity Unit

Name of Dish Beef Consommé

No. of Servings 4 Servings

Cooking Method/s Simmering

Ingredients Specifications Quantity Unit

Stock, Brown Beef Cold, From Demo 1 L

Name of Dish Shrimp Broth

No. of Servings 1 Serving

Cooking Method/s Simmering

Ingredients Specifications Quantity Unit

Name of Dish Roux (DEMO only)