FINAL EXAM

RECIPES
 MENU
01 APPETIZER 05 CANAPE
DEVILED EGGS TUNA CANAPE

02 SOUP 06 MAIN COURSE

MUSHROOM SOUP SPAGHETTI AGLIO-ET-OLIO
03 SALAD BUTTERED MIXED VEGGIES
OVEN BAKED CHICKEN
MANGO & KANI SALAD

04 SANDWICH 07 DESSERT
Hot: BANANA PUDDING
TUNA CLUBHOUSE Cold: MANGO PANNA COTTA
SANDWICH

Ingredients:
6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
DEVILED EGGS
Procedures:
1. Place eggs in a single layer in a saucepan and cover with
enough water that there's 1 1/2 inches of water above the
eggs. Heat on high until water begins to boil, then cover,
turn the heat to low, and cook for 1 minute. Remove from
heat and leave covered for 14 minutes, then rinse under cold
water continuously for 1 minute.
2. Crack egg shells and carefully peel under cool running
water. Gently dry with paper towels. Slice the eggs in half
lengthwise, removing yolks to a medium bowl, and placing
the whites on a serving platter. Mash the yolks into a fine
crumble using a fork. Add mayonnaise, vinegar, mustard,
salt, and pepper, and mix well.
3. Evenly disperse heaping teaspoons of the yolk mixture into
the egg whites. Sprinkle with paprika and serve.
COSTING
Nutrition Information:

● Serving Size (2
prepared egg halves):
● Calories 140.
● Total Fat 12g.
● Saturated Fat 2.5g.
● Cholesterol 215 mg.
● Sodium 170mg.
● Total Carbohydrates
0g.
● Fiber 0g.
Assignment: Printed or written on Yellow pad paper.
Instructions:
1. Make your own set of Dining Menu for NCII
2. Make a Standardized recipe of any chosen recipe during our
previous activities or something related to the Meat Cuts
available for main course ( Porkchop, Pork or Beef Medallion or
steak, and Chicken Breast)
3. Deadline will be on the 1st meeting of January for consultation
after our cooking activities.
4. 4. Please see attached files for examples of Menu and Standardized
Recipe good for 1 (one) person Only.