Culinary Courses

7/29/2019 Culinary Courses

1/16

CULINARY COURSES

AND

RECIPES

By: DAVID VILLARTA


2/16

Department of Manpower Development and Placement

CULINARY ARTS PROJECT PLAN

Group No. : 4

Schedule : 1:00-5:00 PMDate and Day : January 14, 2013 Monday

Name of Recipe : Chicken and Corn Soup

INGREDIENTS COSTING UTENSILS NEEDED

6 cups Water N.A. oKnifeoChopping boardoMeasuring cupsoMeasuring spoonoSauce panoSoup bowloSoup ladleoMixing bowloCan openeroGrateroEgg beateroServing plate

900 g Chicken 125.00

6 pcs. Pepper Corns 2.00

1 tsp. Salt 1.00

1 pc. Onion 4.00

1 pc. Ginger 2.008 pcs. Green Onions 5.00

1 can Cream Style Onions 40.00

2 tsp. Instant Chicken Bouillon Granules 5.00

1 tsp. Sesame Oil 5.00

tsp. Grated Pared Fresh Ginger Root 3.00

1/8 tsp. Ground Pepper 2.00

cup Cornstarch 3.00

2 Egg Whites 10.00

2 slices Cooked Ham 14.00

TOTAL 221.00

Procedure:

1. Combine 6 cups of water, chicken, pepper corns, and 1 tsp. salt. Cut yellow onion into thinslices. Add the onion and ginger to the chicken with water mixture. Cover pan and cook over

medium heat until water boils. Reduce heat to low and simmer for 1 hour. Remove any scum

or fat from the top of stock. Return stock to pan. Cut enough chicken meat off from bones and

shred with cleaver knife to yield 1 cup chicken.

2. Finely chop 4 of the green onions. Add the chopped onions, corn, bouillon, sesame oil, gratedginger, pepper and remaining tsp. salt to stock. Cover over medium heat until stock boils.

3. Blend corn starch and cup of the remaining water. Stir mixture into stock. Cook and stir soupuntil thickens.

4.

Beat egg whites and the remaining cup water lightly with fork. Drizzle egg white mixtureslowly into stock while stirring vigorously.

5. Cut down ham in match stick size then strip chicken and add into stock.6. Pour soup into bowls then cut remaining green onions into thin slices. Sprinkle slices over the

soup.

SCORE BOARD

CRITERIARATE

95-100% 86-94% 80-85% 75-79%

Taste (40%) 95

Presentation (40%) 95

Hygiene and Sanitation (20%) 90

LUZVISMINDA S. GOMONIT

Trainer


3/16



Group No. : 4

Schedule : 1:00-5:00 PMDate and Day : January 14, 2013 Monday

Name of Recipe : Onion Soup


1 cup Water N.A. oKnife, Chopping boardoMeasuring cupsoSauce panoSoup bowl, soup ladleoServing plateoCasserole

2 pcs. Onions 15.00

1 Knorr Cube 6.00

3 pcs. Croton (taste breads) 12.00

Onion leaves (for garnish) 10.00

TOTAL 43.00

Procedure:

1. Cut onions into rings.2. Boil water in the sauce pan.3. When water is boiling, add the onion rings and knorr cubes.4. Simmer for 2 minutes5. Strain mixture.6. Place soup in prepared soup bowl.7. Garnish with crotons and onion leaves.

SCORE BOARD

CRITERIARATE

95-100% 86-94% 80-85% 75-79%

Taste (40%) 95




Trainer


4/16



Group No. : 4

Schedule : 1:00-5:00 PMDate and Day : January 15, 2013 Tuesday

Name of Recipe : Chicken Cordon Bleu


1 kilo Chicken Breast 196.80 oKnifeo Chopping boardoMeasuring cupsoCling wrapoMixing bowlsoNon-stick frying panoServing plateoFood tong

bottle Whole Pickle (julienne cut) 28.50

1 pc. Spring Onion 1.00

1 pc. American Lemon 17.50

3 pcs. Whole Egg 15.00

100 g Ham (baston) 55.00 box Cheese 22.50

Salt and Pepper to taste 2.00

60 g Bread Crumbs 14.25

Oil (for deep frying) 30.00

Total 382.59

Procedure:

1. Debone chicken breast.2. Marinate with lemon juice, salt and pepper to taste for 10 minutes.3. Flatten meat and arrange cheese stick, ham, spring onion and pickle above.4.

Roll and wrap with plastic cling wrap then chill it for 30 minutes.5. Remove cling wrap and dip it in egg then dredge in bread crumbs.

6. Deep fry in a moderate fire until golden brown.

SCORE BOARD

CRITERIARATE

95-100% 86-94% 80-85% 75-79%

Taste (40%) 95




Trainer


5/16



Group No. : 4


Name of Recipe : Dim-Sim


255 g. Uncooked Medium Shrimp 69.00 oKniveso Chopping boardoSauce panoMeasuring cupsoCling wrapo3 (large) Mixing bowlso4 (medium) Mixing bowlsoServing plateo1 Absorbent paperoFood tongoStrainer

450 g. Ground Pork (special) 95.00

White Onions 5.00

2 pcs. Egg (slighty beaten) 56.00

3 tbsp. Cornstarch 10.00

4 tbsp. Soy Sauce 6.001 tbsp. Sesame Oil 0.75

2 tsp. Oyster Sauce 10.00

450 g. Wanton Wrapper 16.00

3 cups Vegetable Oil (for deep frying) 105.00

115 g. Cabbage (for garnish) 15.00

Total 387.75

Procedure:

1. Remove shells and veins from shrimp.2. Chop shrimp, cabbage, and 6 pcs. onions.3.

Mix egg, cornstarch, soy sauce, sesame oil, oyster sauce, shrimp, and ground pork.4. Put 1 tsp. Mixture in wanton wrapper and gently press wrapper around the filling.

5. Tuck the edges together but leaving top part open (to avoid excessive drying).6. Heat DIM-SIM until golden brown about 2 to 3 minutes.7. Drain from oil and use absorbent paper.

SCORE BOARD

CRITERIARATE

95-100% 86-94% 80-85% 75-79%

Taste (40%) 95




Trainer


6/16


7/16



Group No. : 4

Schedule : 1:00-5:00 PMDate and Day : January 16, 2013 Wednesday

Name of Recipe : Chicken Fillet


1 kg. Chicken Breast .00 oKnifeo Chopping boardoNon-stick frying panoMeasuring cupsoMixing bowloFork and ColanderoServing plateo Absorbent paper

2 pcs. Egg White .00

1 tsp. White Pepper .00

1 cup All Purpose Flour .00

1 pack Bread Crumbs .00

Oil (for deep frying) .003 tbsp. Calamansi Juice .00

Salt and Pepper to taste .00

Total .00

Procedure:

1. Cut and debone chicken.2. Slice chicken meat into 1 inch wide.3. Marinate with calamansi juice, white pepper, salt and vetsin then squeezing for 3 minutes.4. Sprinkle the marinated chicken with flour and dip into egg white then dredge with bread crumbs5. Deep fry until golden brown.

SCORE BOARD

CRITERIARATE

95-100% 86-94% 80-85% 75-79%

Taste (40%) 95



CLIFFORD T. FERRER

Trainer


8/16



Group No. : 4Schedule : 1:00-5:00 PM

Date and Day : January 16, 2013 Wednesday

Name of Recipe : White Sauce


cup Water N.A. oKnifeo Chopping boardoNon-stick frying panoMeasuring cupsoNon-stick ladle

1 tbsp. Butter .00

cup Evaporated Milk .00

tbsp. Flour .00

Chicken Cube

.00Total .00

Procedure:

1. Melt butter and add flour in the heated pan.2. Add water and continue to stir until butter and flour dissolved.3. Add the chicken knorr cubes and milk then stir until creamy.

SCORE BOARD

CRITERIARATE

95-100% 86-94% 80-85% 75-79%

Taste (40%) 95



CLIFFORD T. FERRER

Trainer


9/16



Group No. : 4

Schedule : 1:00-5:00 PMDate and Day : January 17, 2013 Thursday

Name of Recipe : Camaron Rebosado


1 kg. Med. Shrimp (peeled,tails intact) .00 oKnifeo Chopping boardoMeasuring cupsoMixing bowloCasserole or sauce panoServing plateoAbsorbent paper

Salt and Pepper to taste .00

2 tbsp. Lemon Juice .00

Batter

2 pcs Eggs .00

1 tbsp. Cornstarch .001 tbsp. White Wine .00

cup All Purpose Flour .00

cup Evaporated Milk .00

Total .00

Procedure:

1. Marinate shrimps with lemon juice, salt and pepper.2. Mix all batter ingredients and blend thoroughly.3. Dip individually into the batter mixture then deep fry until golden brown.4. Drain oil with absorbent paper.5. Serve with sauce.

SCORE BOARD

CRITERIARATE

95-100% 86-94% 80-85% 75-79%

Taste (40%) 95



JOVITA S. LAUDE

Trainer


10/16



Group No. : 4

Schedule : 1:00-5:00 PMDate and Day : January 17, 2013 Thursday

Name of Recipe : Calamares Pritos


1 kg. Fresh Squid .00 oKnifeo Chopping boardoMeasuring cupsoMixing bowloFrying panoSauce panoServing plateoEgg beater

1 cup Flour .00

1 tsp. Salt .00

1 tsp. Dried Oregano .00

1 tsp. Paprika .00

tsp. Black Pepper .00Vegetable Oil (for deep frying) .00

1 pc. Egg .00

THAI SAUCE

cup Water N.A.

cup Sugar .00

cup Vinegar .00

1 tsp. Cornstarch .00

1 tbsp. Catsup .00

1 tsp. Red Fresh Pepper .00

Total .00

Procedure:

1. Clean the squid. Cut-off the head and peel-off the skin of the squid.2. Move stuff inside.3. Slice squid inch thin rings and rinse well.4. .Mix flour, salt, oregano, paprika and black pepper.5. Beat egg and put all the calamares rings.6. Drop it to the flour.7. Make sure each is well coated with flour mixture.8. Heat oil in the frying pan then fry the calamares from light to golden brown.9. Serve with Thai Sauce.Thai Sauce:

Boil sugar with water. Add vinegar, cornstarch, garlic and red pepper. Mix well and stir until

thick.

SCORE BOARD

CRITERIARATE

95-100% 86-94% 80-85% 75-79%

Taste (40%) 95



JOVITA S. LAUDE

Trainer


11/16



Group No. : 4

Schedule : 1:00-5:00 PMDate and Day : January 18, 2013 Friday

Name of Recipe : Chicken Parmigiana


1 kg. Chicken Breast 97.30 oKnife, Chopping boardoGrateroMeasuring cupsoMixing bowl, Baking panoBaking pan, Pastry brushoServing plateoAluminium foil

1/3 cup Tomato Paste 35.00

1 box Quick Melt Cheese 37.00

Seasonings

Dash of Salt 1.00

Sash of Pepper 1.00Total 171.30

Procedure:

1. Remove skin and bone from the chicken breast.2. Marinate with seasoning for 10 minutes.3. Line in baking tray with aluminium foil and brush some oil before placing the chicken on it.4. Spread tomato paste evenly over the chicken and scatter cheese.5. Preheat oven to 220oC then grill chicken for 20 minutes and serve.

SCORE BOARD

CRITERIARATE

95-100% 86-94% 80-85% 75-79%

Taste (40%) 94

Presentation (40%) 95Hygiene and Sanitation (20%) 90

VIRGINIA CABEZAS

Trainer


12/16



Group No. : 4

Schedule : 1:00-5:00 PMDate and Day : January 18, 2013 Friday

Name of Recipe : Drumstick Patties


12 pcs. Chicken Drumstick 127.15 oKnifeoChopping boardoGrateroMeasuring cupsoMixing bowloBaking panoPastry brushoServing plateoAluminium foiloFood tongoWooden ladleoSpatulaoSteamer

kg. Luncheon Meat (small dice) 35.00

1 pc. Chorizo Bilbao (small dice) 12.75

cup Grated Cheese 22.50

1 meduim Onion (minced) 5.00

1 pc. Pickle (minced) 10.00 cup Raisins (sliced) 15.00

cup Ground Pinipig 10.00

1/8 cup Powdered Milk 10.00

3 tbsp. Ketchup 7.00

cup Butter (for greasing) 20.00

1 tbsp. Vetsin 1.00

tsp. Pepper 1.00

1 tsp. Worcestershire Sauce 5.00

2 pcs. Eggs 10.00

Salt to taste 1.00

Magic Sarap 3.00Total 295.20

Procedure:

1. Preheat oven to 350o F and scrape flesh of drumstick downward with knife keeping the biggerjoint intact.

2. Mix remaining ingredients and divide into 12 portions then place drumstick into the mixture.3. Exposing the bone, wrap each piece with foil and line with butter.4. Steam for 30 minutes and bake 30-40 minutes after.5. Garnish with lettuce, tomatoes, pineapple in halves and quail eggs.

SCORE BOARD

CRITERIARATE

95-100% 86-94% 80-85% 75-79%

Taste (40%) 94



VIRGINIA CABEZAS

Trainer


13/16



Group No. : 4


Name of Recipe : Mediterranean Chicken Curry


1 kilo Chicken Breast 169.80 oKnifeoChopping boardoMeasuring cupsoMixing bowloCasseroleoPastry brushoServing plate

2 tbsp. Cumin 25.00

5 tbsp. Curry Powder 50.00

2 tbsp. Turmeric 25.00

1 Chiken Cube 4.10

4 cups Yogurt 28.001 Onion 5.00

1 Garlic 5.00

Salt and Pepper 2.00

Total 313.90

Procedure:

1. Chop the onion and garlic.2. Cut one portion of chiken breast into 4 parts.3. Saute with onion and garlic and add chicken cube.4. After 3-5 minutes, add yogurt, cumin, curry and turmeric.5. Serve with garnish.

SCORE BOARD

CRITERIARATE

95-100% 86-94% 80-85% 75-79%

Taste (40%) 95



ROLAN VILLARICO

Trainer


14/16



Group No. : 4


Name of Recipe : Chicken Galantina


1 whole Chicken (deboned) 119.90 oKnifeoChopping boardoMeasuring cupsoMixing bowloCasseroleoPastry brushoServing plateoWooden ladleoSpatulaoAluminium foiloSteamer

1 tsp. Salt 1.00

1 tsp. Soy Sauce 2.00

1 tsp. Lemon Juice 2.00

1 tsp. White Pepper 1.00

cup Pickled Relish 5.001/3 kg. Ground Pork 66.00

8 pcs. Ham (sliced) 24.50

2 pcs. Whole Eggs 12.00

cup Raisins 5.00

1 cup Bread Crumbs 5.00

cup Frozen Peas 1.00

2 tbsp. Onion 5.00

small box Grated Cheese 24.00

Total 273.40

Procedure:1. Debone chicken.2. Marinate with white pepper, lemon juice, salt, soy sauce, magic sarap for 1 hour.3. Stuff the chicken and sew opening.4. Place the chicken on the baking pan and cover with foil then steam for 35 minutes.5. Brush chicken with mix oil and soy sauce then bake for 30 minutes then serve.

SCORE BOARD

CRITERIARATE

95-100% 86-94% 80-85% 75-79%

Taste (40%) 95



ROLAN VILLARICO

Trainer


15/16



Group No. : 4


Name of Recipe : Stir Fry Squid in Oyster Sauce


2 pcs. or 1 kg whole Large Squid 232.00 oKnifeoChopping boardoMeasuring cupsoMixing bowloFrying panoServing plateoLadle

1 whole Onion Bulb 5.00

50 g Onion Leeks 4.00

3 pcs. Calamansi 3.00

5 cloves Garlic 5.00

2 pcs. Tomato 5.002 packs Oyster Sauce 46.00


Salt and Vetsin to taste 2.00

Oil 10.00

Total 313.00

Procedure:

1. Clean squid and cut into two then make gridline slice marks. Slice into 1 by 1 size.2. Marinate the squid with white pepper, calamansi juice and garlic.3. Put little oil in frying pan, stir fry marinated squid, half cook then take out from the pan.4. Saute garlic, onion bulb, onion leaves and tomato for a few second until it will change color,

then put again the half cook squid.

5. Add oyster sauce and season to taste.

SCORE BOARD

CRITERIARATE

95-100% 86-94% 80-85% 75-79%

Taste (40%) 95



ROLAN VILLARICO

Trainer


16/16



Group No. : 4


Name of Recipe : Sweet and Sour Fish Fillet


2 pcs. or 1 kg whole Large Squid 232.00 oKnifeoChopping boardoMeasuring cupsoMixing bowloFrying panoServing plateoLadle

1 whole Onion Bulb 5.00

50 g Onion Leeks 4.00

3 pcs. Calamansi 3.00

5 cloves Garlic 5.00

2 pcs. Tomato 5.002 packs Oyster Sauce 46.00


Salt and Vetsin to taste 2.00

Oil 10.00

Total 313.00

Procedure:

6. Clean squid and cut into two then make gridline slice marks. Slice into 1 by 1 size.7. Marinate the squid with white pepper, calamansi juice and garlic.8. Put little oil in frying pan, stir fry marinated squid, half cook then take out from the pan.9. Saute garlic, onion bulb, onion leaves and tomato for a few second until it will change color,

then put again the half cook squid.

10.Add oyster sauce and season to taste.

SCORE BOARD

CRITERIARATE

95-100% 86-94% 80-85% 75-79%

Taste (40%) 95



ROLAN VILLARICO

Trainer

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