Sunny Side Up

Ingredients;
 Eggs
 Oil
 Salt
 Pepper
Procedure;
1. Prepare Mise en’Place.
2. Cook slowly without flipping until white is completely set, but the yolk is
still soft and yellow.
3. Heat must be low or the lower part will harden or burn before the top
completely set.

Ham and Cheese frittata

Ingredients;
 Diced cook ham
 Sliced Potato
 Onions
 Diced Bell Pepper
 5/10 pcs. Beaten Eggs
 Pepper
 Eden Cheese
 Evaporated Milk
 Salt
Procedure;
1. Perform Mise En Place.
2. In a skillet coated non-stick turner, put little oil, then sauté the ham, onion, tomato,
red bell pepper.
3. In a bowl, combine the egg and milk, salt, black pepper, and pour over ham mixture
Let eggs set on the bottom.
4. Then lift the edges to allow any uncooked egg to flow underneath.
5. Cover and cook until the eggs are set for about 3 minutes.
6. Sprinkle the cheese and cut into wedges to serve.
Fettucine Alfredo
Ingredients;
 Heavy cream
 Butter
 Pasta
 Cheese
 Meat
 Salt
 ham
 pepper

Procedure;
1. Perform Mise En Place.
2. Combine the cream and butter in a sauté pan and
simmer.
3. Put the undercook noodles in a pan with hot cream
and butter.
4. Add salt and pepper to taste.
5. Garnish and serve.

Eggplant Omelet
Ingredients;
 Eggplants
 Eggs
 Spring onions
 Magic sarap
 Onion
Procedure;
1. Perform Mise En Place.
2. Grill the eggplant until it smooth.
3. In a pan put the eggs, spring onions, magic sarap, and
onion, mix well.
4. Place the eggplant in the egg mixture.
5. In a pan, preheat a little bit of oil and fry the eggplant
with the egg mixture.
6. Flip it until the both sides are cook.
7. Then garnish and serve it with a ketchup.

Boiled Okra
Ingredients;
 Okra
 Fish paste
 Lemon
 Vinegar
Procedure;
1.Perform Mise En Place.
2.Put okra into a boiling water and simmer for 5
minutes.
3. Get the okra then garnish and serve.

Fried Fish Fillet

Ingredients;
 Fish fillet
 Eggs
 Crackers
 Flour/crispy fry
 Salt
 Oil

Procedure;
1. Perform Mise En Place
2. In a 3 separate bowl, put the egg, flour, and
crackers, then in a pan heat the 50ml. oil.
3. Put the fish fillet 1st. in the egg mixture, 2nd.in the
four, then in a cracker.
4. Then deep fry the fish fillet in a heated oil.
5. Garnish and serve.
Garnishing
 Carrots
 Spring onions
 Onions

Pinakbet
Ingredients;
 Onion
 Oil
 Garlic
 Okra
 Squash
 String beans
 Eggplant
 Soy sauce
 Vinegar
 Water
 Oyster sauce
Procedure;
1. Perform Mise en’Place.
2. In a pan, put a little oil. Sauté the minced garlic and
onion.
3. To sauté, put some soy sauce vinegar, and water.
let it simmer.
4. After that put some oyster sauce to taste or salt and
pepper. wait until it simmers.
5. Get the pinakbet while its hot then garnish and
serve.

Basic Cutting
Techniques
 Oblique
 Chopping
 Chiffonade
 Dicing
 Mincing
 Julienne cuts
 Batonet
 Pays anne
 Rondelle

Boiled eggs
 Coddled Eggs
Put the eggs tnto a simmering
water for 30 seconds

 Soft-cooked Eggs
Put the eggs into a simmering water
for 3 to 4 minutes

 Medium-cooked Eggs
Put egg in a simmering water
for 5 to 7 minutes

 Hard boiled eggs

Put eggs in a simmering water
for 7 to 4 minutes