Culinary Fundamentals

Dulay, Rico John

TABLE OF CONTENTS
Acknowledgement
Honey Garlic Chicken
Petite Breakfast Sandwich
Griddled Polenta with Roasted Tomatoes and Creamy Goat's Curd
Pasta Primavera
Caprese Skewers
Green Beans with Bacon
Lemon Garlic Shrimp
Dauphinoise Potatoes
Java Rice
Roasted Rolled Pork
Garlic Mashed Cauliflower
Lemon Herb Mediterranean Chicken and Baby Potatoes
Garlic butter Brazilian Steak
Marinate Vegetable Salad
Mediterranean Salad
Grilled Salmon
Pandesal
Mango Salsa
Beef Kofta
Tzatziki
Chorizo Pilaf
Buttered Green Beans
Chicken Picata
Bread Stick
Quesadillas
Baked Ziti
Stuffed Chicken with Asparagus
Chocolate Strawberry Cake
Buffalo Wings
Classic Burger
Potato Chips
Baked Salmon
Aioli
Pasta Niatriciana
Chicken Alfredo Pasta
Acknowledgement

This task of performance would not be possible without the help and proper
teaching of instructor Chef Mae Selene and also with the undying and loving support of
our parents this task of performance would not be made possible. And, to be forever
thankful of God’s undying and prospering blessings this would never be possible.
Honey Garlic Chicken
Ingredients:
2 t olive oil
750 gm boneless chicken breast cut into small cubes
salt and black pepper
3 T honey
3 T low-sodium soy sauce
3 cloves garlic minced
¼ t red pepper flakes
sesame seeds

Tools and Equipment:

Sauce pan
Wire Whisk
Procedures:
Cut boneless, skinless chicken breasts into pieces. Sprinkle with salt, black pepper, and
garlic powder. Put the chicken pieces in a gallon sized plastic bag. Add the flour, close
the top of the bag, and shake the chicken to coat it evenly with flour.Heat olive oil over
medium-high heat. Add the flour coated chicken. Cook for about three minutes, flip the
pieces over and cook for another three minutes. Add the minced garlic, stir and cook for
two minutes. Turn the heat down to medium. Add the honey garlic sauce. Stir and cook
for 3-4 minutes. Sprinkle with toasted sesame seeds and sliced green onions.
Breakfast Sandwich
Ingredients:
1 box buttermilk biscuit mix
1 egg yolk plus 1 tablespoon milk for egg wash
6 eggs
6 slices bacon
6 thick pork sausages
6 cheese slices
6 small potatoes
baby spinach leaves
choice of burger sauce
Tools and Equipment:
Oven
muffin pan
frying pan
Procedures:
Prepare the eggs by placing them in the freezer for 2 hours Make the biscuits: Preheat the
oven to 400 degrees. Grease and flour a muffin pan. Prepare biscuits according to box
directions. Transfer dough to a floured surface, and gently pat out to 1 inch thick. Cut out
1-inch circles, and place in each hole in the muffin pan. Re-shape the scraps to make 24
biscuits. Brush the top of each biscuit with egg wash, then bake for 8 minutes until well
risen and golden brown. Remove from the oven and put onto a wire rack to cool. Cut the
cheese into quarters, and slice the cherry tomatoes. Cut each of the biscuits in half.
Remove the eggs from the freezer and carefully remove the shells. Cut the eggs into 1/4-
inch slices. Reheat the frying pan with 1 teaspoon of vegetable oil. Cook frozen egg
slices.
Griddled Polenta with Roasted Tomatoes and Creamy Goat's Curd

Ingredients:
Instant polenta 300 g
Butter 50 g
Parmesan 30 g
Vine tomatoes 6 brunches
3 cloves of garlic
Sugar 20 g
Balsamic vinegar 50 ml
Fresh thyme 20 g
Goat’s curd 100 g
Basil 20 g
Olive oil
Salt
Pepper
Tools and Equipment:
Oven
griddle pan
Procedures:
Polenta for the Italians is what mashed potato is Bring water to boil, season with salt, add
a little touch of olive oil. Add instant polenta into the boiling water. Mind the proportion
of water and polenta 1:2. Whisk that out. Cook for 10 minutes. Then, season polenta with
salt and pepper, add 50 g of butter and 30 g of parmesan. Oil the baking tray, pour in your
polenta. Then, place into the fridge and let it set. Then, roast vine tomatoes to intensify
their flavor. Put then onto the tray and drizzle with olive oil. Nip your tomatoes with
scissors. Season with salt and pepper. Add squeezed garlic. Add a pinch of sugar and
drizzle of balsamic vinegar. Add fresh thyme. Roast for 10 minutes. Now, griddle your
polenta. Cut equal pieces, season with salt and pepper, coat with olive oil. Place the cuts
onto the grill. Cook until nicely colored on both sides.
Pasta Primavera

Ingredients:
250 g dry Penne Pasta
TT salt
¼ C Olive oil
½ med red onion, sliced
1 large carrot, peeled and sliced into matchsticks
2 C Broccoli florets, cut into matchsticks
1 med red Bell Pepper, matchsticks
1 med yellow squash, matchsticks
1 med zucchini, sliced into quarter
3-4 cloves garlic cloves minced
1 cup heaping grape tomatoes halved through eyes
3 t italian seasoning
2 t dried Italian seasoning
½ can button mushrooms, sliced
½ cup pasta water
2 T fresh lemon juice
Tools and Equipment:
Oven
griddle pan
Procedures:
Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs.
Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water
during the last 2 minutes of cooking. Meanwhile, heat the olive oil in a large skillet over
medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the
tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt,
about 2 minutes. Stir in 1/4 cup of reserved cooking water. Pour the tomato mixture over
the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to
combine. Season with salt. Divide the pasta among bowls. Top with the remaining goat
cheese and drizzle with olive oil.
Caprese Skewers

Ingredients:
12 Red cherry tomatoes
12 bite sized fresh mozzarella balls
18 small basil leaves
¾ T olive oil
½ t Italian Seasoning
¾ T Balsamic Glaze
TT S & P
Tools and Equipment:
Oven
griddle pan
Procedures:
Assemble, tomatoes, basil and mozzarella balls on medium-sized toothpicks. Drizzle with
olive oil and sprinkle with salt and pepper. To make balsamic glaze, add one cup of
balsamic vinegar to a sauce pan over medium heat. Once it comes to a boil, set on
simmer for about 10-15 minutes until it reduces to a syrup consistency. You can check by
dipping a spoon in the balsamic and if it covers the back of it, it's done. As it cools, it will
thicken a bit more then drizzle on top of caprese salad skewers.
Green Beans with Bacon
Ingredients:
2 1/2 pounds green beans, trimmed
Kosher salt
1/2 pound bacon, roughly chopped
1 small yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon red pepper flakes
1/2 cup chopped toasted pecans
Juice of 1/2 lemon
Freshly ground pepper
Tools and Equipment:
cook pan
large bowl
Procedures:
Toss the green beans into a large pot of boiling salted water and cook until bright green in
color and crisp-tender, about 5 minutes. Drain the beans and shock in a large bowl of ice
water to stop the cooking. Drain the beans again and pat dry. Cook the bacon in a large,
heavy saute pan until crisp, about 5 minutes. Remove the bacon to a paper towel-lined
plate to drain. Spoon off the excess bacon grease, leaving 2 tablespoons in the pan. Add
the onion to the pan and saute until soft and very tender, 4 to 5 minutes. Sprinkle in the
garlic and red pepper flakes and saute until just fragrant, about 1 more minute. Add the
reserved green beans and the pecans and cook until heated through, 5 to 6 minutes more.
Return the bacon to the pan, pour in the lemon juice and toss. .
Lemon Garlic Shrimp
Ingredients:
tbsp. butter, divided
1 tbsp. extra-virgin olive oil
1 lb. medium shrimp, peeled and deveined
1 lemon, thinly sliced, plus juice of 1 lemon
3 cloves garlic, minced
1 tsp. crushed red pepper flakes
Kosher salt
2 tbsp. dry white wine (or water)
Freshly chopped parsley, for garnish
Tools and Equipment:
heater
cook pan
Procedures:
In a large skillet over medium heat, melt 1 tablespoon butter and olive oil. Add shrimp,
lemon slices, garlic, and crushed red pepper flakes, and season with salt. Cook, stirring
occasionally, until shrimp is pink and opaque, about 3 minutes per side. Remove from
heat and stir in remaining butter, lemon juice, and white wine. Season with salt and
garnish with parsley before serving.
Dauphinoise Potatoes
Ingredients:
500ml double cream
500ml milk
3 garlic cloves
8 potatoes
100g grated cheese
Tools and Equipment:
Sauce Pan
oven
Procedures:
Tip 500ml double cream, 500ml milk and 3 garlic cloves into a large saucepan and bring
to a simmer. Slice 8 large potatoes very finely, about 3-4mm, add them to the cream and
simmer for 3 mins until just cooked. Gently stir to separate the potato and stop it sinking
and catching on the bottom of the pan. Remove the potatoes with a slotted spoon and
place in a wide shallow ovenproof dish so that they are about 5cm in depth. Pour over the
garlic infused cream just enough to seep through the layers and leave a little moisture on
the surface. Scatter over 100g grated cheese, if using, then bake for 30 mins until the
potatoes are soft and browned – increase the heat for 5 mins if not brown enough.
Java Rice
Ingredients:
2 Cups cooked rice
1 T Butter
1 t oil
2 Shallots peeled and finely chopped
2 Garlic minced- chopped
½ t Annatto powder
1 t Turmeric powder
1 t Soy sauce
Salt and Pepper
Tools and Equipment
Sauce Pan
Fry Pan
Spatula
Procedure:
Melt margarine by using the pan then combine turmeric and annatto powder. Mix well
then Put-in garlic powder, onion powder, and salt. Stir until everything is distributed after
Pour-in mixture on warm steamed rice. And Gently mix so that the rice is coated by the
mixture on it.
Roasted Rolled Pork
Ingredients:
2 Kilos pork belly- bones removed
1 Cup cashew nuts- toasted and coarsely chopped
2 Cups spinach
1 Head Garlic- minced
3 T Olive oil
Tools and Equipments
Roasting Pan
Cutting Board
Baking Pan
Procedures:
Prick the skin all over and roll without piercing the meat to help it crisp up. This, step,
again, is to make the skin super crunchy. Do not overstuff the belly as you want to be
able to roll it with a little overlap after tie the twine not too tight but just enough to fully
secure the roll as the skin will expand as it crisps and puffs up during roasting the make
sure to use a set on the oven so the heat will circulate the pork and allow it to be brown
all over.

Garlic Mashed Cauliflower

Ingredients:
1 Head Cauliflower
1 T Olive oil
1 Garlic smashed
¼ C Grated Cheese
½ t Salt
1/8t Black pepper
Tools and Equipment:
Blender
Colander
Mixing Bowl
Procedure:
Keep in mind that cauliflower cooks mush than potatoes. You can either steam them
them for15 minutes or boil them for 10. Cauliflower is cooked when you can pierce it
easily with a fork. After boiling, and draining you’re going to cover them with a lid or
foil. I drain ours in a colander in my clean kitchen and let them sit there while the garlic
in the same pot.

Lemon Herb Mediterranean Chicken and Baby Potatoes

Ingredients:
500 g Baby potatoes
oil mixture
¼ c olive oil
2 T Melted Butter
3 Cloves Garlic Minced
1 T Lemon Juice
1 T Honey
Salt and Pepper
Tools & Equipments:
Small Mixing Bowl
Wire Whisk
Procedures:
Pat thighs dry with paper towel. In a shallow dish, combine the lemon juice, 2 tablespoon
of olive oil, vinegar, garlic, basil, oregano, parsley and salt. Pour out half of the marinade
and store in a jug to use later. Add the chicken to the marinade in the dish and coat
evenly. Cover and marinate for 15 minutes if rushed; 1 hour if time allows. Heat the
remaining 1 tablespoon of olive oil in a large oven-proof pan or skillet over medium-high
heat. Sear the chicken on both sides until golden browned. Drain some of the excess fat,
leaving about a tablespoon for added flavour. Arrange the vegetables around each
chicken thigh. Drizzle the vegetables with the remaining marinade, tossing them through
the oil mixture to evenly coat. Cover skillet or dish with lid (or foil), and bake until the
potatoes are soft and the chicken is completely cooked through (about 35 minutes).
Change oven setting to grill / broil on a medium heat setting; uncover and cook for about
5-10 minutes, or until chicken and potatoes are crispy and golden browned. Serve with
olives and lemon slices.
Garlic butter Brazillian Steak
Ingredients:
Medium Cloves Garlic
salt
500 grams Skirt steak
Freshly Ground Black Pepper
2T Vegetable oil
4T Unsalted Butter
1T Chopped Fresh Parsla
Tools & Equipments:
Small Mixing Bowl
chef’s knife
Procedures:
Peel the garlic cloves and smash them with the side of a chef’s knife. Sprinkle the garlic
lightly with salt and mince it. Pat the steak dry and season generously on both sides with
salt and pepper. In a heavy-duty 12-inch skillet, heat the oil over medium-high heat until
shimmering hot. Add the steak and brown well on both sides, 2 to 3 minutes per side for
medium rare. Transfer the steak to a plate and let rest while you make the garlic butter. In
an 8-inch skillet, melt the butter over low heat. Add the garlic and cook, swirling the pan
frequently, until lightly golden, about 4 minutes. Lightly salt to taste. Slice the steak, if
you like, and transfer to 4 plates. Spoon the garlic butter over the steak, sprinkle with the
parsley.
Marinate Vegetable Salad
Ingredients:
1C Cauliflower
75 grams Cherry Tomato
1 Cup Carrots Chopped
½ C Cucumber, seeded and chopped
1pc Red bell pepper
Tools & Equipments:
Small Mixing Bowl
Wired Whisk
Procedures:
Marinate tomatoes, and ingredients in for at least 10 minutes then roast in a 375F oven
just until cooked. Toss all ingredients and arrange on plate.
Mediterranean Salad
Ingredients: Vegetables Tools & Equipments:
1 Head – Romaine Chiller
½ C – Cucumber Salad Plate
½ C – Olive oil
½ C – Red Onions
½ C – Cherry Tomatoes
40 G Feta Chees
Ingredients : Dressing Tools & Equipments:
1/3 C – Greek Yogurt Small Mixing Bowl
2 T – Olive oil Wired Whisk
1 T- Red Wine Vineger
1 T – Lemon Juice
2 T – Water
1 Clove – Garlic
1 T – Parsley
Iodized Salt
Ground Black Pepper
Procedures:
Slice all the vegetables shape on the mixing bowl and on a salad plate, arrange the
vegetables and put some dressing on it.
Grilled Salmon
Ingredients :
500g Salmon Fillet
3t Garlic Powder
3t Chili Powder
Tt Salt & pepper
3t Lime Juice
9 Cloves Garlic, Crushed
6t Lime Zest
Tools and Equipment:
roasting pan
baking dish
Chef knife’s
Procedures:
Combine lemon juice, garlic powder, chili powder, salt and pepper and lime juice in a
small bowl. Set aside 1/4 cup of the marinade. Place salmon in a shallow dish and pour
the remaining marinade over the top. Cover and refrigerate for 30 minutes. Remove the
salmon and discard the used marinade. Preheat grill for medium heat and lightly oil the
grate. Place salmon on the preheated grill skin side down. Cook, basting occasionally
with the reserved marinade, until the fish flakes easily with a fork, 15 to 20 minutes
Pandesal
Ingredients:
cups all purpose flour
2 cups bread flour
1/2 cup white sugar
5 tbsp butter melted
1 tsp baking powder
1 1/4 cup fresh milk
1 tsp salt
1 cup bread crumbs
1 piece egg
1 tbsp cooking oil
Tools and Equipment:
Mixing Bowl
Procedures:
Combine all until it fully dissolved In the mixing bowl, combine the dry ingredients
starting with the flour then the sugar, salt, and baking powder . Mix well by stirring it.
Mango Salsa
Ingredients:
1 Mango
1 slice mango
60g red onions, small diced
50g red tomatoes
40g red bell pepper
2T lime juice
2T Olive oil
Tt salt & pepper
12g cilantro, chopped
Tools and equipment:
chopping board
Mixing bowl
tablespoons
Procedures: In a large bowl, combine all ingredients and season with salt and pepper.
Refrigerate for at least one hour and serve.
Beef Kofta
Ingredients:
1/4 medium white onion, grated
1 pc ginger, peeled and grated
I clove garlic, grated
1/8c parsley, minced
20g mint leaves, minced
250g ground beef
1/2t kosher salt
1/2 T cumin
1/2T ground coriander
1/4t ground cinnamon
1/4t ground cloves
Pinch red pepper flakes
Veg. Oil for grilling
Tools and Equipment:
Mixing bowl
Tablespoons
Procedures:
Using small size grater, Grate white onion, ginger and garlic then put in mixing bowl.
Finely mince parsley and mint leaves and put in large mixing bowl. In the sams mixing
bowl add the ground beef and season with kosher salt, ground cumin, Coriander, Ground
Cinnamon and a Pinch of Red Pepper Flakes and mix everything until well combined.
Using 1 Table spoon, scoop the beef mixture and mold into tiny balls. In a non stick pan,
heat the vegetable oil and cook the the beef balls. on another non stick pan, heat the pita
bread until browning a bit.

TZATZIKI
Ingredients:
1/2pc cucumber, peeled and grated
3/4t kosher salt, divided
1 medium lemon zest
1/4 clove garlic, grated
1/2 C plain yogurt
25g fresh dill, finely chopped
5g mint, finely chopped
1T olive oil
1/4t fresh ground black pepper
Tools and Equipment:
Mixing bowl
Tablespoons
Procedures:
Marinate the grated cucumber with iodized salt in a mixing bowl for atleast 15 minutes
then remove the liquid part. Add Slice the pita bread in four equally part and put the ball
on the top and add some of tzatziki.

CHORIZO PILAF
INGREDIENTS:
2T - Olive Oil
2pc - Onion, Thinly Slice
250g - Chorizo
8gloves - Garlic, Minced
5t - Smoked Paprika
1pc - Tomato
2pc - Fresh Paprika
500g - Basmati Rice
6c - Chicken Stock
TT - Iodized Salt
TT - Black Ground Pepper
Lemon Skin, Thinly Slice
Parsley
Tools and Equipment:
grinder bowl
Mixing bowl
Tablespoons
PROCEDURES:
In a large sauce pan, heat the olive oil, sweat the onions, saute the chorizo and garlic.
Add smoked paprika, tomato and fresh paprika, Iodized Salt, Ground Black Pepper.on the
same pan, add basmati rice and add 1 cup of chicken stock at a time. And simmer and
cover until it reduce the liquid and the rice becomes soft.

BUTTERED GREEN BEANS

INGREDIENTS:
100g - Fresh Green Beans
Water
1t - Baking Soda
3T - Butter
3gloves - Garlic, Minced
2pinch - Lemon Pepper
TT - Iodized Salt
Tools and Equipment:
Mixing bowl
Tablespoons
PROCEDURES:
In a large pot, bring to boil 5 to 6 cups of water and add Baking Soda. Submerge the
green beans for about 30 seconds then immediately remove and place in a cold water. In
a non stick pan, heat the butter, saute the garlic, add green beans and season with lemon
pepper and iodized salt.

CHICKEN PICCATA
INGREDIENTS:
250g - Chicken Breast, Boneless, Skinless
TT - Sea Salt
TT - Fresh Ground Pepper
1/8c - All Purpose Flour
6T - Butter
5T - Chorizo Fat
1/2c - Chicken Stock
1/2c - Brined Capares, Crushed
Fresh Parsley
Tools and Equipment:
grinder bowl
Mixing bowl
Tablespoons
Tools and Equipment:
Stock Pan
Fry Pan
Sauce Pan
Procedures:
Pound each breast fillet until uniform in thickness (about 3/4 inch each). Coat each fillet
with flour, then dip in egg, then coat with bread crumbs. Heat butter and oil on a pan. Fry
coated chicken fillets about 2-3 minutes per side or until cooked. Remove chicken and let
drain on paper towel. Wipe the pan a bit and return to the heat. Add butter, lemon juice,
chicken stock, and season
Breadsticks
Ingredients:
1 1/2 cup of warm water
2 1/4 yeast
2 tablespoon sugar
4 1/4 cup bread flour
1 tablespoon salt
2 tablespoon butter
Tools and Equipment:
grinder bowl
Mixing bowl
Tablespoons
Procedures:
Combine 2 1/4 teaspoon of yeast and 2 tablespoons of sugar with 1 1/2 cup of water in a
bowl and let it sit for 5 minutes. Prepare your dough. Add 4 1/4 cups of bread flour in a
mixing bowl then add 1 tablespoon of salt. Using your fingers, pinch bits of butter along
with the bread flour instead of using melted butter because it absorbs the bread flour, If
so, pour the whole mixture into the flour mixture then start kneading until it reaches your
desired consistency. Form the dough into a sphere, put it in a bowl then top it with a dry
cloth. Let it rest for an hour. Check if the dough has risen, that's when you know it's ready
for forming. By using a rolling pin, flatten the dough by merely half an inch. Use a bread
cutter or a regular kitchen knife, then cute the dough into small rectangular pieces. Roll
the pieces into small cylinders. Prep your baking tray and neatly place each piece leaving
small gaps beside each other to prevent them from sticking. Bake for roughly 30 minutes
until it reaches a light, golden color. Neatly serve.

Quesadillas
Ingredients:
2 1/2 T olive oil
1/4 white onions, chopped
1/4 bell pepper, diced
2 cloves garlic, minced
Chicken fillet skinless
Quickmelt
Parmesan
Tools & Equipments:
Small Mixing Bowl
Wired Whisk
Procedures:
1. Heat the olive oil. Saute white onions, bell pepper and garlic.
2. Fry the chicken fillet and turn sides ti'll brown
3. Heat the pita and add the onions, bell pepper and chicken fillet. Sprinkled with
quickmelt and parmesan cheese.
4. Put in oven for 10 mins.

BAKED ZITI
Ingredients:
1 kg - Penne Pasta
1 1/2 c - Onions
1 head - Garlic
10 pcs - Fresh Basil
2 T - Italian Seasoning
2 t - Red Pepper Flakes
1 kg - Whole tomato, peeled
500 g - Ground Beef
Tools and Equipment:
grinder bowl
Mixing bowl
Tablespoons
Procedures:
Pre-heat oven to 350º farenheight. In a large pot, bring to boil the water, add Olive Oil.
When the water is boiling add Penne Pasta. In a pan, brown the Ground Beef. After
browning the Beef add the Onions, Rarlic, Italian Seasoning, Red Pepper Flakes, Fresh
Basil and Tomato. On the same pan, add the penne pasta to the sauce mixture. Slice about
2x2 inch size and plate in a serving plate and add bread stick on the side.

Stuffed Chicken with Asparagus

Ingredients:
4 boneless skinless chicken breasts
1 tablespoon oil
salt and pepper
2 teaspoons dried Italian blend seasoning may sub equal parts dried thyme, basil,
oregano, and parsley
1 teaspoon garlic powder
1 pound asparagus
2/3 cup shredded parmesan cheese
2 tablespoons butter
1 tablespoon honey
1/2 lemon, thinly sliced
Tools and Equipments
Roasting Pan
Cutting Board
Baking Pan
Procedures:
reheat oven Use a sharp knife to slice each chicken breasts horizontally to form a pocket
- be sure not stop cutting about 1/2 inch from the ends and other side so that you aren't
cutting all the way through the chicken breasts. with oil on both sides, then season with
salt and pepper, garlic powder, paprika, and Italian seasoning/dried herbs and use
fingertips to rub seasonings into the chicken. Open the pocket and place two slices of
provolone cheese, then 3-4 asparagus stalks, and lastly sprinkle with 1/4th of the
parmesan cheese before closing the pocket and using toothpicks to secure the pocket
closed. Melt butter in a large oven-safe skillet over medium-high heat. Once butter is
melted, stir in honey. Immediately add chicken to pan, cook for about 2 minutes until
browned, then flip and cook another 2 minutes til browned on the other side. Top
chicken with lemon slices. Bake in preheated oven for 15-25 minutes until chicken is
cooked through, cheese is melted, and asparagus is tender. Spoon any extra sauce from
the pan over chicken and remove toothpicks before serving.

CHOCOLATE STRAWBERRRY CAKE

Cake Filling Toppings Assemble

2/3 Cocoa Powder
1/2 C can evap milk
Whipped cream
Strawberry
1 1/2 C All Purpose Flour
1/2 C water
Stawberry preserves
Whipped cream
1 1/4 C Granulated sugar
1 t vanilla
1 C water
3 pcs. Egg yolk
Cake Filling
1 1/2 t baking powder
50 g flour
1 t baking soda
150 g sugat
1 t salt
1/4 C butter
2/3 C butter
3 pcs. eggs
1 t Vanilla
PROCEDURE: CAKE
PROCEDURE: FILLING
1. Grease and line 9x13 pan. 1. Cook
over double boil.
2. Preheat oven 350°F.
3. Sift APF, BP, BS, cocoa powder anf salt together.
4. Cream butter and sugar in medium speed until light and fluffy.
5. Add egg one at a time.
6. Add vanilla. Scrape the side of the bowl.
7. Aternately add dry and water to the cake batter.
8. Transfer to baking pan.
9. Bake for 25-45 mins.
10. Cool. Add slice horizontally for the filling and toppings.

BUFFALO WINGS

Ingredients:
2 k Chicken wings
1/2 C mayonnaise
2 t Garlic powder
2 pinch Freshly ground black pepper
1 clove Garlic, minced
1/2 t Paprika
1 T finely chopped onions
2/3 C All Purpose Flour, sifted
1/8 t seasalt, plus to taste
4 C Oil for frying
1/2 t dry mustard

2 t freshly chopped fresh chives

PROCEDURE:
100 g celery batonetts
1. Marinate chicken.
2. 100 g carrots peeled
2. Dredge in APF.
3. Deep fry till golden brown and set aside.
Tools & Equipments:
Small Mixing Bowl
Wired Whisk
PROCEDURE: SAUCE
1. Mix in pan.
2. Heat and toss the chicken.

PROCEDURE: RANCH DRESSING

1. Mix in a bowl.
2. Serve with chicken.

CLASSIC BURGER
Ingredients:
1 k Ground beef with fat PROCEDURE:
1 k Ground pork with fat 1. Mix in a bowl. Form patty.
4 pcs. Large eggs 2. Pan fry.
250 g onion, minced 3. Toast buns.
8 cloves garlic, minced 4. Mix the mayonnaise and ketchup.
1 C bread crumbs 5. Assemble.
4 tbsp Worcestershire sauce
2 tsp Salt
1 t pepper to taste
2 T knorr seasoning
Oil for frying
Butter for toasting
25 pcs. Mini buns, cut in half
1 C mayonnaise
1 C ketchup
500 g bacon, Curly lettuce
200 g red onion
500 g bacon, rendered
2 packs sliced cheese
Tools & Equipments:
Small Mixing Bowl
Wired Whisk

POTATO CHIPS
Ingredients:
1.5 k potatoes, mandoline
Salt
Oil for frying
Tools and Equipment:
oven
knife
PROCEDURE:
1. Thinly sliced the potatoes.
2. Season with salt and fry.

BAKED SALMON
Ingredients:
1.5 k salmon fillet
TT salt and pepper
3 T olive oil
4 pcs. Lemon juice
10 g parsley, chopped
Tools and Equipment:
large bowl
Chef’s knife
PROCEDURE:
1. Top seasoned salmon with Aioli.
2. Baked until golden brown.
AIOLI
Ingredients:
3 C mayonnaise
9 cloves garlic
3 T chopped basil
10 g parsley, chopped
3 T lemon juice
3 olive oil
TT salt and pepper
Tools and Equipment:
large bowl
Chef’s knife
PROCEDURE:
1. Mix all ingredients.

PASTA NIATRICIANA
Ingredients:
1 k linguine pasta PROCEDURE:
4 T extra virgin oil, plus more heat 1. Parboil the linguine pasta. Add more
heat.
200 g onion chopped 2. Saute onion and garlic.
6 cloves garlic, minced 3. Stir in whole peeled tomatoes.
2 28-ounce can whole peeled tomatoes 4. Season with red pepper
4 boneless skinless chicken breasts
1 tablespoon oil
2 teaspoons dried Italian blend seasoning may sub equal parts dried thyme, basil,
oregano, and parsley
1 teaspoon garlic powder
1/2 teaspoon paprika
8 slices provolone cheese
1 pound asparagus, ends trimmed one store bought "bundle" is about enough
2/3 cup shredded parmesan cheese
2 tablespoons butter
1 tablespoon honey
Tools and Equipment:
large bowl
Chef’s knife
PROCEDURE:
1. Parboil the linguine pasta. Add more heat.
2. Saute onion and garlic.
3. Stir in whole peeled tomatoes

Chicken Alfredo Pasta

Ingredients
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons canola oil
8 tablespoons (1 stick) European-style unsalted butter, divided
2 cloves garlic, minced
1 cup heavy cream
1 cup finely grated Parmesan cheese (2 1/2 ounces), plus more for serving
1/4 teaspoon freshly grated nutmeg
Tools and Equipment:
Teasepoons
Chef’s knife
Procedures:
Cook the pasta, drain, and reserve cooking water. Dry the chicken and season with salt
and pepper. Heat the oil over medium-high in a large frying pan. Add the chicken to the
hot pan, and cook for 5 to 7 minutes. Flip the chicken and cook for another 5 to 7
minutes, until the chicken reaches 165°F. Slice the chicken and cover to keep warm.
Transfer the chicken to a plate or clean cutting board and let rest for 3 minutes. Melt the
rest of the butter and sauté the garlic. Make the Alfredo sauce. Whisk in the cream,
Parmesan, nutmeg, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Add
the drained pasta and toss to coat in the sauce

Submitted by:

Rico John Dulay