“OMELET”

TOOLS .EQUIPMENT NEEDED

*Small bowls *sauce pan

*fork

INGREDIENTS NEEDED:

*Three eggs

*clarified butter

PROCEDURE
1. Prepare the necessary equipment.
2. Beat two or three eggs on a small bowl first until well mixed .do not whip until frothy.
Season with salt and pepper .A tablespoon water may be added to make the omelet lighter.
3. Place an omelet pan over high heat.
4. When the pan is hot, add one tablespoon clarified butter to coat the inside of the pan
give it a second to get hot.
5. Add eggs to the pan
6. 5. With one hand, vigorously shake the pan back and forth .at the same time,
stir the eggs with a circular motion with the bottom side of the fork,
but do not let the fork scrape the pan.
7. Tilt the handle up and shake the pan so the omelet slides to the opposite slide
8. For filled omelet, spoon the filling across the center of the egg.
9. With the fork, fold the sides of the omelet over the center.
10. Grasp the handle of the pan, and tilt the omelet into the plate so it inverts and keeps
An oval shape.

“POACHED EGG”
TOOLS & EQUIPMENT NEEDED:

*Sauce pan *skimmer

INGREDIENTS NEEDED:

*eggs

*distilled vinegar *water

PROCEDURE:

1. Prepare mice en place.

2. Add 1 teaspoon salt 2 teaspoon distilled vinegar per quart of water if egg
are not very fresh. this will help to coagulate the egg white faster and
Keeps a bitter shape.
3. Bring water to a simmer.
4. Break eggs one at a time, into a dish or small plate and slide into
Simmering water.
5. Simmer 3 to 5 minutes, until whites are coagulate but yolks are still soft.
6. Remove eggs from pan with slotted spoon or skimmer.
7. Drain well and trim off ragged edges.
8. Serve immediately.
(To hold for later service, plunge immediately into cold water to stop
Cooking .reheat briefly in hot water to service time. )

“FITTUCCINE ALFREDO”
INGREDIENTS:

*2 cup heavy cream *2tbsp butter

*1 1l2 ib. fresh fettuccine

*6tbsp. freshly grated parmesan cheese.

Salt to taste Pepper to taste

PROCEDURE:

1. Combine the cream butter in a sauce pan, bring to simmer reduce by 1l4 and remove from head
2. Drops the noodles into boiling salt water, return, to a foil boil and drain under cook
Slightly the noodles because they will cook further in the cream
3. Put the noodles in the pan with hot cream and butters toss the noodles
With two fork until they are well coated to the cream over how heat.
4. Add the remainder of the cream and cheese and toss to mix well.
5. Add salt and pepper to taste.
 6. Plate and serve immediately are set for about 3 minutes sprinkle
With cheese and cut into wedge to serve.

“RICE PILAF”
INGREDIENTS:

*60g butter *90g onion, fire dice

*250ml -1L chicken stock, boiling salt

*to taste

PROCEDURE:

1. Heal the butter in sauce pan

2. Add the onion and sauce until it beging to soften ,do not brown
3. Add the rice ,without washing stir over heat until the rice is coated w butter
4. Pour in the boiling stock, return the liquid to a boil with a rice
5. Taste the rice and adjust seasoning cover tightly
6. Place in 350 degree F oven, and bake for 18-20 minutes, until liquid is
Absorbed and rice is dry fluffy
7. Taste the rice and if it is not done yet, replace in the oven for 3-5mins.
8. Turn out into a hotel pan and fluff the rice with a fork this releases steam
And prevent further cooking keep hot for service
9. If deserved, additional raw, butter may be stirred into the finish rice.

“MASHED POTATOES”
INGREDIENTS:

*600g potatoes *100g butter

*1cup cream hot as needed milk hot

*to taste salt *to taste ground white pepper

PROCEDURE:

1. Wash the potatoes and cut them into uniform sizes simmer in salt
Water until tender
2. Drain well and let the potatoes steam dry for a few minutes
3. Pass the potatoes through a food milk or rice into a bowl
4. Beat in the butter and hot cream. Add enough not milk to bring the potatoes
To proper consistency they should be soft and moist, but firm enough to hold
Their shape, not runny
5. Season with salt and white pepper.

“CHICKEN NOODLE SOUP”

INGREDIENTS;

*300G egg noodles *300g cooked chicken meat

*6l chicken stock

PROCEDURE:

1. Cook the noodles in boiling salted water, drain and rinse in cold water
2. Cut the chicken into small dices
3. Bring the stock to a simmer season to taste with salt and white pepper
Stock does not have flavor, add more stock and reduce to concentrate flavor
4. Just before service, add the chicken and noodles to stock let the
Through before serving
5. Garnish each portion with a little chopped parsiey

“CREAMY CARROT SOUP”

INGREDIENTS:

*22g butter *1medium onion, chopped

*3 strips bacon, chopped *600g carrots, cubed

*1pc small chicken cube *1\2 cup cream

*dash salt pepper

PROCEDURE:

1. Melt butter in a large sauce pan, add onion and bacon, stir constantly
Over heat until onion is soft
2. Add carrots to pan, then chicken stock and cube, bring to a boil reduce
Heat cover, simmer for about 30 minutes or until are tender, remove
Sauce pan from heat.
3. Blend or process mixture in several batches until smooth
4. Return mixture to pan, stir in cream, reheat and stir constantly
Without boiling
5. Season with salt and pepper, serve not.

“FISH FILLETS SWEET AND SOUR SAUCE “

INGREDIENTS:

*1kg fish filets *3 pcs egg

*250 ml milk *250 g flour

*.015 g salt *.005 g pepper

*230g breads crumb

TOPPINGS:

*100g cucumber * 1 small can pineapple chunks

*100g tomatoes *100 g onions

SWEET& TOMATOES SAUCE

*160 g tomato paste * 150 g sugar

*1 small bottle tomato catsup * .030g salt

*60g vegetables oil pineapple juice *15 ml rice vinegar

*030g cornstarch dilute in water *.030 g sesame oil

MISE IN PLACE:

1. Slice fish fillets and season with salt and pepper

2. Wash cucumber, tomato, and cut mace doine.
3. Grind breads crumbs a little finer
4. Prepare breading station (flour egg, milk, breads crumbs)

METHOD:

1. Put enough oil in a pan for deep frying

2. Fry breaded fish until light brown and drain in a paper towel
3. Prepare sweet and sour sauce, put all ingredients in a pan
Except sesame oil and bring to a boil
4. Add vegetables and let it boil
5. Add sesame oil and pour over fined fish fillet
6. Serve hot.

“ITALIAN CHICKEN ROLL-UPS”

INGREDIENTS:

QUANTITY DESCRIPTION

*8 1\2 boneless skinless chicken

Breast halves (4 ounces each)

*8 thin slices (4 ounces) ham

*4 slices cheese, halved

*2\3 cup season breads crumbs

*1\2 cup grated cheese

*1\4 cup minced fresh parsley

*1\2 cup milk

Cooking spray
PROCEDURE:

1. Preheat oven to 425 degree

2. Flatten chicken to 1\4- in. thickness
3. Place a slice of ham and half slices of provolone cheese on
Each pieces of chicken.
4. Roll up from a short side and tuck in end; secure with a toothpick
5. In a shallow bowl, combine crumbs, Romano cheese and parsley
6. Pour milk into another bowl, dip chicken rolls in milk, then
Rolls in crumb mixture
7. Place roll-ups, seam side down, on a greased baking sheet. Sprits
Chicken with cooking spray
8. Bake, uncovered, 25 minutes or until meat is no longer pink
9. Remove toothpicks. Yield: 8 serving

SOCORRO NATIONAL HIGH

SCHOOL
SOCORRO SURIGAO DEL NORTE

SUBMITTED BY:
ARCULAR, JULIETA C.
SUBMITTED TO:
GAMAL, LIWAYA

LUMPIANG PUSO NG SAGING

INGREDIENTS:

*1\2 cup oil *50g garlic, minced

*300g red onion, sliced

*4pcs large Puso ng saging , sliced and scaked in salted water

*3\4 kilo ground pork *6pcs large siling labuyo

*2pcs kaffir line leaves *1tsp sugar

*1\2tsp ground black pepper *2cups water

*1lumpia rapper

DIPPING SAUCE:

*25g garlic, grated *2tbsp wansoy, chopped

*1\2 cup pars *1 1\2bsp sugar

*1 1\4 kalamansi

DIRECTION:

1. In a large work or pan on medium heat, and oil, onion garlic

 And siling labuyo
2. Add ground pork and saute for five minutes the add water and
Kaffir line leaves
3. Add salt, sugar and pepper
4. Add the puso ng saging. Cook till soft and tender
5. Wrap in lumpia rapper the deep fry and serve with dip along the side

FISH STOCK AND FUMET

YIELD 1 GALLON

INGREDIENTS:

*30g butter *2-3 cleaned fish bones from lean fish

MIREPOIX:

*125g onion, chopped fire *60g carrot, chopped fire

*celery, chopped fire *250ml white wire dry

*1pc cold water

SACHET:

1pc bay leaf *1\4tsp thyme

*1\4tsp pepper corns *4-5pcs barsley stem

*1pc wholes cloves

PROCEDURE:

1. Butter the bottom of a stock pot and sweet the mirepoix on it

2. Place the bones over the top of itcover with the parchment paper for 5
Mins. Over low heat until they turn opaque and begin to exude juices
3. Add the wine, bring to a 5 inner and cook off the alcohol
4. Add cold water and sachet
5. Boil the skin the scum and simmer for 30-45minutes
6. Strain through a china cup with a layer of cheese cloth
7. Cool, vented in a cold water both and refrigerate

BASIC WHITE STOCK

YIELD 2.5 GALLON

INGREDIENTS:

*5-6kg bones, chicken, beef, real

*10-12L Cold water

MIREPOIX:

*500g onion, chopped *250g celery, chopped

*250g carrots, chopped (optional)

SACHETS:

*1pc bay leaf *1\4tsp pepper corns

*6-8pcs parsley stems *2pcs whole cloves

PROCEDURE:

1. Prep the bones, if the bones are whole, cut them into 4”long trim &rinse
2. Blanch the bones place them in a stock pot, cover with cold
Water and bring to a boil. Drain and rinse
3. Place the bones in a pot and cover with cold water
4. Bring to a boil then reduce to a simmer skin a scum on top
5. Add the mirepoix and sachet ingredients
6. Simmer for appropriate amount of time, never let the stock boil
7. Add water if necessary to keep the bones covered
8. Cool down quickly vented in a cold water both and refrigerated

BASIC BROWN STOCK

YIELD 2.5 GALLON

INGREDIENTS:

*500g onion, chopped *250g carrot, chopped

*250g celery, chopped *250g tomato paste

SACHET:

*1pc bay leaf *1\4tsp thyme

*1\4tsp pepper corns *6-8 parsley stems

*2pcs whole cloves

PROCEDURE:

1. Prep the bones are whole cut them into(3-4 long) pieces
2. Oil and place the bones in a roasting pan in one layer
In a oven brown the bones very well
3. Removes long and place in a stock pot cover with a cold water
And bring to a boil then lower to a simmer, skin the sum