Victor Emmanuel C.

Locus
LPU-Laguna

PRACTICE ACTIVITY- WEEK 3 MODULE 1

Dish 1

roast chicken with lemon and rosemary and demiglace sauce, with Wild Mushroom Risotto
Quantity ingredients specification

1 tablespoon olive oil, or as needed

300g chicken, Thigh Fillet

Too taste black pepper

To taste kosher salt

1wedge lemon, sliced into rounds

1sprigs rosemary fresh

Preheat the oven around 300 to 350 f. Fillet the thigh part of a chicken then forms it into log
shape with a twine. Rub olive oil then salt and pepper as needed. Place the lemon wedge on the
bottom of a chicken and rosemary within the foil in the bottom of it.

Demiglace recipe (sauce)

Quantity ingredients specification
10 pounds veal bones (Joint and marrow bones)
1 tablespoon vegetable oil
3pc onions cut into eighths
4pc carrots cut into 2-inch pieces
4 ribs, celery cut into 2-inch pieces
6 ounce can tomato paste
10 quarts cold water
2 cups cold water
 Bake the vegetables in oven for about 20 mins or until brown and cook, sear the veal in a
saucepan along with the oil, then add the cooked vegetables in a stock pot along with the seared
veal, add tomato paste and steer occasionally add the water the reduced to half or for about 3-5
hours. To used it reduce a portion of it in a saucepan, you can add a butter salt and pepper to
make it better.
Wild Mushroom Risotto
Quantity Mushroom Stock specification

1 pc Onion chopped

1 pc Carrot Chopped

250g Chestnut Mushroom

1pc Star Anise

1pc Bay Leaf

sprigs Thyme
30g Mushrooms Dried
INGREDIENTS Risotto Specification
250g Risotto Rice
1pc finely chopped Shallot

100ml White Wine Dry

250g Asparagus Fresh

100g Spinach Fresh

100g Mushrooms wild

2 Cloves Garlic
75g, grated Parmesan Grated

Brown the vegetables in a stock pot to make the stock. Add the herbs and two liters of water to
the pot. Cook for 1 hour. Drain and reduce to 500ml with the addition of 30g dried mushrooms.
Drain once more. For a few minutes, soften the shallot and garlic. Increase the heat and coat the
rice so that the edges are translucent. This ensures that the rice's outer shell cracks and splits.
This is what gives the sauce its creamy texture. Add the wine and bring to a boil. Add the 500ml
mushroom stock now. Cook for 18 minutes on medium heat. As you go, you'll need to add a
little more water. After 15 minutes, add the asparagus that has been chopped. After 18 minutes of
cooking, the risotto is ready. Remove from the heat and season with salt and pepper before
adding the spinach, butter, and parmesan cheese. Cook the extra mushrooms separately and add
them to the dish when it's time to serve.
Dish 2
Cider-Braised Chicken, Brussels Sprouts, and Apples with Scalloped Potatoes
4 slices bacon, chopped
3 1/2 pounds chicken 8 bone-in, skin-on thighs

2 pcs red apples cored and cut into wedges

1 12 ounce bottle hard cider
2 tablespoons fresh thyme chopped
2 tablespoons whole grain mustard

1 teaspoon kosher salt salt

12 ounces Brussels sprouts, fresh trimmed and halved if
large (2 cups)

Cook bacon in a large skillet over medium heat until crisp; remove from pan, reserving
drippings. Cook for 10 minutes, skin side down, until browned, turning once; remove from
skillet. Cook for 4 minutes, or until apples are browned on both sides; remove from skillet.
Drippings from the skillet should be drained and discarded. Scrape up any browned bits from the
bottom of the skillet and add the cider, thyme, mustard, and salt. Bring to a boil, then turn off the
heat. Return the chicken to the pan. Cover and cook for 10 minutes on low heat. Toss in the
Brussels sprouts. Cook for 5 minutes with the lid on. Cook for 3 to 5 minutes more, uncovered,
or until chicken is done (at least 175°F). Divide the chicken thighs, Brussels sprouts, and apples
between shallow bowls or plates to serve. Pour the cider mixture on top. Bacon should be
sprinkled on top of each serving.
Scalloped Potatoes

Quantity Ingredients specification

2 tablespoons butter unsalted

2 tablespoons all-purpose flour

½ teaspoon salt
¼ teaspoon black pepper freshly ground
1 cup whipping cream, half-and-half, or light cream
¼ cup Parmesan cheese grated
2 pounds russet potatoes, peeled and cut into 1/8-inch-
thick slices
Snipped fresh chives (optional)

2 tablespoons butter, melted in a small saucepan over medium heat Combine flour, salt, and
pepper in a mixing bowl. All of the whipping cream should be added at once. Cook, stirring
constantly, until the sauce has thickened and is bubbling. Add the Parmesan cheese and mix well
(mixture will be thick).In a buttered 2-quart shallow casserole or baking dish, arrange half of the
potatoes in overlapping slices along the bottom. Half of the sauce should be spread over the
potatoes. Layer the potatoes and sauce again.Preheat oven to 325°F and bake for 40 minutes,
covered. Remove the cover and bake for another 25 to 35 minutes, or until the potatoes are
tender when pierced with a knife. If desired, sprinkle with snipped chives before serving.
Dish 3
Bourbon Pecan Chicken with Butternut Squash Risotto
Quantity Ingredients Specification
½ cup pecans finely chopped
½ cup breadcrumbs
8pieces Chicken breast skinless, boneless chicken breast
halves
¼ cup butter, melted clarified, melted
¼ cup Dijon mustard
¼ cup dark brown sugar
2 ⅔ tablespoons bourbon whiskey
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
¾ cup unsalted butter, chilled and cut into small cubes
½ cup green onions sliced

Combine the pecans, breadcrumbs, and 2 tablespoons clarified butter in a mixing bowl. Place
the mixture on a plate and spread it out. Coat both sides of the chicken breasts with the mixture.
In a large skillet over medium heat, melt the remaining 2 tablespoons of clarified butter. Place
the coated chicken breasts in the pan and cook for about 10 minutes per side, or until nicely
browned and the chicken meat is cooked through. Then Whisk together the Dijon mustard,
brown sugar, bourbon, soy sauce, and Worcestershire sauce in a small saucepan until smooth.
Bring to a simmer over medium-low heat, then remove from the heat and gradually whisk in the
3/4 cup unsalted butter. Returning to the heat is not a good idea. Serve it with green onions and
pour the sauce.
Butternut Squash Risotto
Quantity Ingredients specification
1 tablespoon butter unsalted
1 1/2 pounds butternut squash, peeled, seeded, and cut into
1/2-inch chunks
To taste salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
18 ounces chicken broth, reduced
1/3 cup Parmesan cheese, grated
1 tablespoon sage, chopped fresh

Melt butter in a medium heavy-bottom saucepan over medium heat. Season with salt and pepper
and add the squash. Cook, stirring frequently, for 6 to 8 minutes, or until the edges soften.
Stir in the rice to evenly coat it. Cook for 1 to 2 minutes, or until almost all the liquid has
evaporated.
Reduce to medium-low heat and stir in 1/2 cup of the hot broth mixture. Cook, stirring
constantly, until almost all of the liquid has been absorbed. After 35 to 40 minutes, add the
remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more.
Combine the Parmesan, sage, and 1 1/2 teaspoons salt in a mixing bowl. Serve immediately, with
additional Parmesan and sage on top if desired.

Dish 4
Pan Sauteed Chicken with Vegetables & Herbs
Quantity Ingredients Specification
1/8 teaspoon Black pepper ground
 1/8 teaspoon paprika
2 tablespoons all-purpose flour
4 chicken breast halves bone-in
2 tablespoons olive oil
2pcs 2 small red onions cut into
quarters
1 pound new potatoes cut into quarters
8 ounces baby carrots fresh, whole (about 16), green
tops trimmed to 1-inch
1 1/2 cups chicken stock
3 tablespoons lemon juice
1 tablespoon oregano leaves chopped, fresh
1 tablespoon thyme leaves chopped, fresh
Preheat oven to 350 degrees Fahrenheit. On a plate, combine the black pepper, paprika, and
flour. Using the flour mixture, coat the chicken.
In a 12-inch oven-safe skillet, heat the oil over medium-high heat. Cook, stirring frequently, until
the chicken is well browned on all sides. Take the chicken out of the skillet and set it aside.
Cook for 5 minutes with the onions and potatoes in the skillet. Bring the stock, carrots, lemon
juice, and oregano to a boil. Toss the chicken back into the skillet. Cover the skillet with a lid.
Bake for 15 minutes, or until the chicken is cooked through and the vegetables are tender,
uncovered. garnish with thyme.

Dish 5
Chicken Broccoli Alfredo Pasta
Quantity Ingredients Specification
10 ounces broccoli Fresh
8 ounces penne pasta
1 tablespoon butter unsalted
 1 tablespoon olive oil Extra virgin
1.5 lb chicken breast
4 cloves garlic minced
1 cup heavy cream
1 cup milk
1 ¼ cups Parmesan cheese, shredded
salt and pepper to taste
Cook broccoli in boiling water for 5 minutes, put into iced bath drain well. Cut into small florets.
Cook pasta al dente, drain according to packaging. Cook chicken breasts for about 5 minutes on
each side in a large skillet with olive oil and butter over medium-high heat. Remove the skillet
from the heat, cover with a lid, and set aside to rest until the chicken is no longer pink in the
center and completely cooked through. Take the chicken out of the pan. Chicken should be cut
into bite-size pieces. In the same skillet, cook the minced garlic in the remaining chicken juices
and oil for about 30 seconds, scraping up the chicken bits from the bottom of the pan, on medium
heat, until garlic is fragrant, being careful not to burn it. Mix in the cooked and sliced broccoli
with the garlic. Remove the pan from the heat. To make the creamy sauce, heat 1 cup heavy
cream in the same skillet until it boils. Add the cheese right away and stir until it's melted and
creamy. Reduce heat to medium-low and gradually add milk, stirring constantly and simmering,
until a creamy consistency is achieved. Add cooked pasta to the creamy sauce, then add broccoli.
Taste and season with salt and pepper. Top with sliced, cooked chicken.
Dish 6
Chicken pesto linguine pasta
Quantity Ingredients Specifications
½ pound linguine pasta
8 ounces chicken breast, skinless, boneless cut into small
pieces
to taste salt and black pepper ground
3 tablespoons olive oil
6 whole cloves garlic minced
4 ounces fresh mushrooms, halved
6 ounces roasted red peppers, drained and chopped
7.5 ounce artichoke quartered
3 ounces spinach leaves fresh
¼ cup basil pesto
1 tablespoon freshly grated Parmesan cheese

Season the chicken with black pepper and salt. In a large skillet, heat the olive oil over medium
heat and cook the chicken pieces, stirring frequently, until lightly browned, about 10 minutes.
Stir in the garlic cloves, mushrooms, roasted red peppers, and artichoke hearts; reduce heat to a
low heat and cook for 5 to 8 minutes, or until the mushrooms start to release their juices. Stir in
the spinach and cook for 2 minutes, or until the leaves are wilted.
Fill a large pot halfway with water and bring to a boil over high heat, lightly salted. When the
water is boiling, add the linguine and bring it back to a boil. Cook the pasta uncovered, stirring
occasionally, for 11 minutes, or until it is cooked through but still firm to the bite. Drain well in a
sink-mounted colander. Then add it to the sauce while steering the pan to properly incorporate
the paste to the sauce.
2. fish recipes
Dish 1
Fish En Papillote
Quantity Ingredients Specification
3ounces Cod Fillets 
¼ cup Butter 
2 Garlic Cloves  (minced)
2 tablespoons Fresh Parsley  (Chopped,)
1 Large Shallot 
½ teaspoon Kosher Salt 
¼ teaspoon Black Pepper  (ground)
1 Lemon Small
4 cups Salad Greens (lightly packed, like
spinach, arugula, radicchio, or even
mixed greens)

In a small bowl, combine the Butter with Canola Oil, garlic cloves, parsley, shallot, and spices.
In a small mixing bowl, combine the butter, garlic, spices, and lemon zest.
Use a fork to smooth the lemon zest into the bowl (reserve the whole lemon).
A baked piece of fish with a lemon, butter, and herb topping on parchment paper
Tear the parchment squares apart and place the greens in the center. Spread the butter mixture
over the fish and place it on top of the greens. Place tomato halves around the lemon slices on
top. Fold the parchment paper packets up and around the fish pieces, roll the ends to seal, and
place on a baking sheet. On a baking sheet, place whole fish en papillote with fresh lemon slices
and bake for 12 to 15 minutes at 425 degrees F, until cooked through. Warm lemon slices and
fresh herbs are served on the side.
sauté spinach and asparagus
Quantity Ingredients Specification
1 tbsp olive oil
1 bunch asparagus cut in 2 inches pcs
3 cups spinach
2 tbsp water
⅛ tsp thyme
¼ of a lemon, juiced
Salt
Pepper
Add olive oil to a medium skillet and heat on medium. Toss in the asparagus and a pinch of salt.
To evenly coat the asparagus in oil, combine all of the ingredients in a large mixing bowl.In a
large mixing bowl, combine the water, spinach, and remaining ingredients. Cook for 2-3 minutes
with the lid on.Cook for another 3-5 minutes, or until the asparagus is cooked to your liking
Remove the sautéed asparagus with spinach from the heat, plate it, and serve it immediately.
Dish 2 Baked Salmon sour cream sauce with baked vegetable

12 ounces Salmon Fillet  (cut into 4 pieces)

add Coarse Salt
add Black Pepper  (freshly ground)
Toasted Almond Parsley
Salsa (for serving)
1 Shallot
1 tablespoon Red Wine Vinegar
To taste Coarse Grain Salt
2 tablespoon Capers (rinsed)
1 cup Fresh Flat-Leaf Parsley

Sour cream sauce

Quantity Ingredients Specification
1cup sour cream
1 tsp salt
1cup Green onions Chopped
¼ cup Green chilies minced
¼ teaspoon cayenne pepper
1/2 teaspoon black pepper

In small bowl, combine sour cream, salt, onion, chilies, cayenne pepper, and black pepper.
Dish 3 Pan-Fried Salmon with Cream-Dill Sauce with sauteed vegetables

Quantity Ingredients Specification

4 4-ounces Fillets Salmon
to taste Salt  and pepper
1 ½ tablespoon Lemon Juice 
1 tablespoon Butter
1 tablespoon Olive Oil
1 tablespoon Dijon Mustard
1 tablespoon Fresh Dill  (chopped)
¾ cup Heavy Whipping Cream 

Side dish with sauteed mushrooms

1pc Medium Onion  (finely chopped)

¼ cup Butter  (melted)
1 pound Fresh Mushrooms  (sliced)
¼ cup Dry White Wine
¼ teaspoon Salt
¼ teaspoon Pepper
⅛ teaspoon Garlic Powder
Dish 4 Cream Dory with Creamy Red Pepper Sauce sided with lemon asparagus
1 large red bell pepper
no measurement Salt, cayenne pepper and pepper
to taste
6 tbsp olive oil
500g dory fillets
1/8 cup water
1/4 pack ALL PURPOSE CREAM
10-12 fresh basil leaves fresh

Remove the seeds from the bell pepper and cut it into four pieces. Salt, pepper, and 2 tbsp olive
oil to taste.
Wrap the bell pepper in aluminum foil and roast for 30 minutes at 200 degrees C.
2 minutes on each side, sear the fish fillets in the oil. If necessary, finish in the oven.
Combine the roasted pepper, water, all-purpose cream, and basil leaves in a blender. Salt and
pepper to taste. Serve it with sauce on bottom for the side dish, blanch 4 pcs of asparagus then
quickly add to iced bath, then sautee with butter and some lemon.

Dish 5
Pan Seared Red Snapper With Beurre Blanc with sauteed couli florets
Quantity Ingredients Specification
180 grams Red Snapper fillet
50 milliliters Lemon Juice
50 milliliters Olive Oil
80 grams Parsley
1 Lemon wedges
50 grams Cherry Tomatoes Quarters
100 grams Butter
60 milliliters White Wine
To taste Salt
To taste Pepper
Lemon juice, olive oil, salt, and pepper are used to marinate the fish. Top with a sprinkling of
parsley. Heat up some oil in a skillet sear the fish. Put it in the oven to finish it off.
for the sauce
In a skillet, pour some white wine. Reduced by half the amount After that, add the butter.
Toss in the lemon juice and parsley. Pour it over the fish and top with cherry tomatoes.
It's finished off with a herb bouquet and slices of lemon.
Dish 6 Salmon En Croute Recipe
Quantity Ingredients Specification
2 Puff pastry
12ounce Salmon
1 Cup (16 tbs) Chopped mushroom
2 Tablespoon mustard brown
Eggs
3 Tablespoon Flour
1/2 Cup (8 tbs) Heavy cream
1/2 Cup (8 tbs) Leeks fresh
1 1/2 Tablespoon Olive oil
To taste Salt and pepper

1. In a skillet, heat the olive oil. Cook the salmon for a few minutes on each side. Set it aside for
now.
2. In the same skillet, sauté the mushrooms. Add the leeks when the mushroom begins to wilt.
3. Salt and freshly ground black pepper to taste. Add the mustard and stir it in.
4. Pour the heavy cream over the vegetables and stir to combine. Allow the cream to thicken
slightly.
5. Cook until the sauce reaches the desired consistency, then add the dill. Remove it from the
oven and set it aside to cool.
6. To make egg wash, whisk together an egg and some water.
7. On a floured surface, roll out your puff pastry. It should be cut into two halves.
8. In the center, spread about a quarter of the prepared sauce. Place one salmon on top of the
other. Bring the puff pastry's edges towards the center and completely enclose the fish in a
pocket.
9. Apply an egg wash to the pocket. On top of the en croute pocket, cut a few slots.
10. In a greased baking dish, place the en croute
11. Bake for 15 minutes at 350 degrees F, or until nicely browned on top.
3. Enumerate the three ways of heat transfer and give an example of each.
Conduction- example is when cooking chicken noodle soup on the top of the burner heat is
transferred to the broth, then to vegetables, chicken, and noodles.
Convection- example is when cooking a pizza to a convection oven it is more efficient to cook it
on a convection oven, rather than a regular oven, because the heat is well distributed throughout
the oven. It is an example of mechanical heat convection.
Radiation- it can be infrared or by microwave an example of this is cooking a potato in
microwave.
4. What are the five (5) major components of food that need to be considered when heat is
applied to food? Explain or describe.
1. Proteins- major components of a meat, poultry, fish, etc, the structure usually when heat
is applied
2. Coagulation- This occurs when cooking temperature reach 160F to 180 F
3. Connective tissues- it is the cause why raw meat not tender, by applying heat it can break
and make the meat tender.
4. Acids- acids can dissolves some connective tissues and speed up coagulation
5. Fibers - group of complex substances that give firmness and structure to plant.