PRACTICUM IN T.L.

SUBMITTED BY: JULIA C. GUBATAN

SUBMITTED TO: MA’AM MYRNA SANTOS
 GELATIN SALAD

INGREDIENTS:

● gelatin powder

● agar-agar powder

● 2 pcs. Nestle cream

● 2pcs. Condensed milk

PROCEDURE:

 Boil a 1 liter of water for the gelatin powder and another 1 liter of
water for the agar-agar powder.
 Mix your nestle cream and condensed milk for your dressing.
 If your agar-agar powder and gelatin are done place it in a
container and wait until it dry.
 Slice your gelatin and agar-agar in a cube size and mix with your
dressing.
 Serve it chilled.
 FRUIT SALAD

INGREDIENTS:
 1 & ½ can of a fruit cocktail
 1 pc. Watermelon
 2 pcs. Of nestle cream
 2pcs. Of a condensed milk

PROCEDURE:

 Prepare your watermelon and cut it into halves then separate the
stuff of your watermelon so that you can use it as your base.
 Slice the stuff watermelon in a cube size.
 Open your fruit cocktail and strain it.
 Mix your nestle cream and condensed milk then mix it with your
sliced watermelon and fruit cocktail.
 CHIPS AND DIPS

INGREDIENTS:
 6 pcs potatoes
 1 cup of mayonnaise and ketchup
 3 pcs tomatoes
 2 pcs white onions –slice into small pieces
 Different kinds of snacks

PROCEDURE:

Step 1: soak the potatoes into iodized salt then wait until 5 minutes

Step 2: rinse the soaked potatoes and wait until it dry

Step 3: prepare your frying pan with cooking oil and fry your dried
potatoes

Step 4: prepare your dips, mix your ketchup with mayonnaise

Step 5: arrange your chips with the fried potatoes and your dip
 CAESAR SALAD

INGREDIENTS:
 2 small garlic gloves, minced
 2 tbsp freshly squeezed lemon juice, from lemon
 1 tsp of Dijon mustard (Maille is better)
 1 tsp Worcestershire sauce
 1 cup of Hellman’s Real mayonnaise
 ½ cup of freshly graded Parmigiano-Reggiano
 ¼ tsp salt
 ¼ tsp freshly ground pepper

PROCEDURE:

Step 1. In a medium bowl, whisk the garlic, lemon juice, Dijon

mustard and Worcestershire sauce.
Step 2. Add the Hellman’s mayonnaise, salt pepper.
Step 3. Add in the Parmigiano-Reggiano and whisk until everything is
well blended.
Taste and adjust to your liking. For best results refrigerate for an hour
before use. The dressing will keep in the fridge for a couple of weeks.
Yields about 1 and a 1/3 cups which should be good enough for 10
starter salads. One serving is 2 tbsp.
 DEVILED EGG

INGREDIENTS:
 6 eggs
 1/4 cup mayonnaise
 1 teaspoon white vinegar
 1 teaspoon yellow mustard
 1/8 teaspoon salt
 Freshly ground black pepper
 Smoked Spanish paprika, for garnish

PROCEDURE:

1. Place eggs in a single layer in a saucepan and cover with enough water that there's
1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then
cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave
covered for 14 minutes, then rinse under cold water continuously for 1 minute.
2. Crack egg shells and carefully peel under cool running water. Gently dry with paper
towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and
placing the whites on a serving platter. Mash the yolks into a fine crumble using a
fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
3. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle
with paprika and serve.
 WALDORF SALAD

INGREDIENTS:
 2 tbsp. mayonnaise
 2 tbsp. plain yogurt (Greek or regular)
 1 tbsp. lemon juice
 1 c. halved red grapes
 1 c. chopped apples
 1 c. sliced celery
 1/4 c. chopped parsley
 Kosher salt
 Freshly ground black pepper
 1 c. walnuts, toasted
 Bibb lettuce, for serving

PROCEDURE:
1. In a large bowl, whisk together mayonnaise, yogurt, and lemon juice. 
2. Add grapes, apple, celery, and parsley and fold until just combined. Season
with salt and pepper. Top with walnuts and serve over lettuce. 
 CLUBHOUSE

INGREDIENTS:

 4 rashers streaky bacon

 3 slices white bread
 1 tbsp mayonnaise
 1 hard-boiled egg, sliced
 1 tomato, sliced
 few thick slices chicken or turkey breast
 small handful salad leaves
 handful crisps, to serve, if you like

PROCEDURE:
1. Heat grill to High and cook the bacon, turning halfway through, until crisp.
Toast the bread and spread one slice with the mayo.
2. Layer on the egg, tomato and bacon, then top with another slice of bread.
Add the chicken or turkey, bacon, then lettuce. Finish with the final slice of
bread and cut into quarters. Secure with cocktail sticks and serve with
crisps, if you like.
 BURGER

INGREDIENTS:
 1 egg
 1/2 teaspoon salt
 1/2 teaspoon ground black pepper
 1 pound ground beef
 1/2 cup fine dry bread crumbs

PROCEDURE:

1. Preheat an outdoor grill for high heat and lightly oil grate.
2. In a medium bowl, whisk together egg, salt and pepper. Place
ground beef and bread crumbs into the mixture. With hands or a
fork, mix until well blended. Form into 4 patties approximately
3/4 inch thick.
3. Place patties on the prepared grill. Cover and cook 6 to 8 minutes
per side, or to desired doneness.
 PINWHEEL SANDWICHES

INGREDIENTS:

 Cheese
 White bread
 Ham
 Cucumber

PROCEDURE:

1.Flatten your sandwich then add your fillings then roll it.

2.Add some garnish for your plating.