PROJECT PLAN

Name: ALLAN S. SOLAYAO

Project Name: CLEAR SOUP

Preparation:

 Disinfect the tools and equipment before use

 Observe proper Hygiene

Tools and Equipment:

 Knife
 Chopping board
 Plates
 Ladle
 Soup bowl
 Soup spoon
 Pan/casserole

Ingredients:
 Chicken with bones -300 g
 Garlic – 3 cloves
 Carrots – ¼ cup
 Onion -¼ cup (chopped)
 Bay leaf - 2
 Green Onion - 2
 Celery - 1
 Salt/pepper
 Water – 4 cups
 Freshly cracked black pepper – ¼ tsp.

Procedures:
 Pressure cook until whistle on high heat
 Switch off the heat, let the pressure release and open the cooker
 Strain the soup using a soup strainer
 Take out the chicken pieces and shred them into small pieces discarding the bones
 Add few shredded pieces in each serving bowl
 And pour the clear soup on top
 Garnish with onion greens and serve hot

AFTER CARE: Wash and clean all the utensils used and return in its place.
 PROJECT PLAN
Name: ALLAN S. SOLAYAO

Project Name: CREAMY CHICKEN SOUP

Preparation:

 Disinfect the tools and equipment before use

 Observe proper Hygiene

Tools and Equipment:

 Knife
 Chopping board
 Plates
 Ladle
 Soup bowl
 Soup spoon
 Pan/casserole

Ingredients:
 Chicken with bones -300 g > Corn
 Garlic – 3 cloves > Milk
 Carrots – ¼ cup > All-purpose flour
 Onion -¼ cup (chopped)
 Bay leaf - 2
 Green Onion - 2
 Celery - 1
 Salt/pepper
 Water – 4 cups
 Freshly cracked black pepper – ¼ tsp.

Procedures:
 Pressure cook until whistle on high heat
 Switch off the heat, let the pressure release and open the cooker
 Strain the soup using a soup strainer
 Take out the chicken pieces and shred them into small pieces discarding the bones
 Add few shredded pieces in each serving bowl
 And pour the clear soup on top
 Garnish with onion greens and serve hot
 Add all-purpose flour and milk, and cook it for 3 minutes

AFTER CARE: Wash and clean all the utensils used and return in its place.
 PROJECT PLAN
(APPETIZERS)
Name: ALLAN S. SOLAYAO

Project Name: TUNA CANAPE

Preparation:

 Disinfect the tools and equipment before use

 Observe proper Hygiene

Tools and Equipment:

 Knife
 Chopping board
 Plates
 Ladle
 Pan/casserole
 Saucer

Ingredients:
 Fita cracker - 4pcs
 Mayonnaise - ½ cup
 Salt/pepper
 Tuna - 2 tbsp.
 Spring onion - 1 pc.
 Cucumber - ½ cup

Procedures:
 Combine drained tuna and mayonnaise
 Season with salt and pepper
 Mix well
 Put small amount of tuna spread on Fita cracker, add spring onion and cucumber serve
immediately

AFTER CARE: Wash and clean all the utensils used and return in its place.
 PROJECT PLAN
(SALADS AND DRESSING)
Name: ALLAN S. SOLAYAO

Project Name: VEGETABLE SALAD

Preparation:

 Disinfect the tools and equipment before use

 Observe proper Hygiene

Tools and Equipment:

 Knife
 Chopping board
 Container/Tupperware
 Plates
 Ladle
 Peller
 Pan/casserole

Ingredients:
 Carrots 5g
 Potatoes 5g
 Apple/Pears 2 slices
 Cucumber 5g
 Lettuce 5g
 Mayonnaise ¼ cup

Procedures:
 Boil first the carrots and potato
 Put all ingredients on the container
 Add mayonnaise for the dressing
 Mix all the ingredients together

AFTER CARE: Wash and clean all the utensils used and return in its place.
 PROJECT PLAN
(SANDWICHES)

Name: ALLAN S. SOLAYAO

Project Name: MONTE CRISTO SANDWICH

Preparation:

 Disinfect the tools and equipment before use

 Observe proper Hygiene

Tools and Equipment:

 Knife
 Chopping board
 Plates
 Ladle
 Peeler
 Pan/casserole

Ingredients:
 Loaf bread 3 slice
 Ham 3 slice
 Cheese 2 square bar
 Mayonnaise ¼ cup
 Eggs 2 medium size
 Butter

Procedures:
Fry the slices of ham and set aside, spread the mayonnaise on 3 slices of bread and
make a layer of ham and cheese on the 2 slices of bread and double the amount of the slices of
ham on cheese so when you slices the bread you can see the thicker pilings, slice the bread at
all sides. For egg coating scramble the egg and put in the container enough to put the bread
deep a 2 tbsp. of butter on a low fire and cook the sandwich and make sure that all sides of the
sandwich will be properly cook.

AFTER CARE: Wash and clean all the utensils used and return in its place.
 PROJECT PLAN
(MEAT DISHES)
Name: ALLAN S. SOLAYAO

Project Name: BEEF MECHADO

Preparation:

 Disinfect the tools and equipment before use

 Observe proper Hygiene

Tools and Equipment:

 Knife
 Chopping board
 Plates
 Ladle
 Peeler
 Pan/casserole
 Measuring cup
 Spoon/fork

Ingredients:
 Beef 250g
 Calamansi juice, soy sauce
 Black pepper
 Potato
 Carrots
 Bell pepper red/green
 Tomato
 Onion, Garlic,dry bay leaves
 Tomato paste
 sugar

Procedures:
Cut the beef into a cubes, and marinate with calamansi juice and soy sauce, and put all
the condiments together and mix, then marinate up to an hour, then prepare the vegetable
ingredients, after the marinating the beef, fry the potato and carrots and set aside and sauté
the garlic, onions and add the marinated beef and cover the pan until the beef is tender. And
add the potato and carrots and wait for 5 minutes. The beef mechado is ready.

AFTER CARE: Wash and clean all the utensils used and return in its place.
 PROJECT PLAN
(VEGETABLE DISHES)
Name: ALLAN S. SOLAYAO

Project Name: CHOPSUEY

Preparation:

 Disinfect the tools and equipment before use

 Observe proper Hygiene

Tools and Equipment:

 Knife
 Chopping board
 Plates
 Ladle
 Peeler
 Pan/casserole
 Spoon/fork

Ingredients:
 Green beans, Chicharo, Baby corn, cabbage, broccoli, cauliflower, carrots, celery
 Bell pepper
 Garlic, onion, tomato
 Salt and pepper
 Oyster sauce
 Corn starch
 Cooking oil
Procedures:
Wash and clean all the vegetables and cut of your desire cutting, heat the cooking oil on
the pan and sauté the garlic, onion and bet and after put/add the vegetables like carrots and
others observe of its cooking period be sustain the half cook of vegetables, and then put the
salt and pepper to taste and oyster sauce or other seasoning if necessary.
Serve the Chopsuey

AFTER CARE: Wash and clean all the utensils used and return in its place.
 PROJECT PLAN
(EGG DISHES)
Name: ALLAN S. SOLAYAO

Project Name: ROLLED OMELLETE

Preparation:

 Disinfect the tools and equipment before use

 Observe proper Hygiene

Tools and Equipment:

 Knife
 Chopping board
 Plates
 Spatula
 Bowl
 Pan/casserole
 Spoon/fork

Ingredients:
 Egg
 Carrots
 Onion, green onion
 Black pepper
 Salt and pepper
 Vegetable oil
Procedures:
Prepare 2 eggs and mix it in the bowl, beat prepare the chopped carrots and dissolved
together with the egg, prepare hot pan and pour 1 tbsp. cooking oil, and if the oil is already hot
pour the ¼ of mix egg into the pan and gentle roll the egg into a log leaving small part, unrolled
and add cooking oil if needed, and after cooking slice the roll omelet.

AFTER CARE: Wash and clean all the utensils used and return in its place.
 PROJECT PLAN
(STARCH DISHES)
Name: ALLAN S. SOLAYAO

Project Name: SALTED EGG MACARONI PASTA

Preparation:

 Disinfect the tools and equipment before use

 Observe proper Hygiene

Tools and Equipment:

 Knife
 Chopping board
 Plates
 Ladle
 Bowl
 Pan/casserole
 Spoon/fork
 Strainer

Ingredients:
 Macaroni pasta
 Century tuna
 Salted egg powder
 Cheese
 Onion, garlic
 Salt and pepper
 Cooking oil
Procedures:
Prepare boil water on the casserole and sauté macaroni pasta until it cook and set aside
the pasta, then prepare the onion and garlic and saute into a hot pan with cooking oil and wait
until it light brown on medium flame, add the century tuna and beat until the aroma will come
out, put all purpose cream and dissolved the salted egg powder and mix well and after a few
minutes get the drain macaroni pasta and dissolved it and mix together and after a few time
put into the serving plates and put cheese as toppings.
The Salted egg macaroni pasta is ready.
AFTER CARE: Wash and clean all the utensils used and return in its place.
 PROJECT PLAN
(POULTRY AND GAME DISHES)
Name: ALLAN S. SOLAYAO

Project Name: CHICKEN TERIYAKI

Preparation:

 Disinfect the tools and equipment before use

 Observe proper Hygiene

Tools and Equipment:

 Knife
 Chopping board
 Plates
 Ladle
 Bowl
 Pan
 Spoon/fork

Ingredients:
 Chicken breast/thigh
 Soy sauce
 White sugar
 Vinegar
 Paprika, black pepper and salt
 Ginger, garlic, and green onion
 All-purpose flour
 Cooking oil and water
Procedures:
In frying pan add the cooking oil put the chicken fillet and coat on the flour and fry until
the color turn to golden brown of both sides, add the prepared ingredients mixture together in
a pan and let simmered by the heat to make the chicken more tender juicy and moist let the
sauce become s thicker.

AFTER CARE: Wash and clean all the utensils used and return in its place.
 PROJECT PLAN
(SEAFOOD DISHES)
Name: ALLAN S. SOLAYAO

Project Name: SWEET AND SPICY SHRIMP

Preparation:

 Disinfect the tools and equipment before use

 Observe proper Hygiene

Tools and Equipment:

 Knife
 Chopping board
 Plates
 Ladle
 Bowl
 Pan
 Spoon/fork

Ingredients:
 Shrimp
 Garlic
 Salt and pepper
 Banana catsup
 Hot sauce
 sugar
Procedures:
In in frying pan add butter sauté the chopped garlic until brown, add the shrimp add salt
and pepper and mix well add the banana catsup and hot sauce and add white sugar and mix
well, cook for a few couple of minute until its sticky.
And serve

AFTER CARE: Wash and clean all the utensils used and return in its place.
 PROJECT PLAN
(DESSERTS)
Name: ALLAN S. SOLAYAO

Project Name: FRENCH MANGO CREPE

Preparation:

 Disinfect the tools and equipment before use

 Observe proper Hygiene

Tools and Equipment:

 Knife
 Chopping board
 Plates
 Ladle
 Bowl
 Pan
 Spoon/fork
 Blender/mixer

Ingredients:
 Flour
 mango
 Milk evaporated
 Egg
 Butter, sugar, salt, all-purpose cream
 Chocolate
Procedures:
Filter the all-purpose flour, add sugar and salt and mix, use blender or mix well until it
fine, put 2 egg and melted butter and blend or mix together, add the milk and flour gradually
after blending or mixing in a non-sticky pan put a small amount of butter and heat in a low heat
and if the pan is already hot put a small amount of crepe be sure of thin crepe result, make it
into 10-20 seconds then continue until it done. To make the filing put all purpose cream and
sugar in electric mixer or mix until it has soft peak. Transfer it to the bowl and put it in the
fridge for 10-15 minutes, mix to our crepe, fold long or your desire style the crepe and put the
topping whip cream and crushed mango on top, the add chocolate or caramel if you want.

AFTER CARE: Wash and clean all the utensils used and return in its place
CLEAR SOUP
 CREAMY
CHICKEN SOUP
(APPETIZERS)
(SALADS AND DRESSING)
SANDWICHES
MEAT DISHES
VEGETABLE
DISHES
EGG DISHES
STARCH DISHES
POULTRY AND GUMMY
DISHES
SEAFOOD DISHES
DESSERT