INTRODUCTION

Cooking, cookery, or culinary arts is the art, science and craft of using heat to prepare
food for consumption. Cooking techniques and ingredients vary widely, from grilling
food over an open fire to using electric stoves, to baking in various types of ovens,
reflecting local conditions.
Types of cooking also depend on the skill levels and training of the cooks. Cooking is
done both by people in their own dwellings and by professional cooks and chefs in
restaurants and other food establishments.
Preparing food with heat or fire is an activity unique to humans. Archeological evidence
of cooking fires from at least 300 thousand years ago exists, but some estimate that
men started cooking up to 2 million years ago.
The expansion of agriculture, commerce, trade, and transportation between civilizations
in different regions offered cooks many new ingredients. New inventions and
technologies, such as the invention of pottery for holding and boiling of water,
expanded cooking techniques. Some modern cooks apply advanced scientific
techniques to food preparation to further enhance the flavor of the dish served
BASIC KNIFE SKILLS

1. How to grip the knife properly

Before you start chopping anything, you want to make sure you’re holding the knife
correctly. This means putting your finger and your thumb at the very back of the knife
and wrapping your fingers around the handle. It gives you a firm grip and more control
when you’re chopping.When you actually start chopping, don’t lay all of your fingers
flat. It puts them in danger of getting cut.Rather, form a claw with your fingers so your
fingertips will be protected the whole time. Plus, it’ll give you support as you’re
chopping.

2. How to cut properly

A common mistake is using the slicing motion and chopping down aggressively on the
cutting board. To get an even cut, you want to use a rocking motion, going back and
forth with the knife.
3. How to dice
Dicing is one of the most common cuts you’ll see in recipes, especially when you’re
working with onions. To dice an onion, start by cutting it in half through the root
end.Peel the outer layers and face the flat side down on the cutting board. Make a few
horizontal incisions into the onion.Then, turn it toward you and make a few cuts
vertically.Turn the onion again and start chopping along to get an even dice.Recipes may

call for a small, medium or large dice.

4. How to mince
Another common cut is mincing. The most common thing you’re going to mince is
garlic. To do so, remove the root end. Then, place the garlic under the knife blade and
smash down on it. That will make it easy to peel the papery skin off.Chop the garlic up
until it’s very tiny. The finer the mince, the more flavorful your dish is going to be.

5. How to chiffonade
If you need to garnish a dish, you’ll probably use this cut. The most common things
you’ll chiffonade are herbs, like basil.Start by stacking your basil leaves in a pile. Roll
them up from the top, all the way down, until you have a tight cigar shape.Make really
thin slices all the way across.You’ll end up with beautiful ribbon-like shapes.
6. How to julienne
This cut is most commonly used with carrots. Start by cutting the carrot into 2-inch
segments.Create a flat base by cutting off a part of the carrot. Face the flat part down on
the cutting board.Make 8th-inch equal slices down.Stack the carrot slices up and make
8th-inch slices down again.You’ll end up with equally sized match sticks
SANDWICH
in its basic form, slices of meat, cheese, or other food placed between two slices of
bread. Although this mode of consumption must be as old as meat and bread, the
name was adopted only in the 18th century for John Montagu, 4th earl of Sandwich.
Any type of roll or bread and any type of food that can be conveniently so eaten can
go into a sandwich, hot or cold.

DIFFERENT STYLE/WAYS OF EATING SANDWICHES AROUND THE

WORLD

1.British tea sandwiches are made with thin-cut bread filled with fish paste,
cucumber, watercress, or tomato.
2.Scandinavian smørrebrød are served open-faced, with artfully composed toppings
of fish, sliced meats, and salads.
3.In France, hollowed-out rolls are a popular base.
4.The United States contributed elaborate sandwich formulas, two of the most
successful being the club sandwich of sliced chicken or turkey, bacon, lettuce, and
tomato, and the Reuben sandwich of corned beef, Swiss cheese, sauerkraut, and
Russian dressing served grilled on black bread.

Hot sandwiches, notably the ubiquitous hamburger on a bun, are a staple of the
American diet, and the peanut butter and jelly sandwich is the mainstay of the American
schoolchild
TUNA SANDWICH
INGREDIENTS:
12 oz Canned Tuna,Drained
¼ cup Eden Original,Crumbled
1 tbsp Pickle Relish
8 slices Jalapeño Pepper,Diced
½ tsp Ground Black Pepper
2 tbsp Eden Mayo
8 Slices Bread,Toasted
1 tbsp Lemon Juice
Salt
Pepper

PROCEDURE:
1.In a bowl, mix tuna, Eden cheese,
jalapeno, Eden Mayo, relish, lemon juice, salt, and pepper.
2.Then spread a thin layer of plain mayo on the toasted part of the bread,top it off with a
fresh lettuce leaf,then spread the tuna filling.Add another leaf of lettuce and top it off
with another slice of bread.
3.Slice it in half ,serve with your favorite drink,enjoy!
BURGER
A hamburger (or burger for short) is a food consisting of fillings —usually a patty of
ground meat, typically beef—placed inside a sliced bun or bread roll. Hamburgers are
often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis; condiments
such as ketchup, mustard, mayonnaise, relish, or a "special sauce", often a variation of
Thousand Island dressing; and are frequently placed on sesame seed buns. A
hamburger topped with cheese is called a cheeseburger.

The term burger can also be applied to the meat patty on its own, especially in the
United Kingdom, where the term patty is rarely used, or the term can even refer simply
to ground beef. Since the term hamburger usually implies beef, for clarity burger may be
prefixed with the type of meat or meat substitute used, as in beef burger, turkey burger,
bison burger, portobello burger, or veggie burger. In Australia and New Zealand, a piece
of chicken breast on a bun is known as a chicken burger, which would generally not be
considered to be a burger in the United States; Americans would generally call it a
chicken sandwich, but in Australian English and New Zealand English a sandwich
requires sliced bread (not a bun), so it would not be considered a sandwich
Hamburgers are typically sold at fast-food restaurants, diners, and specialty and
high-end restaurants. There are many international and regional variations of
hamburgers.

The origin of hamburger is unknown, but the hamburger patty and sandwich were
probably brought by 19th-century German immigrants to the United States, where in a
matter of decades the hamburger came to be considered an archetypal American food.
The importance of the hamburger in American popular culture is indicated by its virtual
ubiquity at backyard barbecues and on fast-food restaurant menus and by the
proliferation of so-called hamburger stands and restaurants.

Hamburgers are customarily eaten as a sandwich, between two halves of a round bun.
Mustard, mayonnaise, ketchup, and other condiments, along with garnishes of lettuce,
onion, tomato, and sliced cucumber pickle, constitute the customary dressing. In the
variation known as the cheeseburger, a slice of cheese is melted over the patty. The
patty itself is often seasoned or augmented with chopped onions, spices, or bread
crumbs before cooking.
THE CLASSIC BURGER
INGREDIENTS:
1 pound ground lean (7% fat) beef
1 large egg
½ cup minced
onion
¼ cup fine dried
bread crumbs
1 tablespoon
Worcestershire
1 or 2 cloves garlic,
peeled and minced
About 1/2 teaspoon
salt
About 1/4 teaspoon pepper
4 hamburger buns (4 in. wide), split
About 1/4 cup mayonnaise
About 1/4 cup ketchup
4 iceberg lettuce leaves, rinsed and crisped
1 firm-ripe tomato, cored and thinly sliced
4 thin slices red onion

PROCEDURE:
1.In a bowl, mix ground beef, egg, onion, bread crumbs, Worcestershire, garlic,
1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Divide mixture
into four equal portions and shape each into a patty about 4 inches wide.
2.Lay burgers on an oiled barbecue grill over a solid bed of hot coals or high
heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds);
close lid on gas grill. Cook burgers, turning once, until browned on both sides
and no longer pink inside (cut to test), 7 to 8 minutes total. Remove from grill.
3.Lay buns, cut side down, on grill and cook until lightly toasted, 30 seconds to 1
minute.
4.Spread mayonnaise and ketchup on bun bottoms. Add lettuce, tomato, burger,
onion, and salt and pepper to taste. Set bun tops in place.Serve and enjoy.

(If you want absolute bacteria safety, you need to cook your burgers to 160°.
This recipe will keep them moist.)
UNFORTUNATELY THE PROCESS WAS CAUGHT IN A VIDEO SO I CAN’T PUT IT
HERE,BUT I’D APPRECIATE IT IF YOU TRY TO LOOK INTO IT IN THIS LINK
https://www.facebook.com/100011896909179/videos/pcb.1251615388578346/679731
549951715?__cft__[0]=AZUq05k3l4d6v2hg5hSr4CFZdQ0fOz162q86m3rh4vNNn6jDZ
6ZvxPnv-9NVESqFxKJd4N1Dwl22-MjgXVipWFnld-0teNAKPpb9HFL_JAdgjsBE0TPKc
_NghL1yTW8xwIE&__tn__=*bH-R
MAIN COURSE
The main course is usually the biggest dish on a menu. The main ingredient is often
meat or fish. It most often follows an appetizer, soup, or salad, and is often followed by a
dessert.

Typically the main course is the most complex and substantive dish on the menu and
typically features meat or game with vegetable and starch accompaniments. In formal
dining the preceding courses act as a way of preparing for and leading up to the main
course which is considered to be the gastronomic apex of the meal.

Main Dish - Must be substantial and satisfying. Make it with meat, fish, eggs, poultry,
vegetables, fruit or a combination of fruit and cheese. This is served in meal-sized
portions and often served hot.
CHICKEN
FRICASSÉE
INGREDIENTS

40G(1 ½ OZ)BUTTER
1 ONION,CHOPPED
175 G(6OZ) MUSHROOMS,SLICED
½ TSP PAPRIKA
25 G( 1 OZ) FLOUR
300 ML CHICKEN STOCK
350 G(12 OZ) COOKED
CHICKEN,CUT INTO CHUNKS
120 ML( 4 FL OZ) SINGLE CREAM
SALT AND PEPPER TO TASTE

PROCEDURE:
1.HEAT THE BUTTER IN THE PAN AND FRY THE ONION UNTIL SOFTENED.ADD THE
MUSHROOMS AND COOK FOR FURTHER 2 MINUTES
2. STIR IN THE PAPRIKA AND FLOUR AND COOK FOR 30 SECONDS,THEN
GRADUALLY STIR IN THE STOCK.BRING TO A BOIL AND COOK,STIRRING FOR 2
MINUTES,UNTIL THICKENED
3.ADD THE CHICKEN,CREAM AND SEASONING, AND HEAT GENTLY FOR A FEW
MINUTES
4.TURN INTO A SERVING DISH AND SPRINKLE WITH CHOPPED CHERVILS AND
PARSLEY.GARNISH WITH SPRIGS OF CHERVIL OR PARSLEY AND SERVED WITH
BOILED RICE.
(the preparing,this was done at noon so the lighting is not that clear)
PORK KATSU CURRY
Ingredients
3 pieces pork chops
1 ½ cups cooking oil
3 cups cooked white
rice
Brine Ingredients:
2 cups water
2 cups ice cubes
1/4 cup salt
2 tablespoons brown
sugar
2 pieces dried bay
leaves
Breading Ingredients: Curry Sauce Ingredients
½ cup all-purpose flour 1 piece Knorr Pork Cube
1 ½ cup panko breadcrumbs 1 piece onion chopped
2 pieces egg beaten 1 piece carrot sliced
1 piece potato cubed
1 teaspoon ginger grated
1 clove garlic grated
½ piece apple peeled and grated
1 tablespoon curry powder
1 tablespoon garam masala
5 tablespoons butter
4 tablespoons all-purpose flour
2 ¾ cups water
Salt and ground black pepper to taste
Procedure
1.Make the brine by combining all brine ingredients in a cooking pot, except for the ice
cubes. Let it boil. Stir until sugar and salt dilutes completely. Let it cool down. Combine
brine solution and ice cubes.
2.Arrange pork chops in a resealable plastic bag and then pour the brine solution with
ice cubes in it. Seal the bag. Refrigerate for not more than 8 hours.
3.Make the curry sauce by melting 2 tablespoons butter in a pan. Add onion. Cook until
the texture becomes soft. Add garlic and ginger. Stir and then add carrot and potato.
Continue cooking for 1 minute. Add apple and 1 cup water. Let boil. Cover and cook for
6 minutes. Set aside.
4.Make the roux by melting 3 tablespoons of butter in a cooking pot. Add all-purpose
flour. Stir and continue cooking for 4 minutes. Add curry powder and garam masala.
Cook while stirring for a minute. Pour 1 ¾ cups water in the cooking pot. Stir until
mixture thickens. Add Knorr Pork Cube. Stir. Add the contents of the pot with potato and
onion. Continue cooking for 3 to 5 minutes. Season with salt and ground black pepper.
Set aside.
5.Make the pork tonkatsu by rinsing pork with running water. Pat dry using paper towels.
6.Heat oil in a cooking pot to 350F. While oil is heating, dredge a piece of pork chop in
flour. Shake-off excess. Dip in beaten egg and the dredge in Panko breadcrumbs. Dip
again in egg and then dredge in breadcrumbs once more.
7.Deep fry breaded pork chop until the outer part turns golden brown and internal
temperature reads 145F or more. Remove from the pot and let it cool down. Slice into
serving pieces.
8.Arrange a cup of rice on a plate. Top with sliced pork tonkatsu and then pour curry
sauce on top
9.Serve warm. Share and enjoy!
FISH STEAK(BANGUS BELLY)
Ingredients
belly of 2 milkfish sliced
1 medium yellow onion sliced
Juice of 1 lemon
3 cloves garlic crushed
Salt and pepper to taste
1 teaspoon chopped flat leaf parsley
1/4 cup soy sauce
1/4 cup water
1/2 cup cooking oil

PROCEDURE

1. Heat the oil in a pan.

2. Once the oil turns hot, fry the sliced milkfish belly until the color turns medium
brown. Flip the fish to fry the other side.
3. Remove the fish from the pan after frying. Discard most of the cooking oil from
the pan leaving around 1 tablespoon of oil.
4. On the same pan with little oil, cook the garlic until it turns light brown.
5. Pour-in the soy sauce, water, and lemon juice. Stir.
6. Add the fried fish. Cover and cook for 3 minutes.
7. Add the onion, salt, and pepper. Stir. cover and cook for 2 to 5 minutes. You may
add water if needed.
8. Transfer to a serving plate.
9. Top with chopped parsley.
10. Serve. Share and enjoy!
DESSERTS
The term dessert can apply to many confections, such as biscuits, cakes, cookies,
custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts,
and fruit salad. Fruit is also commonly found in dessert courses because of its naturally
occurring sweetness.

The word dessert comes from the French verb desservir, meaning 'to clear the table'.
When dessert first appeared as part of our eating rituals, it was to allow the tables to be
cleared for the after-dinner activities; sweetmeats and spiced wines were consumed
standing up, away from the table

Their presence on the menu makes us feel satisfied after a meal, and compensates for
low blood sugar. The desire to improve your mood by ingesting sugar can also be a
factor. Sweet snacks increase our production of the so-called hormone of happiness.
Your habits also play an important role.

DIFFERENT TYPES OF DESSERT

Custards and Puddings= ex. ( zabaglione, Bavarian cream, and crème Anglaise.
Baked custards include custard pies (and tarts), crème brûlée, flan and
cheesecakes.)

Frozen Desserts= ex.(Ice Cream,Custard,Soft Serve,Frozen Yogurt,Gelato,Sorbet &

Sherbet,Italian Ice,Snow Cone,Slushie,Milkshake,Smoothie,Acai Bowl &
Smoothie Bowl

Cake=ex.(Butter Cake,Pound Cake,Sponge Cake,Genoise Cake,Biscuit Cake,Angel

Food Cake,Baked Flourless Cake,Unbaked Flourless Cake,Carrot Cake, Red
Velvet Cake)

Cookies=ex.(Chocolate Chip Cookies,Shortbread Cookies,Macaroon

Cookies,Macaron Cookies,Biscotti Cookies,Sugar Cookies,Oatmeal Raisin
Cookies,Gingerbread Cookies,Snickerdoodle Cookies,Fortune Cookies)

Pies=ex.(Double-Crust Fruit Pie,Cream Pie,Custard Pie,Meringue

Pie,Tart,Galette,Chiffon Pie,Ice Cream Pie)

Chocolates and Candies

Pastries=ex.(The Cannoli,Delightful Danishes, Eclair,Baklava,Cronuts, Macarons,

Strudel,Empanadas,Croissant,Game Pies,Pretzels)
S'MORES DIP AND SANDWICH
INGREDIENTS
Graham crackers
Chocolate bars
Marshmallows

FOR THE S’MORES DIP

1. Preheat the oven to 400 degrees F.
2. Lay 1/2 of the graham crackers on a cookie sheet. Top with chocolate pieces to cover.
Use kitchen scissors to snip the marshmallows in 1/2 horizontally if using miniature
crackers and place 1/2 a marshmallow on top of each graham cracker. If using regular
size crackers use a whole marshmallow.
3. Bake until the marshmallows are puffed and golden brown, about 3 to 5 minutes.
Remove from the oven.Serve immediately, while still warm,dip your favorite
snacks.Enjoy

FOR THE S’MORES SANDWICH

1.Lay some crackers on the cookie sheet,top it with soft chocolate
2.Toast some of the marshmallow till golden brown( careful if toasting in an open fire)
3. Top the toasted marshmallow on the graham with soft chocolate,then top it off with
some crackers and enjoy!!!
S’mores dip
S’mores sandwich