Student #8

Package #1
Main Course: Buttered Fish Fillet served with Buttered Mixed Vegetable and Aglio e Olio
Soup: Crab and Corn Soup

Package #2
Appetizer: Mozzarella Sticks
Contemporary Sandwich: Breakfast Sandwich
Open-Faced Sandwich: Cheese and Bacon Canapé
Salad: Chopped Green Salad

Package #3
Hot Dessert: S’mores Cookie Bites
Cold Dessert: Chocolate Pots

PROJECT #1
MAIN COURSE: Buttered Fish Fillet served with Buttered Mixed Vegetable and
Aglio e Olio

Vegetable
Buttered Mixed Vegetable

Ingredients
½ cup frozen mixed vegetables
¼ cup Butter
Salt and pepper to taste
Directions
1. Wash the mixed vegetables.then drain.
2. In a saucepan put the butter and let it melt then add the drained mixed vegetables.
3. Seasoned with salt and pepper. Plate.

Starch
Pasta with olive oil ( aglio olio)

Ingredients
Spaghetti Pasta about (less than a handful) good for 1 serving.

¼ cup olive oil

3 cloves garlic, thinly sliced
1/8 teaspoon red pepper flakes, or to taste
salt and ground black pepper to taste
¼ cup chopped fresh parsley
1 cup finely grated cheese
Directions

1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water,
stirring occasionally until cooked through but firm to the bite, about 10 to 12 minutes. Drain
and transfer to a pasta bowl.
2. While the pasta is cooking, combine olive oil and garlic in a cold skillet. Cook over
medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive
oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes.
Remove from heat.
3. Stir red pepper flakes, salt, and black pepper into pasta. Pour in hot olive oil and garlic,
and sprinkle on parsley and half cheese; toss until combined.
4. Serve pasta topped with the remaining cheese.

Protein:
Buttered Fish Fillet
Ingredients

Fish Fillet (cream Dory)

1tsp Salt
1 tsp Ground Pepper
4 tbsp Butter
4 cloves Garlic
1 tbsp Soy Sauce
1 tbsp Calamansi Juice or lemon

Directions
1. Season fish fillet with Salt and pepper.
2. Sauté garlic in butter until light golden brown. Strain and reserve toasted garlic for
garnish.
3. Sauté fish in garlic butter. Add Soy and calamansi juice. Cook for another minute.
Transfer on a serving plate, garnish with toasted garlic and serve.

For the sauce thicken the remaining sauce where you cooked the fish fillet using ¼ cup of water
and cornstarch stir till it thickens then pour into the fish fillet.

SOUP: CRAB AND CORN SOUP

Ingredients
1 cup  Water
¼ pc Chicken Cubes
¼ cup  Corn kernels
2pc.   Crabstick, chopped
Salt and pepper, to taste
2 tsp.  Cornstarch
3tbsp.  Water
1  Egg
green onions, chopped

Instructions
1. In a pot over medium heat, Add water and chicken cubes
2. Add corn and imitation crab. Continue to cook for about 1 to 2 minutes. Season
with salt and pepper to taste.
3. In a bowl, combine cornstarch and water and stir until smooth.
4. Lower heat and add cornstarch mixture, whisking vigorously to prevent lumps.
Return to a boil for about 1 to 2 minutes, stirring regularly.
5. Break the egg into the pot and with a fork, stir until the egg is dispersed.
Continue to cook for 1 minute or until the egg is set.
6. Ladle soup into bowls and garnish with green onions. Serve hot.

PROJECT #2
Appetizer: Cheese Sticks
Ingredients
100g Cheese (Eden)
20g bread crumbs
15g flour
Salt and pepper
1 egg
Oil for frying

Procedure
1. Cut the cheese into ½ inch thick. (Make at least 3 slices)
2. Prepare your crumbing station.
3. Coat the cheese sticks with flour (add salt and pepper), egg and bread
crumbs. Make sure to coat all the sides of the cheese sticks.
4. Prepare your frying pan, add oil and heat it up to medium high heat.
5. Fry the cheese sticks until golden brown.
6. Serve.

Contemporary Sandwich: Breakfast Sandwich

Ingredients
3pcs Vienna Sausage
Salt and pepper to taste
½ tbsp Mayonnaise
Tomato
Lettuce
1 pc sliced cheese
2 pcs Bread (toasted with butter)
Oil

Direction:
1. Lightly sauté the sausages in a hot pan with oil.
2. Spread an even amount of mayonnaise into both breads. Arrange the sausage,
tomato, lettuce and cheese on one slice of the bread. Top with another piece of
bread to make a sandwich.

Open-Faced Sandwich: Cheese and Bacon Canapé

Ingredients
1pc sliced bread (cut into 4 pieces)
2 pcs bacon
1pc sliced cheese
1tbsp mayonnaise
Spring onions for garnish

Instructions
1. Trim the sides of the bread. (the brown side)
2. Cut the bread into 4 pieces.
3. Slice the cheese and bacon into quarters.
4. Arrange the canapes. Spread mayonnaise into the bread, top with cheese and
bacon. Garnish with spring onions.

Salad: Chopped Green Salad

Ingredients
2-3 pcs leafy lettuce (tear it to pieces)
1 shallot or onion thinly slice
¼ cup chopped cucumber
1 thinly tomatoes
Grated cheese for toppings
Directions
1. Combine ingredients except the cheese in a mixing bowl
2. Drizzle with olive oil, 1 tsp of vinegar and salt and pepper.
3. Plate then topped with grated cheese.
 PROJECT #3
Hot Dessert: S’mores Cookie Bites
Ingredients
6 graham cracker sheets
6 large marshmallows
12 Hershey's Kisses

Instructions
Break graham cracker sheets in half. Cut each half into a circle using a 2 to 2 1/2-inch
round metal cookie cutter. Using clean scissors, cut each marshmallow into 2 halves.
Heat oven to Broil and place oven rack on lowest level.
Place graham crackers in the center of a large baking sheet, about 1/2 inch apart from
each other. Centering them on the baking sheet allows even broiling.
Top each graham cracker with a marshmallow, cut/sticky side down. Place
marshmallow-topped graham crackers under broiler (turn oven light on if you have one).
Watch VERY closely, as they will toast quickly. Toast until golden, rotating pan with
oven mitt as needed.
Once golden, immediately remove from oven and gently press 1 Hershey Kiss into the
center of each toasted marshmallow. Serve warm.
Enjoy!

Cold Dessert: Chocolate Pots

Ingredients:

• 1 cup Chocolate (save 1 piece to grate over at the end)

• ⅖ cups Boiling Water (just under 1/2 cup or 95ml)
• ⅖ cups Heavy Cream (just under 1/2 cup or 95ml)
• 1 teaspoon Vanilla Essence (optional)
• add Whipped Cream (just, for the top)
• add Fancy Shortbread

procedure:

5 step
Step 1: Melt chocolate in the microwave (2 MINUTES at the most).
Step 2: Stir just under a half of a cup boiling water into it (1 MINUTE). It goes stiff and
grainy when you first start adding the water. Don’t worry! Just keep stirring until smooth.
Step 3: Whisk in just under a half of a cup double cream (about HALF A MINUTE).
Step 4: Pour into shot glasses or espresso cups or similar (1 MINUTE tops).
Step 5: Leave to set in the fridge and … enjoy!