KITCHEN ESSENTIAL BASIC FOOD

PREPARATION PORTFOLIO

HPC1

Bachelor of Science in Hospitality Management

Second Semester Academic Year 2021-2022

Submitted By:

Name of Student
Student

Submitted To:

Mr. Chester E. Mogol

Kitchen Essential Basic Food Preparation Instructor

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 FISH/SEAFOOD
AND PASTA/RICE

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 PLATE VISION
(Food Anatomy)

Fiery Shrimp Fra Diavolo

with Squid ink pasta

I made this dish because I like spicy things. And I

want to try this dish to try new dishes like the pasta that
I made from squid ink. I want to challenge myself too in
making my own pasta. This Fiery Shrimp Fra Diavolo
features sautéed shrimp tossed in a sweet and with a kick
of spicy tomato sauce. “Fra Diavolo” means “Brother
Devil” in Italian. This shrimp “Fra Diavolo” is given the
name for its spicy flavors.

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 MISE EN PLACE

Picture of tool and equipment will be use, picture of actual measuring, picture of
complete mise en place and picture of complete mise en place with student.

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 HYGIENE AND FOOD SAFETY PRACTICES

Proper holding knife, using of gloves, using of food silicon mat and using of food
thermometer.

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 MAKING PROCESS

In a mixing bowl, Mixture should form a

Make a well, add eggs,
stiff dough. If needed,
combine flour and salt oil, squid ink and mix.
stir in 1 to 2 tablespoons

Keep incorporating the flour into

the wet ingredients. Until the Cover tightly with cling wrap After resting, flour
flour has been absorbed. It will and rest it for thirty minutes your work surface.
take roughly five minutes. to allow the gluten to develop

Roll the ball of dough Fold it over itself Cut the dough into
out to desired thinness. several times. strips.

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Then, dust some flour over Sauté the garlic, onion, Then add the shrimp, sauté
the sliced strips of dough. it until pink throughout.
tomato in a pan.
Set aside the shrimp.

Add tomato sauce, hot pepper

paste, red pepper flakes, and Return the shrimp to Boil a saucepan of
sugar. Let the sauce simmer to water, and add pinch of
the pan and toss it.
allow the flavor meld. salt.

Add pasta, stirring gently Boil for six to eight

at first to separate the minutes until the pasta Drain the pasta
strands. is cook. immediately.

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 HIGHLIGHT CULINARY TECHNIQUES

Kneading, Boiling, Sauteing, Plating.

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 FINAL OUTPUT

Picture of product close shot, picture of product top view, fancy creative shot and
student and the product.

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 ACTUAL RESULT

Fiery Shrimp Fra Diavolo
with Squid Ink Pasta

Ebiko Edible gold leaf

(shrimp roe)

Fresh basil

Fiery sauce Fra

Diavolo

Squid ink pasta

Fiery shrimp Fra

Diavolo

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 BEST PHOTO

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 RECIPE

INGREDIENTS:
• For squid in pasta:
2 cups All Purpose flour
1 tsp salt
3 medium eggs
2 tbsp oil
6 tbsp squid ink

• For Fiery shrimp Fra diavolo:

¼ kg shrimp
1 tsp red pepper flakes
2 tbsp oil

PROCEDURE:
1. In a mixing bowl, combine flour and salt.
2. Make a well, add eggs, oil, squid ink and mix.
3. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons.
4. Keep incorporating the flour into the wet ingredients. Until the flour has been
absorbed. It will take roughly five minutes.
5. Cover tightly with cling wrap and rest it for thirty minutes to allow the gluten to
develop.
6. After resting, flour your work surface.
7. Roll the ball of dough out to desired thinness.
8. Fold it over itself several times.
9. Cut the dough into strips.
10. Then, dust some flour over the sliced strips of dough.
11. Sauté the garlic, onion, tomato in a pan.
12. Then add the shrimp, sauté it until pink throughout. Set aside the shrimp.
13. Add tomato sauce, hot pepper paste, red pepper flakes, and sugar. Let the sauce
simmer to allow the flavor meld.
14. Return the shrimp to the pan and toss it.
15. Boil a saucepan of water, and add pinch of salt.
16. Add pasta, stirring gently at first to separate the strands.
17. Boil for six to eight minutes until the pasta is cook.
18. Drain the pasta immediately.

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 ACTUAL COSTING

Yield: 4 servings

Ingredients Unit Price Original Weight in g and Price

Weight ml
All Purpose flour Php.50/1kg 2c 500g Php. 25.00
Salt Php.18/500g 1tsp 5g Php. 0.18
Medium egg Php.24/165g 3pcs 165g Php. 24.00
Oil Php.145/1L 4tbsp 60ml Php. 8.70
Squid ink Php.50/90g 6tbsp 90g Php. 50.00
Shrimp Php.110/250g 1/4kg 250g Php. 110.00
Red pepper flakes Php.5/1g 1g 1g Php. 5.00
White sugar Php.55/1kg 2tbsp 30g Php. 1.65
Tomato sauce Php.180/440g ½c 120ml Php. 49.09
Tomato Php.5/60g 1pc 60g Php. 5.00
Onion Php.7/30g 1pc 30g Php.7.00
Garlic Php.10/37g 1pc 37g Php. 10.00
Hot pepper paste Php.250/500g 1tbsp 15g Php. 7.50
Parsley Php.22/15g 1tsp 5g Php. 7.33
Ebiko Php.800/500g 1tbsp 15g Php. 24.00
Fresh basil Php.70/200g 5 pcs 1g Php. 0.35

Total Cost: Php. 334.80

Cost Per Yield: Php. 83.70

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 RECEIPTS ATTACHMENT

Total cost: Php. 564.00

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 HOME EVALUATOR’S GRADE

Evaluators Taste Texture Hygiene and Presentation Total Grade

(45%) (45%) Food Safety (5%) (100%)
(5%)

Evaluator No. 1 45 % 45% 4% 5% 99%

Evaluator No. 2 45% 45% 4% 5% 99%

Evaluator No. 3 45% 45% 4% 5% 99%

Evaluator No. 4 45% 45% 4% 5% 99%

Grand Total 99%

COMMENTS AND SUGGESTION

The flavor is not overpowering and not heavy. I love the pasta that she made.
Evaluator No. 1

The spiciness and the sweetness combined well, it is delicious and flavorful.
Evaluator No. 2

It was not too spicy but enough where there was a little kick of spiciness.
Evaluator No. 3 Thumbs up!

The texture of the pasta was perfect it is not over cooked. I was shocked that
she made it and I am amaze that the squid ink pasta and the sauce that she
Evaluator No. 4
made combined well.

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 REFLECTIONS

Explain your learning discoveries:

One of the learnings from these experiences was from my grandfather who was
used to cook as a living. I followed his technique on how to be not messy in making pasta.
He taught me basic tips in making pasta like putting oil on the mixture of the pasta dough
to avoid sticking in your work surface. I am happy that I chose to do my own homemade
pasta. I’ve learned some techniques too, even I am not using machine in making pasta,
the pasta was evenly cut and I learned how to get ink from squid, it is so pigmented when
you mixed it on pasta dough mixture.

What is the negative aspect of your dish?

The negative aspect of my dish, when the time I’m doing my dough pasta. I am
having hard time because of tiredness, before I prepare my dish. I was helping my mother
in our store but I know It would be worth it after I cooked. I don’t have much force to knead
my dough so, I kneaded it for about 10 minutes more to have a stiff dough. In my
perspective, the pasta that I made I think it was better if I make it thinner. The ink that I
used, I thought it would smell fishy and not tasty in making pasta but it combines well. In
making sauce, it supposed to have a spiked of white wine and I will do flambéing to put it
in my portfolio but because of pandemic, I wasn’t able to buy white wine. But overall, I’m
glad that I don’t experience much negative in my dish. And I am happy that I chose this
dish to do, even though I am not sure that this dish will be having a good result. Especially
in making the squid ink pasta, I thought it will be failed because I never done this before.

What is your recommendation for further improvement of your dish?

The recommendation for further improvement my dish is I want to practice more in

making pasta because it is not too expensive instead buying instant noodles. Even if it’s
hard to do because you need force when you’re kneading the dough, but I enjoyed
kneading like in baking. The next time I’ll be making pasta, I will make more thinner of my
pasta and more squid ink. I used fresh shrimps for this seafood Fra Diavolo recipe. They
were partially peeled but had the tails still attached. They worked out perfectly. I like
having a bit of the peel left on. I think that it adds more appealing to the eye as well. But
the next time I’ll do it, I think it would be better if there’s chunk of squid in my dish, it would
be tastier and add more texture from my dish. And for squid ink pasta I will try next time
in white sauce with scallops.

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