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Lyceum of the Philippines University

Intramuros, Manila
College of International Tourism and Hospitality Management

EUROPEAN CUISINE PORTFOLIO

A Prelim Requirement Presented to

College of International Tourism and Hospitality Management
Lyceum of the Philippines University
Manila

In Partial Fulfillment
of the Prelim Requirements
For European cuisine

Submitted by:

Marcos, Arn Margarette

H328 - CLOCA
 Lab Day 2

European Cuisine
Pollo alla Cacciatore

Mushroom Risotto
 Recipe Name: Pollo alla Cacciatore Category:
Cooking Method: Yield:

Ingredients Specifications Quantity unit

Chicken, leg quarter 350 g

Salt 2.5 g
Ground black pepper 1.5 g

Ol1ve oil 3tbsp 45 ml

Bacon, smoked 20 g
Onion, white 30 g
Carrot 60 g
Celery 40 g
10 g
mato paste 5 g
mato crushed, canned 200 g
hite wine 30 ml
1 g
semary, dried
icken stock Enough to cover the meat
Olives, black 15 g
Butter 15 g

Method of Work
● Clean and Debone the chicken, leg quarter
● Season the chicken with salt and black pepper
● Heat oil in a pan and cookthe chicken until in each side brown for 5-7 minutes and then set aside
● In the heated same pan put the bacon , diced carrots, celery and onion and saute for another minutes
until soft and then add garlic,rosemary and bayleaf saute for another minute
● Deglazed with white simmer until the alcohol smell is gone

● Add the the tomatoes and stock stir or mix add the chicken and boil for 20-30 minutes

● Reduce the sauce until a but thickened

● Finally Add olives and butter

Recipe Name: Mushroom Risotto Date: Starch

Cooking Method: Yield: 1 serving

Ingredients Specifications Quantity Unit

Olive Oil 2tbsp 30 ml
Onion 15 g
Button Mushroom. Fresh 40 g
Shitake fresh 40 g
Garlic 5 g
Arborio Rice 100 g
White Wine 2tbsp 30 ml
Chicken Stock
Bay Leaf 1 pc
Thyme fresh
Salt TT
Ground white pepper TT
Butter 15 g
Parmesan Cheese 15 g
Method of Work
● In a saucepan, heat the oil and sauté the onions, mushroom, and garlic.
● Add the rice and saute for a few minutes.
● Stir in the white wine.
● Stir in three-thirds of the stock. The bay leaves and sage are then added.
● Cook and stir the rice until it absorbs all of the liquid.
● Cook two-thirds of the liquid at a time, stirring occasionally.
● Put Salt and pepper to taste
● Finally put and add Grated parmesan cheese and butter nuggets

Lab Day 3

European Cuisine
French Onion Soup

Coq au Vin

Pomme Fondantes
Recipe Name: French Onion Soup Category: Soup
Cooking Method: Sautéing, gratinateing Yield: 1 serving

Ingredients Specifications Quantity unit

Onion, white 230 g
Olive oil 30 ml
Salt and Black pepper, ground TT
Garlic 1 clove
Red wine 30 ml
Beef stock 400 ml
Bayleaf 1 pc
Thyme, or marjoram, dried pinch

French bread 1 sliced

Gruyere Cheese (20g/sliced) 20 g

Beef stock:
50g/ 3-5ltrs /class
Mise en Place:

● Read the recipe and make an action plan.

● Wash and sanitize all equipment needed.

● Gather all ingredients needed.

Method of Work
● Sauté the onion in a hot pan with oil over medium heat until it caramelizes and turns translucent brown.
● Cook for another 2 minutes after adding the garlic.
● Reduce by deglazing with red wine.
● Bring the stock to a boil, then add the herbs and sipices and cook for 20 minutes or more.
● Taste and adjust the seasoning.
● Finally pour the soup into the cup, top with toasted French bread, and then gratinee the cheese in a
salamander until golden brown.

Recipe Name: Coq au Vin Category: French/Protein

Cooking Method: Braising Date: June 2015

Ingredients Specifications Quantity unit

Chicken halves 1 halves
Mirepoix: Onion 100 g
Carrot 50 g
Celery 50 g
Garlic, crushed marinate for 1 hour 5 g
Red wine 250 ml
Thyme, dried pinch
Bayleaf 1 pc
Peppercorn, black 10 pcs
Oil, olive 3 tbsp
Bacon, chunk 50 g
Marinated chicken
Mirepoix from the marination
Tomato paste 15 g
Butter (as needed)
Flour, AP 15 g
Marination liquid
Brown stock
Shallot, peeled, whole 20 g
Mushroom button, whole, fresh 40 g
Butter
Parsley

Method:
● Marinate the chicken overnight or for at least 1 hour with mirepoix, bouquet garni, and red
wine.
● Render the bacon fat from the pan and set it aside for garnish.

● Season the chicken with salt, pepper, and oil, then brown it in the same pan and set it aside.
(Save the mirepoix and margination liquid for later.)
● Sauté the mirepoix from the marination till brown.

● Cook for 2 minutes after adding the tomato paste.

● As needed, add butter, flour, and cook for 3-5 minutes before deglazing with the marination
liquid and reducing somewhat.
● Add the chicken and stock, bring to a boil, skim, reduce to a low heat, and cook until the
flesh is cooked.
● Remove the meat, drain the sauce, add the shallot and mushroom, and simmer the sauce

● until the onion is soft and mildly thickened.

● Season to taste and finish with butter.

● Toss the carrots and potato in the seasoned butter

● Finally Pour the sauce over the meat before serving, garnish with tourneed vegetables, shallots mushrooms, and chopped parsley.

Recipe Name: Pomme Fondantes Category: Starch

Cooking Method: Boiling, Sauteing Yield:
Serving size:

Ingredients Specifications Quantity unit

Potatoes Peeled, parmentier or tourne cut, boil 200 g
Chicken or beef stock
Salt TT
Rosemary 3 g
Butter 15 g
White ground pepper TT

Mise en Place:
- Read the recipe and make an action plan.
- Wash and sanitize all equipment needed.
- Gather all ingredients needed.

Method of Work
● Peel and cut the potatoes into parmentier or tourney shapes.
● In a large pot, combine the potatoes, stock, rosemary, salt,
pepper, and butter.
● Bring to a boil, then reduce to a low heat and cook until the
potatoes are soft and the liquid has begun to brown.
● Heat the potatoes in a hot pan with butter until they are
lightly browned on all sides.