Week 13:

Special Dietary Requirements

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Grilled Mexican Chicken Salad

Chicken Chile with Black Bean Soup
Baked Salmon with Herb Crust
Quinoa Salad
Gluten Free Chocolate Cake
 Lyceum of the Philippines University Date
College of International Tourism and Hospitality
Management
Instructor
Muralla cor Real Sts., Intramuros, Manila

Name of Dish Grilled Mexican Chicken Salad

Cuisine For Diabetic

Category Salad

No. of Servings 2

Cooking Method Grilling

Ingredients Specifications Quantity Unit

Chicken Breast 1 pc 250 g
Lemon Juice 15 ml
Lime Juice 15 ml
Garlic Emince 10 g
Ground Cumin ½ tsp
Olive Oil 30 ml
Cherry Tomatoes Halved 80 g
Oil 10 ml
Corn on the Cob 2 pcs
Paprika ¼ tsp
Cilantro Chopped 10 g
Olive Oil 60 ml
Lime Juice 30 ml
Chili (Labuyo) Minced 5 g
Salt TT
Pepper TT

Procedures:
 Lyceum of the Philippines University Date
College of International Tourism and Hospitality
Management
Instructor
Muralla cor Real Sts., Intramuros, Manila

Name of Dish Chicken Chile with Black Bean Soup

Cuisine

Category Soup

No. of Servings 2

Cooking Method Simmering

Ingredients Specifications Quantity Unit

Chicken Breast, Skinless Cube 180 g
Bell Pepper, Red Macedoine 80 g
Onion, White Chopped 50 g
Chili, Finger Deseeded, Macedoine 1 pc
Garlic Minced 10 g
Chili Powder pinch
Cumin, Ground pinch
Coriander, Ground pinch
Black Beans, Canned Drained 120 g
Tomatoes, Canned (Stewed) 200 g
Chicken Stock 120 ml

Procedures:
 Lyceum of the Philippines University Date
College of International Tourism and Hospitality
Management
Instructor
Muralla cor Real Sts., Intramuros, Manila

Name of Dish Baked Salmon with Herb Crust

Cuisine

Category Main Course

No. of Servings 1 Serving

Cooking Method Baking

Ingredients Specifications Quantity Unit

Salmon Fillet 250 g
Salt and Pepper TT
Lemon Juice 5 ml
Ground Flaxseeds 20 g
Breadcrumbs, Panko 10 g
Dried Basil ¼ tsp
Dried Oregano ¼ tsp
Dried Rosemary ¼ tsp
Garlic Minced 5 g
Lemon Zest ¼ tsp
Lemon Wedge 1 pc
Olive Oil 15 ml

Procedures:
 Lyceum of the Philippines University Date
College of International Tourism and Hospitality
Management
Instructor
Muralla cor Real Sts., Intramuros, Manila

Name of Dish Roasted Bell Pepper and Quinoa Salad

Cuisine

Category Salad

No. of Servings 2 Servings

Cooking Method Boiling and Roasting

Ingredients Specifications Quantity Unit

Quinoa 60 g
Water 150 ml
Olive Oil 15 ml
Red Wine Vinegar 15 ml
Salt and Pepper TT
Bell pepper 1 whole 80 g
Pistachios Toasted, Chopped 20 g

Procedures:
 Lyceum of the Philippines University Date
College of International Tourism and Hospitality
Management
Instructor
Muralla cor Real Sts., Intramuros, Manila

Name of Dish Gluten Free Chocolate Cake

Cuisine

Category Dessert

No. of Servings 6

Cooking Method Baking

Ingredients Specifications Quantity Unit

Sponge:
Rice Flour 145 g
Tapioca Flour 60 g
Potato Starch 60 g
Xanthan Gum 1 tsp
Sugar, White 320 g
Cocoa Powder 75 g
Baking Powder 1½ tsp
Baking Soda 1½ tsp
Salt 1 tsp
Eggs 2 pcs
Almond Milk 1 cup
Corn Oil ½ cup
Vanilla Extract 1½ tsp
Boiling Water ¾ cup
Frosting:
Butter 115 g
Vanilla Extract 1½ tsp
Cocoa Powder 50 g
Powdered Sugar 400 g
Almond Milk 60 ml

Procedures:
 Week 14:
Special Diets – Vegetarian/Vegan
MENU

Vegetarian Burger
Pumpkin Lasagna
Seitan Stew with Carrots and Potatoes
Vegan Chocolate Pudding
 Lyceum of the Philippines University Date
College of International Tourism and Hospitality
Management
Instructor
Muralla cor Real Sts., Intramuros, Manila

Name of Dish Vegetarian Burger

Cuisine Vegetarian

Category Main Course

No. of Servings 1

Cooking Method Pan Frying

Ingredients Specifications Quantity Unit

Brown or Black Beans, Dry Soaked, Boiled, Mashed 40 g
Oil, Vegetable 20 ml
Onion Minced 15 g
Garlic Minced 5 g
Shiitake, Dried Soaked, Minced 20 g
Salt TT
Pepper TT
Patty:
Sauteed Vegetables
Onion Powder 3 g
Garlic Powder 3 g
Cumin Powder 3 g
Paprika 2 g
Rosemary Pinch
Breadcrumbs 10 g
Salt TT
Ground Black Pepper TT
Liquid Amino ½ tsp
To Cook:
Breadcrumbs 15 g
Burger patty
Oil, vegetable 45 ml
Caramelized Onion
Olive oil 30 ml
Onion, white, sliced 100 g
Salt TT
Ground black pepper TT
Pistou: (Spread)
Basil 15 g
Olive oil 15 ml
Salt pinch
Sweet Potato Fries
Sweet Potato 100 g 1 pc
Oil Per Class 1 Liter
Assembly:
Hamburger Buns 1 pc
Lettuce, Green Ice 30 g
Tomato Sliced 30 g
Cucumber 20 g
Vegie Burger Patty
Caramelized Onion

Procedures:
 Lyceum of the Philippines University Date
College of International Tourism and Hospitality
Management
Instructor
Muralla cor Real Sts., Intramuros, Manila

Name of Dish Pumpkin Lasagna

Cuisine Vegetarian

Category Main Course

No. of Servings 2

Cooking Method Baking

Ingredients Specifications Quantity Unit

“Lasagna Sheets”
Pumpkin Sliced, ¼” thick 300 g
Salt
Filling
Oil, Vegetable 45 ml
Onion Minced 50 g
Garlic Minced 15 g
Mushroom, Shiitake, Fresh Sliced 60 g
Mushroom, Button, Canned Sliced 80 g
Thyme pinch
Vinegar, Balsamic 15 ml
Tomato, Crushed Canned 120 ml
Salt TT
Pepper TT
White Sauce
Soy Milk 250 ml
Flour 30 g
Nutmeg TT
Salt TT
Pepper TT
Non Dairy Cream 60 ml

Procedures:
 Lyceum of the Philippines University Date
College of International Tourism and Hospitality
Management
Instructor
Muralla cor Real Sts., Intramuros, Manila

Name of Dish Seitan Stew with Carrots and Potatoes

Cuisine Vegan

Category Main Course PICTURE

No. of Servings 2 Servings

Cooking Method Stewing

Ingredients Specifications Quantity Unit

Seitan:
Bread Flour 600 g
Water 375 g
Liquid Amino 30 ml
Stew:
Olive Oil 10 ml
Onion 80 g
Garlic 10 g
Potato Parmentier 120 g
Carrots 100 g
Liquid Seasoning (Knorr) 1 tsp
Paprika 1 tsp
Olive Oil 10 ml
Soy Sauce 1 tsp
Salt and Pepper TT
Parsley Minced 5 g

Procedures:
 Lyceum of the Philippines University Date
College of International Tourism and Hospitality
Management
Instructor
Muralla cor Real Sts., Intramuros, Manila

Name of Dish Vegan Chocolate Pudding

Cuisine Vegan

Category Dessert PICTURE

No. of Servings 2

Cooking Method Boiling

Ingredients Specifications Quantity Unit

Sugar 40 g
Cocoa Powder 20 g
Cornstarch 15 g
Salt ⅛ tsp
Almond Milk 360 ml
Vanilla Extract ½ tsp

Non-Dairy Whipping Cream Bunge/Avoset 80 g

Cocoa Powder 5 g

Procedures:
 Week 15:
Religious Diets
MENU

Dhal Baht
Braised Brisket
Jeera Rice
Lamington
 Lyceum of the Philippines University Date
College of International Tourism and Hospitality
Management
Instructor
Muralla cor Real Sts., Intramuros, Manila

Name of Dish Dhal Baht

Cuisine India

Category Soup PICTURE

No. of Servings 2 servings

Cooking Method Simmering

Ingredients Specifications Quantity Unit

Lentils 50 g
Salt ¼ tsp
Water 200 ml
Ginger Grated 10 g
Finger Chili 1 pc
Oil 10 ml
Cumin, Ground pinch
Five Spice Powder pinch
Cilantro 5 g

Procedures:
 Lyceum of the Philippines University Date
College of International Tourism and Hospitality
Management
Instructor
Muralla cor Real Sts., Intramuros, Manila

Name of Dish Hannukah Brisket

Cuisine Israel

Category Main Course PICTURE

No. of Servings 4 servings

Cooking Method Braising

Ingredients Specifications Quantity Unit

Beef Brisket 500 g
Salt ⅛ tsp
Black Pepper, Ground ½ tsp
Paprika ¾ tsp
Oil, Corn 15 ml
Onion 60 g
Sun Dried Tomatoes 30 g
Lemon Juice 15 ml
Ketchup 40 g
Brown Sugar 30 g
Water 120 ml

Procedures:
 Lyceum of the Philippines University Date
College of International Tourism and Hospitality
Management
Instructor
Muralla cor Real Sts., Intramuros, Manila

Name of Dish Jeera Rice

Cuisine India

Category Starch PICTURE

No. of Servings 3 servings

Cooking Method Braising

Ingredients Specifications Quantity Unit

Basmati Rice 250 g
Butter, Unsalted 25 g
Cumin ½ tsp
Bay Leaf 1 pc
Cinnamon Stick 1 pc
Cloves, Ground ¼ tsp
Cashew 20 g
Chicken Stock 500 ml
Salt ½ tsp

Procedures:
 Lyceum of the Philippines University Date
College of International Tourism and Hospitality
Management
Instructor
Muralla cor Real Sts., Intramuros, Manila

Name of Dish Lamington

Cuisine Australian

Category Dessert PICTURE

No. of Servings 6 servings

Cooking Method Baking

Ingredients Specifications Quantity Unit

Sponge:
Flour, All Purpose 60 g
Cornstarch 30 g
Baking Powder ½ tsp
Eggs 3 pcs
Sugar 120 g
Milk 30 ml
Butter 15 g
Chocolate Frosting:
Cocoa Powder 50 g
Powdered Sugar 250 g
Butter, Unsalted Melted 30 g
Milk 120 ml

Shredded Coconut 200 g

Procedures: