FDLL05H American Cuisine Students Recipe Manual AY 23 24 2nd Sem

Cuisine of the
Americas
Recipe Book
Property of
Cuisine of the Americas
Laboratory Activities
WEEK 1: Orientation
▪ Product Identification ▪ Kitchen Rules
▪ Tools and Equipment Identification ▪ Kitchen Housekeeping Guidelines
WEEK 2: Cuisine of New England

▪ New England Clam Chowder ▪ New England Vegetable Roast
▪ Stuffed Chicken Dinner with Cranberry Sauce ▪ Boston Cream Pie
WEEK 3: Mid-Atlantic USA Cuisine
▪ Buffalo Wings with Bleu Cheese Dip ▪ Butter Roasted Sweet Potato
▪ Waldorf Salad ▪ Corn Relish
▪ Maryland Chicken ▪ Fastnachts
WEEK 4: Southern USA Cuisine
▪ Southern Pecan and Apple Salad ▪ Succotash
▪ Bourbon Barbecue Ribs ▪ Lady Baltimore Cake
▪ Hush Puppies
WEEK 5: Southern USA Cuisine – Cajun and Creole Cuisine
▪ Gumbo ▪ Creole Chicken & Sausage Jambalaya
▪ New Orleans Barbecued Shrimp ▪ Banana Foster Beignets
WEEK 6: Preliminary Exam
WEEK 7: Midwestern USA Cuisine
▪ Mushroom Soup with Wild Rice ▪ Mac and Cheese
▪ Kansas Ribs ▪ Carrot Cake
▪ Baked Beans
WEEK 8: Southwestern USA Cuisine
▪ Tex-Mex Plate • Beef Chimichangas
• Shrimp Tacos with Green Chile Sauce • Pico de Gallo
• Cheese Enchiladas ▪ Texas Sheet Cake
• Refried Beans
Cuisine of the Americas
Laboratory Activities
WEEK 9: Western USA Cuisine

▪ Pork Carnitas with Fried Navajo Bread ▪ Idaho-Style Roasted Parmesan Potatoes
▪ Basque Chicken and Sausage ▪ Wyoming Whopper Cookies
WEEK 10: Pacific USA and Hawaiian Cuisine
▪ Caesar Salad ▪ Potato Wedges
▪ Poke Bowl ▪ Apple Crisps
▪ Ultimate California Cheeseburger
WEEK 11: Mexican Cuisine
▪ Posole ▪ Burrito
▪ Tamales ▪ Tres Leches
WEEK 12: Midterm Exam
WEEK 13: Cuisine of South America 1

▪ Ceviche ▪ Purtumute
▪ Cazuela de Camaron ▪ Alfajores
▪ Arroz con Coco
WEEK 14: Cuisine of South America 2
▪ Moqueca ▪ Spicy Cabbage and Potatoes
▪ Carne Asada with Chimichurri Sauce ▪ Picarones
WEEK 15: Caribbean Cuisine
▪ Cubano Sandwich ▪ Mango Salsa
▪ Jamaican Jerk Chicken ▪ Grilled Corn on the Cob
▪ Caribbean Rice and Beans ▪ Pineapple Rum Cake
Week 2:
Cuisine of New England
New England Clam Chowder

Stuffed Chicken Dinner with Cranberry Sauce
New England Vegetable Roast
Boston Cream Pie
Lyceum of the Philippines University Date
Culinary Institute
College of International Tourism and Hospitality Instructor
Management
Muralla cor Real Sts., Intramuros, Manila
Name of Dish New England Clam Chowder
Category Soup
Country of Origin USA
No. of Servings 2
Cooking Method Simmering
Ingredients Specifications Quantity Unit

Clam Stock:
Butter 10 g
Shallot Finely chopped 5 g
Clams 300 g
White wine 15 ml
Water 125 ml
Clam Chowder:
Butter 15 g
Bacon 30 g
Onion, White Finely chopped 20 g
Garlic Finely chopped 3 g
Carrots Macedoine 40 g
Celery Brunoise 40 g
Potato Macedoine 80 g
Flour, All Purpose 8 g
Stock, Clam
Clam Meat
Milk ¼ cup 60 ml
Cream, All Purpose ¼ cup 60 ml
Salt TT 2 g
Pepper, Black, Ground TT 0.5 g
Butter 20 g
Parsley Finely Chopped 5 g
Procedure:
Culinary Institute
Management
Name of Dish Chicken Dinner
Category Main Course
No. of Servings 2
Cooking Method Roasting

Chicken, Whole 1.5 kg
Sage, Fresh 3 g
Garlic powder ½ tsp 1 g
Onion powder ½ tsp 1 g
Pepper, Black, Ground ½ tsp 1 g
Butter 50 g
Stuffing: Apple and Chestnut Bread Stuffing

Butter 30 g
Onion, White Minced 30 g
Celery Macedoine 15 g
Apple, Granny Smith Carre ½ pc
Chestnut, Canned Coarsely Chop 50 g
Sage, Dried 2 g
Salt 2 g
Pepper, White, Ground 1 g
Bread, Sliced Cubed, Dried 2 slices
Stock, Chicken 30 ml
Chicken Powder 1 g
Water 30 ml
Jellied Cranberry Sauce

Cranberry, Canned 180 g
Cloves, Whole 1 pc
Cinnamon bark 1 pc
Sugar, White 1/3 cup 80 g
Procedure:
Culinary Institute
Management
Name of Dish New England Vegetable Roast
Category Vegetable
No. of Servings 2

Corn, Yellow On the Cob, Cut into 4 1 pc
Carrots 150 g
Squash Halfmoons, 2 inch thick 150 g
Potato, Sweet, Purple 200 g
Oil, Olive 30 ml
Salt TT
Pepper, Black, Ground TT
Thyme, Fresh 2 sprigs 5 g
Shallots 30 g
Pears Cored, Wedges ½ pc
Apple, Granny Smith Cored, Wedges ½ pc
Herb Sauce:
Parsley, Fresh Chopped 10 g
Onion, Spring Chopped 5 g
Shallot Minced 10 g
Vinegar, Apple Cider 1 Tbsp 15 ml
Honey 1 ½ tsp 10 g
Salt TT 2 g
Oil, Olive 45 ml
Procedure:
Culinary Institute
Management
Name of Dish Boston Cream Pie
Category Dessert
No. of Servings 2
Cooking Method Baking

Cake
Sugar, White 400 g
Eggs Large 4 pcs
Oil, Vegetable 1/3 cup 80 ml
Salt 6.25 g
Baking powder 2 tsp 8 g
Butter, Unsalted Softened 55 g
Milk 240 ml
Vanilla Extract 2 tsp 10 ml
Filling
Milk 290 ml
Sugar, White 50 g
Salt Pinch
Cornstarch 20 g
Egg Large 1 pc
Egg yolk 1 pc
Glaze
Whipping Cream 80 g
Dark chocolate 60 g
Vanilla extra ½ tsp 2.5 ml
Procedure:
Week 3:
Mid-Atlantic USA Cuisine
Buffalo Wings with Bleu Cheese Dip
Waldorf Salad
Maryland Chicken
Butter Roasted Sweet Potato
Corn Relish
Fastnachts
Culinary Institute
Management
Name of Dish Buffalo Wings with Bleu Cheese Dip
Category Appetizer
No. of Servings 2
Cooking Method Pan Frying

Brine
Chicken wings Separate 4 pcs
Water 2 cups
Salt ½ tsp 2.5 g
Breading Mix
Flour, Cake ½ tsp 1 g
Cornstarch 1 Tbsp 8 g
Garlic powder 1 tsp 2 g
Buffalo Sauce
Butter 15 g
Hot Sauce, Tabasco 2 Tbsp 30 ml
Garlic Powder ½ tsp 1.17 g
Sugar, White ½ tsp 2.5 g
Vinegar, Apple Cider ½ tsp 2.5 ml
Oil, Vegetable For Frying 200 ml
Bleu Cheese Dip
Cream, Sour 60 ml
Mayonnaise 45 ml
Salt TT
Pepper, Black, Ground TT
Cheese, Bleu Crumbled 30 g
Procedure:
Culinary Institute
Management
Name of Dish Waldorf Salad
Category Salad
No. of Servings 2
Cooking Method

Apple, Granny Smith Parmentier 1½ pc
Grapes, Red, Seedless Cut in Half Lengthwise 100 g
Celery Brunoise 50 g
Mayonnaise 40 g
Walnut Roasted 20 g
Salt TT 2 g
Pepper, White, Ground TT 0.5 g
Lemon Juice, 1 tsp ¼ pc
Sugar, White Pinch 2 g
Lettuce, Green Ice 20 g
Procedure:
Culinary Institute
Management
Name of Dish Maryland Chicken
No. of Servings 2
Cooking Method Pan Frying

Chicken, Leg Quarter Separate Thigh & Leg 300 g
Mustard, Ground 1 tsp 2 g
Garlic powder 1 tsp 2 g
Salt ½ tsp 2.5 g
Baking powder ⅛ tsp 0.5 g
Old Bay seasoning ½ tsp 1.25 g
Sauce:
Bacon Smoked 50 g
Butter, Unsalted 1 tsp 5 g
Flour, All Purpose 1 tsp 2 g
Cream, All Purpose ⅓ cup 80 ml
Vinegar, Red Wine ¼ tsp 1.25 ml
Mustard, Ground ¼ tsp 0.75 g
Horseradish, Prepared 1 tsp 5 g
Procedure:
Culinary Institute
Management
Name of Dish Corn Relish
Category Vegetable
No. of Servings 2

Corn, Yellow On the Cob 1 pc
Corn, White On the Cob 1 pc
Bell Pepper, Red Macedoine 30 g
Bell Pepper, Green Macedoine 30 g
Onion, Red Julienne 30 g
Tomato Concasse 50 g
Salt 1 tsp 5 g
Sugar, White 1 tsp 5 g
Celery seed ½ tsp 1 g
Mustard seed ½ tsp 1.5 g
Procedure:
Culinary Institute
Management
Name of Dish Butter Roasted Sweet Potatoes
Category Starch
No. of Servings 2

Sweet Potato, Orange Chunks 250 g
Salt TT 2 g
Old Bay Seasoning 1 tsp 3 g
Butter, Unsalted 30 g
Procedure:
Culinary Institute
Management
Name of Dish Fastnachts (Potato doughnuts)

Category Dessert
No. of Servings 2
Cooking Method Frying

Potato 200 g
Sugar, White 100 g
Egg Large 1 pc
Salt ½ tsp 2.5 g
Yeast, Instant ½ Tbsp 10 g
Water From Boiling, ¾ cup 180 ml
Flour, All Purpose For Dusting 50 g

Sugar, White 50 g
Procedure:
Week 4:
Southern USA Cuisine
Southern Pecan and Apple Salad
Bourbon Barbecue Ribs
Hush Puppies
Succotash
Lady Baltimore Cake
Culinary Institute
Management
Name of Dish Southern Pecan and Apple Salad
Category Salad
No. of Servings 2
Cooking Method N/A

Water 15 ml
Sugar, Brown 30 g
Butter 10 g
Pecans 40 g
Cinnamon, powder ⅛ tsp 0.5 g
Lettuce, Green ice 30 g

Lettuce, Lollo rosso 30 g
Lettuce, Romaine 30 g
Apple, Granny Smith ¼ pc
Apple, Red ¼ pc
Dressing
Oil, Olive 45 ml
Vinegar, Apple Cider 15 ml
Lime Juice, 1 tsp ¼ pc
Honey 10 ml
Salt TT 2 g
Garlic powder pinch 0.2 g
Procedure:
Culinary Institute
Management
Name of Dish Bourbon Barbecued Ribs
No. of Servings 2

Liempo, Bone In, Skinless Slab 400 g
Dry Rub:
Salt 1 Tbsp 15 g
Paprika 1 Tbsp 7 g
Garlic powder 1 Tbsp 7 g
Onion powder 1 Tbsp 7 g
Oregano, Dried ⅛ tsp 0.25 g
Thyme, Dried ⅛ tsp 0.25 g
Sage, Dried ⅛ tsp 0.25 g
Pork seasoning 1 tsp 2 g
Sauce:
Worcestershire sauce 1 Tbsp 15 ml
Soy sauce 1 Tbsp 15 ml
Allspice ¼ tsp 0.5 g
Chili powder ¼ tsp 0.5 g
Basil, Dried ¼ tsp 0.25 g
Oregano, Dried ¼ tsp 0.35 g
Ginger Grated 3 g
Pepper, Black, Ground ¼ tsp 0.5 g
Mustard powder ½ tsp 1 g
Ketchup, Tomato 100 ml
Butter 25 g
Lemon Juice ½ pc
Peaches, Canned Pureed 50 g
Sugar, Brown 50 g
Juice, Pineapple Unsweetened 15 ml
Liquid smoke 3 ml
Southern Comfort 15 ml
Procedure:
Culinary Institute
Management
Name of Dish Hush Puppies
Category Starch
No. of Servings 2
Cooking Method Deep Frying

Cornmeal, Fine 85 g
Baking soda ¼ tsp 0.5 g
Baking powder ¼ tsp 0.5 g
Salt ¼ tsp 1.25 g
Onion, White 15 g
Onion, Spring 3 g
Egg yolk 1 pc
Buttermilk 120 ml
Egg white 1 pc
Oil, Vegetable 200 ml
Procedure:
Culinary Institute
Management
Name of Dish Succotash
Category Vegetable
No. of Servings 2
Cooking Method Stewing

Butter 30 g
Bacon 30 g
Shallot 30 g
Beans, Lima, Baby Canned 70 g
Corn, Yellow 1 Pc
Stock, Chicken ½ cup
Chicken Powder 3 g
Water 125 ml
Tomatoes Seeded, concasse 60 g
Salt TT 2 g
Parsley Finely chopped 3 g
Procedure:
Culinary Institute
Management
Name of Dish Lady Baltimore Cake
Category Cake
No. of Servings 2

Cake
Sugar, White 250 g
Baking powder 1 Tbsp 11 g
Salt 1 tsp 5 g
Buttermilk 240 ml
Egg whites 6 pc
Sugar, White 100 g
Filling
Rum, Dark 120 ml
Raisins 75 g
Apricot, Dried Chopped 65 g
Nut, Pecan Chopped 40 g
Frosting
Egg whites 2 pcs
Cream of tartar ⅛ tsp 0.375 g
Sugar, White 200 g
Water 40 ml
Corn syrup 30 g
Salt ⅛ tsp 0.625 g
Vanilla Extract ½ tsp 2.5 ml
Procedure:
Week 5:
Southern USA Cuisine – Cajun
and Creole Cuisine
Gumbo
New Orleans Barbecued Shrimp
Creole Chicken and Sausage Jambalaya
Banana Foster Beignets
Culinary Institute
Management
Name of Dish Gumbo
Category Soup
No. of Servings 2

Stock, Shrimp 1 cup
Shrimp Powder 6 g
Water 250 ml
Olive oil 15 ml
Bacon Cut into strips 30 g
Sausage, Andouille Sliced round 100 g
Onions, White Finely chopped 30 g
Celery Finely chopped 30 g
Green bell pepper Finely chopped 30 g
Tomato, Crushed Canned 250 g
Bayleaf 1pc 0.20 g
Cajun Seasoning 1 Tbsp 8 g
Okra Cut round, ½ inch thick 100 g
Shrimp, 60:1 Peeled, tail intact, devein 200 g
Salt TT 2 g
Parsley, Fresh Chopped 5 g
Procedure:
Culinary Institute
Management
Name of Dish New Orleans Barbecued Shrimp
Category Appetizer
No. of Servings 2

Oil, Olive 30 ml
Worcestershire sauce 30 ml
Garlic Minced 10 g
Bayleaf 1 g
Creole seasoning ½ Tbsp 4 g
Oregano, Dried ½ tsp 0.8 g
Paprika 1 tsp 2 g
Pepper, Black, Ground pinch
Pepper, Cayenne pinch
Onion, Spring 5 g
Lemon Juice ½ pc
Shrimp 45:1kg 300 g
Bread, French Bias Sliced 3 slices

Lemon Wedge ¼ pc
Procedure:
Culinary Institute
Management
Name of Dish Creole Chicken & Sausage Jambalaya
Category Starch
No. of Servings 2
Cooking Method Braising

Oil, Olive 15 ml
Bacon 20 g
Chicken Breast, Fillet Cube 150 g
Sausage, Andouille Diced 75 g
Garlic Minced 5 g
Bayleaf 1 pc
Creole seasoning ¼ tsp 0.75 g
Rice, Long grain 200 g
Salt TT 2 g
Stock, Chicken 1 cup
Chicken Powder 6 g
Water 250 ml
Parsley Finely chopped 5 g
Procedure:
Culinary Institute
Management
Name of Dish Banana Foster Beignets
Category Dessert
No. of Servings 2

Water 45 ml
Yeast, Instant 2.25 g
Flour, All-Purpose 1 ½ cup 180 g
Sugar, White 1 Tbsp 15 g
Salt ¼ tsp 1.25 g
Cinnamon, Ground ¼ tsp 0.6 g
Baking Soda ⅛ tsp 0.5 g
Buttermilk 90 ml
Egg White 1 pc
Rum Extract ¼ tsp 1.25 ml
Sugar, Powdered For Dusting 100 g
Bananas Foster Sauce
Butter, Salted 30 g
Sugar, Brown 120 g
Cinnamon, Ground ⅛ tsp 0.3 g
Rum, Dark ¼ cup 60 ml
Banana, Cavendish Rondelles, ¼ inch 180 g
Procedure:
Week 7:
Southwestern USA Cuisine
Mushroom Soup with Wild Rice
Kansas Ribs
Baked Beans
Mac and Cheese
Carrot Cake
Culinary Institute
Management
Name of Dish Mushroom Soup with Wild Rice
Category Soup
No. of Servings 2

Carrots Macedoine 40 g
Mushroom, Button, Fresh Sliced 60 g
Mushroom, Button, Canned Sliced 60 g
Salt TT 2 g
Stock, Chicken 1 ½ cup
Chicken Powder 9 g
Water 375 ml
Thyme, Dried ¼ tsp 0.35 g
Rice, Wild Cooked 15 g
Wine, Sherry 30 ml
Cream, All Purpose 45 ml
Butter Cut into nuggets 15 g
Parsley Chopped 5 g
Procedure:
Culinary Institute
Management
Name of Dish Kansas Ribs
No. of Servings 2

Baby Back Ribs 600 g
Seasoning Mix
Sugar, White 35 g
Paprika 1 Tbsp 7 g
Salt 1 Tbsp 15 g
Celery seed 1 tsp 2 g
Onion powder 2 tsp 4.6 g
Chili powder 2 tsp 5.3 g
Ground cumin ½ tsp 1.2 g
Pepper, Black, Ground pinch 0.1 g
Mustard, Ground ½ Tsp 1 g
Pepper, Cayenne pinch 0.1 g
Sauce
Sugar, Brown 30 g
Chili powder ⅛ tsp 0.33 g
Mustard, Ground ⅛ tsp 0.33 g
Ginger, Ground ⅛ tsp 0.21 g
Allspice, Ground ⅛ tsp 0.29 g
Paprika ⅛ tsp 0.29 g
Mace, Ground ⅛ tsp 0.25 g
Pepper, Black, Ground ⅛ tsp 0.29 g
Molasses 1 tsp 8 ml
Liquid Smoke ½ tsp 3 ml
Ketchup, Tomato 100 ml
Water 15 ml
Procedure:
Culinary Institute
Management
Name of Dish Baked Beans
Category Vegetable
No. of Servings 2

Beans, White, Canned Drained 150 g
Bacon 30 g
Garlic 15 g
Ketchup, Tomato ¼ cup 60 g
Molasses 1 tsp 6 g
Sugar, Brown 10 g
Vinegar, Apple Cider 1 tsp 5 ml
Worcestershire Sauce 1 tsp 5 ml
Salt TT 2 g
Procedure:
Culinary Institute
Management
Name of Dish Mac and Cheese
Category Starch
No. of Servings 2
Cooking Method Boiling

Macaroni, Elbow Boiled 130 g
Milk 1 cup 250 ml
Garlic Minced 10 g
Bay Leaf 0.1 g
Thyme, Fresh Pinch 1 g
Mustard, Ground ½ tsp 0.5 g
Flour, All Purpose ½ Tbsp 3.5 g
Cheese, Cheddar Magnolia 60 g
Cheese, Cheddar Spread Magnolia, Easy Squeeze 50 g
Cheese, Parmesan Grated 10 g
Salt TT 2 g
Butter 10 g
Procedure:
Culinary Institute
Management
Name of Dish Carrot Cake
Category Dessert
No. of Servings 1 Large Loaf Pan, 1 Small Loaf Pan

Baking Soda 2 tsp 12 g
Salt ½ tsp 2.5 g
Cinnamon, Ground 1 ½ tsp 1.17 g
Oil, Corn 1 ¼ cup 300 ml
Sugar, White 180 g
Sugar, Brown 200 g
Eggs 4 pcs
Carrots Grated 300 g
Walnuts Chopped, Roasted 70 g
Pineapple, Crushed 40 g
Raisins 30 g
Rum, Dark 15 ml
Cream Cheese Frosting
Cheese, Cream Softened 150 g
Sugar, Powdered 60 g
Arla Whip and Cook or High Stab. Whipping Cream 75 g
Procedure:
Week 8:
Southwestern USA Cuisine
Tex-Mex Plate
• Shrimp Tacos with Green Chile Sauce
• Cheese Enchiladas
• Refried Beans
• Beef Chimichangas
• Pico de Gallo
Texas Sheet Cake
Culinary Institute
Management
Name of Dish Shrimp Tacos with Green Chile Sauce
Category Appetizer
No. of Servings 2
Cooking Method Sauteing

Tacos
Taco Shells 3 pcs
Onion, Red 60 g
Bell Pepper, Green Julienned 30 g
Bell Pepper, Red Julienned 30 g
Garlic Minced 5 g
Chili, Serrano Brunoise 1 pc
Shrimp Peeled, cleaned 250 g
Lettuce, Iceberg Shredded 60 g
Green Chili Sauce
Tomatillos 125 g
Shallots Minced 5 g
Garlic Minced 5 g
Chili, Poblano Roasted, Peeled 1 Pc
Cilantro Chopped 3 g
Jalapeño 25 g
Lime Juice, 1 tsp 1/4 pc
Salt TT 2 g
Procedure:
Culinary Institute
Management
Name of Dish Cheese Enchiladas
Category Appetizer
No. of Servings 2
Cooking Method

Enchiladas
Corn tortillas 4 pcs
Onion, White Julienne 30 g
Cheese, Cheddar, Red Grated 120 g
Chile Gravy
Onion, White 50 g
Garlic Minced 5 g
Chili Powder ½ tsp 1.33 g
Cumin, Ground ¼ tsp 0.67 g
Oregano, Dried pinch 0.1 g
Stock, Beef 1 cup
Beef Powder 6 g
Water 250 ml
Salt TT 2 g
Procedure:
Culinary Institute
Management
Name of Dish Refried Beans
Category Appetizer
No. of Servings 2
Cooking Method

Beans, Pinto, Dried 220 g
Stock, Chicken 1.5 Ltrs
Chicken Powder 36 g
Water 1500 ml
Bacon 60 g
Onion, White Chopped 50 g
Garlic Minced 60 g
Salt TT 2 g
Procedure:
Culinary Institute
Management
Name of Dish Beef Chimichangas
Category Appetizer
No. of Servings 2

Beef, Ground 200 g
Garlic Minced 5 g
Chili Powder 1 tsp 2.67 g
Salt TT 2 g
Refried Beans
Flour Tortilla 10 inches 3 pcs

Cheese, Cheddar Shredded 80 g
Cream, Sour 60 g
Cilantro 10 g
Procedure:
Culinary Institute
Management
Name of Dish Pico de Gallo
Category Condiment
No. of Servings 2
Cooking Method

Tomato Seeded, Diced 90 g
Onion, White Chopped 50 g
Jalapeno 2 pcs
Cilantro 5 g
Salt TT 2 g
Procedure:
Culinary Institute
Management
Name of Dish Texas Sheet Cake
Category Dessert
No. of Servings 10

Cake:
Sugar, White 420 g
Salt ½ tsp 2.5 g
Cream, Sour ½ cup 60 g
Eggs 2 pcs
Water 240 ml
Cocoa Powder 35 g
Icing:
Milk 30 ml
Cocoa Powder 20 g
Vanilla extract 2.5 ml
Procedure:
Week 9:
Western USA Cuisine
Tortilla Soup
Pork Carnitas with Fried Navajo Bread
Salt Fish Stew
Wyoming Whopper Cookies
Culinary Institute
Management
Name of Dish Carnitas with Fried Navajo Bread
No. of Servings 2
Cooking Method

Pork, Shoulder 500 g
Oregano, Dried ¾ tsp 1.25 g
Salt TT 2 g
Jalapeño Rings, 4 pcs 10 g
Onion, Red Quartered 100 g
Garlic Crushed 10 g
Bayleaf 1 pc 0.2 g
Orange Juice 1 pc
Lime ½ pc
Stock, Pork 1 ½ cup
Pork Powder 9 g
Water 375 ml
Pickled Onions:
Vinegar, White 15 ml
Salt ¼ tsp 1.25 g
Pepper, Black, Ground Tt 0.5 g
Sugar, White ¼ tsp 1.25 g
Garnish:
Cilantro Leaves 5 g
Pickled Onion
Tomatoes Deseed, Julienne 60 g
Navajo Bread:
Baking powder ½ tsp 3 g
Salt ¼ tsp 1.5 g
Milk 80 ml
Procedure:
Culinary Institute
Management
Name of Dish Basque Chicken and Sausage
No. of Servings 1

Chicken Leg Quarter 350 g
Salt TT 2 g
Thyme, Dried pinch 0.5 g
Oil, Olive 30 ml
Chili, Finger, Green Bias 10 g
Garlic Mined 10 g
Sausage, Chorizo Sliced Bias 30 g
Flour, All Purpose 1 tsp 3 g
Paprika ½ tsp 1 g
Wine, Red 60 ml
Chicken Powder 6 g
Water 250 ml
Parsley Chopped 5 g
Procedure:
Culinary Institute
Management
Name of Dish Idaho-Style Roasted Parmesan Potatoes
Category Starch
No. of Servings 2

Potato Cubes, Don’t Peel 200 g
Oil, Olive 30 ml
Cheese, Parmesan 20 g
Salt ¼ tsp 1.5 g
Paprika ¼ tsp 0.5 g
Garlic Powder ¼ tsp 0.5 g
Pepper, Black, Ground Pinch 0.5 g
Procedure:
Culinary Institute
Management
Name of Dish Wyoming Whopper Cookies
Category Dessert
No. of Servings 18 pcs

Butter, Unsalted Cubed 75 g
Sugar, Brown 140 g
Sugar, White 130 g
Eggs 2 pcs
Peanut Butter, Chunky 190 g
Oats, Rolled 250 g
Raisins 120 g
Chocolate Chips, Semisweet 170 g
Procedure:
Week 10:
Pacific USA and Hawaiian
Cuisine
Caesar Salad
Poke Bowl
Ultimate California Cheeseburger with Fries
Apple Crisps
Culinary Institute
Management
Name of Dish Caesar Salad
Category Salad
No. of Servings 2
Cooking Method

Lettuce, Romaine Washed 80 g
Caesar Dressing:
Garlic Make into a paste 5 g
Anchovy Fillet Canned, 3 pcs, Make to paste 15 g
Egg Yolk 1 pc
Lemon Juice, 1 Tbsp ½ pc
Mustard, Dijon ¼ tsp 1.25 g
Oil, Olive, Virgin 1 Tbsp 15 ml
Oil, Canola 60 ml
Salt TT 2 g
Garnish:
Bacon Fry, then chop into bits 40 g
Cheese, Parmesan Grated 10 g
Bread, Sliced for Croutons 1 slice
Butter 15 g
Procedure:
Culinary Institute
Management
Name of Dish Poke Bowl
No. of Servings 2
Cooking Method

Tuna, Sushi Grade 180 g
Soy Sauce, Kikkoman 1 Tbsp 15 ml
Vinegar, Rice 1 Tbsp 15 ml
Oil, Sesame 1 tsp 5 ml
Ginger Juice 5 g
Honey 1 tsp 7 g
Salt ⅛ tsp 0.67 g
Sriracha Sauce:
Mayonnaise 2 Tbsp 30 g
Sriracha Sauce 2 tsp 10 g
Poke Bowl Ingredients:
Rice, Japanese Cooked, 1 cup 200 g
Carrots Shredded 50 g
Pineapple Chunks 70 g
Cabbage, Purple Shredded 50 g
Bell Pepper, Red Julienne 50 g
Edamame Shelled 50 g
Cucumber Diced 50 g
Sesame Seeds Toasted, 1 tsp 3 g
Procedure:
Culinary Institute
Management
Name of Dish Ultimate California Cheeseburger
Category Sandwich
No. of Servings 2
Cooking Method Grilling

Burger Patties:
Beef, Ground 200 g
Salt TT 2 g
Brioche Bun 1 pc
Cheese, American Colby 25 g/slice 50 g
Bacon Smoked, slice 50 g
Lettuce, Green Ice 20 g
Tomato Rondelle 40 g
Pickles, Sliced 20 g
Caramelized Onions:
Oil, Olive 10 ml
Onions, White 100 g
Sugar, Brown 5 g
Vinegar, Balsamic 1 tsp 5 ml
Burger Sauce:
Mayonnaise 15 g
Ketchup 15 g
Worcestershire sauce ¼ tsp 1 ml
Procedure:
•
Culinary Institute
Management
Name of Dish Potato Wedges
Category Starch
No. of Servings 2
Cooking Method Deep Frying

Potatoes 200 g
Egg White 1 pc
Cornstarch 45 g
Salt pinch
Garlic Powder ⅛ tsp 0.3 g
Onion Powder ⅛ tsp 0.3 g
Paprika ⅛ tsp 0.3 g
Salt TT 2 g
Procedure:
Culinary Institute
Management
Name of Dish Apple Crisp
Category Dessert
No. of Servings 3 3”X2” Ramekins

Apple, Granny Smith 2 pcs
Lemon Zest and Juice ½ pc
Sugar, White ¼ cup 60 g
Cinnamon, Ground 1 tsp 2 g
Nutmeg, Ground ½ tsp 1.33 g
Topping:
Sugar, White 35 g
Sugar, Brown 35 g
Salt ¼ tsp 1.25 g
Oatmeal 20 g
Butter Diced, Cold 40 g
Procedure:
Week 11:
Mexican Cuisine
Posole
Tamales
Burrito
Tostadas
Tres Leches
Culinary Institute
Management
Name of Dish Posole
Category Soup
Country of Origin Mexico
No. of Servings 2

Pork, Shoulder (or butt) Cut into small cubes 250 g
Stock, Chicken 3 cups
Chicken Powder 18 g
Water 750 ml
Garlic 5 g
Chili, Red, Dried Seeded, 1pc 2 g
Salt TT 2 g
Corn, Fresh Cob 1 pc
Homini Canned 60 g
Oregano, Dried ¼ tsp 0.25 g
Garnish:
Cilantro 5 g
Radish, Red Round thinly sliced 10 g
Cabbage Fine or thin strips 20 g
Procedure:
Culinary Institute
Management
Name of Dish Tamales
Category Appetizer
No. of Servings 2
Cooking Method Steaming

Pork Filling:
Pork, Butt 250 gg
Bacon 35 g
Salt TT 2 g
Onion, Red Chopped 25 g
Garlic Chopped 5 g
Tomato Chopped 15 g
Bell Pepper, Red Chopped 15 g
Cumin, Ground ⅛ tsp 0.35 g
Chili powder ⅛ tsp 0.35 g
Vinegar, White ½ tsp 2.5 ml
Sugar, Brown 1 tsp 5 g
Stock, Pork ½ cup
Pork Powder 3 g
Water 125 ml
Dough/Masa:
Masarepa (or Masa Harina) 125 g
Stock, Pork 1/2 - 3/4 cups
Lard 15 g
Salt TT 2 g
Corn Husks From Posole
Procedure:
Culinary Institute
Management
Name of Dish Burrito
No. of Servings 2

Chicken breasts, skinless 150 g
Taco Seasoning 1 tsp 3 g
Pepper, Cayenne ¼ tsp 0.67 g
Salt TT 2 g
Oil, Olive 30 ml
Garlic 5 g
Onion, Red Minced 30 g
Bell Pepper, Red Julienne 60 g
Beans, Red, Canned Drained 60 g
Burrito Rice:
Garlic 5 g
Chili Powder ⅛ tsp 0.67 g
Cumin, Ground ⅛ tsp 0.67 g
Tomato Sauce 30 ml
Stock, Chicken 30 ml
Chicken Powder 1 g
Water 30 ml
Lime Zest and Juice ¼ pc
Rice, Dinorado Cooked 200 g
Flour tortilla 12 inches 3 pcs

Cheese, Cheddar Grated 60 g
Cilantro 5 g
Lime 1 wedge 1/6 pc
Procedure:
Culinary Institute
Management
Name of Dish Tres Leches Cake
Category Cookies
No. of Servings 1 Square Cake Pan

Flour, Cake 170 g
Baking Powder 1 tsp 4 g
Salt ⅛ 0.65 g
Oil, Canola 80 ml
Sugar, White 200 g
Vanilla extract 1 tsp 5 ml
Lemon Extract 1 tsp 5 ml
Eggs 5 pcs
Milk 240 ml
Milk, Condensed 150 g
Milk, Evaporated Canned 120 ml
Whipped Cream:
Arla Whip and Cook/High-Stab. Whipping Cream 240 ml
Sugar, White 30 g
Cinnamon, Ground ¼ tsp 0.6 g
Procedure:
Week 13:
Cuisine of South America 1
Ceviche
Cazuela de Camaron
Arroz con Coco
Purtumute
Alfajores
Culinary Institute
Management
Name of Dish Peruvian Ceviche
Category Appetizer
Country of Origin Peru
No. of Servings 2
Cooking Method N/A

Tanigue or Tuna Diced 250 g
Vinegar, White Wine 30 ml
Salt TT 2 g
Lime Juice 1 pc
Lemon Juice 1 pc
Orange Juice 1 pc
Ginger Grated 10 g
Chili, Habanero 2 g
Garnish
Cilantro 2 g
Tomato, Cherry 20 g
Corn, Kernel 15 g
Procedure:
Culinary Institute
Management
Name of Dish Cazuela De Camarón

(Shrimp in Plantain and Peanut Sauce)
Country of Origin Ecuador
No. of Servings 2

Onion, Red Chopped 30 g
Bell Pepper, Green Diced 30 g
Garlic Chopped 5 g
Tomato Seeded, Chopped 25 g
Oregano, Dried Pinch 0.3 g
Sazón Goya (with cilantro and achiote) 3 g
Banana, Plantain, Green ½ pc

Stock, Shrimp 1/3 cup
Shrimp Powder 2 g
Water 80 ml
Peanut butter 2 tsp 12 g
Shrimp Peel, De-vein, Tail intact 300 g

Salt TT 2 g
Butter 30 g
Procedure:
Culinary Institute
Management
Name of Dish Arroz con Coco
Category Starch
Country of Origin Colombia
No. of Servings 2
Cooking Method Braising

Coconut, Grated Fresh, Squeeze for Milk 1 pc
Rice 200 g
Raisins 15 g
Water 1 cup 250 ml
Salt ½ tsp 3 g
Procedure:
Culinary Institute
Management
Name of Dish Purtumute
Category Vegetable
Country of Origin Peru
No. of Servings 2
Cooking Method

Beans, Black Canned 80 g
Beans, White Canned 80 g
Corn, Kernel Canned 80 g
Shallots Sliced 10 g
Vinegar, Red Wine 1 Tbsp 15 ml
Oil, Olive 1 tsp 5 ml
Salt TT 2 g
Procedure:
Culinary Institute
Management
Name of Dish Alfajores
Category Dessert
Country of Origin Argentina/Peru/Chile/Bolivia/Brazil/Uruguay

Cornstarch 110 g
Baking powder 1 g
Salt 2 g
Butter 115 g
Brandy 10 ml
Vanilla extract 5 ml
Dulce de leche ½ cup 160 g
Coconut, Desiccated Toasted, ¼ cup 25 g
Procedure:
Week 14:
Cuisine of South America 2
Moqueca
Carne Asada with Chimichurri Sauce
Spicy Cabbage and Potatoes
Picarones
Culinary Institute
Management
Name of Dish Moqueca
Category Soup
Country of Origin Brazil
No. of Servings 2

Oil, Olive 30 ml
Onion, Red Finely chopped 30 g
Tomato Quartered 80 g
Pepper, Cayenne 1 tsp 2.70 g
Cilantro Leaves & Stems, Chopped 10 g
Stock, Shrimp 1/3 cup
Shrimp Powder 2 g
Water 80 ml
Coconut Milk 125 ml
Cream Dory, Fillet Cube 80 g

Shrimp Shell On, De-Vein 200 g
Lime Zest and Juice ½ pc
Salt TT 2 g
Mussels 100 g
Crab 350 g/pc, ½ pc 175 g
Coconut Cream ½ cup 120 ml
Procedure:
Culinary Institute
Management
Name of Dish Carne Asada
Country of Origin Argentina
No. of Servings 2

Beef, Flank Steak 300 g
Marinade:
Sugar, White ½ Tbsp 7.5 g
Vinegar, Red Wine ½ Tbsp 7.5 ml
Lime Juice, 1 Tbsp ½ pc
Cumin powder ½ tsp 1 g
Chili powder ½ tsp 1.33 g
Salt ½ tsp 2.5 g
Garlic Minced 10 g
Chimichurri:
Parsley, Flat Leaf Chopped 30 g
Oregano, Fresh pinch
Cilantro pinch
Garlic 15 g
Olive oil 30 ml
Vinegar, Red Wine 1 tsp 5 ml
Lime Juice ¼ pc
Salt TT 2 g
Pepper, Red, Flakes Optional, Pinch 1 g
Procedure:
Culinary Institute
Management
Name of Dish Spicy Cabbage and Potatoes
Category Accompaniment
No. of Servings 2

Cabbage 100 g
Chicken Powder 6 g
Water 250 ml
Salt TT 2 g
Potatoes Parmentier 200 g
Tomato paste 1 tsp 8 g
Sugar, White 5 g
Oil, Olive 15 ml
Bell Pepper, Yellow Paysanne 80 g
Tomato Seeded, Diced 60 g
Jalapeño Seeded, Brunoise 30 g
Lime Juice ½ pc
Procedure:
Culinary Institute
Management
Name of Dish Picarones
Category Dessert
Cooking Method

Cinnamon Sticks 1 pc 2 g
Anise Seed ½ tsp 1.17 g
Cloves, Whole ¼ tsp 0.4 g
Potato, Sweet Cubes 100 g
Squash Cubes 100 g
Yeast, Instant ¾ tsp 2.25 g
Sugar, White ¾ tsp 3.75 g
Egg Yolk 1 pc
Salt TT
Brandy 15 ml
Orange ½ pc
Lime 1 pc
Molasses 2 Tbsp 36 g
Sugar, Brown 150 g
Water ¼ cup 60 ml
Procedure:
Week 15:
Caribbean Cuisine
Cubano Sandwich
Jamaican Jerk Chicken
Caribbean Rice and Beans
Mango Salsa
Grilled Corn on the Cob
Pineapple Rum Cake
Culinary Institute
Management
Name of Dish Cubano Sandwich
Category Sandwich
No. of Servings 2
Cooking Method Cuba

Bread, French 5-6” cut/pc 1 pc
Ham 50 g
Pork Roasted, 1 Slice 50 g
Cheese, Gruyere 2 Slices 60 g
Pickles, Whole Cut thin Lengthwise 40 g
Butter 10 g
Mustard, Prepared 5 g
Mayonnaise 10 g
Procedure:
Culinary Institute
Management
Name of Dish Jerked Chicken
Country of Origin Jamaica
No. of Servings 2

Jerk Spiced Seasoning:
Allspice, Ground ½ Tbsp 3.5 g
Nutmeg, Ground ¼ tsp 0.67 g
Cinnamon, Ground ½ tsp 1.17 g
Pepper, Black, Ground ½ tsp 1.17 g
Sugar, Brown 1 ½ Tbsp 22.5 g
Ginger, Ground ¼ tsp 0.42 g
Garlic Minced 10 g
Pepper, Habanero 1pc, Minced 5 g
Thyme, Dried ½ tsp 0.67 g
Soy sauce 1 Tbsp 15 ml
Salt TT 2 g
Lime Juice ½ pc
Chicken Halves (500-600g/ halves) Cut into quarters 500 g
Procedure:
Culinary Institute
Management
Name of Dish Mango Salsa
Category Condiment
Country of Origin Caribbean
No. of Servings 2
Cooking Method

Mango, Ripe Macedoine, ½ pc 170 g
Chili, Red Minced, 1 pc 5 g
Vinegar, White 1 tsp 5 ml
Oil, Olive 1 ½ tsp 7.5 ml
Salt TT 2 g
Procedure:
Culinary Institute
Management
Name of Dish Caribbean Rice and Beans (Moros y Cristianos)
Category Starch
Country of Origin Cuba
No. of Servings 2

Garlic Minced 10 g
Onion Chopped 30 g
Creole Spice 1 tsp
Rice, Long Grain 1 cup 250 g
Thyme, Dried ¼ tsp 0.33 g
Coconut Milk 1 cup 240 ml
Beans, Red Kidney Canned 120 g
Bay Leaf 1 pc 0.1 g
Salt TT 2 g
Chicken Powder 6 g
Water 250 ml
Paprika ¼ tsp 0.58 g
Creole Spice (Whole Class)

Onion Powder 1 ½ Tbsp 10.5 g
Garlic Powder 1 ½ Tbsp 10.5 g
Pepper, Black, Ground ¾ Tbsp 5.25 g
Pepper, White, Ground ¾ Tbsp 5.25 g
Paprika 3 Tbsp 21 g
Pepper, Cayenne ½ Tbsp 4 g
Oregano, Dried ¾ Tbsp 3.75 g
Parsley, Dried ½ Tbsp 1 g
Thyme, Dried ¾ Tbsp 3 g
Basil, Dried ¾ Tbsp 3 g
Procedure:
Culinary Institute
Management
Name of Dish Grilled Corn on the Cob
Category Vegetable
Country of Origin Cuba
No. of Servings 2

Corn, Yellow On the Cob 1 pc
Oil, Olive 1 Tbsp 15 ml
Salt TT 2 g
Mayonnaise 1 Tbsp 15 g
Cream, Sour 1 Tbsp 15 g
Creole Spice ½ tsp
Cheese, Feta Crumbled 20 g
Lime Juice ¼ pc
Chili Powder TT
Procedure:
Culinary Institute
Management
Name of Dish Pineapple Rum Cake
Category Dessert
Country of Origin Jamaica
No. of Servings 1 10” Cake Pan

Glazed Pineapple:
Sugar, Brown 150 g
Rum, Dark 120 ml
Pineapple Slices Canned 5 slices
Cherry, Maraschino Bottled 30 g
Cake:
Sugar, White 400 g
Eggs 4 pcs
Vanilla extract 1 tsp 5 ml
Rum, Dark 1 tsp 5 ml
Salt ½ tsp 3 g
Nut, Pecan Crushed 65 g
Procedure:

FDLL05H American Cuisine Students Recipe Manual AY 23 24 2nd Sem

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FDLL05H American Cuisine Students Recipe Manual AY 23 24 2nd Sem

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Cuisine of the

WEEK 2: Cuisine of New England

WEEK 9: Western USA Cuisine

WEEK 13: Cuisine of South America 1

New England Clam Chowder

Name of Dish New England Clam Chowder

Country of Origin USA

Cooking Method Simmering

Ingredients Specifications Quantity Unit

Name of Dish Chicken Dinner

Category Main Course

Country of Origin USA

Cooking Method Roasting

Ingredients Specifications Quantity Unit

Stuffing: Apple and Chestnut Bread Stuffing

Jellied Cranberry Sauce

Name of Dish New England Vegetable Roast

Country of Origin USA

Cooking Method Roasting

Ingredients Specifications Quantity Unit

Name of Dish Boston Cream Pie

Country of Origin USA

Cooking Method Baking

Ingredients Specifications Quantity Unit

Name of Dish Buffalo Wings with Bleu Cheese Dip

Country of Origin USA

Cooking Method Pan Frying

Ingredients Specifications Quantity Unit

Name of Dish Waldorf Salad

Country of Origin USA

Ingredients Specifications Quantity Unit

Name of Dish Maryland Chicken

Category Main Course

Country of Origin USA

Cooking Method Pan Frying

Ingredients Specifications Quantity Unit

Name of Dish Corn Relish

Country of Origin USA

Cooking Method Simmering

Ingredients Specifications Quantity Unit

Name of Dish Butter Roasted Sweet Potatoes

Country of Origin USA

Cooking Method Roasting

Ingredients Specifications Quantity Unit

Name of Dish Fastnachts (Potato doughnuts)

Country of Origin USA

Cooking Method Frying

Ingredients Specifications Quantity Unit

Flour, All Purpose For Dusting 50 g

Oil, Vegetable For Frying 200 ml

Name of Dish Southern Pecan and Apple Salad

Country of Origin USA

Cooking Method N/A

Ingredients Specifications Quantity Unit

Lettuce, Green ice 30 g

Name of Dish Bourbon Barbecued Ribs

Category Main Course

Country of Origin USA

Cooking Method Roasting

Ingredients Specifications Quantity Unit

Name of Dish Hush Puppies

Country of Origin USA

Cooking Method Deep Frying