JDVP KAUNLARAN

HIGH SCHOOL
COOKERY NC II

Training Date: April 8, 2024

Menu on their hands on class:

Appetizer (Potato ball)

…………………………………………………………………………………………………
APRIL 11
Soup (Potato Chowder)
Canapé (Cucumber bites)

Salad (Waldorf Salad)

………………………………………………………………………………………………
APRIL 12,2024
Sandwiches (Clubhouse Sandwich)
Egg dishes (Poached Egg Benedict)

Meat dishes (Glazed Beef Vegetables Roll)

……………………………………………………………APRIL 15, 2024
Vegetable dishes (Buttered Mix Vegetables)

Poultry and game dishes (Breaded Chicken Fillet with Hollandaise Sauce)
Starch Dishes (Yang Chow Fried Rice)
…………………………………………………………………APRIL 16, 2024
Seafood dishes (Tilapia Fillet with Lemon Butter Sauce)

Desserts
Egg Caramel Tart, Chocolate
Mousse………………………………………………………………………APRIL 17,2024
Prepare packaged food

These are the competencies for COOKERY NC II practical hands on for the students.
Attach here is the complete recipe and their measurements divided into each student.

Institutional assessment Date: APRIL 19,2024

National Assessment Date:

Prepared By: Debbieray Santos

COOKERY TRAINER
1
PREPARED BY: DEBBIERAY SANTOS
FOR THE SOUP:
POTATO CHOWDER SOUP
INGREDIENTS:

1 large potato (boiled, mashed)

50 g bacon
½ small onion (minced)
1 glove garlic (minced)
1 tbs butter
1tbs flour
1 cup white stock
2 tbs cooking cream
Salt and pepper to taste
Parsley to garnish

Potato balls with

Cheese Sauce (APPETIZER)

INGREDIENTS:
1 large potato (boiled, mashed)
1 med egg
2 tbs flour
2 tbs flour
2 cups oil for deep fry
¼ bar Cheese
Salt and
pepper to taste

Cucumber Bites Canapés

2
PREPARED BY: DEBBIERAY SANTOS
INGREDIENTS:
1 small cucumber
1 med egg hard-cooked
2tbs mayonnaise
1 tsp. dijon mustard

FOR SALAD:
WALDORF SALAD

1 large apples, unpeeled and diced

½ cup grapes
½ cup chopped celery
2 tbs raisins
2tbs mayonnaise
2 tbs all purpose cream
Salt and pepper

FOR SANDWICH
DISHES:
CLUBHOUSE SANDWICH

3 slices white Bread

2 slices sweet ham
2 pcs slices cheese
2 med tomato, thinly sliced
2 stem lettuce
½ pc cucumber thinly sliced

3
PREPARED BY: DEBBIERAY SANTOS
FOR MEAT DISHES: WITH USES OF MOTHER
SAUCES
Glazed Beef Steak Vegetable Roll

4
PREPARED BY: DEBBIERAY SANTOS
 INGREDIENTS:

150 g beef tenderloin

50 g Carrot julienne
50 g Celery julienne
3 pcs Baquio beans
1 med Red bell pepper
2tbs Oyster sauce
1 tbs sugar
1tbs lemon/calamansi squeeze

Grilled Porkchop with Velouté Mushroom Sauce

INGREDIENTS:
1 pc porkchop
2 tbs soy sauce
3 pcs calamansi squeeze
1tsp sugar
1 tsp rosemary
1 tbs flour
1 tbs butter
½ cup white stock
50 g mushroom

FOR POULTRY
DISHES:
Chicken Fillet with Hollandaise Sauce

5
PREPARED BY: DEBBIERAY SANTOS
INGREDIENTS:
180g breast fillet
2tbs flour
2tbs breadcrumbs
2 eggs
1 tbs vinegar
¼ cup butter Clarified
1 cup cooking oil
Dash cayenne pepper
Salt ang pepper to taste

FOR SEAFOODS
DISHES:
TILAPIA FILLET WITH LEMON BUTTER SAUCE

INGREDIENTS:
1 PC Tilapia (fillet)
1 tsp flour
2 tbs honey
1 tbs butter
1 small ginger (minced)
¼ cup cooking oil
Salt and pepper to taste

FOR VEGETABLE DISHES:

Buttered Mix Vegetables

INGREDIENTS:
6
PREPARED BY: DEBBIERAY SANTOS
 30 g carrots small diced
30 g kernel corn
2 pcs baquio beans diced
1 tbs butter
Salt and pepper to taste

FOR STARCH DISHES:

YANG CHOW

INGREDIENTS:
1 cup rice (cooked)
1 glove garlic
1 small onion
1 pcs slice ham
50g carrot small diced
1 tbs oyster sauce
1 tbs soy sauce
2 pcs baquio beans
1 large egg

Pasta Marinara Sauce

7
PREPARED BY: DEBBIERAY SANTOS
 INGREDIENTS:
50 g pasta (cook al dente)
6 pcs tomato concasse
1 small onion (minced)
2 gloves garlic (minced)
1 tbs butter
1 tbs tomato paste
1 tsp Oregano
1 tsp Basil
Salt pepper to taste
Parsley to garnish

FOR EGG DISHES

EGG BENEDICT (POUCHED EGG)

INGREDIENTS:
1 pcs slice bread
1 large egg
1 slice ham
1 tbs mayonaise

COLD DESSERT

Fruit Cocktail Jelly Dessert

1 cup cooked gulaman

8
PREPARED BY: DEBBIERAY SANTOS
1 cup fruit cocktail
½ cup all purpose cream
¼ cup condense milk

Mango Crepes
These mango-stuffed crepes are made with super thin pancakes rolled up and
stuffed with a delicious sweet and slightly sour mango filling.
Prep Time5minutes mins
Cook Time25minutes mins
Total Time30minutes mins

Ingredients

Crepes
 ▢1 cup all-purpose flour
 ▢¾ cup milk
 ▢½ cup water
 ▢2 large eggs
 ▢3 tablespoon melted unsalted
butter
 ▢1 teaspoon vanilla extract
 ▢½ teaspoon salt
 ▢butter for coating pan

Mango Filling
 ▢4 cups chopped ripe mango (4 mangos)
 ▢¼ cup orange juice
 ▢2 teaspoon granulated sugar
 ▢½ teaspoon vanilla extract
 ▢½ teaspoon ground cinnamon
 ▢¼ teaspoon ground ginger

Toppings
 ▢maple syrup
 ▢butter

9
PREPARED BY: DEBBIERAY SANTOS
  ▢whipped cream
 ▢granola

Instructions
1. In a blender, combine the flour, milk, water, eggs, butter, vanilla and salt
and pulse for 20 seconds. Place the crepe batter in fridge for 1 hour, which
allows the bubbles to settle down. (If you don't have an extra hour, it's not
a huge deal. I made these without waiting)
2. Heat a saucepan over medium-high heat. Add the mangos, orange juice,
sugar, vanilla extract, cinnamon and ginger and bring to boil. Simmer for 5
minutes and then set aside to cool.
3. Heat an eight inch non-stick pan over medium heat. Add butter to coat
pan. Pour about ¼ cup crepe mixture into center of pan and tilt/swirl the
pan so the batter spreads evenly. Cook for about 1 minute, until the
bottom is light brown. Use a spatula and flip and cook for another 30
seconds. Place on plate and repeat process until all batter is cooked.
4. Once crepes are done, add mango filling to each and roll like a cigar,
placing seam-side down. Repeat with remaining crepes and top with some
whipped cream and granola if desired.

10
PREPARED BY: DEBBIERAY SANTOS
 24 pcs potato
1 tray eggs
5 bar ng cheese
4 bar ng butter
2 kilos chicken bones or
substitute (chicken cubes for 6
pcs)
 SOUP
DAY 1 ACTUAL TRAINING 2 box ng nestle cream
 CANAPE
Pepper
 APPETIZER Salt
1 tali parsley
2 balot ng bacon
1 bottle Dijon mustard
1 sachet big ng mayonnaise
Paprika
6 pcs cucumber

11
PREPARED BY: DEBBIERAY SANTOS