CORE COMPETENCY NO. 2
APPETIZER : DEVILED EGGS
Recipes:
3 pcs
Eggs
1.5 tbsp
Mayonnaise
1.5 tbsp
Yellow Mustard
Salt
Pepper
Paprika (for garnishing)
Parsley (for garnishing)
Others:
1 pc
Piping Bag or resealable bag
1 pc
Piping Tip
Procedure:
1. Mis en place.
 Prepare all the ingredients.
2. Hard boil the eggs.
 Place the eggs in a medium sauce pan. Fill with enough cool water to cover
the eggs by an inch or two. Place the pan over high heat. Once the water
reaches a boil, remove the pan from the heat, cover and let stand for 10
minutes. Meanwhile, prepare an ice bath filling a large bowl with ice and
water.
3. Peel the eggs.
 Remove the egg from the water. Tap each one gently against the counter to
crack the shell in few places. Place it in the ice water for at least 1 minute.
Take the eggs out of the water bath and peel them.
4. Slice the egg in half.
 Cut the eggs in half down their length, from tip to bottom.
5. Remove the yolks.
 Gently squeeze the eggs to separate the yolk from the white and use clean
fingers to remove the yolks. Transfer all the yolks to a small bowl. Arrange the
empty whites on a platter, cut-side-up.
6. Mash the yolks with fork until completely crumbled.
7. Making the yolk filling.
 Add in the mayo and mustard to the yolk. Mix and mash the filling until a
smooth paste is formed. If the filling feels too stiff, add more mayo a small
spoonful at a time. Season with salt and pepper.
8. Preparing the yolk filling.
 Transfer the filling to a plastic bag or piping bag. Use a spatula to scoop all
the filling into a resealable sandwich bag or piping bag fitted with ½ inch
round tip. Press the bag with your hands to push all the filling to one corner
and press any air out of the top. If using a plastic bag, snip one corner off with
a pair of scissor.
9. Pipe the filling into the egg whites.
 Pipe the filling into a cup of each egg white, filling the cups so that the filling
mounds a little over the top. Squeeze the bag from the top to force the filling
downward. Alternatively, scoop the filling into the egg whites with a spoon.
10. Garnishing with paprika and herbs.
 Sprinkle with a pinch of paprika and pinch of fresh herbs to serve.
Members:
LABASTIDA, JASMINE RHEA O.
GRIJALDO, JULLY MAY
JOCSON ALONA MARIE
HACLA,ZYRA
ENRIQUE,RON ALFRED
CORE COMPETENCY NO. 3
APPETIZER : CHICKEN LOLLIPOP
Recipes:
2 pcs
Chcken Wings
2 tsp Salt
2 tsp Pepper (black, ground)
2 dash
Cayenne
2 dash
Paprika
2 pcs Egg
½ cup
All-purpose flour
¼ cup
Bread crumbs
3 cups
Cooking Oil
Others:
Mayop
Catsup
Procedure:
1. Prepare all the ingredients (Mis en place)
2. Divide the chicken wings into 3 parts by slicing through the joints. Set aside
the wing tip for other possible uses.
3. Shape the wing to look like a lollipop. You should have two parts of the
chicken wing by now, the one with a single bone and the one with two bones.
Start
by
selecting
the
part
with
one
bone.
4. Separate the bone from the meat from the bone by sliding the sharp knife
around the tip of the bone where meat is still connected (do not cut through
the bone).
5. Pace the wing vertically on top of a flat surface while holding the part where
the knife passed.
6. Gently push downward while gripping the bone with your thumb and index
finger until the meat slides down.
7. Arrange the meat by inverting the inner part until a lollipop shape is
formed. Note: Do the same procedure for the part with two bones. However,
you need to first detach the smaller bone before commencing.
8. Season the chicken lollipops with salt and pepper and let it stand for at least
15 minutes.
9. Crack the egg and transfer to a bowl
the whisk.
10. Gradually, add-in the all-purpose flour while whisking until the batter is
formed.
11. Dip the chicken lollipop on the batter then to the bread crumbs.
12. Heat oil in a cooking pot then deep-fry the chicken lollipop under medium
heat until the color of the outer part turns medium brown (about 10 to 12
minutes).
13. Remove the fried chicken lollipop from the cooking pot and transfer to a
dish with paper towel. Let it stand until excess oil is absorbed with paper
towel.
14. Serve with your favourite dip.
When we are making chicken lollipop we have our PPE but one of my member
fogot to bring her PPE so we assigned her in washing area because all of us
has assigned task everyday when we are cooking . And there's a lot of thing
that we have to improve not only as a team but also in ourselves we have to
learn independently so that we can learn base from our experience.
Members:
LABASTIDA, JASMINE RHEA O.
GRIJALDO, JULLY MAY
JOCSON ALONA MARIE
HACLA,ZYRA
ENRIQUE,RON ALFRED
CORE COMPETENCIES NO. 6
OMELET
Recipes:
2 Eggs
Butter
Carrots
Cheese
Salt and Pepper
Procedure:
1. Combine 2 eggs carrots and salt and pepper in a bowl and mix well.
2. Grate the cheese Pre heat the pan in a low heat for 2 minutes then put the
butter and wait for it to melt.
3. Put the egg mixture into the pan. Mixture should set immediately at the
edges.
4. Put the cheese, FOLD omelet in half with turner.
5. With a quick flip of the wrist, turn pan and INVERT or SLIDE omelet onto
plate.
6. SERVE immediately.
CORE COMPETENCIES NO. 7
CREAMY CARROT SOUP
Recipes:
Butter 22 g
Onion 1pc
Bacon 3 stripes
Carrot 600 g
Chicken cube (small) 1pc
Cream (all purpose cream) 2 cups
Salt pinch
Procedure:
1. Method butter in a large soup pan and add onion bacon until onion is soft.
Add carrot to pan and chicken stock and cube bar coven simmer for about 30
minutes.
2. Blend or process mixture in several batches until smooth Return mixture to
pan, stir in creams reheat and stir.
3. Season and stir with soft and pepper.
4. SERVE HOT.
CORE COMPETENCIES NO. 8
JAVA RICE
Recipes:
4
cups cold cooked rice
1
tablespoon butter
1
tablespoon oil
2
shallots, peeled and finely chopped
2
cloves garlic, peeled and minced
½
red bell pepper, seeded and finely chopped
½
teaspoon annatto powder
1
teaspoon turmeric powder
1
tablespoon soy sauce salt and pepper to taste
Procedure:
1. In a bowl, break rice to separate grains.
2. In a wok or wide, heavy bottomed skillet over high heat, combine butter
and oil. Heat until butter is melted.
3. Add shallots, garlic and bell pepper. Cook, stirring regularly, until limp. Add
annatto powder and turmeric powder.
4. Continue to cook, stirring regularly, for about 1 minute. Add rice and gently
toss to fully coat.
5. Spread the rice on entire cooking surface of pan for about 45 seconds or
until grains start to sizzle and then toss again to redistribute.
6. Add soy sauce and season with salt and pepper to taste. Continue to cook,
tossing gently, for about 1 to 2 minutes or until rice grains are heated through
and evenly collared.
CORE COMPETENCIES NO. 10
CREPE
Recipes:
1/2 cup
1
pc
all purpose flour
egg
1/4 cup
milk
1/4 cup
water
1
pinch
salt
2
tbsp
butter melted
Garnishing:
2
bars
1/4 cup
chocolate
milk
Procedure:
1. in a large mixing bowl, whick together the flour and egg gradually add in the
the milk and water, stirring to combine add the salt and butter, beat until
smooth.
2. heat a lightly oiled pan over medium heat por or scoop the batter onto the
pan, using 1/4 cup mixture per crepe tilt the pan with a circular motion so the
mixture coast the surface evenly.
3. cook the crepe for about 2 minutes , until the the bottoms is light brown.
loose with a spatula, turn and cook the other side garnish and serve hot.
CORE COMPETENCIES NO. 12
BANGUS SALPICAO
Recipes:
0.25
pc
boneless milkfish(large)
5
g
garlic
18.75
ml
cooking oil
18.75
ml
worcestershire sauce
2
pinch
15
ml
2
salt
cooking oil
pinch ground pepper
Procedures:
1. slice the boneless bangus into serving pieces.
2. prepare the marinade. combine half of the garlic, ground black pepper, salt,
olive oil, and worcestershire sauce in a bowl mix well.
3. place the milkfish inside a resealable bag. add the marinade. make sure that
the fish gets coated all throughout. release the air from bag and seal. marinate
for 30 min.
4. prepare the toasted garlic. heat cooking oil in a sauce pan. add remaining
garlic cook until golden brown, separate the garlic from the oil using a kitchen
sieve, set aside
5. arrange the marinated milkfish in an air fryer. air-fry for 8 min at 350F.
6. remove the air fryer, arrange on a serving plate. top the milkfish with
toaster garlic and chopped parsley. serve, share and enjoy!
Members:
LABASTIDA, JASMINE RHEA
GRIJALDO, JULLY MAY
JOCSON ALONA MARIE
HACLA,ZYRA
ENRIQUE,RON ALFRED