CULINARY FUNDAMENTALS
RECIPE CLASSIFICATION: BREAKFAST/MAINDISH
RECIPE NAME: FRITATTA EGG
YIELD: 4-6 PERSON
INGREDIENTS UNIT QUANTITY MISE EN PLACE
EGG PCS 4 BEATEN
MUSHROOM CAN 1 CUT IN HALF
RED BELL PEPPER PC 2 DICED
GREEN BELL PEPPER PC 2 DICED
WHITE ONION PC 1 MINCED
GARLIC PC 1 MINCED
SALT
PEPPER
HAM PACK 1 SMALL DICED
POTATO PCS 3 DICED
VEGETABLE OIL CUPS 2
PARSLEY PACK 1 FINELY CHOPPED
CHEDDAR CHEESE PACK 1 GRATED
Methods:
In a bowl, beat the egg add salt to incorporate, Set Aside
In a pan, add some little oil saute the potato until cooked and set aside, saute the onion,
parsley, bell peppers and ham until smoothen
Combine the vegetables and egg seasoned it with salt and pepper,
In a pan, cooked the egg and veggies under the low fire of heat add cheese and cover flip it
by the use of plates to cook the other side.
Serve
Cooking tools and equipment
Knife
Cutting board
Non-stick pan
Turner
Mixing bowl
Plates
CHEF’S NOTE:
DO NOT REMOVE THE COVER, UNTIL FLIPTED
CULINARY FUNDAMETALS
RECIPE CLASSIFICATION: STOCKS
RECIPE NAME: BEEF STOCKS
YIELD: 2-4 PERSON
INGREDIENTS UNIT QUANTITY MISE EN PLACE
BEEF BONES KG 2
CELERY PCS 2 OBLIQUE
ONION PCS 2 QUARTERED
CARROTS PCS 2 QUARTERED
WATER CUPS 14
ROSEMARY TSP 1/4
THYME TSP ¼
BAYLEAF TSP ¼
Methods:
Add the bones to the stock pot with water simmer it in 2 hours under low fire of heat
After 2 hours of simmering add the COC ( Carrot,Onion,Celery ) and simmer ,after a while
add the bayleaf ,thyme,rosemary and peppercorn. Bring to boil
Remove it from the heat and strain by using fine cloth with colander underneath
Cooking tools and equipment
Stock pot
Knife
Cutting board
Fine cloth
Colander
Mixing bowl
CHEF’S NOTE:
USE FINE CLOTH TO STRAIN, EVEN THE CONDIMENTS WILL CATCH UP
CULINARY FUNDAMENTALS
RECIPE CLASSIFICATION: SOUP
RECIPE NAME: BEEF AND CABBAGE SOUP
YIELD: 3- 5 PERSONS
INGREDIENTS UNIT QUANTITY MISE EN PLACE
GROUND BEEF KG ¼
BEEF STOCKS CUPS 8
WHITE ONION PC 1 MINCED
GARLIC PC 1 MINCED
THYME TSP ¼
MARJORAM TSP ¼
CABBAGE KG ½ SHREDDED
CARROTS PC 2 SLICED
CELERY, STALKS PC 2 SLICED
SALT TBSP ½
PEPPER TBSP ¼
TOMATO PASTE CUP 2
Methods:
In a Large pot,brown the ground beef , add onion ,garlic,thyme,marjoram,salt,pepper and
stir until softened
Stir in cabbage,carrots,celery and stir in 3 minutes until tender
Add the Beef stock,Tomato Paste,Bring to boil; reduce the heat ,cover and simmer in 15
minutes until the ground beef cooked.
Cooking tools and equipment:
Sauce pan
Ladle
Cutting board
Knife
Turner
CHEF’S NOTE:
ADD SALT TO ADJUST YOUR LICKING,
CULINARY FUNDAMENTALS
RECIPE CLASSIFICATION: PASTA
RECIPE NAME: PESTO PASTA
YIELD: 2-6 PERSON
INGREDIENTS UNIT QUANTITY MISE EN PLACE
LINGUINE PASTA GRAMS 500
BASIL KG ½
OLIVE OIL CUPS 3
GARLIC PC 2
PINE NUTS GRAMS 500
CHICKEN FILLET KG ¼
SALT TBSP ½
PEPPER TBSP ½
Methods:
Cook the pasta according to package
In a skillet cook the chicken fillets set a side
Chopped the Garlic,Pine nuts and Basil Leaves
Combine the Pine nuts,Olive oil,Garlic, Salt ,Pepper and Basil
In a Pan Heat, Filled it with Olive oil,Basil,Garlic,Pinenuts,Salt, Pepper add the pasta and
chicken fillet mix well until combine
Cooking materials and equipments
Sauce pan
Skillet
Turner
Cutting Board
Knife
CHEF’S NOTE:
DO NOT OVER COOK THE PASTA TO AVOID STICK IN A PAN
CULINARY FUNDAMENTALS
RECIPE CLASSIFICATION: MAIN DISH
RECIPE NAME: ROASTED CHICKEN
YIELD: 2-8 PERSON
INGREDIENTS UNIT QUANTITY MISE EN PLACE
WHOLE CHICKEN KG 1½ NECK REMOVED
BUTTER CUPS ¼ MELTED
OLIVE OIL TBSP 3
LEMON PC 1 SQUEEZED
GARLIC PCS 4 MINCED
ROSEMARY TSP ½
THYME TSP ½
PARSLEY TSP ¼ FINELY CHOPPED
SALT TBSP ½
PEPPER TBSP ½
Methods:
Pre heat the oven to 400 F
Cut the neck and remove the excess fat, rinse Chicken and outside
Pour Olive oil, butter and juice of half lemon over the chicken under skin and inside
Season Salt, Parsley and pepper Inside and Outside of the chicken
Rub the minced garlic, rosemary, thyme outer skin
Fill the Garlic, Rosemary, Thyme, lemon Inside of the chicken and then use kitchen string to
close the chicken legs
Cook it in oven for atleast 1 hour, baste it with butter and lemon for 2-3 minutes and cook it
again
When Golden brown remove it from oven
Serve
Cooking materials and equipments
Cutting Board
Knife
Baking Pan
Grill
Oven
CHEF’S NOTE:
USE KITCHEN STRING TO CLOSE THE LEGS
CULINARY FUNDAMENTALS
RECIPE CLASSIFICATION: MAIN DISH
RECIPE NAME: CREAMDORY EN PAPILOTTE WITH HOLLANDAISE
YIELD: 2-4 PERSON
INGREDIENTS UNIT QUANTITY MISE EN PLACE
FISH FILLET PCS 1
CARROTS PC 1 JULIENNE
RED BELL PEPPER PC 1 JULIENNE
CELERY, STALKS PCS 2 SLICED
LEMON PCS 2 SQUEEZED
SHALLOTS PC 1 MINCED
GARLIC CLOVES 2 MINCED
OLIVE OIL TBSP 2
SALT TSP 1
PEPPER TSP ¼
Methods:
Pre heat the oven in 400 F
Cut the Vegetables according to appropriate sizes, add lemon juice, salt, pepper ,and olive
oil mix it well until combine
Season the fish with salt and pepper both sides add the lomon and parsley sprinkle it with
olive oil
Put the vegetables and fish on a parchment paper, put in baking pan baked in 10 minutes.
When cook squeeze lemon juice
Serve
Cooking materials and equipments
Cutting board
Knife
Baking pan
Griller
CHEF’S NOTE:
YOU MAY PUT LEMON IN TO PARCHMENT DO NOT SQUEEZE IT . BEFORE BAKING
INSTEAD OF AFTER BAKING
CULINARY FUNDAMENTALS
RECIPE CLASSIFICATION: SAUCE
RECIPE NAME: HOLLANDAISE
YIELD: 2-4 PERSONS
INGREDIENTS UNIT QUANTITY MISE EN PLACE
BUTTER CUPS ¾ MELTED
EGG YOLK PCS 2
WATER CUPS 3
LEMON PCS 1 SQUEEZED
SALT TSP ½
PEPPER TSP ½
Methods:
Melt the butter
In a bowl put egg yolk in a simmering water add lemon juice to add flavor, contiously mix it
Gradually add the melted butter continously whisk in until thicken
Put it out of heat to stop cooking
Cooking Materials and equipment :
Mixing Bowl
Wire whisk
Sauce Pan
CHEF’S NOTE
CONTIOUSLY MIX IT WITH SIMMERING WATER BE CAREFUL TO AVOID MOLDING
DO NOT BE CLOSER TO THE HEAT OF SIMMERING WATER
HOLD THE MIXING BOWL WHILE WHISKING INSTEAD OF PUTTING ON TOP OF A PAN.
CULINARY FUNDAMENTALS
RECIPE CLASSIFICATION: APPETIZER
RECIPE NAME: SHRIMP GAMBAS
YIELD: 2-3 PERSONS
INGREDIENTS UNIT QUANTITY MISE EN PLACE
SHRIMP PCS 10 CLEANED, VEINS
REMOVED
GARLIC PCS 2 MINCED
LEMON PC 1 SQUEEZED
PAPRIKA TSP ½
CAYENNE TSP ¼
PEPPER TSP ¼
SALT TSP ¼
ONION PC 1 MINCED
OIL TBSP 3
TOMATO SAUCE TBSP ¼
Methods:
Season the shrimp with Salt, pepper, cayenne, paprika
In a Pan, Heat it with oil and garlic put the shrimps , add paprika to adjust your licking
Put Lemon and Tomato sauce in a pan add salt and pepper
Serve
CHEF’S NOTE:
YOU CAN ADD SOME CAYENNE PEPPER IF YOU WANT TO BE SPICY
CULINARY FUNDAMENTALS
RECIPE CLASSIFICATION: BREAKFAST/MAINDISH
RECIPE NAME: POACHED EGG
YIELD: 4 PERSONS
INGREDIENTS UNIT QUANTITY MISE EN PLACE
EGG PCS 4
VINEGAR TBSP 2
WATER CUPS 4
Methods:
In a sauce pan, pour the 4 cups of water and 2 tbsp of vinegar wait to simmer.
Crack one egg an a bowl, ans look if the white part of the egg is compact then its good to be
poach.
Stir the simmering water continously, then add put the egg.
Wait until it become compact and whole then rise it and set in a plate.
Cooking materials and equipments
Bowl
Sauce pan
Ladle
CHEF’S NOTE
TO HAVE A GOOD AND NICE POACHED EGG, REFRIGERATE THE EGG FIRST
CULINARY FUNDAMENTALS
RECIPE CLASSIFICATION: SOUP
RECIPE NAME: SPINACH SOUP
YIELD: 2- 4 PERSONS
INGREDIENTS UNIT QUANTITY MISE EN PLACE
OLIVE OIL TBSP 2
BUNDLE OF FRESH BUNDLE 1
SPINACH
POTATO PCS 2 DICED
GARLIC TBSP 2 CHOPPED
CHEDAR CHEESE CUP 1/2 GRATED
BUTTER TBSP 4
ALL PURPOSE CREAM CUP ¼
SALT TSP 2
CAYENNE PEPPER TSP ½
ONION TBSP ½ MINCED
Methods:
Peel the potatoes then boil, after boiling set aside.
In a skillet, heat the olive oil in a medium heat, put the spinach leaves and garlic then stir
constantly until spinach is wilted 2 to 3 minutes. Then put the mixture to the blender, put ¼
cup of hot water and pulse to puree.
In a large soup pot, saute the onion in a butter on a medium heat until the onion begin to sof
ten, sprinkle the all purpose flour and stir to combine put water if needed. Put a pint of salt,
cayenne pepper, and stir. Then cook for 5 minutes.
Put the pureed spinach in the pot then cook until thicken, put the grated chedar cheese then
stir.
Remove the pot from the heat then put the allpurpose creame then stir. Put the spinach
soup in a bowl then garnish it and serve.
Cooking materials and Equipments
Skillet
Pot
Blender
Knifes (chefs knife, paring knife)
Containers (for mise en place)
CHEF’S NOTE
YOU CAN USE A BLENDER OR DOUBLE BROILER TO CHOPPED THE SPINACH BUT IT IS
SUBJECTIVE TO CHANGE ACCORDING TO YOUR INSTRUCTOR
CULINARY FUNDAMENTALS
RECIPE CLASSIFICATION: CLOSED SANDWICH
RECIPE NAME: BURGER SANDWICH WITH PATTY
YIELD: 2-4 PERSONS
INGREDIENTS UNIT QUANTITY MISE EN PLACE
EGG PCS 2
BREAD CRUMBS CUPS 3
EVAPORATED MILK TBSP. 3
WORCETERSHIRE SAUCE TBSP. 2
CAYENNE PEPPER TSP. 8
GARLIC PCS 2 MINCED
SALT TSP ¼
PEPPER TSP ¼
GROUND BEEF KG ½
BREAD PCS 4
TOMATO PCS 2
LETTUCE PACK 1
CUCUMBER PC 1
SANDWICH CHEESE PCS 4
Methods:
Combined the egg, breadcrumbs, milk, wocetershire sauce, a pint of cayenne pepper, garlic,
salt, pepper to the ground beef.
Mixt it all together then mash it untill it combines. Then make a shape of a circle.
In a pan put an oil then fry it.
Cooking materials and Equipments
Containers ( for mise en place)
Frying pan
Mixing bowl
Plastic gloves
CHEF’S NOTE
SHAPE IT LIKE A BIG ROUND OR MIGHT BE SIZE OF YOUR PALM, BECAUSE WHEN ITS
COOKED IT LOOK LIKE SMALL PIECES.
CULINARY FUNDAMENTALS
RECIPE CLASSIFICATION: VEGETABLE SALAD
RECIPE NAME: VINAIGRETTE SALAD
YIELD: 2- 4 PERSONS
INGREDIENTS UNIT QUANTITY MISE EN PLACE
SHALLOTS TBSP. 2 FINELY CHOPPED
WHITE VINEGAR TBSP. 2
SALT TSP ¼
MUSTARD TSP. 2
VIRGIN OIL TBSP 4-6
ORANGE PC 1 SQUEEZE
LEMON PC 1 SQUEEZE
MIX GREENS PACK 1
CARROTS PC 1 JULIENNE
CUCUMBER PC 1 JULIENNE
CHICKEN BREAST PC 1 FILLET, STRIPS
Methods:
In small bowl, whisk together the chopped shallots, vinegar, squeez lemon and orange and
a pint of salt then set aside for 10 minutes.
Put the mustard then whisk, then add the olive oil very slow, steady steam, until the
dressing emulsified.
Season with fine salt and pepper.
Prepare the mix greens in a bowl, put the carrots, cucumber then mixt it al together. Then
season the vinaigrette dressing/
Cooking materials and Equipments
Bowl
Knifes
Wire whisk
Containers
Plate
CHEF’S NOTE
USE WHITE WINE VINEGAR OR APPLE CIDER INSTEAD OF ORDINARY VINEGAR FOR
BETTER RESULT
CULINARY FUNDAMENTALS
RECIPE CLASSIFICATION: APPETIZER
RECIPE NAME: CANAPE
YIELD: 4 PERSONS
INGREDIENTS UNIT QUANTITY MISE EN PLACE
TUNA CAN 1 MASHED
LETTUCE PACK 1
HAM PACK 1 DICED
BACON PACK 1 DICED
MAYONNAISE CUP 2
CHERRY TOMATOES PCS 5 SMALL DICED
BREAD PCS 4
Methods:
Prepare all the ingredients needed
Remove the edge of the bread, then pres the bead with the rolling pin .
Cut the bread into 4. After put it in a pan then put it inside the oven for heating.
In a bowl mix the tuna and mayo together. (For the canapes base)
Fry the bacon and ham then cut it in a large dice.
Get the bread then start to garnish it
Cooking materials and Equipments
Bowl
Rollingpin
Knives
Cutting board (white)
Pan
Saute pan
CHEF’S NOTE
CHOOSE A NICE BREAD FOR A NICE OUTCOME.
CULINARY FUNDAMENTALS
RECIPE CLASSIFICATION: MAIN DISH
RECIPE NAME: BEEF STEW
YIELD:5-8 PERSON
INGREDIENTS UNIT QUANTITY MISE EN PLACE
BEEF, TENDERLOIN KG 1/4
CARROTS PC 2 OBLIQUE
POTATOES PC 2 QUARTER
CELLERY PCS 2 CHOPPED
WHITE ONION PC 2 MINCED
GARLIC PC 2 MINCED
PAPRIKA TBSP 1
CORNSTARCH TBSP 2
BAYLEAF PCS 2
SALT TSP 1
PEPPER TSP 1
BEEF BROTH CUPS 4
CAYENNE PEPPER TSP ½
TOMATO PASTE TBSP 2
Methods:
Season the beef with salt and pepper
Heat oil in a pan, then put the beef brown it, pour onion, garlic, bayleaf, paprika, then stir.
Put the beef broth until simmering up to boiling.
Add the carrots, potatoes, celery,tomato sauce and stir cook it until smoothen.
Put the salt and pepper, corn starch then stir until it cooks.
Cooking materials and Equipments
Cutting Board
Knife
Sauce pan
Ladle
CHEF’S NOTE
DO NOT WASH THE MEAT TO PREVENT THE LOOSEN OF NUTRIENTS
CULINARY FUNDAMENTALS
RECIPE CLASSIFICATION: DESSERT
RECIPE NAME: CHOCOLATE MOUSSE
YIELD: 2-4 PERSONS
INGREDIENTS UNIT QUANTITY MISE EN PLACE
CHOCOLATE MOUSSE PACK 500G
BUTTER TBSP 1
EGGS PCS 4
SUGAR CUPS 2
ALLPURPOSE CREAM PACK 1
Methods
Melt the chocolate and butter in simmering water put the 4 egg yolk then beat it until it mix
Beat the egg white continously in the same speed until it fluffy and became compact
(meringue)
Put the whipped cream into egg white. Then do the cut and fold continously until they mixt
nicely.
Four egg white into chocolate mixture cut and fold technique to gently incorporate the
mixture then put it in a dessert galass then refrigerate
Cooking materials and Equipments
Mixing bowl
Whisk
Rubber spatula
Measuring spoon and cup.
Containers
CHEF’S NOTE
DON’T STOP BEATING THE EGG WHITE WHEN DOING A MERANGE FOR A NICELY
CHOCOLATE MOUSSE.
