Creamy Filipino-Style Fruit Salad

Ingredients

 2 cups canned fruit cocktail (well-drained, chilled)

 1/2 cup cream (well-chilled)
 1/4 cup sweetened condensed milk (well-chilled)

Steps to Make It

1. Gather the ingredients.

2. Combine the fruit cocktail and peaches in a bowl and stir.
3. Lightly whip the cream and sweetened condensed milk in a measuring cup or bowl.
4. Pour over the fruit cocktail and peaches. Stir well.
5. Keep chilled until serving time.
6. Serve and enjoy.

NutritionFacts
Fresh Fruit Salad
Serving Size:
1

cup (162ggrams)
Amount Per Serving
Calories from Fat 4.3
Calories 97
% Daily Value*
1%
Total Fat 0.5ggrams
0%
Saturated Fat 0.1ggrams
Trans Fat 0ggrams
Polyunsaturated Fat 0.2ggrams
Monounsaturated Fat 0.1ggrams
0%
Cholesterol 0mgmilligrams
0%
Sodium 2.6mgmilligrams
10%
Potassium 364mgmilligrams
8%
Total Carbohydrates 24ggrams
13%
Dietary Fiber 3.3ggrams
Sugars 16ggrams
Protein 1.4ggrams
1.9%
Vitamin A
120%
Vitamin C
2%
Calcium
2.9%
Iron
* Percent Daily Values are based on a 2000 calorie diet.
CRISPY CHICKEN FILLETS

INGREDIENTS

Chicken
 1 1/2 lb (675 g) skinless and boneless
chicken breasts, cut into 1/4-inch (1/2-cm)
thick strips
 1 cup (250 ml) buttermilk (see note)
Breading
 1/2 cup (125 ml) unbleached all-
purpose flour
 1 tablespoon (15 ml) chili powder
 1/2 teaspoon (2.5 ml) garlic powder
 3 eggs, lightly beaten
 2 1/2 cups (625 ml) panko breadcrumbs
 3 tablespoons (45 ml) olive or canola oil
 Salt and pepper
PREPARATION

Chicken
1. In a bowl, combine the chicken with the buttermilk. Refrigerate for 4 hours or overnight.
Breading
2. In a shallow bowl, combine the flour, chili powder, and garlic powder. Season with salt and
pepper.
3. Place the eggs in a second bowl and the breadcrumbs in a third bowl.
4. Drain the chicken strips and dredge in the flour mixture. Dip in the eggs and shake to
remove any excess. Press in the panko to coat thoroughly.
Freezing
5. Freeze the chicken strips on a baking sheet lined with parchment paper. Cover with plastic
wrap and freeze for about 4 hours or until the strips are frozen. Place the strips in sealable
freezer plastic bags.
Cooking
6. In a non-stick skillet, brown the frozen chicken strips in the oil for about 3 minutes on each
side over medium heat. Finish cooking in the middle of a 180 °C (350 °F) preheated oven
for about 5 minutes or until the chicken is cooked. Serve with a dipping sauce .
 NutritionFacts
Serving Size:
1

oz (28ggrams)
Amount Per Serving
Calories from Fat 2.3
Calories 27.5
% Daily Value*
0%
Total Fat 0.3ggrams
0%
Saturated Fat 0ggrams
Trans Fat 0ggrams
6%
Cholesterol 17.5mgmilligrams
1%
Sodium 18.8mgmilligrams
0%
Total Carbohydrates 0ggrams
0%
Dietary Fiber 0ggrams
Sugars 0ggrams
Protein 6ggrams
0%
Vitamin A
0.5%
Vitamin C
0%
Calcium
0.5%
Iron
* Percent Daily Values are based on a 2000 calorie diet.

Tuna Canapes
Ingredients
 Tinned tuna

 mayonnaise

 salt

 pepper

 fita crackers

Method
1. Mix together the tuna, mayo and sweetcorn in a mixing bowl.

2. Season to taste

3. Spoon onto crackers

 Nutrition Facts
Serving Size: 1 serving (75 g)

per serve
Kilojoules 719.648 kj
Calories 172 kcal
Protein 9.03 g
Carbohydrate 23.41 g
Sugar 2.34 g
Fat 4.38 g
Saturated Fat 0.875 g
Monounsaturated Fat 1.158 g
Polyunsaturated Fat 1.887 g
Cholesterol 34 mg
Fibre 1g
Sodium 412 mg
Potassium 97 mg
Last updated: 16 Oct 14 06:10 AM
Source: FatSecret Platform API

Fried Rice with Egg

Ingredients
2 cups long-grain converted white rice, rinsed
Salt
1/4 cup oyster sauce
2 tablespoons light Japanese soy sauce
3 large eggs, beaten until just blended
2 tablespoons peanut or vegetable oil
1 cup frozen baby peas, thawed
2 or 3 scallions, thinly sliced, including some of the green
tops, 1/3 to 1/2 cup
2 cups diced store bought roast pork, optional

Directions
1. At least 1 day before you plan to make the fried rice, place the rinsed rice in a heavy, medium-sized
saucepan. Add 2 cups of cold water and salt, to taste. Bring to a boil over high heat. Cover, and
cook at a gentle boil until the water has cooked down to the level of the rice. With a spoon (not a
fork), stir the rice well. Cover, and reduce the heat to low. Continue to cook for about 15 minutes,
or until the rice is tender. Fluff with a fork. Cool to room temperature before covering and
refrigerating for 24 hours.
2. Break up any clumps of the cold rice with your fingers and set aside. In a small bowl, stir together
the oyster sauce and soy sauce and set aside.
3. Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. When
the skillet is hot, add the eggs, swirling them around to make sure they coat the whole bottom of the
pan. Cook, without stirring, and adjusting the heat as necessary, until the eggs are firm and cooked
through but not yet starting to brown, lifting the skillet and tilting it so that the eggs cook evenly.
Slide the eggs onto a plate and when they have cooled, cut into small pieces and set aside.
4. Return the skillet to the burner and heat the oil over high heat. When it is hot, add the peas and
scallions, and cook, stirring constantly, until the scallions are limp, about 1 minute. Stir in the rice,
sauce mixture, eggs and roast pork until well mixed.

Nutrition Facts
Serving Size: 1 cup

Amount Per Serving

Calories from Fat 111
Calories 333

% Daily Values*
Total Fat 12.34g 19%
Saturated Fat 2.251g 11%
Polyunsaturated Fat 5.344g
Monounsaturated Fat 3.776g
Cholesterol 103mg 34%
Sodium 822mg 34%
Potassium 202mg
Total Carbohydrate 41.7g 14%
Dietary Fiber 1.4g 6%
Sugars 1.5g
Protein 12.47g

Vitamin A 6% Vitamin C 6%
Calcium 4% Iron 15%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or
lower depending on your calorie needs.

Lumpiang Gulay

Ingredients:

 ¼ kilogram green beans (it is called

Baguio beans in the Philippines)
 ¼ kilogram chayote
 1 piece carrot, julienned
 ¼ kilogram of cabbage, sliced
 1 piece of big red or white onion, sliced
 3 cloves of garlic, minced
 1 teaspoon of salt
 20 pieces of large spring roll wrappers
 2 cups of oil for frying

Dipping sauce Ingredients :

 1 cup vinegar
 1 small onion, minced
  1/4 teaspoon black ground pepper
 ½ teaspoon salt
 ½ cup sugar
 1 piece cayenne pepper (Siling Labuyo) - optional

Procedure:

1. In a deep pan, sauté garlic and onion.

2. Add all the vegetables and season with salt and pepper.
3. Stir fry until vegetables are half cooked. Turn off heat. Allow to cool down for a
while.
4. Get one wrapper sheet and laid on a flat surface.
5. Scoop 2 to 3 spoon, depending on size of your wrapper, of mixed ingredients and
put on the wrapper.
6. Carefully roll wrapper, while securing the mixed ingredients inside, and form a log.
7. Now dip your finger with water and wet the inner end of the wrapper. Carefully
press the wrapper end against the log to seal it.
8. In a deep pan over a medium fire, heat the oil. Fry the lumpia in batches until its
wrapper color is golden brown.
9. Remove lumpia from frying pan and drain oil on paper towel.
10. Prepare the sauce by mixing all the dipping sauce ingredients.
11. Serve.

NutritionFacts
Serving Size:
4

spring rolls (142ggrams)

Amount Per Serving
Calories from Fat 14
Calories 160
% Daily Value*
2%
Total Fat 1.5ggrams
0%
Saturated Fat 0ggrams
Trans Fat 0ggrams
0%
Cholesterol 0mgmilligrams
25%
Sodium 590mgmilligrams
11%
Total Carbohydrates 34ggrams
24%
Dietary Fiber 6ggrams
Sugars 3ggrams
Protein 6ggrams
120%
Vitamin A
30%
Vitamin C
2%
Calcium
10%
Iron
* Percent Daily Values are based on a 2000 calorie diet.

Introduction:
Culinary is an essential life skill that can be learnt any stage in life. Whether your just
embarking on cooking for yourself or a young adult transforming into a budding
chef, we’ll teach you how to cook with confidence. The class is entirely hands on and
taught in small sized groups, so you develop and practice with guidance from our expert
chefs and produce your own meals that you can share with your family and friends.
You will learn fundamental skills such as chopping, slicing and dicing, get to know your
brunoise to your batons and confidently use knives to make cooking easy. You will make a
number of delicious yet simple dishes to create a portfolio of recipes you can use on a
weekly basis.
You will be cooking with a variety of meats, vegetables, pulses and grains to broaden your
experience of all food types and flavours. You will learn a range of techniques, such as
boiling, poaching, frying, roasting, steaming. Even experienced cooks struggle with
mastering the art of cooking even ‘apparently’ simple dishes such as rice, so in this class
you will learn to cook perfect rice in 10 minutes – steamed, boiled or stir-fried. You will
also learn to cook other dishes such as a sizzling stir fry, chilli con carne, a tomato, olive,
garlic pasta sauce and a tasty bread and butter pudding to complete your three courses.
This one day Introduction to Cooking class will help you become a confident and
competent cook or even a budding chef! Let this new cookery journey change your life and
discover your hidden talents.
 Fruit Salad

Ingredients

 2 cups canned fruit cocktail (well-drained, chilled)

 1/2 cup cream (well-chilled)
 1/4 cup sweetened condensed milk (well-chilled)

Steps to Make It

7. Gather the ingredients.

8. Combine the fruit cocktail and peaches in a bowl and stir.
9. Lightly whip the cream and sweetened condensed milk in a measuring cup or bowl.
10. Pour over the fruit cocktail and peaches. Stir well.
11. Keep chilled until serving time.
12. Serve and enjoy.

NutritionFacts
Fresh Fruit Salad
Serving Size:
1

cup (162ggrams)
Amount Per Serving
Calories from Fat 4.3
Calories 97
% Daily Value*
1%
Total Fat 0.5ggrams
0%
Saturated Fat 0.1ggrams
Trans Fat 0ggrams
Polyunsaturated Fat 0.2ggrams
Monounsaturated Fat 0.1ggrams
0%
Cholesterol 0mgmilligrams
0%
Sodium 2.6mgmilligrams
10%
Potassium 364mgmilligrams
8%
Total Carbohydrates 24ggrams
13%
Dietary Fiber 3.3ggrams
Sugars 16ggrams
Protein 1.4ggrams
1.9%
Vitamin A
120%
Vitamin C
2%
Calcium
2.9%
Iron
* Percent Daily Values are based on a 2000 calorie diet.

CRISPY CHICKEN FILLETS

INGREDIENTS

Chicken
 1 1/2 lb (675 g) skinless and
boneless chicken breasts, cut into
1/4-inch (1/2-cm) thick strips
 1 cup (250 ml) buttermilk (see
note)

Breading
 1/2 cup (125 ml) unbleached
all-purpose flour
 1 tablespoon (15 ml) chili powder
 1/2 teaspoon (2.5 ml) garlic powder
 3 eggs, lightly beaten
 2 1/2 cups (625 ml) panko breadcrumbs
 3 tablespoons (45 ml) olive or canola oil
 Salt and pepper

PREPARATION

Chicken
2. In a bowl, combine the chicken with the buttermilk. Refrigerate for 4 hours or
overnight.

Breading
5. In a shallow bowl, combine the flour, chili powder, and garlic powder. Season with
salt and pepper.
6. Place the eggs in a second bowl and the breadcrumbs in a third bowl.
7. Drain the chicken strips and dredge in the flour mixture. Dip in the eggs and shake
to remove any excess. Press in the panko to coat thoroughly.

Freezing
6. Freeze the chicken strips on a baking sheet lined with parchment paper. Cover with
plastic wrap and freeze for about 4 hours or until the strips are frozen. Place the
strips in sealable freezer plastic bags.

Cooking
7. In a non-stick skillet, brown the frozen chicken strips in the oil for about 3 minutes
on each side over medium heat. Finish cooking in the middle of a 180 °C (350 °F)
preheated oven for about 5 minutes or until the chicken is cooked. Serve with a
dipping sauce .
 NutritionFacts
Serving Size:
1

oz (28ggrams)
Amount Per Serving
Calories from Fat 2.3
Calories 27.5
% Daily Value*
0%
Total Fat 0.3ggrams
0%
Saturated Fat 0ggrams
Trans Fat 0ggrams
6%
Cholesterol 17.5mgmilligrams
1%
Sodium 18.8mgmilligrams
0%
Total Carbohydrates 0ggrams
0%
Dietary Fiber 0ggrams
Sugars 0ggrams
Protein 6ggrams
0%
Vitamin A
0.5%
Vitamin C
0%
Calcium
0.5%
Iron
* Percent Daily Values are based on a 2000 calorie diet.

Tuna Canapes
Ingredients
 Tinned tuna

 mayonnaise

 salt

 pepper

 fita crackers
 Method
1. Mix together the tuna, mayo and sweetcorn in a mixing bowl.

2. Season to taste

3. Spoon onto crackers

Nutrition Facts
Serving Size: 1 serving (75 g)

per serve
Kilojoules 719.648 kj
Calories 172 kcal
Protein 9.03 g
Carbohydrate 23.41 g
Sugar 2.34 g
Fat 4.38 g
Saturated Fat 0.875 g
Monounsaturated Fat 1.158 g
Polyunsaturated Fat 1.887 g
Cholesterol 34 mg
Fibre 1g
Sodium 412 mg
Potassium 97 mg
Last updated: 16 Oct 14 06:10 AM
Source: FatSecret Platform API

Fried Rice with Egg

Ingredients
2 cups long-grain converted white rice, rinsed
Salt
1/4 cup oyster sauce
2 tablespoons light Japanese soy sauce
3 large eggs, beaten until just blended
2 tablespoons peanut or vegetable oil
1 cup frozen baby peas, thawed
2 or 3 scallions, thinly sliced, including some of the green tops, 1/3 to 1/2 cup
2 cups diced store bought roast pork, optional

Directions
5. At least 1 day before you plan to make the fried rice, place the rinsed rice in a heavy,
medium-sized saucepan. Add 2 cups of cold water and salt, to taste. Bring to a boil over
high heat. Cover, and cook at a gentle boil until the water has cooked down to the level of
the rice. With a spoon (not a fork), stir the rice well. Cover, and reduce the heat to low.
Continue to cook for about 15 minutes, or until the rice is tender. Fluff with a fork. Cool to
 room temperature before covering and refrigerating for 24 hours.
6. Break up any clumps of the cold rice with your fingers and set aside. In a small bowl, stir
together the oyster sauce and soy sauce and set aside.
7. Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat.
When the skillet is hot, add the eggs, swirling them around to make sure they coat the
whole bottom of the pan. Cook, without stirring, and adjusting the heat as necessary, until
the eggs are firm and cooked through but not yet starting to brown, lifting the skillet and
tilting it so that the eggs cook evenly. Slide the eggs onto a plate and when they have
cooled, cut into small pieces and set aside.

8. Return the skillet to the burner and heat the oil over high heat. When it is hot, add the peas
and scallions, and cook, stirring constantly, until the scallions are limp, about 1 minute.
Stir in the rice, sauce mixture, eggs and roast pork until well mixed.

Nutrition Facts
Serving Size: 1 cup

Amount Per Serving

Calories from Fat 111
Calories 333

% Daily Values*
Total Fat 12.34g 19%
Saturated Fat 2.251g 11%
Polyunsaturated Fat 5.344g
Monounsaturated Fat 3.776g
Cholesterol 103mg 34%
Sodium 822mg 34%
Potassium 202mg
Total Carbohydrate 41.7g 14%
Dietary Fiber 1.4g 6%
Sugars 1.5g
Protein 12.47g

Vitamin A 6% Vitamin C 6%
Calcium 4% Iron 15%
Introduction:
Cooking involves knowledge of ingredients and equipment, the use of skills and
techniques and the ability to plan and safely organise food preparation, usually within
budget and time constraints. The Activity units associated with each of the three modules
of the cookery course build a comprehensive programme of study that will benefit students
wanting to make progress in the subject for whatever reason they become involved.
The course makes extensive use of the Wiki Cookbook and Wikipedia as sources of
information and each assignment in the Activity units is based on a recipe, techniques and
ingredients in the Cookbook. The practical cooking assignment is a crucial part of the
Activity unit. There is no substitute for “hands on” experience: words and pictures cannot
convey the feel, taste and smell of food, yet it is these sensations which are the very
essence of gastronomy.
Cooking is one of those everyday words that everyone knows; but what does it really mean?
At its most basic, cooking means applying heat to food. Cooking is as much about the ways
heat changes the food as it is about the heat itself. That's because heating food does more
than just make it hotter.

Cooking can affect the color of foods, too. Green vegetables (like green beans) first brighten
when cooked, but they eventually take on a drab olive hue if they're cooked for too long.

Cooking food causes other, less obvious, changes, too. Nutrients like vitamins can be
destroyed or leached out, literally cooked away. Anytime you boil vegetables, some nutrients
naturally dissolve into the cooking water or into the air via steam. Flavors can be lost in this
same way, too. When you smell the aroma of food cooking, what you're smelling are the
flavor compounds evaporating into the air.
 Republic of the Philippines
QUIRINO STATE UNIVERSITY
Dipintin, Maddela, Quirino

COLLGE OF HOSPITALITY MANAGEMENT

NARRATIVE
REPORT
in
KITCHEN
ESSENTIALS AND
BASIC FOODS
Submitted by:

DELFIN DUMAWAT Jr.

Submiited to:

Madam Susana Agduyeng

 Republic of the Philippines
QUIRINO STATE UNIVERSITY
Dipintin, Maddela, Quirino

COLLGE OF HOSPITALITY MANAGEMENT

NARRATIVE
REPORT
in
KITCHEN
ESSENTIALS AND
BASIC FOODS
Submitted by:

MICHAEL JESS JOVEN

Submiited to:

Madam Susana Agduyeng