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.