CHICKEN PESTO AND TOMATO SANDWICH

MEASUREMENT INGREDIENTS CONVERSION UNIT COST/G ESTIMATED

COST OR ML BUDGET

8 slices     bread 600.g  95/1000 0.095   ₱ 57

1 fl oz olive oil  30 ml 185/1000 0.185 ₱ 5.55 

1 oz chicken breast, 30 g 230/1000 0.23 ₱6.9

cooked

8 fl. oz.  pesto sauce 240 ml  180/1000 0.18 ₱ 43.2

10 0z lettuce leaves 300g  150/1000 0.15 ₱ 45

8 oz tomato  240g 130/1000 0.13 ₱ 31.2

2 oz.  white onion  120 g 85/1000 0.085 ₱ 10.2

  TOTAL      

PROCEDURE:

1. Trim any fat or rib meat from the chicken breast. Lightly pound the chicken until
evenly flattened. Place the chicken breast in a stainless-steel bowl. Season with salt
and pepper and drizzle with olive oil. Toss to coat the breast evenly with the oil. 
2. Grill the chicken until done and hold in a warm place or chill if the sandwich is to be
served cold.
3. To assemble each sandwich, place two slices of bread on a cutting board. Spread 1
fluid ounce (30 millimeters) of the pesto sauce on each sliced bread. Place the
chicken breast on top of one slice of bread, then three pieces of lettuce leaves, then
tomato slice; finish with 1 ounce (30 grams) white onion. Season with salt and pepper
and top with another slice of pesto-coated bread. Slice half serve.

MATERIALS, TOOLS AND EQUIPMENT NEEDED

Stainless steel bow

Spoon
 Chopping Board
Knife
 

   CHICKEN SOUP WITH CHICKEN BALLS

MEASUREMENT INGREDIENTS CONVERSION UNIT COST/G ESTIMATED

COST OR ML BUDGET

1 oz chicken breast, 30 g 230/1000 0.23 ₱6.9

cooked

1 kilo mirepoix 1000 g 152/1000 0.152 ₱ 152

1 tsp salt  5g 50/1000 0.5 ₱1.25

1 tsp pepper 2.5 ml 75/1000 0.75 ₱3.75

½ cup flour 120 g 60/1000 0.06 ₱ 7.2

  TOTAL      

PROCEDURE:

1. Simmer the chicken in the stock for 30 minutes.

2. Add the mirepoix, salt, pepper, and bay leaf. Simmer for 15 minutes.
3. Serve in a bowl and put one or two chicken balls, then garnish with chopped parsley.

FOR CHICKEN BALLS

1. Beat the egg and mix in the cooked chicken with flour, salt and pepper.
2. Rest for 2 minutes, then shape it in a circle.
3. Then deep fry the chicken until golden brown. 

MATERIALS, TOOLS AND EQUIPMENT NEEDED

1 MEASURING CUP   
 1 MIXING BOWL
1 FRYING PAN
KNIFE

PORK GINILING CROQUETTE

                                                  

MEASUREMENT INGREDIENTS CONVERSION UNIT COST/G ESTIMATED

COST OR ML BUDGET

2 cups  POTATO 480g 120/1000 0.12 ₱57.6

2 cups  PORK  480g 300/1000 0.3 ₱144

3  EGGS 3pcs 11/pc 11/pc ₱33

1 ½ cup BREADCRUMB 360g 100/1000 0.1 ₱36

¼ cup ALL- PURPOSE

60g 65/1000 0.65 ₱39

1 tsp SALT 5g 50/1000 0.5 ₱1.25

1 tsp PEPPER 2.5 ml 75/1000 0.75 ₱3.75

2 cups OIL 480g 120/1000 0.12 ₱57.6

  TOTAL      

PROCEDURE:

1. Combine mashed potato and pork giniling in a bowl. Mix well.

2. Add one egg and all-purpose flour. Mix well.
3. Beat 2 eggs in a bowl. Arrange the panko breadcrumb in a separate bowl. Scoop
around 2 tablespoons of mashed potato and pork giniling mixture and then form a
ball-shaped figure using your hand. Dip in beaten egg then dredge or roll on the
Panko breadcrumb. Make sure that the ball mixture is coated properly.
 4. Heat the cooking oil in a cooking pot. Once the oil gets hot, fry the pork giniling
croquettes in medium heat until the color turns golden brown. Turn the croquettes
over to cook the opposite side.
5. Remove from the cooking pot and arrange in a plate lined with paper towel. This will
absorb the oil.
6. Remove the paper towel from the plate leaving the perfectly cooked pork giniling
croquettes in the plate.

MATERIALS, TOOLS AND

EQUIPMENT NEEDED

1 MEASURING CUP   
1 MIXING BOWL
1 FRYING PAN
KNIFE

CHUTNEY CHICKEN SALAD

MEASUREMENT INGREDIENTS CONVERSION UNIT COST/G ESTIMATED

COST OR ML BUDGET

230/1000 0.23 ₱6.9

1 oz chicken breast, 30 g
cooked

8 oz celery, small dice 240 g 30/1000 0.03 ₱ 7.2

3 oz green onions, 90 g 10/100 0.1 ₱9

sliced

12 oz mango chutney 360 g 130/1000 0.13 ₱46

1 pt mayonnaise 480 ml 90/1000 0.09 ₱43.3

12 oz seedless grapes 360 g 300/1000 O.3 ₱ 108

  TOTAL      

PROCEDURE:
1. Remove any bones, skin and fat from the chicken and cut the meat into large dice.
2. Combine the chicken meat, celery, green onions, mango chutney and mayonnaise in a bowl;
mix well.
3. Cut the grapes in half. Add them to the chicken mixture and toss gently to combine. 
 MATERIALS, TOOLS AND EQUIPMENT NEEDED

1 mixing bowl
Spatula

PICAPICA FRUIT CHOCOLATE

MEASUREMENT INGREDIENTS CONVERSION UNIT COST/G ESTIMATED

COST OR ML BUDGET

3 cups STRAWBERRIES
360g 200/1000 0.2 ₱72

1 cup  Chocolate 
240g 120/1000 0.12 ₱ 28.8

  1 pc Orange 14g 35 pc 35 pc ₱35

2 cups Grapes 360g 120/1000 0.12 ₱ 43.2

MATERIALS, TOOLS AND EQUIPMENT NEEDED

1 CUTTING BOARD
1 MIXING BOWL
SPOON
BAKING SHEET
PARCHMENT PAPER

MINUTE  STEAK DIJONAISE

MEASUREMENT INGREDIENTS CONVERSIO UNIT COST/G ESTIMATED

N COST OR ML BUDGET

6 oz BEFF 180 g 365/1000 0.34 ₱61.2

 1 oz Mustard  30 g 240/1000 0.24 ₱57

2 oz Onion, small 60 g 250/1000 0.25 ₱15

dice 

1 fl. oz butter 30 ml 65/225 0.28 ₱8.6

3 fl. oz heavy cream 90 ml 79/200 0.26 ₱7.8

1 tsp salt 5g 50/1000 0.5 ₱1.25

1tsp pepper 5g 75/1000 0.75 ₱3.75

PROCEDURE:

1. Pound the steak to a ¼ inch (6-millimeter) thickness.

2. Cover one side of each sirloin first with 1 ½ tsp mustard and then half of the onion,
pressing the onion firmly into the steak.
3. Sauté the steak in the clarified butter, presentation (onion) side down first: Remove
and hold in a warm place.
4. Degrease the pan. Add the cream and reduce by half. Add the rest of the mustard.
5. Monté au beurre. Adjust the seasoning. Serve each portion with some of the sauce.

MATERIALS, TOOLS AND EQUIPMENT NEEDED

1 CUTTING BOARD
PAN
SPATULA
KNIFE
TONGS
GRATIN DAUPHINOISE

MEASUREMENT INGREDIENTS CONVERSION UNIT COST/G ESTIMATED

COST OR ML BUDGET

3lb Potatoes  1.4kg 120/100 0.12 ₱57.7

  0

1 fl. oz Whole Butter 30 ml 65/225 0.28 ₱8.6

 ½ tsp Salt ½ tsp 50/1000 0.5 ₱1.25

24fl. oz.     Milk  720 ml 169/100 0.169 ₱121.68

0

  3 Egg Yolks  3 11pc 11pc ₱33

8oz. Grated(cheese) 240g 65/220 0.29 ₱69.6

PROCEDURE:

1. Peel the potato and cut into very thin slice 

2. Place a single layer of potatoes in a well-buttered, full size hotel plan.
3. Season with salt and white pepper. Sprinkle on thin layers of cheese.
4. Add another layer of potatoes, seasonings and cheese and repeat until all the potatoes
and about three-fourth of the cheese are use
5. Heat the milk to simmer. Whisk the egg yolks together in a bowl, then gradually add
the hot milk.
6. Pour the cream-and-egg mixture over the potatoes. Top with the remaining cheese.
7. Bake uncovered at 350°F (180°C) until the potatoes are tender and golden brown,
approximately 50 to 60 minutes.

MATERIALS, TOOLS AND EQUIPMENT NEEDED

Rectangular Baking Pan

Knife

 Spatula

Blueberry Cheesecake
MEASUREMENT INGREDIENTS CONVERSIO UNIT COST/G ESTIMATED
N COST OR ML BUDGET

1 whole     CUP 225 g 65/1000 0.65 ₱ 14.625

UNSALTED
BUTTER OR  
MARGARINE

1 ⅓ cup 1 ½ CUPS 80 g 55/1000 0.055 ₱ 4.4

CRUSHED
GRAHAM
2 tsp   SUGAR 10 ml 25/100 0.25 ₱ 2.5

1 pack EDEN CREAM 225 g 95/1000 0.95 ₱ 21.375

CHEESE,
SOFTENED

1pc UNFLAVORED 1pc 45pc 45pc ₱45

GELATIN

1 ⅓ cup HEAVY CREAM 80 g 79/200 0.26 ₱7.8

1 ½ cup Blueberry  120 g 95/1000 0.95 ₱114

PROCEDURE:
1. For the crust, mix all ingredients together. Press on a 7” cake pan or removable bottom
pan. Chill until set.

2. For the filling, beat cream cheese and sugar until light and well blended.

3. Heat gelatin mixture in a pan or microwave-safe bowl for 1 minute. Add to cream cheese
mixture while still hot. Mix well.

4. In a separate bowl, whip cream until stiff then fold into cream cheese mixture. Pour into
a crumb-lined pan

MATERIALS, TOOLS AND EQUIPMENT NEEDED

Round Baking Pan Rubber Spatula/Scraper

` Whisk spoon