Student #7

Package #1
Main Course: Breaded Chicken Breast with Mushroom Sauce, Sauteed Broccoli served with
Penne Pasta with White Sauce
Soup: Corn Soup

Package #2
Appetizer: Devilled Eggs
Contemporary Sandwich: Ham and Egg Sandwich
Open-Faced Sandwich: Ham and Cheese Canapé
Salad: Chicken Salad

Package #3
Hot Dessert: Chocolate Cupcake with Chocolate Ganache and Fresh Fruits
Cold Dessert: Cookies and Cream Truffle

PROJECT #1
MAIN COURSE: Breaded Chicken Breast with Mushroom Sauce, Sauteed Broccoli
served with Penne Pasta with White Sauce

Vegetable
Sautéed Broccoli

Ingredients
¼ cup of Brocolli
2 tbsp olive oil or ordinary oil
1 tsp Garlic powder
½ tsp salt

Directions:
1. Wash the broccoli under running water, using a knife separate the broccoli flowers from the
stalk then divide to make it smaller.
2. Take a bowl and fill it with warm water then add 1 tsp of salt and mix it well.
3. Place the broccoli into the warm water and leave it for 10 minutes.
4.Strain the broccoli in a colander and wash it under running clean water.
5. In a sauté pan, use medium heat, add 2 tbsp of olive oil then put the broccoli florets keep
stirring using wooden spoon to avoid too much browning of the florets then seasoned with salt
and garlic powder stir some more then plate.
Starch
Ingredients
Penne Pasta ( about ½ cup)
2 tbsp butter
6 cloves Garlic (Minced)
2 tbsp All purpose flour
1 ½ cup fresh milk
½ Knorr cubes (chicken)
Grated cheese
Salt and pepper to taste

Directions
1.Fill the saucepan with water (half full). Add a 1 tsp of salt and 2 tbsp of oil. Bring to a boil.
2. Pour the Penne pasta and cook for at least 8 mins. Stir occasionally. Test if its already al
dente (tender but firm and chewy when you bite into it). When its Al dente pour in a colander
then let the running water run through it till its cold.
(the purpose of it is to stop the cooking process of the pasta so it won’t get saggy.) drain then
Set aside.
3. In a sauté pan over medium heat put the butter, wait till it melts then add the garlic (we are
just going to sweat the garlic (Sweating is more about softening, not browning. It's used when
you don't want the brown color and flavors that happen in the Maillard reaction of browning.)
4. Add the all purpose flour. Keep stirring.
5. Add fresh milk, knorr cubes and grated cheese, add slat and pepper.
6. Simmer. Turn the heat off.
Take about ½ cup of the mixture then set aside. (you will use it for the Main dish sauce. )
7. Toss the penne pasta into the sauce then plate.

Protein:
Breaded Chicken Breast
Ingredients:
2 packs Chicken Breast (you will only use 1 pack for the main dish but you have to marinate it
together for the appetizer)
Salt and pepper
Worcestershire sauce (if available) or Knorr seasoning
1 pc Egg
1 tbsp Milk or water
½ cup All-purpose flour
½ cup Bread Crumbs

Directions:
1. Wash the chicken breast then drain.2
2. Seasoned with salt and pepper a dash of Worcestershire sauce or knorr seasoning. Set
aside.
3. Prepare the egg wash ( combine 1 egg and 1 tbsp water or milk).
4. Put ½ cup of all-purpose flour in a food pan. Set aside.
5. Put ½ cup of bread crumbs in another food pan. Set aside.
6. Dip the marinated chicken breast in the egg wash, then dredge (to coat) it with flour,
then dip it again in the egg wash make sure to dip properly then dredge it in bread flour.
7. Deep fry until Golden Brown. Drain from oil. But letting it sit on a strainer or paper
towel. Plate.

For the sauce.

Mushroom sauce
Sauté 1/8 cup of mushroom using butter then add the ½ cup of the sauce you taken out from
the pasta sauce.

SOUP: CORN SOUP

Ingredients Green onions chopped
1 ½ cup Water 5ml Sesame oil
¼ pc Chicken Cubes 5g Ginger minced
75g Corn Kernel Salt
1/2 tsp Soy sauce Ground black pepper
1 tsp.Cornstarch 1 tbsp. Cold water
1 pc Eggs, beaten 1 tbsp. Cooking oil

Instructions
1. Heat oil in cooking pot.
2. Put-in ginger and cook for a minute.
3. Add the corn, water, and chicken cubes. Stir and let boil.
4. Put-in the soy sauce, sesame oil, salt, and pepper.
5. Combine cornstarch with cold water and mix well. Add-in the mixture and stir
continuously while cooking.
6. Stir-in the beaten eggs. Continue stirring to prevent the eggs from forming.
7. Add the green onions and cook for another 2 minutes.
8. Transfer to a serving bowl.

PROJECT #2
APPETIZER: DEVILLED EGGS
Ingredients:
3 eggs – hard boiled egg
3 tbsp mayonnaise
2 tsp mustard
Paprika
Salt and pepper to taste
Spring onions

Procedure:
1. Cut the hard boiled eggs in half, remove the yolks and set aside.
2. In a small mixing bowl, put the egg yolks and add paprika, salt, pepper, mustard and
mayonnaise. Mix well until combined.
3. Put the egg yolk mixture in a piping bag or use a spoon to scoop the mixture into the
boiled egg whites.
4. Garnish with paprika, spring onions and/or bacon bits.
5. Serve.

Contemporary Sandwich: Ham and Egg Sandwich

Ingredients:
2 slice Bread, Toasted in butter
1tbsp. Mayonnaise
1tsp. Mustard
1 pc Egg
1 slice Sliced Ham
Pinch Salt and Pepper

Directions
1. Cook ham in a large, deep skillet over medium-high heat until evenly browned,
about 5 minutes. Drain sliced ham on a paper towel-lined plate.
2. Fry egg until well done. Season with Salt and Pepper. Set Aside
3. Arrange cooked ham and egg, on one slice of bread. Spread mayonnaise and
mustard on the other slice of bread. Close to make a sandwich.

Open-Faced Sandwich: Ham and Cheese Canapé

Ingredients
1pc sliced bread (cut into 4 pieces)
1 pc sliced ham
1pc sliced cheese
1tbsp mayonnaise
Spring onions for garnish

Instructions
1. Trim the sides of the bread. (the brown side)
2. Cut the bread into 4 pieces.
 3. Slice the cheese and ham into quarters.
4. Arrange the canapes. Spread mayonnaise into the bread, top with cheese and
ham. Garnish with spring onions.

Salad: Chicken Salad

Ingredients
Chicken (cooked, shredded) Grapes quarter
Garlic powder Red onion ( finely chopped)
Salt to taste Mayonnaise
Black pepper Walnut (optional)
Celery ( chopped)

Directions
1. In a large bowl, stir together the mayonnaise, garlic powder, salt and
pepper.
2. Add the cooked chicken, celery, nuts, grapes and red onion (if using). Stir
until well combined.
Taste and adjust seasonings as needed.
You can put lettuce on top of the plate before putting the Chicken salad on top.
You can put croutons as well.

PROJECT #3

Hot Dessert: Chocolate Cupcake with Chocolate Ganache and Banana

Ingredients:
2/3 cups Cocoa Powder 50 g Butter, Unsalted
1 tsp Baking Powder 3 pcs Eggs, large
1 tsp Salt 1 tsp Vanilla
1 ½ cups All Purpose Flour 1 ripe banana (sliced thinly)
1 ¾ cups White Sugar
150 ml Butter For Ganache:
½ cup Cream combined with 50g Dark Chocolate
2 tsp Lemon juice 50ml Milk
¾ cup Water Butter
Procedure

1. Preheat oven to 350 ˚F. Grease and line 9- inch round pan
2. Sift the first five ingredients. Set aside.
3. Meanwhile, cream butter light and fluffy. Alternately add the dry and liquid
ingredients, starting and ending with the dry. Mix until smooth.
4. Add in eggs one at a time. Finally add vanilla.
5. Pour onto prepared baking pan and bake for 45 minutes or until done.
6. Garnish with thinly sliced banana on top before serving

For Ganache:

1. Place chocolate in a medium mixing bowl.

2. Heat cream in a small saucepan over medium heat. Bring just to a boil, watching
very carefully because if it boils for even a few seconds, it will boil out of the pot.

3. As soon as the cream comes to a boil, pour it over the chocolate in the mixing
bowl. Whisk until chocolate has melted and mixture is smooth.

COLD DESSERT: COOKIES AND CREAM TRUFFLE

Ingredients:
½ cup Crushed Oreo
cream cheese, softened (1/2 bar) or more
white chocolate(150g g), melted

Preparation
1. In a large bowl, combine the cookie crumbs and cream cheese, stirring until
evenly mixed. Chill the mixture for about an hour or until it can be rolled into a ball and
hold its shape.
2. Divide and roll the mixture into golf ball-sized balls. Dip the truffles in the melted
white chocolate and place on a baking sheet lined with parchment paper. Sprinkle the
reserved cookie crumbs on top of the truffles before the chocolate hardens.
3. Enjoy!