COMMERCIAL COOKING RECIPES
GRILLED SANDWHICH
Ingredients:
1 slice cheese
2 slices of bread
Butter or margarine for spread
Procedure:
1. Spread butter or margarine on one side of the bread. Do the same with the slice of
bread, put the slice of cheese and trim all sides of the bread.
2. Place the assembled bread in a skillet over medium heat and turn occasionally. Let it
cool and cut into two.
CARROT CAKE
Ingredients: (6 servings)
1 pc. egg
½ c sugar
½ c all-purpose flour
½ c shredded carrot
½ c peanut, roasted (optional)
½ t salt
½ t baking soda
½ t cinnamon powder or vanilla
1/3 cup oil
Procedure:
1. Degrease the muffin pan molder and line it with muffin cup paper.
2. Put the egg in a bowl and whisk until foamy. Add the oil gradually until well
incorporated.
3. In a separate bowl, combine all the dry ingredients. Gradually pour on the egg and oil
mixture.
4. When well blended, add peanuts and carrots. Cut and fold until well blended.
5. Scoop in the carrot mixture to the prepared molder, ¾ full.
6. Bake in 350°F for 15-20 minutes.
CHOCOLATE MOUSSE
Ingredients:
½ cup light cream (nestle cream) .Divide it into two equal portion
1/2 chocolate bar (dark or milk flavor)
2 T confectioner sugar
½ t vanilla
Procedure:
1. In a double boiler, put the ¼ cup of the cream and chocolate. Stir until chocolate is
totally melted. Set aside and let it coll.
2. In a mixing bowl. Whisk the remaining ¼ cup of the cream, wait until it double the size
(soft peak), gradually add the confectioner sugar then the vanilla.
3. Pour the chocolate mixture into the cream mixture. Cut and fold until well blended.
Transfer the final product into the sherbet glass then chill before serving.
STIR-FRIED SQUID
Ingredients:
1 pc. Medium squid
1 t onion, garlic, ginger (mince)
1T Oyster sauce
Butter for stir frying
1 t oyster sauce
Procedure:
1. Rub squid with salt to remove the skin and remove head and sacs. Wash thoroughly and
drain.
2. In a mixing bowl, combine the minced onion, garlic, and ginger. Add oyster sauce
mix well. Set aside.
3. Slice the squid into rings at least ½ inch thick. When done slicing. Add the slice squid into
the marinate mixture cover and chill for 15 minutes.
4. Stir-fry with a butter.
Mayonnaise
Ingredients:
1 medium egg yolk
½ c oil
1-3 T calamansi juice
¼ tsp salt
¼ tsp white pepper
1 tsp mustard
Procedure:
1. Add the egg yolk, calamansi juice, salt, and mustard. Beat until lemony.
2. Put oil in a steady stream and continue beating until it reaches like a mayonnaise consistency.
Chicken Lollipop
Ingredients:
1 chicken wing
1 beaten egg
Flour
Bread crumbs
1 tsp. onion, garlic, ginger (mince)
1 T calamansi juice
Salt and pepper to taste
Cooking oil (deep frying)
Procedure:
1. Cut the chicken wing into 2 pcs. From its joint.
2. Pull down the flesh but be sure the bones are still intact.
3. In a bowl place the onion, garlic, ginger, and the calamsi juice, then put the chicken
lollipop, marinate for 15 minutes.
4. Bread/dip the chicken lollipop on the flour, egg wash, and bread crumbs.
5. Deep fry until golden brown. Serve with condiments.
Buttered Beans
Ingredients:
50g Beans
1 T Butter
1 clove garlic
Salt & pepper
Procedure:
1. Cut the beans into ½ inch then blanch for 10 seconds.
2. Sauté garlic, beans, and salt and pepper to taste.
Potato Salad
Ingredients:
1 medium potato
Procedure:
1. Boil the potato for 5-10 minutes.
2. Cut into medium dice, let it cool, and add the raw mayonnaise.
