Western

Recipe Name: Bitter Ballen Category: German
Cooking Method: Frying Yield: 2 Servings
Ingredients Specifications Quantity Unit

Ground Beef 200 g
Garlic 10 g
Onion 30 g
Butter 20 g
Mustard 10 g
Nutmeg pinch
Demiglace 70 g
Worcestershire Sauce ¼ tsp
Curry Powder ¼ Tsp
Edam Cheese 15 g
Parsley 2 g
Salt TT
Pepper TT
Flour 50 g
Egg 1 pc
Bread Crumbs 100 g
Oil 200 ml
Dijon Mustard 1 Tbsp.
Method of Work
 Sauté onions, garlic and meat in butter.
 Add mustard, nutmeg, parsley, and velouté.
 Add cheese.
 Season to taste with salt, pepper, curry powder and Worcestershire sauce.
 Allow to cool down until set.
 Form balls.
 Dredge in flour, dip in egg wash and coat with bread crumbs twice.
 Deep fry until golden brown.
 Serve with Dijon Mustard.
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WESTERN CUISINE 2
Recipe Name: Rinderrouladen Category: German
Cooking Method: Braising Yield: 2 Servings

Beef Top Round 200 g
Mustard 10 g
Butter 10 g
Onions Sliced 20 g
Garlic Minced 10 g
Marjoram 2 g
Bacon 50 g
Gherkin Long Strips 50 g
Carrots Long Strips 100 g
Salt TT
Pepper TT
Flour 10 g
Butter 15 g
Carrot Parmentier 20 g
Celery Parmentier 20 g
Onion Parmentier 40 g
Tomato Paste 1 tsp
Red Wine 1 Tbsp.
Brown Beef Stock 200 ml
Butter 10 g
Method of Work
 In a sauté pan, heat up butter and sauté garlic and onions. Add marjoram and season to taste with salt and
pepper. Set aside and cool down.
 Trim meat and slice thinly, then flatten with a mallet.
 Brush beef slices with mustard.
 Top with cooled-down sautéed onions, slice of bacon, gherkin and carrot.
 Fold in ends, roll up tightly and tie with a butcher’s twine.
 Season with salt and pepper.
 Dredge rolls on all sides with flour.
 Heat up clarified butter in a rondeau and sear meat until golden brown.
 Remove beef and set aside.
 Add matignon and sauté. Add tomato paste and sauté briefly.
 Add red wine and reduce.
 Return beef roulades and cover the meat three-quarters with hot brown stock.
Braise in the oven with lid on until cooked.
 Remove beef rolls and keep warm.
 Strain the sauce and return to the rondeau. Thicken sauce if necessary.
 Monter with cold butter nuggets. Do not allow sauce to return to a boil.
 Season to taste with salt and pepper.
 Remove twine from the beef rolls.
 Serve roulades covered with plenty of sauce.
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WESTERN CUISINE 2
Recipe Name: Apfel Streuselkuchen Category: Dessert
Cooking Method: Baking Yield:
Ingredients Specifications Quantity unit

Cake:
Red Apples, Peeled, Cored and Diced 2 pcs
Sugar 1 ½ cups 360 g
Butter, Melted 180 g
Eggs 2 pcs
Flour 300 g
Baking Soda 1½ Tsp
Salt ¼ Tsp
Cinnamon 1½ Tso
Nutmeg ¾ tsp
Allspice ¼ Tsp
Walnut, Chopped 100 g
Raisins 120 g
Streusel Crumbs:
Flour 60 g
Sugar 80 g
Cinnamon 1 tsp
Nutmeg Pinch
Butter 60 g
Method of Work
 Grease and flour an 8X3 round pan. Set aside.
 Sift flour, baking soda, salt, cinnamon, nutmeg and allspice 3 times. Set aside.
 Place chopped apples in a large bowl covered with sugar. Let rest for 10 minutes.
 Mix melted butter and eggs. Pour into the bowl of apples and
sugar. Mix.
 Add the sifted dry ingredients into the apple mixture. Stir only
to mix.
 Add walnuts and raisins. Mix lightly.
 Pour into prepared pan and top with streusel topping.
 Bake at 180°C for 50 minutes let cool in the pan.
Streusel
 Mix first four ingredients, then cut in butter into flour until
crumbly. Freeze for ten minutes.
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WESTERN CUISINE 2
Recipe Name: Buttered Broccoli Category: Vegetables
Cooking Method: Blanching, Sweating Yield:

Broccoli, cut into florets 100 g
Butter 15 g
Garlic, minced 5 g
Salt and Pepper, white
Method of Work:
 Cut and trim the broccoli.
 Blanch the broccoli in salted boiling water, then shock in ice water bath. Drain and set aside.
 In a pan over medium heat, sweat the garlic in butter (no browning),
then toss quickly the broccolis, Season, serve immediately.
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WESTERN CUISINE 2
Recipe Name: Spätzle Category: Germany
Cooking Method: Boiling Yield:

Flour, AP, sifted 175-180 g
Egg, beaten 1 pc
Salt 1/2 tsp
Pepper, white TT
Milk 200 ml
Boiling water
Butter 1 Tbsp.
Parmesan cheese 2 tsp
Method:
 Combine flour, semolina, salt and pepper in a bowl.
 Mix in the egg, and gradually add the milk, mix until well blended. Rest for 10mins.
 Cook the mixture in a boiling water, using a perforated pan pour the mixture ladle by ladle.
5|Page
WESTERN CUISINE 2
Recipe Name: Croquetta Category: Appetizer
Cooking Method: Deep Frying Yield:

Potato 200g/pc 1 pc
Chorizo, small diced, Bilbao 60 g
Parmesan 1tbsp 15 g
Spring onion, finely chopped TT
Salt TT
Ground white pepper TT
Breading:
Flour 30 g
Egg 1 pc
Bread crumbs 50 g
Method of Work
 Boil the potato until tender.
 Peel, then mash.
 In a bowl mix the mashed potato, diced chorizo, spring onion and parmesan cheese, season with salt
and pepper
 Put a small amount of mixture on your palm. Form into a small ball (just enough for one bite)
6|Page
WESTERN CUISINE 2
Recipe Name: Tortilla Espanola Category: Appetizer
Cooking Method: Yield: 2 Servings

Potatoes, wash, peel and small diced 200g/pc 1 pc
Spanish Onion, finely chopped 15 g
Bellpepper, red, brunoise 15 g
Bacon, thin strips 30 g
Eggs (large) 2 pcs
Salt TT
Olive oil 30 ml
Method of Work
Prep:
 Wash, Peel and small dice the potatoes and submerge in water.
 Wash, and small brunoise the bellpepper.
 Finely chop the onion.
 Cut the bacon into thin strips.
 Beat the egg in a bowl, season with salt and pepper.
To cook:
 Heat enough olive oil in the pan, add potatoes and sauté, constantly stir to avoid sticking.
 Fry gently until perfectly soft – don’t let them crisp or take color. Just before the end of the cooking, salt
lightly and add the onion, bellpepper and bacon, sauté for a few minutes.
 Transfer the potatoes and onion to a sieve set over a bowl to cool and catch the drippings.
 Stir the cooled potatoes and onion into the eggs.
 Pour all but a tablespoon of the oil out of the pan, and reheat.
 Tip in the egg mixture, lifting the edges to allow the uncooked egg to run underneath.
 Fry gently – if the heat is too high, the base will be leathery. As soon as it begins to set, put the lid on loosely
to aid the process.
 When the surface looks set, it’s time to turn it. Be brave.
Pop a plate over the top and invert the whole thing in one
movement, so the tortilla lands cooked side uppermost.
Easy.
 Reheat the pan – you may need a little more oil (use the
drippings) – and slip the tortilla back in, cooked side
uppermost.
 Use a spatula to build up a deep straight edge. As soon as
it begins to feel firm when you press the top with your
finger – it should remain juicy in the middle – slip it out
onto a plate and pat off the excess oil with kitchen paper.
 Serve warm, quartered as a starter or cut into small
squares to serve as a tapa.
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WESTERN CUISINE 2
Recipe Name: Paella a la Valenciana Category: Spanish
Cooking Method: Pilaf Method Yield: 2 servings

Chicken breast 1/2 pc
Pork fillet season, set aside. kasim 150 g
Salt
Ground black pepper
Olive oil 3tbsp 45 ml

Spanish chorizo 60 g
Onion, red onion, minced 20 g
Garlic, minced 1clove 5 g
Red bellpepper 60 g
Tomatoes, concasse 80 g
Rice, short grain 1cup 250 g
White wine ¼ cup 60 g
Hot chicken stock combine 2 ½ -3 cups
Saffron thread Per class 1/2 pck
Squid (small) 150 g

Shrimp season 150g/3pcs 3 pcs
Salt and black pepper
Mussels 150 g
Green beans 70 g
Red bell pepper (saute in Pan) 30 g
Method of Work
 Clean and prepare the vegetables, seafood and meat and cut into pieces if necessary.
To cook:
 Season meat with salt and pepper, set aside.
 Heat oil in the paella pan and sear the meat, seat aside
 Add chorizo in the same pan, render, set aside.
 Add and sweat the onion over low heat until translucent.
 Add garlic, bellpepper and tomatoes and saute sofrito
 Add rice, saute until grains are fully coated
 Deglaze with white wine, reduce.
 Add the combined stock and saffron, bring to a boil, cover
tightly with foil, and then simmer until grains are cooked.
 Add green beans and seafood and continue cooking until the
green beans and seafood are cooked.
 Garnish with sautéed red bell pepper
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WESTERN CUISINE 2
Recipe Name: Suspiros de Monja Category: Dessert
Cooking Method: Deep Frying Yield: 4 servings

Water 100 ml
Butter 40 g
Sugar 80 g
Salt Pinch
Lemon Peel ½ pc
Flour 100 g
Egg 1 pc
Oil for frying 200 ml

Powdered Sugar 50 g
Method of Work:
 Place the water, butter, sugar and lemon peel in a pan and bring to a boil then remove the lemon peel.
 Remove from the heat, then add the flour and mix thoroughly.
 Once all the flour has been added, return to the heat, then let the mix cook for 15 minutes or until it
detaches easily from the bottom of the pan
 Remove from the heat and cool down. Add the eggs incorporating thoroughly.
 Scoop out a portion then deep fry until golden brown in color.
 Set aside and drain.
 Serve the suspiro de monja and sprinkle with icing sugar
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WESTERN CUISINE 2
Recipe Name: Zuppa Toscana Category: Italian
Cooking Method: Simmering Yield: 2 servings

Oil 15 ml
Bacon Chopped 30 g
Italian Sausage, Spicy Macedoine 50 g
Garlic Minced 5 g
Onion Chopped 30 g
Chicken Stock 300 ml
Potatoes Sliced, ¼” thick 50 g
Spinach 30 g
Cream 2 tbsp
Cayenne Pepper Pinch
Salt TT
Ground black pepper TT
Parmesan Cheese 10 g
Method:
 In a pot over medium-high heat, add chopped bacon and sauté until browned. Remove from pan and set aside.
 Add Italian sausage and sauté until cooked through. Once cooked, remove and set aside.
 Add onion and garlic and sauté briefly.
 Add stock and bring to a simmer.
 Add sliced potatoes simmer until cooked.
 When potatoes are nearly done, add spinach, cooked sausage and
return to a simmer.
 Temper the cream.
 Season to taste with salt and black pepper then remove from heat.
 Garnish with bacon and grated parmesan.
10 | P a g e
WESTERN CUISINE 2
Recipe Name: Pollo alla Cacciatora Category: Italian
Cooking Method: Stewing Yield: 2 servings

Half Chicken cut into 8 portions Cut into 4 1 whole
Salt TT
Black pepper, crushed TT
Flour 1 tbsp
Olive oil 2 tbsp
Onion 30 g
Garlic 1 cloves
Tomato, crushed 150 g
Mushroom, button canned 50 g
Olives, black 20 g
Olives, green 20 g
Thyme Pinch
Chicken stock 250 ml
Lemon zest
Butter 1 tbsp
Method:
 Heat the pan with olive oil.
 Season chicken with salt pepper. Dredge chicken in the flour, pat dry to remove excess flour.
 Lightly brown the chicken, and set aside.
 Using the same pan, saute the onion garlic.
 Add crushed tomato and saute for another 10 mins. Add mushroom, olives, thyme and bayleaf, simmer. Add
stock, boil, and simmer until tender.
 Adjust the seasoning with lemon zest, salt and pepper.
 Monte au beurre.
11 | P a g e
WESTERN CUISINE 2
Recipe Name: Pepperonata Category: Italian
Cooking Method: Sauteing Yield: 2 servings

Olive Oil 30 ml
Onion Chopped 20 g
Garlic Minced 5 g
Bell Pepper, Red Macedoine 100 g
Bell Pepper, Green Macedoine 100 g
Tomato Paste 10 g
Tomato Concasse 30 g
White Wine Dry, Cooking 30 ml
Marjoram Fresh 5 g
Oregano Fresh 5 g
Salt Table, Iodized 1 X
Pepper Black, Ground 1 X
Method:
 Heat up olive oil in a sautoir.
 Add onions and sauté.
 Add garlic and sauté.
 Add bell peppers and continue sautéing.
 Add tomato paste and pince.
 Add tomatoes and sauté briefly.
 Deglaze with white wine and reduce.
 Add herbs and simmer vegetables until cooked.
 Season to taste with salt and pepper.
12 | P a g e
WESTERN CUISINE 2
Recipe Name: Risotto alla Parmigianna Date: Starch
Cooking Method: Yield: 2 servings

Olive Oil 2tbsp 30 ml
Onion 15 g
Button Mushroom. Fresh 40 gf
Shitake fresh 40 g
Garlic 5 g
Arborio Rice 100 g
White Wine 2tbsp 30 ml
Chicken Stock
Bay Leaf 1 pc
Sage fresh
Salt TT
Butter 15 g
Method of Work:
 Heat up olive oil in a saucepan and sauté onions, mushroom and garlic.
 Add rice and sauté briefly.
 Add white wine, stir
 Add three-thirds of the stock and stir. Then add the bay
leaves and sage.
 Cook and stir the rice until all the liquid is used up.
 Continue cooking two-thirds of the liquid at a time.
 Season with salt and pepper
 Add butter nuggets and grated parmesan cheese.
13 | P a g e
WESTERN CUISINE 2
Recipe Name: Tiramisu Category: Italian/Dessert
Cooking Method: Date: June 2014

Lady Fingers (Local Broas) 12 pcs
Egg yolks 2 pcs
Sugar 1/4 cup
Marsala Wine 2 tbsp
Cream cheese 250 g

Gelatine powder 1 tsp
Cream 1/2 cup
Coffee, instant
Hot water combine and mix
Sugar
Cocoa powder ¼ cup

Powdered Sugar 3 tbsp
Method of Work:
 Whip the cream to medium peak and keep under refrigeration.

 Drizzle the sponge with coffee syrup.
Filling:
 Combine egg yolks and sugar, whisk over a simmering water bath until thick and frothy gradually add marsala
wine and whisk until the mixture has reach at least 63ºC/145ºF.
 Remove from the heat; add in the mascarpone cheese and dissolved gelatin.
 Mix until well incorporated set on ice water bath until cold.
 Gently fold in 1/3 of the whipped cream and fold in the remaining whipped cream.
 Pour half or the mixture into the prepared mould, arrange sliced sponge or
lady finger soaked in coffee syrup.
 Pour the remaining mixture, refrigerate for 3 hours until completely set.
 Remove in the mold and dust with cocoa powder with powdered sugar.
14 | P a g e
WESTERN CUISINE 2
Recipe Name: Bourride Category: French

Aïoli:
Egg yolk 1 pc
Garlic 5 g
Olive Oil 80 ml
Lemon Juice 1 tsp
Salt 1 X
Pepper 1 X
Soup:
Olive Oil 30 ml
Fennel Seeds ¼ tsp
Cayenne Pepper pinch
Garlic Minced 5 g
Leeks Macedoine 20 g
Onions Minced 50 g
Tomatoes Quartered 30 g
Bay Leaf 1 pc
White Wine ¼ cup
Seafood/Chicken Stock 1¼ cup
Fish Fillet 150 g
Shrimp 100 g
Saffron Pinch
Salt 1 X
Pepper 1 X
Parsley Chopped 5 g
Method:
Aïoli:
 Whisk lemon juice, garlic, egg yolk, and salt in a heatproof bowl set over a saucepan of simmering water until
thick, 2–3 minutes.
 Drizzle in oil and whisk until sauce is emulsified. Transfer aïoli to a bowl; set aside.
Soup:
 Heat oil in a saucepan over medium heat.
 Add fennel, cayenne, garlic, leeks, onions, tomatoes, and bay leaf; cook until soft, about 15 minutes.
 Add wine; simmer until reduced by half, 4–5 minutes.
 Add stock and simmer. Reduce heat to medium; cook until broth is slightly
reduced, 12–15 minutes.
 Strain broth; return to saucepan over medium heat.
 Add fish, shrimp, saffron, salt, and pepper; cook until fish is firm and
shrimp are pink, 2–3 minutes.
 Using a slotted spoon, place fish and shrimp in bowls.
 Whisk 1⁄2 cup broth into aïoli; return to pan. Cook until slightly thick, 4–5
minutes; ladle over fish. Garnish with parsley;
15 | P a g e
WESTERN CUISINE 2
Recipe Name: Porc aux Pruneaux Category: French

Porkloin 200 g
Prunes Dried 50 g
Pepper Ground, Black 1 X
Paprika Hungarian 1 X
Peanut Oil 0.120 Lt
Onion Macedoine 0.080 Kg
Carrots Macedoine 0.100 Kg
Celery Macedoine 0.100 Kg
Leeks 0.080 Kg
Red Wine 0.200 Lt
Brown Stock 0.350 Lt
Rosemary 0.030 Kg
Madeira Wine 0.080 Lt
Method:
 Make a pocket lengthwise on the porkloin.
 Stuff prunes unto the porkloin.
 Cover both ends and truss with butcher’s twine.
 Place porkloin in a roasting pan and drizzle with oil.
 Roast in the oven starting at 220°C and baste occasionally.
 Reduce temperature to 180°C after 15 minutes.
 Baste meat every 10 minutes.
 Add mirepoix 20 minutes before the pork is cooked.
 When cooked, remove pork and keep warm.
 Pour off excess fat, and roast mirepoix briefly.
 Deglaze with red wine and reduce by half.
 Add brown stock and bring to a simmer until the right consistency.
 Add rosemary and continue reducing to right consistency. Skim
frequently.
 Add Madeira wine and reduce.
 Adjust seasoning with salt and pepper.
 Strain sauce through a fine chinois.
 Slice meat and serve with sauce.
16 | P a g e
WESTERN CUISINE 2
Recipe Name: Potato Gratin Category: Side Dish
Cooking Method: Baking Yield: 2 servings

Potato, 150g-200g/pc 1 pc
Butter 15 g
Cream 50 ml
Garlic 1 clove
Thyme 1 g
Salt, iodized TT
White pepper, ground TT
Parmesan cheese, grated 15 g
Ramekin 1 pc
Foil
Method of Work:
 Peel the potato and cut it into round slice. Put it in a mixing bowl.
 Add the cream, garlic, thyme, and season with salt and pepper. Rest for 2 mins.
 Grease the ramekin with butter; arrange potato nicely into the ramekin.
 Put the remaining butter on top, and then tightly cover with foil.
 Cook it in the pre heated oven for 15-20mins, or until tender.
 When cooked, remove the foil, sprinkle parmesan on top, and gratinee in
salamander until golden brown on top.
17 | P a g e
WESTERN CUISINE 2
Recipe Name: Green Beans Basquiase Category: French
Cooking Method: Blanching, Sweating Yield: 2 servings

Butter 30 g
Bacon 20 g
Shallot Finely chopped 5 g
Red bellpepper Brunoise 20 g
Green beans Bias cut 2”, blanched 80 g
Salt TT
White ground pepper TT
Method of Work
 Blanch the beans in salted boiling water about less than a minute, then shock in ice bath.
 In a pan, render the bacon in butter
 Add shallot sweat over medium heat.
 Add bellpepper and green beans, season with salt and pepper. Cook for 1minute.
18 | P a g e
WESTERN CUISINE 2
Recipe Name: Île flottante Category: Dessert

French Meringue
Egg whites 4 pcs.
Sugar 100 g
Cream of tartar 1/8 tsp
Poaching liquid:
Milk 250 ml
Water 250 ml
Powdered sugar 1 tbsp
Crème Anglaise:
Egg yolk 1st step 2 pcs
Sugar creaming method 40 g
Milk 2nd step heat up in double boiler 200 ml
Vanilla over low heat 1 tsp
Caramel:
Sugar, white 75 g
Method of Work
MERINGUE:
 Whip the egg whites until they form soft peak.
 Gradually add the sugar while mixing, then cream of tartar. Whip until stiff peak.
POACHING LIQUID:
 Combine the milk and water with the sugar in a saucepan, stirring to dissolve the sugar.
 Heat up to warm but not bubbling.
TO POACH:
 Using a serving spoon dipped in cold water, shape big quenelles of the meringue and gently poach.
 Turn after 4-5 minutes to ensure they are cooked on both sides. Make sure the liquid doesn’t boil or
the meringues will puff then collapse.
 When fully cooked, gently place on a wire rack to drain.
Crème Anglaise Sauce:
 Combine the egg and sugar in a mixing bowl. Using a wire whisk, mix it well until all the sugar is
dissolved and the consistency is creamy and pale yellow in color.
 Heat up the milk and vanilla extract in a double boiler over medium
heat.
 Gradually temper the egg mixture with the hot milk. Then cook the
mixture back again in a double boiler, and continue stirring.
 Cook the mixture until the consistency slightly thickened or nape
stage.
For the caramel:
 Pour the sugar into a clean pan.
 Melt the sugar slowly over low heat until the amber in color.
 Remove immediately from the heat to ensure the caramel does not
burn.
19 | P a g e
WESTERN CUISINE 2
Recipe Name: Falafel Category: Middle Eastern

Chickpea, canned, peeled 1 cup
Onion, white 80 g
Garlic 10 g
Parsley, flat leaf
Coriander, ground 3 g
Cumin 3 g
Egg 1 pc
Flour 1 tbsp
Salt TT
Pepper, white ground TT
Liquid From the can
Corn oil 1 ltr
Method:
 Drain chickpeas and set aside liquid from can.
 Remove the skin
 Combine chickpeas, garlic, onion, coriander, cumin, salt, egg and pepper (to taste) in medium bowl. Add flour.
Puree in a food processor until smooth. Taste.
 Form the mixture into small balls, about the size of a ping pong ball then slightly flatten, or form into quenelles.
 Deep fry until golden brown (5-7 minutes).
 Serve hot.
20 | P a g e
WESTERN CUISINE 2
Recipe Name: Moroccan Spiced Grilled Chicken Category: Mediterranean
Cooking Method: Grilling Yield: 2 servings

Cumin powder 1/8 tsp
Ginger powder 1/8 tsp
Cinnamon powder 1/8 tsp
Coriander powder 1/8 tsp
Paprika 1/8 tsp
Cayenne pepper 1/8 tsp
Allspice powder 1/8 tsp
Cloves powder mix all together pinch tsp
Yogurt, Greek in a bowl 3 tbsp
Lemon zest 1/4 pc
Garlic, minced 1 tbsp
Salt TT
Pepper, black ground TT
Chicken leg quarter 300g/pc 1 pc

Olive oil 30 ml
Method:
 Debone the chicken, wash and dry with paper towel.
 Mix all the ingredients for the dry rub together in a bowl.
 Add chicken and marinate for 30mins to 1 hour.
 Pre heat the grill.
 Grease the grill with oil, and grill the chicken until cooked but
not overdone.
21 | P a g e
WESTERN CUISINE 2
Recipe Name: Tzatziki Category: Mediterranean

Olive oil 1 1/2 tbsp
Lemon, zest and juice 1/2 tbsp
Garlic, finely chopped 1 tsp
Yogurt, thick 1/4 cup
Salt TT
Cucumber , Brunoise 150 g
Dill or mint, fresh 1 tsp
Sugar, optional
Method of Work
 In a bowl, combine all ingredients and mix well.
 Adjust seasoning as necessary.
22 | P a g e
WESTERN CUISINE 2
Recipe Name: Mediterranean Couscous Category:
Cooking Method: Yield:

Couscous, Yellow 100 g
Water 120 ml
Cherry Tomatoes 30 g
Black Olives, Pitted 30 g
Basil 5 g
Dressing:
Olive Oil, Extra Virgin 2 Tbsp
Lemon Juice 2 Tbsp
Garlic, Minced 5 g
Oregano, Fresh 1 g
Basil, Fresh 1 g
Salt TT
Method of Work
 Fill a pot with stock, and bring it to a boil.
 Add couscous, stir, cover and let it soak for 20mins
 Transfer couscous to a large bowl and fluff with a fork. Add the tomatoes, kalamata olives, and basil.
 In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, and basil. Season with salt and pepper.
 Pour the dressing over the couscous salad and stir until well combined. Season with salt and pepper, if desired.
Serve.
23 | P a g e
WESTERN CUISINE 2
Recipe Name: Karidopita Category:

Walnuts, Toasted and Chopped 100 g
Breadcrumbs 45 g
Baking Powder 1 tsp
Ground Nutmeg ¼ tsp
Ground Cinnamon ½ tsp
Ground Clove ⅛ tsp
Butter 50 g
Sugar 40 g
Egg Whites 2 pcs
Egg Yolk 2 pcs
Orange Zest ¼ pc
Brandy 2 Tbsp
Syrup:
Sugar ½ cup
Water ½ cup
Vanilla Extract ¼ tsp
Orange Juice 1 tsp
Brandy 1 Tbsp
Method of Work
 In a mixer, cream the sugar and butter until smooth and creamy.
 Add the egg yolks, one at a time, whilst continue mixing; wait each time for each egg to be absorbed, before
adding the next.
 Pour in the brandy and the orange zest and mix for 10 more seconds. Set aside.
 In a large bowl, add the chopped walnut, bread crumbs, cinnamon, clove, nutmeg, baking powder and mix well.
 Combine the two mixtures and blend, until smooth.
 Place the egg whites into the bowl of a mixer, along with a pinch of salt. Whisk until medium stiff peak.
 Fold the meringue into the mixture until well incorporated.
 Butter the bottom and the sides of a small rectangular pan and bake
in a preheated oven at 170°C, for about 15 to 20 minutes, until nicely
colored on the outside and baked through.
 Let the karidopita (Greek walnut cake) to cool.
 While the cake is baking, prepare the syrup.
 Add all the ingredients for the syrup in a pot, and boil, until the sugar
has dissolved.
 Cut the cake into squares then lowly ladle the hot syrup over the cold
cake, allowing time for each ladle of syrup to be absorbed.
 Let it cool down for a while, before serving.
24 | P a g e
WESTERN CUISINE 2
Recipe Name: Buffalo Chicken Wings Category: American

Chicken Wings 4 pcs
Vegetable Oil 1 Tbsp
Salt TT
All Purpose Flour 1/4 cup
White Vinegar 1 Tbsp

Cayenne Pepper ⅛ tsp
Garlic Powder ⅛ tsp
Worcestershire Sauce ⅛ tsp
Tabasco Sauce ¼ tsp
Lousiana Style Hot Sauce (Mama Sita) 1 Tbsp
Butter 1 Tbsp
Celery Sticks 100 g
Blue Cheese Dip

Bleu Cheese 15 g
Mayonnaise 1/4 cup
Sour Cream 1 Tbsp
Milk 1 Tbsp
Lemon 2 wedges
Worcestershire Sauce 1 tsp
Salt TT
Pepper, White Ground TT
Method of Work
 Separate the drumette from the flat.
 In a bowl toss the wings with the oil, and salt.
 In another bowl, place the flour then add the wings then shake to coat evenly.
 Shake off excess flour and fry until golden brown.
 For the sauce, mix all the ingredients in a pan, and over low heat bring to a
simmer, stirring occasionally, and then turn off.
 After the wings are cooked, transfer to a large mixing bowl. Pour the sauce
over the hot wings and toss with a spoon or spatula to completely coat.
 Serve with celery sticks and blue cheese dressing on the side.
Bleu Cheese Dip:
 Mix all ingredients and blend in a food processor until well incorporated.
25 | P a g e
WESTERN CUISINE 2
Recipe Name: Blackened Fish Category: American
Cooking Method: Pan frying Yield: 1 Serving
Mix Spices: (Per Class)

Peppercorns, black 1 Tbsp.
Cumin seed 1 Tbsp.
Celery seed 1 Tbsp.
Thyme 2 Tbsp.
Sage, dried 1 Tbsp.
Basil, 2 Tbsp.
Oregano, 2 Tbsp.
Parsley, mix everything in a blender 2 Tbsp.
Mustard, dry 1 Tbsp.
Cayenne pepper 1 Tbsp.
Chili flakes 1 Tbsp.
Paprika 3 Tbsp.
Chili powder 1 Tbsp.
Ground Nutmeg 1 Tsp
Red Snapper, fillet 1 pc

Oil, vegetable 30 ml
Lemon ¼ pc
Method:
 Marinate the fish with the dry rub leave it for 5mins.
 Pan-fry the fish until cooked on both sides.
 Serve with sliced lemon.
26 | P a g e
WESTERN CUISINE 2
Recipe Name: Creole Spice Category: American
Paprika 1 Tbsp.
Salt ½ Tbsp.
Garlic powder ½ Tbsp.
Pepper, black ground ¼ Tsp
Onion powder ¼ Tsp
Cayenne powder ½ Tbsp.
Oregano, dried ¼ Tsp
Thyme ¼ Tsp
Celery seed, pound ¼ Tsp
Cumin powder pinch
Method:
 Mix everything in a bowl
27 | P a g e
WESTERN CUISINE 2
Recipe Name: Creole Beans and Rice Category:

Oil
Onion, White Diced 50 g
Andouille Sausage 100 g
Bell Pepper, Green Paysanne 50 g
Bell Pepper, Red Paysanne 50 g
Celery Paysanne 20 g
Salt TT
Pepper, Black Ground TT
Garlic Minced 5 g
Creole Seasoning 1 Tbsp.
Chicken Stock ¼ Cup
Canned Diced Tomatoes 80 g
Bay Leaf 1 pc
Red Beans, Canned Drained 100 g
Cooked Rice (cooked a day advance) PER CLASS 1 kg
Spring Onions 5 g
Method of Work
 Heat up oil in a pot. Add garlic and onions then sweat.
 Add the sausage to the pot and cook, stirring occasionally, for 5-10 minutes until it starts to form a little color.
 Add the celery and bell peppers.
 Add the canned tomatoes and cook thoroughly.
 Add the Creole seasoning and bay leaves, then add the stock.
 Simmer until the vegetables are cooked.
 Add the rice and beans and stir thoroughly.
 Season to taste with salt and cracked black pepper.
 Garnish with spring onions.
28 | P a g e
WESTERN CUISINE 2
Recipe Name: Carrot Cake Category: Dessert

Cake:
Flour 1 2/3 cup 205 g
Cinnamon ½ tsp
Baking Soda 1 tsp
Salt ½ tsp
Eggs 2 pcs
Brown Sugar 1 cup 200 g
Corn Oil ¾ cup 180 ml
Vanilla Extract ½ tsp
Carrots, Finely grated 1 ½ cups 240 g
Raisins, Soaked ½ cup 70 g
Walnuts, Chopped ½ cup 65 g
Pineapple Crushed, Drained 120 g
Cream Cheese Frosting:

Cream Cheese 125 g
Butter 60 g
Powdered Sugar 1/2 cup
Vanilla extract 1 tsp
Method of Wor
 Grease and flour an 8X3 round pan. Set aside.
 Sift together flour, cinnamon, soda and salt.
 Beat eggs and sugar by hand using wire whisk until well blended.
 Add oil and continue beating.
 Blend in the vanilla.
 Mix the dry ingredients to the carrots, raisins, nuts and pineapple.
 Fold into the coated carrots, raisings, nuts and pineapple to the butter. Blend well.
 Pour into prepared tins and bake at 180°C for 40 minutes or until cake tested in the center springs
back to touch. Let cool before frosting.
Cream Cheese Frosting:
 Combine all ingredients except the icing sugar in a bowl and beat
until well blended. Add enough icing sugar until mixture is
spreadable.
29 | P a g e
WESTERN CUISINE 2
Recipe Name: Breaded Chicken and Chorizo w/ Raisin Compote Date: May 24, 2017
Category: Yield: 2 servings

Chicken breast, fillet, flattened 1/2 breast
Salt pinch
Ground black pepper marinate pinch
Thyme pinch
Worcestershire sauce 1tbsp 15 g
Filling:
Compote
Chorizo di bilbao 1 pc
Compote:
Raisin 100 g
Bayleaf 1 pc
Cinnamon stick 5 g
Lemon 1 wedge
Red wine 2tbsp+2tsp 40 g
Sugar 1 ½ tsp 8 g
Water 1/3 cup 90 g
White wine vinegar 1tsp 5 g
Breading:
AP flour 2tbsp 50 g
Egg, large 2 pcs
Bread Crumbs 50 g
Almond Crust:
Almond, roast, chopped 30 g
Corn flakes, crushed 15 g
Parsley, finely chopped
30 | P a g e
WESTERN CUISINE 2
Method:
Mise en Place
 Marinate the flattened chicken breast with thyme, salt, pepper and Worcestershire sauce.
Compote
 Put all the ingredients for compote in a pot, simmer and reduce until raisins are plump and tasty.
 Transfer in a bowl and place on ice water bath to cool down.
Chicken
 Cover chopping board with cling wrap, place the marinated chicken, spread the compote, and add chorizo stick
on top. And then roll and cut into bite size.
 Do the breading procedure. Put the item in the chiller.
 Heat up the oil to 325F.
 Fry the breaded chicken until cooked inside and crispy, golden brown in the outside.
 Place the breaded chicken on a serving dish. Top with almond crust and garnish with sprigs of thyme.
31 | P a g e
WESTERN CUISINE 2
Recipe Name: Prosciutto con Mango in Lychee Jelly Date: May 24, 2017
Category: Yield:

Lychee Jelly:
Lychee Juice 1/2 CUP
water combine and bloom
Gelatin powder (ALSA GULAMAN) 20 g
Ripe Mango, macedoine 1/2 pc

Jalapeno, BRUNOISE 3 g
Coriander leaves, remove stem
Prosciutto (PARMA HAM) 80 g
Method:
 Pour water in a bowl, sprinkle gelatin powder evenly. And set aside to bloom.
 Put the mould in the chiller.
 Over a double boiler heat up the bloomed gelatin until dissolved and turns clear.
 Off the heat, add the lychee juice, stir until well blended.
 Pour the liquid into the mould ¼ full, then immediately add Parma ham, coriander leaf, mango, and jalapeno
 Pour the remaining liquid to fill the entire mould, set in the chiller.
32 | P a g e
WESTERN CUISINE 2
Recipe Name: Pizzeta Date: May 24, 2017
Category: Yield:

Seasoned oil (PER CLASS)
Olive oil 1 cup
Garlic, finely chopped 20 g
Dried basil 1/8 tsp
Loaf Bread, Big cut into medium round 5 sliced

Seasoned oil
Toppings
Tomato sauce 1/4 cup
Mozzarella cheese 50 g
Tuna Small 1 can
Black olives, ring 2 pcs
Capers 15 g
Seasoned oil
Parmesan 15 g
Method:
 Sift the flour into a bowl and make a well in the center. Gradually add the combined eggs and milk, mixing the
flour in slowly. When the flour is incorporated, add the parsley and sage and season well with salt and cracked
black pepper.
 Heat a large non-stick frying pan over medium heat and spray the surface with cooking oil spray.
Dropped heap teaspoons of batter into the pan and flatten them a little to give 5 cm circles. Cook until
bubbles appear in the surface of the pikelet, then turn and brown the other side. Lift out to cool on a
wire rack.
33 | P a g e
WESTERN CUISINE 2
Recipe Name: Herbed Pikelets w/ Fruits and cheese toppings Date: May 24, 2017
Category: Yield:

Pikelet:
Flour 65 g
Egg 1 pcs
Milk 65ml 1/4 cup
Parsley (fresh) pinch
Sage (fresh) pinch
Cheese Mixture
Cream cheese 100 g
Parmesan cheese 15 g
Green apple 1/4 pc
Walnuts (toasted) 30 g
Lemon ½
Chives 30 g
Method:
Pikelet
 Sift the flour into a bowl and make a well in the centre. Gradually add the combined eggs and milk, mixing the
flour in slowly. When the flour is incorporated, add the parsley and sage and season well with salt and cracked
black pepper.
 Heat a large non-stick frying pan over medium heat and spray the surface with cooking oil spray. Dropped heap
teaspoons of batter into the pan and flatten them a little to give 5 cm circles. Cook until bubbles appear in the
surface of the pikelet, then turn and brown the other side. Lift out to cool on a wire rack.
Topping:
 Cut the ½ apple into 2 pieces, soaked the other piece in acidulated water.
 Peel and core the other piece, then finely chopped.
 Put the cheeses and finely chopped apple into a food processor and puree until smooth. Season with pepper.
And transfer in dry cleaned small bowl.
 Add walnuts into the cheese mixture. Cover and chill.
 Core the other piece of the apple but do not peel it.
 Slice the apple into thin slices along its length (so that each slice has
one border with the skin on).
 Cut these into 2 cm triangles with one slightly curved side having
green skin
 Pile 1 teaspoon of topping in the centre of each pikelet and flatten it
slightly to cover most the surface.
 Arrange three of the apple triangles on top in a row, overlapping one
another. Garnish with small thin wedges of grapes.
34 | P a g e
WESTERN CUISINE 2
Recipe Name: Marinated Shrimp Skewer Date: May 24, 2017
Category: Yield:

Marination:
Olive oil 30 g
Paprika 1/4tsp
Lemon zest 1 wedge
Lemon juice
Salt TT
Shrimp, deveined and tail intact 40:1kg 200 g
Cocktail skewer 8 pcs
Method:
 Make the marination and mix it well.
 Marinate the shrimp and set aside for 10 mins.
 Saute the shrimp in a pan until cooked.
 Skew on the sticks.
35 | P a g e
WESTERN CUISINE 2
Recipe Name: Couscous Category: Grain Salad
Cooking Method: Boiling Yield:

Pesto: per class
Basil leaves, fresh, remove stem, washed 60 g
Parsley, flat leaf, fresh, remove stem, washed 20 g
Olive oil 200 ml
Garlic, minced 10 g
Pine nuts, roasted 15 g
Parmesan 30 g
Chicken stock 1/3 cup 90 g

Couscous (yellow) 60 g
Lemon, juice. 1 wedge

Salt TT
Cherry tomato, washed, cut in half 3 pcs

Feta cheese, crumble 40 g
Raisins 15 g
Method:
Pesto:
 Trim the basil, and parsley, get only the leaves, do not include the stem.
 Wash the herbs in ice cold water, 2 times.
 Drain in paper towel or salad spinner.
 Dry roast the pine nuts
 Put all the ingredients for pesto in a blender, and puree until smooth, transfer in a bowl, and place it in
the chiller.
To cook Couscous:
 Fill the pot with stock, and bring it to a boil.
 Add couscous, stir, cover and let it soak for 20mins.
To do the Salad:
 Transfer the couscous in a bowl, season with pesto, lemon juice,
salt and pepper.
 Garnish with halves cherry tomato, raisins and crumble feta
cheese.
36 | P a g e
WESTERN CUISINE 2
Recipe Name: Pepper Crusted Tuna Salad Category: Protein Salad
Cooking Method: Searing Yield:

Pepper crusted tuna:
Tuna, fillet, fresh 120 g
Salt TT
Black peppercorn, cracked 15 g
Olive oil 2tbsp 30 ml
Salad:
Romaine, washed, spin dry
Lollo rosso, washed spin dry
Cucumber, washed, sliced
Red Radish, washed, thinly sliced Per class 1 pc
Tomato, washed, sliced
White onion, peeled, thinly sliced 10 g
Sesame Vinaigrette
Sesame seeds, roasted 1tbsp 15 g
Peanut oil 2tbsp 30 ml
Canola oil 2tbsp 30 ml
Ginger, grated 30 g
Mirin put everything in a blender 15 ml
Rice vinegar 15 ml
Kikkoman Soy sauce 1/2 tsp
Honey 1 tsp
Lemon juice 1 wedge
Method:
Sesame Vinaigrette:
 Dry roast the sesame seeds until lightly brown.
 In a blender, put all ingredients for vinaigrette, puree until smooth.
 Adjust the seasoning as needed.
 Season tuna with salt
 Crack the peppercorn and coat the tuna
 In a pan with olive oil, sear the crusted tuna on all sides.
 Tuna should be medium cooked.
Assembly
 Arrange the salad in a plate
 Slice the tuna and arrange in a plate with the salad.
 Drizzle with vinaigrette
37 | P a g e
WESTERN CUISINE 2
Recipe Name: Oriental Salad Category: Salad
Cooking Method: Yield: 2 Servings

Romaine Lettuce 20 g
Iceberg Lettuce 30 g
Lolla Rosa 30 g
Mango ½ Pc
Mandarin Oranges (in Can) 20 g
Carrots Julienne 30 g
Pancit Canton Fried 30 g
Oil 100 ml
Chicken Breast Fillet 100 g
Egg 1 pc
Flour 30 g
Sesame Seeds 10 g
Oriental Dressing:
Sugar 2 tsp
Rice Vinegar 1 tsp
Mayonnaise 2 Tbsp
Sesame Oil 1 tsp
Dijon Mustard ¼ tsp
Tomato Ketchup ½ tsp
Method of Work
Sesame Chicken Strips
 Butterfly chicken breast and season with salt and pepper.
 Dredge in flour, dip in egg wash, and coat with sesame seeds.
 Fry until golden brown.
Dressing:
 In a bowl, combine sugar and rice vinegar and mix until sugar is completely
dissolved.
 Add the mayonnaise, sesame oil, ketchup and the mustard and stir until well
blended.
 Adjust seasoning if necessary.
Assembly:
 Toss lettuce, mango and mandarin oranges together.
 Top with carrots, fried pancit canton and chicken strips.
 Serve dressing on the side.
38 | P a g e
WESTERN CUISINE 2
Recipe Name: Po Boy Sandwich Category: sandwich
Cooking Method: Yield :

Shrimp peeled deveined 200 g
Seasoned flour:
Flour
Corn meal
Garlic powder 1/2 tsp
Onion powder mix ½ tsp
Cayenne pepper
Black pepper
Salt
Egg, large 1 pc
Toppings
Iceberg lettuce, shredded
Tomatoes sliced
Remoulade Sauce:
Mayonnaise 1/4 cup
Garlic, paste 1 clove 5 g
Lemon juice 1 wedge
Dijon mustard 1/2 tsp
Hot sauce mix everything in a bowl TT
Pickle relish 1tbsp 15 g
Onion red, finely chopped
Worcestershire sauce 1/4tsp drop
creole seasoning pinch
Hotdog bun 1 pc
Butter 15 g
Method of Work
 Preheat a deep-fryer to 375 degrees F or In a large, sauce pan pour vegetable oil.
Seasoned flour:
 In a large bowl mix together, cornmeal, flour, garlic & onion powder,
cayenne, salt and pepper.
Batter:
 Mix buttermilk and eggs . Set aside
To Cook:
 Dip shrimp in buttermilk mixture and lightly deep into the seasoned flour
mixture.
 Then fry the shrimp in the fryer or saucepan a few at at a time.
 Fry until slightly brown and crispy, about 3 to 4 minutes or more
depending on the size.
 Remove from the fryer with a slotted spoon place on a cookie rack to ensure crispness.. Repeat with the remaining
shrimp
39 | P a g e
WESTERN CUISINE 2
Recipe Name: Kentucky hot Brown Sandwich Category: Sandwich
Cooking Method: Broiling, grilling Yield: 1 serving

Mornay sauce:
Butter, salted, melted 1 tbsp 15 g
Flour, AP 1 tbsp 15 g
Cream ½ cup 125 ml
Parmesan cheese 2tbsp 30 g
Nutmeg pinch
Salt and pepper TT
Chicken breast, fillet, sliced thick, grilled 200 g

Wheat bread, 2 pcs
Bacon, cook in the oven 50 g
Tomato, sliced 30 g
Paprika pinch
Method of Work
 In a saucepan, melt butter and slowly whisk in flour until combined to form a thick paste or roux.
 Continue to cook roux for 2 minutes over medium-low heat, stirring frequently.
 Whisk cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes.
 Remove sauce from heat and slowly whisk in Parmesan cheese until the Mornay sauce is smooth.
 Add nutmeg, salt and pepper to taste.
 Place one slice of toast in an oven safe dish and cover with sliced chicken
breast.
 Add slices of tomato
 Place another toast on top.
 Pour half of the sauce over the dish, completely covering it.
 Sprinkle with parmesan cheese.
 Place entire dish under a broiler until cheese begins to brown and bubble.
 Remove and cross two pieces of crispy bacon on top. Sprinkle with paprika
and parsley and serve immediately.
40 | P a g e
WESTERN CUISINE 2
Recipe Name: Beef Tortilla Category: TexMex
Cooking Method: Grilling Date: April 2015

Soy sauce 15 ml
Garlic, minced 5 g
Cumin, powder 1 tsp
Calamansi juice 15 ml
Lime, zest and juice marinate for 15mins. 15 ml
Sugar, white ¼ tsp
Chili red, seeded, minced 2 pcs
Pepper, black ground TT
Sirloin, pound, flattened 250 g
Oil, vegetable 30 ml
Garnish:
Flour tortilla 2-3 pcs
Iceberg lettuce, julienne 50 g
Coriander leaves w/ stem, washed 5 g
Bellpepper, red 40 g
Tomato, washed, seeded, Julienne 100 g
Onion, red, julienne 60 g
Cheddar, grated 50 g
Sour cream 30 ml
Method:
Marinate the beef for 15 mins or more.
Grease the pre-heated griller. Then grill the beef, medium doneness. Cool it down for 10 mins.
Cut the beef into strips.
Grill the tortilla on both sides.
Assembly:
Place grilled beef strips, iceberg, tomato, cucumber, onions and coriander and cheddar cheese. Drizzle with sour cream
before wrapping.
41 | P a g e
WESTERN CUISINE 2
Recipe Name: Chicken Ham Category: Appetizer
Cooking Method: Section: 2kg/whole chicken

Brine Solution:
Water 1 ltr
Salt 100 g
Curing Salt 1/8 tsp
Brown sugar 2 tsp
Allspice 1/8 tsp
Mace powder 1/2 tsp
Chicken powder (optional) 1 tsp
Peppercorn, black 1 tbsp
Bayleaf 1 pc
Orange zest 1 pc
Ascorbic Acid, pound 1 tablet
Water w/ ice
Chicken, whole 1kg 1 pc
1 pc
To cook:
Chicken ham
Whole cloves
Pineapple slices, CANNED 4pcs in a small can 1 siced
Red cherries 2 pcs
Brown Sugar Glaze:

Brown sugar 1 cup
Dry mustard powder 1 1/2 tsp
Ground cloves 1/4 tsp
Pineapple juice 1/4 cup
Method of Work
Brine Solution:
 Prepare the water, bring to a boil.
 Add flavoring, and let it boil for 2 minutes, turn off the heat, add orange zest. And
cool it down.
 Wipe chicken thoroughly with vinegar
 Inject brine into the flesh of the chicken or submerge in brine, cover.
 Place in bottom of the refrigerator
 Turn every 3-4 days for 10 days
To cook Chicken Ham
 Preheat oven at 325ºF.
 Wrap chicken ham in foil
 Place ham on wire rack in a shallow baking tin with a small amount of water. Bake at
1hour.
 After baking time, remove chicken ham from oven and make diamond-shaped cuts across the surface of the chicken ham.
 Stud the cuts with cloves; brush on glaze.
 Decorate with pineapple slices and cherries.
42 | P a g e
WESTERN CUISINE 2
 Return to oven for 10 minutes and bake until golden brown.
Recipe Name: Cured Pork Ham Date: June 2014

Category: Charcuterie Yield:

Water, bring to a boil 1 ltr
FLAVORING:
Salt ½ cup
Sugar 50 g
Curing Salt 1/8 tsp
Juniper Berries, crushed 10 pcs
Mace ¼ tsp
All spice ¼ tsp
Bayleaf put everything in in a pot and bring to a boil 2 pcs
Peppercorn black 1 pc
Garlic, cut in half 1 head
Rosemary, dried ¼ tsp
Sage, dried ¼ tsp
Cinnamon Bark 10 g
Ascorbic acid 1 tablet

Orange, sliced 1 pc
Pork Loin 3kg/slab 1 slab
To Boil:
Pineapple Jc 1 ltr
Orange Zest 1/4 pc
Water 1 ltr
Pork powder
For Glazing:
Apricot jam 1 bot
Water 1/2 cup
Note: the quantity of flavoring mixture depends on the size

of the meat.
43 | P a g e
WESTERN CUISINE 2
Method:
 Fill half of the pot with water.
 Add all the ingredients Bring to a boil for 2 minutes.
 Off the heat, add orange slices, and ascorbic acid. Stir for 1 minute.
 Transfer the boiled mixture into a big stainless steel container, fill with ice, and stir it well until the mixture
becomes cold. Taste if it salty enough, as salt as needed.
 Then submerge the pork loin into the cold liquid mixture, add more ice or cold water as needed.
 Put some weight on top, Cover tightly and marinate in the chiller for 3-5 days.

To Cook:
 Wash the pork loin in a running water.
 Put the pork loin in a roasting pan. Add orange zest, pork powder.
 Pour pineapple juice and water. Cover with foil.
 Put it in a pre-heated oven at 350F for 30mins.
 Lower the temp to 300F and continue cooking for 2 ½ hours
 Remove the foil, and the remaining liquid if any.
 Place the meat on rack with tray underneath.
 Sprinkle with sugar on the top. And put the ham in the
oven just enough to caramelize the sugar.
44 | P a g e
WESTERN CUISINE 2
Recipe Name: PORK RILLETTE Date:
Category: Yield:

Pork butt, skin less (kasim) 500 g
Mirepoix: Onion, carre 100 g
Carrots, carre 50 g
Celery, carre 50 g
Sachet d Epices: Cloves, whole 2 pcs
Peppercorn, black 10 pcs
Thyme, dried 1 g
Bayleaf 1 pc
Garlic 2 pcs
Pork and chicken stock 500 ml
Salt and Pepper TT
Method:
 Place the pork, mirepoix, and sachet in a heavy saucepan. Add stock almost to cover.
 Simmer, covered, very slowly on the stove or braise in a 350F oven until meat is cooked and
very tender, at least 2 hours.
 Lift out the pork, reserving stock and rendered fat. Discard the mirepoix and sachet. Let the
meat cool slightly.
 Transfer the meats to a chilled mixer bowl. Mix on low speed until meat breaks into pieces.
Test for the appropriate seasoning and consistency. Adjust consistency by adding back some
of the fat and stock. (Consistency should be spreadable, not runny or dry). Make any
adjustments before filling the mold.
 Place rillettes in a suitable mold, ladle some reserved fat over the rillettes, and allow cooling
before serving. Rillettes can be held under refrigeration for 2 to 3 weeks.
45 | P a g e
WESTERN CUISINE 2
Recipe Name: SALMON RILLETTE Date:
Category: Tested:

Butter 1 bar
Salmon, fresh, 300 g
White wine 1/3cup 90 ml
Shallots, peeled cut in half 30 g
Salt 1/4 tsp
Pepper, white ground pinch tsp
Dill, fresh 3 g
Lemon zest, minced 1/4 pc
Method:
 Melt the butter in a saucepan over low heat.

 Add the salmon, wine, shallots, salt, pepper dill, and lemon zest; simmer slowly over very
low heat for about 15 to 20 minutes.
 Remove the pan from the heat and cool until butter begins to firm.
 Transfer the mixture to a chilled mixer bowl. Mix on medium speed with a paddle until a
smooth paste is formed.
 Test for appropriate seasoning and consistency. Make any adjustments before placing in
mold.
 Fill desired mold(s) and store, covered, under refrigeration until needed.
46 | P a g e
WESTERN CUISINE 2
Recipe Name: Chicken Liver Pate Category: Pate & Terrine
Cooking Method Poaching Date: June 2014

Chicken liver 500 g
Milk 1 cup
TCM marinate overnight 1/8 tsp
Salt 1 1/2 tsp
To cook:
Shallot, minced 35 g
Garlic, minced saute 15 g
Bacon 300 g
Liver (half of the quantity)
Fatback, chopped, 250 g
Ground white pepper 1/4 tsp
Allspice 1/4 tsp
Mustard, powder 1/4 tsp
White, bread, remove crust, finely chopped 2 slices
Port wine 2 tbspl
Powdered Gelatin 2 tsp
Eggs 1 pc
Cream 100 ml
Step 1:
 Render the bacon and the fatback in a little oil. Then remove the excess oil and set aside.
 Using the same pan, saute the onion and garlic in oil, add the liver and saute until brown. cool it
down
Step 2:
 Put the sautéed liver, and oil from the bacon and fatback in a blender. Puree until smooth.
 Add soaked bread, bloomed gelatin, egg and spices, puree again until smooth.
Step 3:
 Add the cream, mix it again until well combined.
 Transfer into a pate mold or any heat resistant baking dish. ( do not use aluminum container), tap.
Cover tightly with heat resistant cling wrap. Then rest in the chiller for 2hours. Before cooking.
 Remove from the chiller 15 minutes prior to cooking.
 Pre heat the oven at 275F - 300F (140-150C).
To Cook:
 Place the baking dish onto a food pan lined with newspaper and
pour warm water (170F water bath) about ¾ of the sides of the
baking dish. And place it in the pre heated oven and cook it for
45mins. - 1hour.Remove from the oven and let cool at room
temperature for 30 minutes.
 Press with a heavy weight (1pound) and chill overnight before
use.
47 | P a g e
WESTERN CUISINE 2
Recipe Name: Bacon Date: June 2014

liempo skin off SLAB 700 g
Salt 10 g
Sugar brown or white 5 g
TCM 1/8 tsp
Method:
 In a bowl combine all the granulated ingredients. Then rub the curing mixture into the pork belly. Make sure all surfaces are
covered.
 Place in a plastic tub fat side down.
 Cover tightly. And cure in the chiller or refrigerator, for 7-10 days, turning everyday during the curing period.
 Rinse belly under running water. soak in fresh water for 1-2 hours and pat dry.
 Hang on hook and air-dry in a smoker, or chiller overnight.
 Hot smoke at 185˚F (85˚C) to an internal temperature of 155˚F (68˚C) (approximately 3-4hours).
 Wrap in a plastic wrap and store in a refrigerator. Slice as needed.
48 | P a g e
WESTERN CUISINE 2
Recipe Name: Spanish Chorizo Date: June 2014

Pork pigue no fat, small cubes semi frozen 500 g
Salt 1 tbsp
Curing salt pinch
Dextrose powder Mix everything 1 tsp
Paprika In a bowl 2 tbsp
Chili powder 1 1/2 tsp
Cayenne pepper 1/4 tsp
Garlic powder 1 1/2 tsp
Butter nuggets frozen 50 g
Pork fat, small cubes, semi frozen 100 g
Pork fat, small cubes, semi frozen 100 g
Pork or beef casing
Method:
 Put all the meat grinder attachment into the freezer 15 mins prior to using.
 Mix all the meat and spices together, and put into the meat grinder.
 Then run again the ground mixture into the machine and this time, add half of the fat.
 Transfer in a bowl over a bowl of ice and mix the remaining fat cubes into the mixture,
 Then start stuffing using the pork casing.
49 | P a g e
WESTERN CUISINE 2
Recipe Name: Pate Dough Date: June 2014
Category: Garde Manger Pate & Terrine Yield:

Flour, bread 600 g
Milk, powdered 45 g
Baking powder 1 1/2tsp 7.5 g
Salt 1tsp 5 g
Shortening 100 g
Butter 75 g
Egg 2 Pcs
Vinegar 1tbsp 15 ml
Milk (as needed) 300 ml
Method:
In a bowl, mix the flour, milk powder, baking powder and salt.
Add the shortening and butter, using a hand mix the ingredient until the dough is a fine meal.
Transfer the dough in a dough mixer, attached with a hook.
Add the eggs and vinegar. Pulse for five seconds.
Add milk, and knead for 3 to 4 minutes on medium speed, until the dough forms a ball. Check consistency and add
more milk if necessary.
Remove the dough from the mixer and knead by hand until smooth; square it off. Wrap in plastic and rest for 30
minutes before rolling and cutting to line pate molds.
50 | P a g e
WESTERN CUISINE 2
Recipe Name: Pate en Croute Category: Pate/Terrine
Cooking Method: Baking Date: June 2014

Chicken breast, cubed 360 g
Pork butt, cubed 180 g
Chorizo, cubed mix & grind 150 g
Curing salt STEP 1 1/4 tsp
Salt 1/2 tsp
Shallot, minced 15 g
Garlic, minced sweat STEP 2 10 g
Oil, vegetable 1 Tbsp.
Brandy 3 Tbsp.
Juniper Berries, pound 6 pcs
Mustard, Dijon 2 Tbsp.
Sage, dried Step 3 1/4 tsp
Thyme, dried Flavoring 1/4 tsp
Nutmeg pinch
Pepper black, ground 1/4 tsp
Demiglace sauce 2 Tbsp.
Egg 1 pc
Soaking liquid from the dried fruit(port wine)
Garnish:
Cherries, dried cubed 30 g
Apricot, dried, cubed Step 5 30 g
Back fat cubed 250 g
Egg wash 1 Pc
Aspic gelee 240 ml
51 | P a g e
WESTERN CUISINE 2
Method:
To do the force meat:
Step 1: Combine chicken, pork butt, fatback, curing salt and salt and grind through the fine plate (1/8 inch) of a
meat grinder.
Step 2: Sweat the shallots and garlic in the oil; deglaze with the brandy. Cool
Step 3: Combine the step1, step2, and flavoring, mix well and marinate 1 hour.
Step 4: Test and the forcemeat and adjust seasoning if necessary before proceeding.
Step 5: Add the cubed fat and the soaked cubed fruit, fold into the forcemeat, working over an ice bath.
To do the dough:
Step 1: Roll out the dough and flatten about 1/8 inch thick. Line a hinged mold. Line the dough with bacon, leaving
an overhang.
Step: 2 Pack half the forcemeat into the lined mold.
Step: 3 Fold the bacon and the dough over the forcemeat, cutting away any excess. Add a cap. Cut and reinforce
vent holes; brush the surface with egg wash.
Step: 4 Bake at 375F for 7-10 minutes; reduce the heat to 350F and finish baking to an internal temperature of
165F, about 50 minutes.
Step: 5 Remove the pate from the oven and allow it to cool to 90F to 100F.
Step: 6 Ladle the aspic through a funnel into the pate.
Step: 7 Chill the pate for at least 24 hours. The pate is now ready to slice and serve, or wrap and hold under
refrigeration for up to 5 days.
52 | P a g e
WESTERN CUISINE 2
Recipe Name: Category: Pate & Terrine
Cooking Method: Poaching Date: June 2014

Mousseline:
Shrimp, peeled, deveined, dice 150 g
Fish, fillet, diced 150 g
Scallop, diced 80 g
Salt 2tsp 1 tsp
Pepper, white ground 1/2 tsp 2.5 g
Egg white 2 Pcs
Cream, very cold 150 ml
Old bay seasoning 1tbsp 15 g
Garnish:
Smoked salmon 40 g
Crabstick 60 g
Parsley, flat leaf, fresh 1/4tsp 1 g
Dill leaves, fresh 1/4tsp 1 g
Method:
 Prepare the Mousseline by processing in a food mill until smooth.
 Test the mixture and adjust the seasoning.
 Transfer the mixture into the very cold mixing bowl over an ice bath.
 Fold in the garnish ingredients into the mixture.
 Line a terrine mold with cling wrap leaving an overhang, pack the mixture into and fold over the liners
 Cover the terrine and poach in a 170F water bath in a 300F oven for 20-25mins. To an internal
temperature of 145F.
53 | P a g e
WESTERN CUISINE 2
Recipe Name: Pate Spice Date:
Category: Tested:

Pepper, white, ground 1/4 tsp
Coriander, ground 1 tsp
Thyme, dried 1 tsp
Basil, dried 1 tsp
Cloves, ground 1/4 tsp
Nutmeg, ground 1/4 tsp
Bayleaf, ground 1/4 tsp
Mace, powder 1/4 tsp
Cepes, dry (optional) 1 tbsp
54 | P a g e
WESTERN CUISINE 2
Recipe Name: Chicken Gallantine Category: Charcuterie
Cooking Method Roasting, Poaching Date: June 2014

Chicken, 1kg 1 whole
Salt Prep: day advance
Pepper, debone and marinate overnight
Brandy 125 ml
Panada: per class

Eggs 3 pc
Port wine 3 tbsp
Pate spice 1st Step: mix everything in a blender 1 1/2 tsp
Bread slice 2 sliced
Cream 1/2 cup
Gellatine powder 3 tsp
Chicken trimmings, grind

Ground chicken 2nd step: put in a food processor (chicken mixture) 100 g
Smoked bacon 50 g
Panada
Filling:
Ham, cut into small cubes 1sliced 15 g
Pimiento, canned, cut into cubes 15 g
Pistachio, blanched and skinned 3rd step: mix well in a bowl 15 g
Cheddar, cut into small cubes 30 g
Raisins 15 g
Chicken mixture
GRAVY:
Flour 30 g
Brown stock (powder) 5 g
Butter 30 g
Salt 5 g
Ground, black pepper 2 g
55 | P a g e
WESTERN CUISINE 2
Method:
To fabricate the chicken:
Step 1: Do this a day advance: cut off the wing at the second joint, slit the skin of the chicken along the backbone and carefully
remove the skin in one piece.
Step 2: Remove the meat from the legs and wings, reserve the breast.
Step 3: Marinate the meat and skin with salt pepper and brandy overnight.
Prep:
 Lay the skin flat and trim into rectangular. Flatten the chicken breast using a mallet.
To Prepare the forcemeat:
Step 1: cut the bacon, leg and wing meat into small pieces, then run it in a food processor until fine texture.
Step 2: transfer in a bowl and mix with ham, pimiento, pistachio, and cheddar.
Assembly Gallantine:
Step 1: using a plastic clingwrap, place the mixture, and put the salted egg or boiled egg in the center and form the force meat
into a cylinder or a log.
Step 2: In a chopping board, spread a cheese cloth then lay flat the skin followed by flattened chicken breast.
Step 3: Place the forcemeat on the breast meat and roll it up into the skin with the aid of the cheese cloth then tie both ends
tightly.
To cook: Roasting
Grease the tray with oil, place the chicken breast side up. And cook in a pre-heated oven at 325F for 45 mins, then, get the
chicken, brush the skin with butter and finish cooking for another 10-15mins or until cooked and moist.
56 | P a g e
WESTERN CUISINE 2
Recipe Name: Salad Nicoise Category: Salad
Cooking Method: Blanching, Boiling Yield: 2 serving

Green Beans Blanched 40 g
Nouvelle Potato Blanched 120 g
Cherry Tomato 3 pcs
Anchovy, 6-7 fillet/can 1 fillet
Tuna, canned in brine 1/2 can
Hard boiled egg 1 pc
Capers 10 g
Black olives 4 pcs
Dressing:
Red wine vinegar 20 ml
Salt, and White Pepper TT
Olive oil 50 ml
Parsley, flat leaf 1 g
Basil, fresh 1 g
Lettuce, mixed, (lollo red / green ice) 30 g
Method of Work:
Dressing:
 In a bowl, dissolve the salt and pepper in red wine vinegar, then stir in the oil, taste and add the herbs.
 Mix the tomato, beans and potato tuna and anchovies, toss it with the dressing
 Put the salad into the plate, put capers, black olives and arrange nicely the hardboiled egg.
57 | P a g e
WESTERN CUISINE 2
Recipe Name: Chicken Parmigiana Category: Protein
Cooking Method: Panfrying Yield: 2 serving

Seasoned breadcrumbs:
Bread crumbs 1/2 cup
Parmesan, grated 2 Tbsp.
Garlic powder 1/2 tsp
Basil, fresh TT
Oregano fresh TT
Egg-milk mixture:
Egg mix well 2 pcs
Milk 1/4 cup
Chicken breast fillet, flattened 2 pcs

Salt
Pepper, white ground
Vegetable oil 1/4 cup
Tomato sauce 1/4 cup

Mozzarella cheese 150 g
Parmesan cheese 3 Tbsp.
Method of Work
Prep:
 Pre heat the oven at 350˚F
 Place the chicken on the chopping board.
 Place cling wrap on top of the chicken. Using a mallet lightly pound to flatten the chicken.
 Season chicken w/ salt and pepper.
 Dip each breast in the egg mixture and then the bread crumbs, coating well with crumbs.
 Cook the breasts in the hot oil until golden brown, about 3 minutes on each side.
 Pour half of the tomato sauce on the plate, place the chicken, then pour the remaining sauce on top, then the
mozzarella cheese, sprinkle with parmesan cheese.
 Gratinte in the oven or salamander.
58 | P a g e
WESTERN CUISINE 2
Recipe Name: Tomato Sauce Category: Sauce
Cooking Method: Sautéing Yield: 2 serving

Olive oil 3 Tbsp.
Onion, white, minced 180 g
Garlic, minced 1 clove
Crushed tomato 1 can
Basil, dried pinch
Oregano, dried pinch
Bayleaf 1 pc
Salt TT
Sugar TT
Method of Work
 In a pan over medium heat with oil, sauté the onion for 2 minutes.
 Add garlic, sauté briefly.
 Add tomato, sauté for 15mins.
 Season with salt and pepper.
 Add stock, bring to a boil, simmer for 15mins or until the sauce lightly thickened and most of the liquid are
reduced.
59 | P a g e
WESTERN CUISINE 2
Recipe Name: Buttered Vegetables Category: Vegetables
Cooking Method: Sautéing Yield: 2 serving

Butter 20 g
Bacon, thin strips 20 g
Shallots, minced 15 g
Garlic, minced 1 clove
Mushrooms, fresh, cut into quartered 30 g
Zucchini 30 g
Rosemary TT
Nouvelle Potato, unpeeled, Boiled, cut in half 3 pcs
Cauliflower, florets, blanched 30 g
Salt TT
White Pepper, ground TT
Method of Work
 Render the bacon in butter.

 Add shallot and garlic, sauté
 Add mushroom, zucchini and rosemary, sauté
 Add potato and cauliflower, sauté
 Season with salt and pepper.
60 | P a g e
WESTERN CUISINE 2
Recipe Name: Fettucine Carbonara Category: Pasta
Cooking Method: Yield: 2 serving

Fettucine Boiled al dente 130 g
Carbonara Sauce:
Butter 15 g
Bacon 30 g
Garlic thinly julienne cut 10 g
Chicken stock or white wine 30 ml
Cream 200 ml
Egg yolk warm 1 pc
Salt and Black pepper, ground TT
Parsley, chopped or sprig pinch
Method of Work
 Fill up the pot with water and add salt. Then bring it to a boil.
 Once it boils, put the fettucine and stir just to prevent from sticking. Then let it boil for 6 mins.
 Drain the liquid, cool it down in running water. Put it in a bowl and drizzle with olive oil.
Carbonara Sauce:
 In a sauté pan over medium heat, render the bacon in butter.
 Add the garlic, sauté for 2 mins. deglaze with stock or wine.
 Lower the heat, stir in the cream, season with salt and pepper.
 Before serving, stir in the egg yolk.
 To serve; toss the pasta with the sauce, and put it nicely into the plate, garnish it with fresh herbs or chopped
herbs, and grated parmesan cheese on top.
61 | P a g e
WESTERN CUISINE 2
Recipe Name: Crepe Suzette Category: Dessert
Cooking Method: Yield: 2 serving

Batter:
Eggs 1 pc
Milk 1/2 C
Vanilla extract Mix everything 1 tsp
Butter, melted 40 g
Flour, AP, sifted 50 g
Butter softened 40 g
Sugar 40 g
Orange juice (liquid) 200 ml
Orange zest ½ tsp
Butter 10 g
Orange 1 pc
Garnish:
Orange supreme
Method of Work:
Crepe:
 In a bowl, whisk eggs, milk, and vanilla extract, and melted butter together and slowly stir in the flour.
 Stir until well blended and smooth. Strain in another clean bowl to remove lumps. Let rest for 30 minutes to an
hour.
 Heat Teflon pan, brush it with some of the soft butter.
 Pour in enough butter to make a thin crêpe. When light brown
underneath, flip it over and cook the other side. Transfer the finish
crepe in a plate. Repeat the same step.
Sauce:
 Using the same pan put the sugar, lower the heat. Allow the sugar
becomes caramelized. Add the fruit juice, orange zest, and
Cointreau, reduce by half. Add the butter and stir well.
 Fold the crêpes 2 times to make 1/4 round. (triangle)
 Add crepe to the sauce, when the sauce boils flip them over and
when the sauce boils again, take off the heat and serve. Garnish
with orange supreme.
62 | P a g e
WESTERN CUISINE 2
Recipe Name: Chili con Carne Category: Appetizer

Vegetable 3tbsp 45 ml
Onion, White 1st STEP Minced 45 g
Garlic Minced 15 g
Green Bell Pepper Brunoise 45 g
Ground Beef 400 g
Salt TT
Pepper, black TT
Chili powder pinch
Cumin pinch
cayenne pepper 2ND STEP pinch
Paprika pinch
Thyme, dried pinch
Oregano, dried pinch
Cinnamon stick 1 pc
Bayleaf 1 pc
Butter 3rd STEP 20 g
flour 2 tsp
tomato paste 4th STEP 15 ml
Crushed tomato 350 g
Stock 5th STEP 240 ml
Molasses 15 ml
Red Kidney beans 6th STEP
Butter
Garnish:
Corn Tortilla 1 pack
Sour cream
Cheddar, grated
Method of Work
 In a sauté pan, sauté the onion, garlic, and bell pepper until soften.
 Add ground meat, and the spices, sauté for 10mins.
 Add butter and flour, keep on stirring for 2mins.
 Add tomato paste and crushed tomato and sauté for 10 minutes.
 Add stock, bring to a boil, and simmer until the meat is tender.
 Add molasses, and red kidney beans, stir and simmer for another 2
minutes.
 Taste and adjust the seasoning
 Stir in the butter before serving
Garnish:
 Serve with sour cream and grated cheddar cheese on top and corn
tortillas on the side.
63 | P a g e
WESTERN CUISINE 2
Recipe Name: Chicken ala Kiev Category: Maincourse
Cooking Method: Deep frying Yield:

Chicken Breast, flattened 350g/half breast 350 g
Salt TT
Butter 100 g
Bacon, finely chopped 20 g
Breading Procedure:
Flour 20 g
Eggs 1 pc
Breadcrumbs 40 g
Corn Oil Lt
Method:
 Pipe soft herb butter into the chicken breast and chill until the butter has set.
 Season chicken with salt and pepper.
 Dredge chicken with flour, dip in eggs and coat with breadcrumbs.
 Deep fry chicken until golden brown and crispy. If required, finish in the oven until completely cooked.
64 | P a g e
WESTERN CUISINE 2
Recipe Name: Vegetable ala Creme Category: Vegetables
Cooking Method: Blanching, Simmering Section:

Butter 15 g
Onion 30 g
Carrots 100 g
Chayote 100 g
Flour 15 g
Chicken Stock 100 ml
Green Peas Frozen 50 g
Heavy Cream 30 ml
Pepper White, Ground 1 X
Method of Work:
 Heat up butter and sauté onions until translucent.
 Add carrots and chayote and sauté briefly.
 Add flour and cook until blonde.
 Add stock and simmer until thick.
 Add green peas and simmer until all vegetables have reached the correct doneness.
 Temper the heavy cream and simmer.
65 | P a g e
WESTERN CUISINE 2
Recipe Name: Garlic-Rosemary Potatoes Category: Starch
Cooking Method: Poeling Yield: 1 serving

Potatoes, marble 3 pcs
Salt TT
Butter 20 g
Garlic Minced 5 g
Rosemary, dried or fresh pinch
Method of Work:
 Drizzle the potatoes with melted butter and season with salt and pepper.
 Mix with the rosemary and roast in the oven until almost done.
 When almost done, add the garlic and continue roasting until fully cooked.
66 | P a g e
WESTERN CUISINE 2
Name: Chocolate Mousse Category: Dessert
Ingredients Specs Quantity unit

st
Chocolate compound, Chopped Ganache 1 step 150 g
Cream 50 g
Sugar, white 50 g
Egg yolk 1 pc
Whole Egg 1 Pc
Cream, whipped, cold 150 g

Vanilla extract 1/2 tsp
Garnish:
Cream, whipped, cold 50 g
Strawberry Syrup 30 ml
Fresh Strawberry 2 pcs
Method:
Ganache: 1st Step
 In a bowl over medium heat double boiler, melt the chocolate.
 Heat up and scald the cream on a separate pan, then stir into the melted chocolate.
Egg and syrup mixture: 2nd Step
 Boil the sugar and water until soft ball stage or until 115˚C.
 Using a mixer, add the syrup into the yolk until well blended.
3rd Step:
 Fold in the egg mixture into the ganache.
 Add and fold in the whipped cream and vanilla extract.
 Transfer the mixture into a serving glass, chill it for at least 1 hour before
serving.
Garnish:
 Put a whipped cream on top and garnish with any strawberry.
67 | P a g e
WESTERN CUISINE 2
AGUIRRE, JHENNIE ROSE C.
Week 2 - GERMANY
We made this spaetzle it was similar with pasta but the difference with it was the process and it was tiny bits. I also
learned how to manage my hands by not messing up the rouladen because it was critical to ruin the chicken.
Week 3 - SPAIN
This day I have learned that Spanish cuisine is that they had such colorful foods (and also has a wide variety of ingredient
to use). I have learned that croquettas are similar with potato balls in the restaurant I’ve been to (but has different taste).
Also tortilla espanola are similar with omelettes.
Week 4 - ITALIAN
Italian cuisine is such a unique dish by itself. Also i have learned how to make tiramisu (I thought tiramisu was a japanese
dish because of its name). Also i have learned to balance my patience when it comes to cooking cacciatora.
Week 5 - FRENCH
French cuisine is such a classy dish, i always dreamt of going there and learning how to bake (because it is where france
best of). Also i have learned how to make bourride and balancing the thickness of its sauce.
Week 6 - GREEK
Greek cuisine is one of the cuisines i was waiting to experience to cook. I was the one tasked of making the moroccan
chicken and i learned that before cooking the chicken, the skin first is put on the pan. Also learned that the cous cous
should not be shaped when served.
Week 7 - AMERICAN
American cuisinie is mostly the famous ones when it comes to filipinos (but mostly their other dishes were not really
known by others) it depends to people. I have learned how to make buffalo sauce and the chicken wings. I have learned
that the oil should be pre heated first before deep frying.
Week 8 - GARDE MANGER - HORS D’ OEUVRES

I was the one who made the canapes: (pizzeta, herbed pikelets w/ fruits and cheese toppings), and it was so easy at first by
flattening the shaped breads. And also i was the one who marinated the shrimp. (Cooking the shrimp should not be too
slow, to prevent the shrimp from overcooked level. And also learned how to make the pikelets for the canapes.
Week 9 - GARDE MANGER – SALAD & SANDWICHES

I have learned that salads are importantly critical (especially the greens) also learned how to make the sesame seeds
crusted chicken
Week 10 - GARDE MANGER – CHARCUTERIE

I have learned that cooking hams was so difficult, but we still got a hand of it by saying to ourselves to not mess things up
so we could get good grades.

I have learned that we are making doughs today, and it was fun because we learn new things in the kitchen always. Also
made the filling for the spanish chorizo.
Week 12 & 13 MENU PLANNING

i have learned how to make the carbonara at home so it was easy for me to make it again. Also learned how to cook
veggies without overcooking it. And i have also learned how to make the crepes by not messing it up.
68 | P a g e
WESTERN CUISINE 2
EBRADA, BREAJ D.
Week 2 - GERMANY
In this week I’ve been assigned in bitter ballen recipe in some part it’s kind of hard because it needs to be bread crumbs
double times. But cooking time in bitter ballen needs to be checked from time to time to prevent overcooking.
Week 3 - SPAIN
In this week, I’m used in making paella since I’m cooking it in my house but there is some parts of it I need to practice it
like putting how much chicken stock needed and in the tortilla espanola recipe I know egg is fast to cook but my problem
in this recipe is how to flip it to cook the top part but in the end the egg cook well and taste well too.
Week 4 - ITALIAN
In this week while making pepperonata this taste well even it is full vegetable ingredient but the blend of every ingredient
is good and tasty, one thing to keep on eye is not to overcooked the vegetable or it will make it crunchy.
Week 5 - FRENCH
In this week cooking needs to take it slowly in this week, if we cook it faster and not patient it will take more time than
usually it does.
Week 6 – GREEK
Week 7 - AMERICAN
In this week is kind of easy because it’s marinating stuff that is need to be careful off.
In this week we carefully cooked the shrimp or it will crunchy not good thing to eat
In this week in this preparation of a whole chicken it really takes time to cook in time I mean literally we need to chill it for
many days before we actually taste it and sadly I didn’t take a taste of it.
In this week I learn how to make a Spanish chorizo it’s kind of hard but actually fun and exhausting. Importantly when
stuffing it must be carefully handle because the casing is thin and can’t be forced or it will be bloated.

In this week we doubled the recipe week. I learn that never ever make a pasta first because it will dry out just like what we
did. Then the garlic rosemary potatoes it must be cooked very long or blanch it to make it soft because no one will even
bothered eating a hard potatoes.
69 | P a g e
WESTERN CUISINE 2
COMCOM, MARYJOY V.
Week 2 - GERMANY
In this week ive assigned in buttered broccoli you need to blanch the broccoli properly then sweat it in the garlic with
butter strictly no browning then toss it quickly and I help my partner to do the spaetzle first you need to measure all the
ingredients exactly then gradually add milk if you pour the whole milk the texture will be different, so you need to follow
the instruction.
Week 3 – SPAIN
In this week, I’ve assigned to make a tortilla espanosa add the potatoes make sure stir constantly stir to avoid sticking and
fry gently until perfectly soft don’t let them crisp or take color and use a spatula to build up a deep straight edge.
Week 4 – ITALIAN
In this week I’ve assigned to make a starch a risotto alla parmigiana allow the rice to become shiny with butter before
adding a ladle of hot stock beat the rice with a wooden spoon until slick and glossy and it should easily fall back on itself
when lifted.
Week 5 – FRENCH
In this week I’ve assigned to make a starch pommes dauphin Oise I peel thinly slice and pre boil them for about 5 mins
first then proceed with the recipe it is important to use cream not milk to prevent curdling.
Week 6 - GREEK
Week 7 – AMERICAN
In this week I help my partner to make a blackened fish cook until fish has a charred appearance about 2 mins and
aluminum foil can be used to keep food moist and cook it evenly and make clean up easier.

In this week Ive assigned to make a marinated shrimp, shrimp is something that I actually tend to make a quite a bit they
cook so quickly it is a light meal and the smoked paprika does give it a nice bit of a smokier flavor if you don’t have the
smoked

In this week ive assigned to make a pork rillettes checking every now and then until the pork is falling apart and the
beginning to caramelize and the stock has almost entered evaporated remove the cover if necessary to get the liquid to
evaporate the bottom of the pot should be just about melted fat when you’re done.

In this week ive assigned to make a Spanish chorizo, you don’t need curing salt for chorizo due to the large amounts of
garlic and red pepper in it they are enough with the combination of salt to cure the meat, if you make however other
sausages that don’t have that amount of garlic and pepper you may need curing salt.

In this week we double the recipe I assigned to make a fettuccini carbonara the fluidity of the sauce you are all referring to
is determined by how much moisture and it still has left when all of your ingredients are added and the
70 | P a g e
WESTERN CUISINE 2
DE LEON, JOSE LORENZO
Week 2 - GERMANY
Last that I made is rosemary marble potatoes the baking soda opens the surface of the raw potato so they cook in shorter
time.
Week 3 – SPAIN
Week 4 - ITALIAN
I was assigned to help with the pepperonata. I find it really light because all we do is sauté. I learned a lot deglazing.
Week 5 - FRENCH
This week I was assigned to make the Potato Gratin. I learned in this week the proper cooking of potatoes and the
supposed minutes.
Week 6 - GREEK
Week 7 - AMERICAN
This week I helped marinating and frying.

In this week I helped my partner marinating a shrimp. I learned so well on deveining.

In this week I find it not difficult but it takes time because we prepare a whole chicken.

I enjoyed making these chorizo it’s kind of hard because it takes 2-3 persons helping just for packaging.

This week I’ve done a mistake because I made the pasta early of the day resulting to dryness. But we did so well over all.
71 | P a g e
WESTERN CUISINE 2

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Recipe Name: Bitter Ballen Category: German

Cooking Method: Frying Yield: 2 Servings

Ingredients Specifications Quantity Unit

Ingredients Specifications Quantity Unit

Ingredients Specifications Quantity unit

Ingredients Specifications Quantity unit

Ingredients Specifications Quantity unit

Ingredients Specifications Quantity unit

Ingredients Specifications Quantity unit

Ingredients Specifications Quantity unit

Olive oil 3tbsp 45 ml

Squid (small) 150 g

Ingredients Specifications Quantity unit

Oil for frying 200 ml

Ingredients Specifications Quantity unit

Ingredients Specifications Quantity unit

Ingredients Specifications Quantity unit

Ingredients Specifications Quantity Unit

Ingredients Specifications Quantity unit

Cream cheese 250 g

Cream 1/2 cup

Cocoa powder ¼ cup

 Whip the cream to medium peak and keep under refrigeration.

Ingredients Specifications Quantity unit

Ingredients Specifications Quantity unit

Ingredients Specifications Quantity unit

Ingredients Specifications Quantity unit

Ingredients Specifications Quantity unit

Ingredients Specifications Quantity unit

Corn oil 1 ltr

Ingredients Specifications Quantity unit

Chicken leg quarter 300g/pc 1 pc

Ingredients Specifications Quantity unit

Ingredients Specifications Quantity unit

Ingredients Specifications Quantity unit

Ingredients Specifications Quantity unit

White Vinegar 1 Tbsp

Celery Sticks 100 g

Blue Cheese Dip

Mix Spices: (Per Class)

Red Snapper, fillet 1 pc

Ingredients Specifications Quantity unit

Ingredients Specifications Quantity unit

Ingredients Specifications Quantity unit

Cream Cheese Frosting:

Ingredients Specifications Quantity Unit

Ingredients Specifications Quantity Unit

Ripe Mango, macedoine 1/2 pc

Prosciutto (PARMA HAM) 80 g

Ingredients Specifications Quantity Unit

Loaf Bread, Big cut into medium round 5 sliced

Ingredients Specifications Quantity Unit

Ingredients Specifications Quantity Unit

Shrimp, deveined and tail intact 40:1kg 200 g

Cocktail skewer 8 pcs

Ingredients Specifications Quantity unit

Chicken stock 1/3 cup 90 g

Lemon, juice. 1 wedge

Cherry tomato, washed, cut in half 3 pcs

Ingredients Specifications Quantity unit

Olive oil 2tbsp 30 ml

Ingredients Specifications Quantity Unit