LAB 1.
Task 1
TASK 2.
TASK 3.
Velouté Sauce:
2 tbsp unsalted butter
2 tbsp all-purpose flour
1cups white chicken stock
salt and pepper (to taste)
Method:
To start the velouté, first melt the butter over medium-low heat. Add the flour and whisk until fully incorporated. Cook the roux
until it turns a blond color.
Slowly add the stock, a bit at a time. Whisk and let it come back to a gentle boil each time before adding more stock. Add the
stock until you reach a silky-smooth consistency.
Once done, season with salt and white pepper to taste.
TASK 4.
Bechamel Sauce:
2 tbsp unsalted butter
2 tbsp all-purpose flour
¼ cup evaporated milk
¼ cup chicken stock
salt and pepper (to taste)
Method:
In a medium saucepan, melt butter over medium. Add onion and cook until softened, about 6 minutes. Add flour and salt; cook,
stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.
Whisking constantly, pour in 2 cups milk; add 2 more cups milk and whisk until smooth. Cook mixture, stirring constantly along
the bottom of pan, until boiling, about 7 minutes.
Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a very small amount
is rubbed between two fingers, about 10 minutes.
TASK 5.
Espagnole Sauce:
1 small carrot, coarsely chopped
1 medium onion, coarsely chopped
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
4 cups hot beef stock
1/4 cup canned tomato purée
2 large garlic cloves, coarsely chopped
1 celery rib, coarsely chopped
1/2 teaspoon whole black peppercorns
1 bay leaf
Method:
Cook carrot and onion in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 7 to 8
minutes. Add flour and cook roux over moderately low heat, stirring constantly, until medium brown, 6 to 10 minutes. Add hot
stock in a fast stream, whisking constantly to prevent lumps, then add tomato purée, garlic, celery, peppercorns, and bay leaf and
bring to a boil, stirring. Reduce heat and cook at a bare simmer, uncovered, stirring occasionally, until reduced to about 3 cups,
about 45 minutes
.
TASK 6.
Hollandaise Sauce:
Egg Yolks – 1 pc
Lemon Juice – 1 tablespoon
Dijon – 1 teaspoon
Salt – 1/4 teaspoon
Cayenne Pepper – just a pinch
Butter- 1/4 cup of melted butter
Method:
Melt the butter for about 1 minute, until it's hot.
Add the egg yolks, lemon juice, Dijon, salt and cayenne pepper into a high-powered blender and blend for 5 seconds until
combined.
With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified.
Pour the hollandaise sauce into a small bowl and serve while warm .
TASK 7.
Seared Chicken breast with Garlic Herb Butter Sauce
INGREDIENTS:
1 Chicken breasts
2 cloves Fresh garlic
2 tbsp oil
Salt and pepper
1/3 cup chicken stock
2 tbsp white wine
1 tbsp Unsalted butter
½ tsp sage, thyme and rosemary
PROCEDURE:
1.Heat a skillet. Pound thicker parts of chicken to even their thickness.
2.Dab chicken dry. Season both sides of chicken with salt and pepper.
3.Add oil to skillet, then add chicken.
4.Cook chicken through (turning once). Transfer to a plate.
5.Melt 1 1/2 Tbsp butter in same skillet. Add in garlic and sage and sauté until golden brown.
6.Pour in chicken broth and scrape up browned bits.
7.Add remaining butter to skillet along with remaining herbs.
8.Return chicken to pan and spoon sauce over top.
TASK 8.
ALFREDO PASTA
INGREDIENTS:
¼ cup milk
½ cup Chicken broth
1 tbsp butter
1 cloves garlic minced
fettuccine pasta
¼ cup cream
Parmesan cheese
Salt and pepper
Parsley for garnish
PROCEDURE:
1.Use a skillet large enough to fit the pasta.
2.Place skillet on the stove over medium-high heat. Add milk, chicken broth, butter, and garlic. Bring to simmer then add pasta.
3.Move pasta around every 30 seconds or so until it is softened (around 3 minutes) so it doesn't stick. Once the pasta is softened,
reduce heat to medium and stir every couple of minutes.
4.After another 6 minutes or so, the pasta should be almost cooked but there should still be liquid covering the base of the skillet.
Add cream and parmesan and mix.
5.Simmer, stirring occasionally, for 2 minutes, until sauce is thickened and pasta is cooked. If you cook it too long and the sauce
goes gluggy, add a splash of hot tap water, it will go back to silky with a few tosses.
6.Adjust salt and pepper to taste and serve immediately, garnished with freshly grated parmesan and parsley!
TASK 9.
Buttered Vegetables
INGREDIENTS:
carrots
snow peas
broccoli
butter
salt and pepper
PROCEDURE:
Blanched the vegetable about 1-2 minutes. Plate the vegetable in cooled ice bath water and strained to dry. Melt the
butter in a skillet over medium-low heat. Place the vegetable and seasoned with salt and pepper.
TASK 10.
Filet Mignon with Rich Herb Glaze sauce
INGREDIENTS:
180 g. beef loin
½ teaspoon ground black pepper
½ teaspoon rosemary
½ teaspoon thyme
salt to taste
¼ cup beef stock
¼ cup dry red wine
1 tbsp balsamic vinegar
PROCEDURE:
1.Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
2.Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 3-5 minute on each side, or until browned.
Reduce heat to medium-low, add rosemary, thyme, balsamic vinegar, red wine and stock. Cover, and cook for 4 minutes on each
side, basting with sauce when you turn the meat over.
3.Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
TASK 11.
Mashed Potatoes
INGREDIENTS:
1 pc large potatoes, peeled
2 tbsp cup milk
1 tbsp butter (not melted)
1/2 tsp sea salt to taste
1 Tbsp fresh parsley or chives, finely chopped for garnish
PROCEDURE:
Peel potatoes (cut potatoes in half if very large) Place potatoes in a pot and add enough cold water to cover potatoes. Bring to a
boil and cook until tender. Mashed the potato using fork, add milk and butter. Seasoned with salt and pepper to taste. Garnish
with parsley.
TASK 12.
Glazed Mix Vegetables
Carrots
Snow peas
2 tbsp Brown sugar
PROCEDURE:
Wash and peel carrots cut them into batonnets. Pour ½ cup of water to the pan boil over high heat. Add sugar. Simmer for 2-3
minute until sugar lightly caramelized, add the vegetable and set aside.
TASK 13.
Cream Soup Base
INGREDIENTS:
2 tbsp of butter
2 t b s p flour
1 cup soup stock
¼ cup milk
Salt and pepper
TASK 14.
Pumpkin soup
TASK 15.
Potato soup
TASK 16.
Chicken Clear Soup
INGREDIENTS:
100 grams chicken with bones
1 tbsp cup chopped onion
1 garlic clove minced
¼ cup chopped carrot
1 bay leaves
1 cup water
salt to taste
¼ teaspoon freshly cracked black pepper
PROCEDURE:
1.Wash 100 g of bone-in chicken well with water. It’s good to use chicken with bones to make the soup as the bones
add a lot of flavors. In case bone-in chicken is not available, use 200 g of boneless chicken instead. Add the washed
chicken to a pressure cooker along with 1 tbsp chopped onion, 1 cloves of garlic (smashed), ¼ cup of chopped
carrot, 1 bay leaves, and 1 cup of water.
2.Add salt to taste and ¼ tsp of freshly cracked black pepper and pressure cook for one whistle on high heat.
3.Simmer the heat to low and cook for 10-12 minutes on low heat.
4.Remove the pressure cooker from heat. Let the pressure release naturally and then open the lid of the cooker.
5.Strain the soup using a soup strainer.
6.Take out the chicken pieces and shred them into small pieces discarding the bones.
7.Add few shredded pieces in each serving bowl and pour the clear soup on top.
8.Garnish with spring onion greens. Serve hot.
LAB 2.
TASK 17.
Hoisin-Glazed Marlin fish
INGREDIENTS:
2 tbsp cup soy sauce
1 tbsp cup hoisin sauce
1 tablespoon chili garlic sauce
1 tablespoon fresh lemon juice
1 tablespoon grated fresh ginger root
1 clove garlic, pressed
2 tablespoons oil
Marlin fish fillets
PROCEDURE:
1.Whisk together the soy sauce, hoisin sauce, chili sauce, lemon juice, ginger, garlic, and olive oil in a bowl. Place the marlin
fillets into the marinade, and turn to evenly coat. Pan fry the fillet in golden brown.
2.Set aside the fillet in a plate. Make sauce the remaining marinade liquid.
TASK 18.
Spaghetti Puttanesca
INGREDIENTS:
1 tablespoon oil
1 medium cloves garlic, thinly sliced or finely chopped
1 anchovy fillets
Large pinch red pepper flakes
3 pcs. capers
¼ cup tomato sauce
Salt
Spaghetti pasta
Grated Parmesan cheese,
Freshly ground black pepper
PROCEDURE:
1.In a medium skillet, combine 1 tablespoons oil, garlic, anchovies, and red pepper flakes. Cook over medium heat until garlic is
very lightly golden. Add capers and stir to combine.
2. Add tomato sauce, stir to combine, and bring to a bare simmer.
3. Meanwhile, in a large saucepan of lightly salted boiling water, cook spaghetti until of al dente, about 2 minutes less than
package directions.
4. Using tongs, transfer pasta to sauce. Alternatively, drain pasta through a colander. Add drained pasta to sauce.
5. Add a few tablespoons of pasta water to sauce and set over medium-high heat to bring pasta and sauce to a vigorous simmer.
Remove from heat and stir in remaining olive oil, parsley, and cheese. Season with salt and pepper Serve immediately.
Task 19.
Glazed Mix Vegetables
Carrots
Snow peas
2 tbsp Brown sugar
PROCEDURE:
Wash and peel carrots cut them into batonnets. Pour ½ cup of water to the pan boil over high heat. Add sugar. Simmer for 2-3
minute until sugar lightly caramelized, add the vegetable and set aside.
Task 20.
Thrish Egg and Bacon Canapés
INGREDIENTS:
1 hard-boiled egg, peeled
1 slice whole wheat bread or white toast
mayonnaise
½ tsp Dijon mustard
½ tsp herbs (such as, chives or tarragon) plus additional for garnish
Dash hot sauce
Pinch freshly ground pepper
1 slice cooked bacon, cut into bite-sized pieces
PROCEDURE:
Using egg slicer or sharp knife, slice hard-boiled eggs, crosswise into 1/4-inch (1 cm) slices.
Using 2-inch (5 cm) circle cookie or biscuit cutter, cut rounds out of toast to make 12 circles.
In small bowl, combine mayonnaise with Dijon mustard, herbs, hot sauce and pepper.
To assemble: Top toast with 1 egg slice, 1/4 tsp (1.25 mL) dollop of mayonnaise, a piece of bacon and garnish with fresh herbs.
Task 21.
Aru Best Ham and Egg Canape
INGREDIENTS:
1 pc ground fully cooked ham
1 hard-boiled egg, chopped
1 onion, finely chopped
1 tbsp sweet pickle relish
1 tsp Dijon mustard
2 tbsp mayonnaise
1 tsp ground black pepper
Assorted crackers for serving
PROCEDURE:
Mix ham, eggs, onion, pickle relish, and onions together in a bowl.
Combine mayonnaise and mustard together.
Add mayo mixture to ham and stir to coat.
Season to taste with black pepper.
Serve with crackers.
Task 22.
Tuna Salad Crackers Canape
INGREDIENTS:
tuna in water, drained
2 tablespoons mayonnaise
1 tsp minced onion
1 teaspoon minced celery
1/2 teaspoon mustard
A dash of ground black pepper
A dash of salt
crackers
PROCEDURE:
1.Combine tuna, onion, and celery in a bowl. Using a spoon, mix all the ingredients together.
2.Add mayonnaise and mustard. Continue to mix. Taste the mixture and add salt and pepper as needed. Make sure that the
ingredients are well blended.
3.Scoop a tablespoon of the mixture and top over crackers.
Task 23.
BACON-WRAPPED SHRIMP CANAPE
INGREDIENTS:
3 tbsp oil for brushing
1 tbsp fresh lemon juice
2 cloves garlic, thinly sliced
2 teaspoons finely grated lemon zest
4 shrimp, shelled with tail on
bacon, cut in half crosswise
PROCEDURE:
1.Whisk the olive oil with the lemon juice, garlic, and lemon zest. Wrap each shrimp with a piece of bacon and brush the surface
on both sides with the olive oil mixture.
2.Heat up a fry pan and arrange the shrimp on the pan. Cook over high heat, turning once, until the bacon is nicely browned and
the shrimp is cooked through.
Task 24.
Sunny-Side-Up Eggs
INGREDIENTS:
1 medium or large egg
Salt and pepper to taste
PROCEDURE:
1.Spray a small non-stick skillet with cooking spray. Crack one egg on the counter, breaking it gently into a small prep dish. Take
care not to break the yolk.
2.Place prepared pan over medium heat on the stove and heat pan to very hot.
3.Gently slip egg into hot pan and immediately reduce heat to medium. Continue cooking for two minutes, or until egg white
turns opaque and there is no clear egg white remaining.
4.Remove pan from heat. Gently slip a spatula around the edges of the egg to make sure it is free of the pan, then tilt the pan and
carefully slip the egg onto a waiting plate.
5.Season to taste with salt and pepper.
Task 25.
Hard-Cooked (Hard-Boiled) Eggs
INGREDIENTS:
1 egg
PROCEDURE:
1.In a 2-quart saucepan, place the eggs in a single layer. Add enough cold water until it is at least 1 inch above the eggs. Heat
uncovered to boiling over high heat. Remove the saucepan from the heat. Cover with lid; let stand 15 minutes.
2.Immediately pour off the hot water from the eggs, then run cool water over them in the saucepan until completely cool.
3.Tap each egg lightly on the kitchen counter to crackle the shell. Roll the egg between your hands to loosen the shell, then peel
starting at the large end. If the shell is hard to peel, hold egg under cold water while peeling.
Task 26.
Ham, Cheese and Tomato Omelet
INGREDIENTS:
1 egg
1 tomato
1 tbsp milk
1 tsp butter
Ham
cheese
PROCEDURE:
1.Cut the tomato in half, de-seed and finely dice.
2.Lightly beat the eggs with milk, sea salt and pepper together with a fork. Pour in the egg mixture immediately and cook over
medium-high heat, ensuring the egg is being cooked evenly on the pan. When the underside is golden lower the heat. Scatter the
grated cheese, diced tomato, and arrange the ham on top.
3.Cook for a further 30 seconds then slide the omelette form the pan onto a plate, ensuring the omelette folds over itself. Rub in
butter, remaining cheese, tomato.
Task 27.
Scrambled Eggs and Ham
INGREDIENTS:
2 tbsp milk
1 medium onion chopped
cooked ham chopped
Cheese grated
1 pinch Salt and pepper to taste
1/8 tsp garlic powder
1 tbsp butter
PROCEDURE:
1.Break the eggs into a bowl and add the milk salt and pepper and garlic powder. Whisk gently to combine.
2.Fry the onions quickly in a little butter until soft but not colored.
3.Pour the egg mixture in and hen bubbles start to appear in the mixture use a soft spatula to "fold" the eggs into the middle.
5.Add the cooked ham and the onions to the eggs and continue to fold in until ready.
6.Add the cheese to the eggs and place until the grill for a minute for the cheese to melt and combine with the eggs and ham.
7.Serve immediately either with toast or a little lambs lettuce salad for a divine simple dish.
TASK 28.
Java Rice Recipe
INGREDIENTS:
1 cup white rice
1/2 tablespoon annatto powder
1/4 teaspoon turmeric powder
2 tbsp margarine
1 tsp garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
PROCEDURE:
1.Melt margarine
2.combine turmeric and annatto powder. Mix well.
3.Put-in garlic powder, onion powder and salt. Stir until everything is distributed.
4.Pour-in mixture on warm steamed rice. Gently mix so that the rice is coated by the mixture.
5.Serve with sunny side up egg.
TASK 29.
Malaysian Fried Rice
INGREDIENTS:
Marinated Chicken
boneless, skinless chicken breast or thigh, thinly sliced
1 tablespoon soy sauce
1 teaspoon sesame oil
1 canola oil
Fried Rice
1 tbsp, canola oil
1 onion, thinly sliced
1 cloves garlic, finely chopped
1 cup white rice
2 tablespoons soy sauce
1 tablespoons cayenne
PROCEDURE:
1.To make the marinated chicken, combine the chicken with the sweet soy sauce, sesame oil and oil in a small bowl. Mix
everything together thoroughly to ensure the chicken is coated. Set the chicken aside.
2. To make the fried rice, heat the oil in a large wok or skillet over medium-low heat. Add 3 of the shallots. Fry the shallots,
stirring occasionally, for 5 to 10 minutes or until they are golden brown. Carefully transfer the fried shallots to paper towels to
drain. Keep the oil in the wok.
3. Increase the heat to medium-high, add the chicken and stir-fry it for 2 to 3 minutes, until it is brown and cooked through.
Transfer the chicken to a plate. Add the remaining 2 shallots and garlic to the wok.
4. Cook them just until the garlic begins to turn golden brown, about 30 seconds. Add the shrimp paste and stir-fry the mixture
for 30 seconds.
5. Increase the heat to high, then add the rice to the wok. (I find it easiest to use damp hands to break up the rice and crumble it
into the wok.)
6. Stir-fry the rice for about 1 minute, until the oil and shrimp paste are evenly mixed with the rice. Add the sweet soy sauce and
stir-fry the rice for 1 minute, until the sauce is well mixed with the rice. Add the chicken and chilies (if using) to the wok, and
stir-fry the mixture for 1 minute, until the ingredients are well combined.
7. Remove the fried rice from the heat, divide into 4 bowls and serve each portion with a fried egg, prawn crackers, spring
onions, tomato wedges, cucumber and lime wedges.
Task 30.
Shrimp & Grapefruit Cucumber Rolls
INGREDIENTS:
Cucumbers
Grapefruit, cut into bite-size slices
Avocado
Small cocktail shrimp, thawed & de-tailed
Crushed nuts
Salt / Pepper to taste
PROCEDURE:
1.slice cucumbers the long ways into long, thin slices.
2.In a small bowl, add an avocado and salt and pepper.
3.Smash the avocado
4.Spread the avocado mixture onto the slices of cucumber.
5.Sprinkle on crushed nuts.
6.Add one shrimp and 1 grapefruit piece off-centered.
7.Gently roll the together, starting with the end the shrimp & grapefruit were placed.
8.Top with a fresh leaf of parsley, if desired.
9.Serve immediately. You can refrigerate the same day if needed.
Task 31.
Chicken Lollipop Recipe
INGREDIENTS:
chicken wings
bread crumbs
1-piece raw eggs
¼ cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
cooking oil
PROCEDURE:
1.Divide the chicken wing into 3 parts by slicing through the joints. Set aside the wingtip for other possible uses.
2.Shape the wing to look like a lollipop. You should have two parts of the chicken wing by now: the one with a single bone and
the one with two bones. Start by selecting the part with one bone.
3.Separate the meat from the bone by sliding a sharp knife around the tip of the bone where meat is still connected (do not cut
through the bone).
4.Place the wing vertically on top of a flat surface while holding the part where the knife passed.
5.Gently push downward while gripping the bone with your thumb and index finger until the meat slides down.
6.Arrange the meat by inverting the inner part until a lollipop shape is formed. Note: Do the same procedure for the part with two
bones. However, you need to first detach the smaller bone before commencing.
7.Season the chicken lollipops with salt and pepper and let it stand for at least 15 minutes.
8.Crack the eggs and transfer to a bowl then whisk.
9.Gradually add-in the all-purpose flour while whisking until a batter is formed.
10.Dip the chicken lollipop on the batter then to the breadcrumbs.
11.Heat oil in a cooking pot then deep-fry the chicken lollipop under medium heat until the color of the outer part turns medium
brown (about 10 to 12 minutes).
12.Remove the fried chicken lollipop from the cooking pot and transfer to a dish with paper towel. Let it stand until excess oil is
absorbed by the paper towel.
13.Serve with your favorite dip.
Task 32.
Tartar Sauce:
1 tbsp real Mayonnaise
½ tbsp pickle
1 tsp lemon juice
1 tsp sugar
1/4 tsp black pepper
1 Tbsp finely chopped onion
Task 33.
Crispy shrimp tempura
INGREDIENTS:
4 pcs shrimp
1 pc egg
¼ cup all-purpose flour
¼ cup bread crumbs
2 tbsp milk
PROCEDURE:
1.Remove the sharp pointed shell from the tails. Peel the shrimp but leave the last sections of the shell
above the tails. Pierce the back of the prawns with a bamboo skewer and remove the sand veins.
2.Put the shrimp in a bowl. Add a pinch of salt, potato starch and a little water to it. Gently rub the
prawns with the salt and starch. Take the bowl to the sink and rinse them with running water to remove
the dirt and fishy smell.
3.Place the prawns on a paper towel. Cover with another paper towel and press them to remove the
excess moisture.
4.Cut the tips off the tails with a kitchen shears and remove the moist inside. Make cuts diagonally along
the prawn stomachs. Press the prawns on their back and break the stringy parts. This process will
prevent the prawns from curling up when heated. Finally, lightly sprinkle on salt.
Task 34.
For the sauce
THOUSAND ISLAND DRESSING
LAB 3.
TASK 35.
Open-Faced Egg Sandwich
INGREDIENTS:
1 tablespoon of butter
1 large eggs
pinch of ground pepper
1 slices of bread
1 slices of cheese
PROCEDURE:
Heat the skillet or frying pan on low heat with butter and let the pan warm up for about 2-3 minutes.
Toast the bread in the toaster. Sit the bread on a plate and top with a slice of cheese and set aside.
Cook egg until the whites start to set. Carefully slip your spatula under the egg and gently flip the eggs one at a time. Top with
ground pepper. Cook for 1-2 minutes. Using the spatula, gently lift each egg and place on top of the cheese and bread. Place each
sandwich back in the pan for another 2-3 minutes to melt the cheese a bit.
TASK 36.
OPEN-FACE DANISH HAM AND EGG SANDWICH
INGREDIENTS:
1 egg
Pinch of salt and pepper
1 slice of ham
PROCEDURE:
You can toast the bread if you like.
Butter the bread and set aside.
Scramble the eggs with salt and pepper until just done. Eggs should not be dry.
Top with ham.
TASK 37.
Ultimate Chicken Club Sandwich (Contemporary)
INGREDIENTS:
1 bacon rashers
3 slices white bread
roast chicken, sliced
1 tomato, sliced
1 slice cheese
2 lettuce leaves
1 tbsp thousand island
PROCEDURE:
1.Dry-fry the bacon until crisp. Toast the slices of white bread.
2.Slice the roast chicken breast and tomato.
3.Butter one slice toast; top with a cheese slice, half the chicken, a tomato slice, and a lettuce leaf.
4.Spread ½ tsp mayo on the next slice of toast and lay, mayo-side down, on the lettuce. Repeat, omitting the cheese and adding
the bacon before the lettuce. Spread ½ tsp mayo on the last slice; place mayo side down.
5.Cut the sandwich into quarters, securing each quarter with a toothpick.
TASK 38.
CREAMY CHICKEN SALAD
INGREDIENTS:
¼ cup chopped cooked chicken
1 hard-boiled eggs, finely chopped
¼ cup grated cheese
1 tomato, seeded and chopped
½ tablespoon fresh parsley, finely chopped
¼ - 1/3 cup mayonnaise
2 tablespoons Homemade Ranch Dressing, optional
1 cucumber, sliced
Salt, ground black pepper, to taste
PROCEDURE:
1.Combine the cooked and chopped chicken, grated eggs, cheese, tomato, parsley in a large bowl.
2.Add the mayo and Ranch dressing, if using and mix everything to combine.
3.Slice the cucumber into horizontal and removed the seeds.
4.Place chicken mixture on the cucumber and serve.
TASK 39.
Leafy Green Salad
INGREDIENTS:
1 egg, boiled
green leafy lettuce, thinly sliced
1 cucumber, thinly sliced
1 green onions, thinly sliced
1 radish, thinly sliced
2 tbsp extra-virgin olive oil
1 tbsp apple cider vinegar (or juice from 1/2 lemon)
sea salt to taste
PROCEDURE:
1. Bring water to a boil in a medium sauce pan. Carefully add the eggs with a spoon and lower the heat to medium. Cook eggs
for about 8-9 minutes, drain water and set aside to cool.
2. In a large salad bowl, combine the lettuce, cucumbers, green onions, and radishes. Drizzle with olive oil, apple cider vinegar
and sprinkle with sea salt. Toss together.
3. Peel the eggs carefully and slice into four long pieces. Decorate the sliced eggs over the salad and serve immediately.
TASK 40.
Fluffy Pancake
INGREDIENTS:
1 ½ cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
½ teaspoon of fine sea or table salt
¼ cups milk
1 cup water
1 large egg
2 tablespoons unsalted butter
1 teaspoon vanilla extract
PROCEDURE:
MAKE BATTER
1.Whisk flour, sugar, baking powder and the salt in a medium bowl.
2.Warm milk in the microwave or on top of stove until lukewarm, not hot (you should be able to keep your finger submerged for
10 seconds).
3.Whisk milk, egg, melted butter, and the vanilla extract until combined. (By warming the milk slightly, the melted butter mixes
into the milk instead of turning into small lumps).
COOK PANCAKES
1.Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface,
the water dances around the pan and eventually evaporates.
2.Make a well in the center of the flour mixture, pour milk mixture into the well and use a fork to stir until you no longer see
clumps of flour. It is okay if the batter has small lumps – it is important not to over-mix the batter.
3.Lightly brush skillet with melted butter (this is optional if you have a high-quality non-stick pan). Use a 1/4-cup measuring cup
to spoon batter onto skillet. Gently spread the batter into a 4-inch circle.
4.When edges look dry, and bubbles start to appear and pop on the top surfaces of the pancake, turn over. This takes about 2
minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked in the middle. Serve immediately with
warm syrup, butter, and berries.
TASK 41.
Fruity Jelly Dessert
½ cup fruit cocktail
¼ cup condensed milk
¼ cup all-purpose cream
1 cup clear gelatin
Sugar to taste
PROCEDURE:
1.Drain the canned fruit cocktail.
2.Prepare the molders or containers and add some fruit cocktail.
3.Add some water and gelatin powder in a saucepan. Stir gently until the gelatin powder has been dissolved completely.
TASK 42.
Broken Glass Jello
INGREDIENTS:
For the Jello Cubes
4 different flavors of jello
4 cups boiling water
For the Condensed Milk Jello
3 tbsp white gelatin powder
¼ cup cold water
¼ cup condensed milk
1 cup hot water
PROCEDURE:
1.Start by preparing the four different flavors of jello, but dissolving each jello flavour into one cup of hot water each.
2.Let the jello set in separate containers in the fridge, for about 1 hour or so.
3.While the jello is setting, dissolve the gelatin powder in 1/4 cup of cold water. Once it’s completely dissolved, add 1 cup of hot
water and the condensed milk.
4.Mix until combined.
5.Cut the set jello into cubes and place randomly into a serving dish. I used a rectangular dish.
6.Now pour over the condensed milk mixture, and transfer the dish to the fridge to chill for 1-2 hours or until completely set.
7.When ready to serve, cut the broken glass jello with a sharp knife into cubes.
8.Serve immediately.
TASK 43.
Banana Flambe
INGREDIENTS:
2 tbsp. Butter,
1/4 tsp. cinnamon,
2 bananas, cut in half lengthwise,
¼ cup brown sugar,
2 tbsp cup rum
PROCEDURE:
Melt butter in a pan,
Add sugar, cinnamon, and brandy,
Stir to mix until sugar melted,
Add bananas sauté until soft.
Add rum, allow to heat, ignite (flambe) until rum is burned out.
Place 2 halves per dish and spoon sauce over bananas,
Add 2 scoops of ice cream per dish, top with chocolate sauce.
TASK 44.
Basic Crepes
INGREDIENTS:
½ cup all-purpose flour
1 egg
¼ cup milk
½ cup water
¼ tsp salt
2 tbsp butter, melted
PROCEDURE:
1.In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the
salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using
approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve
hot.
