Course/ Qualification: Commercial Cooking NC II

Certificate of Competencies:

1. Prepare and Bake Pastry Products

2. Prepare and Cook Hot Meals
3. Prepare and Cook Cold Meals

I. PREPARE AND BAKE PASTRY PRODUCTS

Objectives:

a. Clean and maintain kitchen premise

b. Organize and prepare food
c. Receive and store kitchen supplies
d. Prepare cake products

A. Clean and maintain kitchen premise (first discussion)

B. Organize and prepare food

C. Receive and store kitchen supplies

These two objectives work hand in hand. Usually it is called mise en place
(me-zahn-plahs, French; set in place). Before the assessment proper, it is
required that the ingredients be measured and labeled correctly; the baking
materials and other things needed be ready.

D. Prepare cake products

In this objective, a 5-inch diameter chiffon cake must be prepared, baked and
decorated with boiled and royal icing and garnished with decorations of your
choice.

RECIPE
ORANGE CHIFFON CAKE

Ingredients:

2 cup cake flour Meringue:

2 tsp baking powder 7 pcs eggwhites (XL)
1 cup white sugar tsp cream of tartar
7 pcs eggyolk 1 cup white sugar
cup oil
cup orange juice
1 tsp fine salt
1 tsp orange extract flavor

Sift all dry ingredients. Make a well in flour and add in order the oil, eggyolk
and juice. Blend well and add the orange flavor. Set aside. Beat eggwhites with
cream of tartar until fluffy. Add sugar gradually and continues beating until soft peak
are formed. Pour batter mixture over beaten eggwhites, gently folding with rubber
scraper until blended. Pour over on prepared baking pan. Bake for about 45-50
minutes or until cake tester inserted comes out clean.
 II. PREPARE AND COOK COLD MEALS

Objectives/ Unit of Competency:

a. Prepare vegetables, fruits, eggs and/or starch products

b. Prepare appetizer and salad.
c. Prepare sandwiches
d. Prepare cold desserts
e. Food presentation and packaging

A. Prepare vegetables, fruits, eggs and/or starch products.

This objective includes the mayonnaise making.

B. Prepare appetizer and salad

An appetizer will be prepared during assessment proper. Its a choice
between potato salad and macaroni salad.

C. Prepare sandwiches
Sandwiches must also be prepared during the assessment period. You must
prepare a clubhouse sandwich.
D. Prepare cold desserts
In preparing cold dessert, you must bake chocolate mousse.

E. Food presentation and packaging (discussion at the end)

RECIPE
MAYONNAISE
Ingredients:
1 pc whole egg
tsp fine salt
2 tsp sugar
1 tbsp vinegar white
1 cup corn oil

Procedure:
1. Whip egg at pulse grind for 3 seconds.
2. Add salt, sugar and vinegar then pulse grind for 3 seconds.
3. Add corn oil teaspoon by teaspoon at pulse grind setting.

CHOCOLATE MOUSSE

Ingredients:
3 tbsp unflavored gelatine 1 tsp vanilla
3 pcs eggyolk cups butter
cups evaporated milk cups water
cups sugar 3 pcs eggwhites
200 gram chocolate bar (cut into pieces) 2 tbsp sugar
cups all purpose cream

Procedure:
Dissolve gelatine in water in a saucepan. Combine chocolate bar, evaporated
milk, eggyolk, sugar and dissolve gelatine. Cook on top of low flame until thick.
Combine thoroughly until mixture coats the back of the spoon. Let cool. Beat egg
white until stiff add sugar and fold into truffle mixture. Pour truffle on top of cooled
cake. Refrigerate until set. Unmold and garnish with chocolate curls and powdered
sugar.
FRUITS AND PASTA SALAD

Ingredients:
200g salad macaroni, cooked 1 cups
mayonnaise
1 pc each red and green apple, cut into tidbits 2 tbsp sweetened
condensed milk
cup raisins tsp iodized
fine salt
3 slices sweet ham, cooked and diced 1/8 tsp pepper
Procedure:
Combine all ingredients. Mix well. Chill until ready to serve.

CLUBHOUSE
Ingredients:
Loaf bread
Sliced pickles
Cheese
Egg scramble (fried)
Mayonnaise
Chicken strips-cooked
Condensed milk
Lettuce or cabbage or Chinese pechay
Ham or bacon (optional)
Toothpick

Make a three layered sandwich