BREAD BNP Final-MODULE

SAN PEDRO TECHNOLOGICAL INSTITUTE
Crismor Ave. Elvinda Village, City of San Pedro, Laguna
SAN PEDRO
TECHNOLOGICAL
INSTITUTE
BREAD AND PASTRY

NCII PRODUCTION
ANGELA T.
HERRELLA
TRAINER
Cake Methods and Cooking Terms
BABA A French cake, made with a yeast dough and usually flavored with
rum and fruit juice.
BAKE To cook by dry heat in an oven.
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BATTER A mixture of flour and liquid, or in combination with other

ingredients, thin enough to pour.
BEAT To mix with vigorous over and over motion with spoon, whip or
beater.
COAT To cover with a thin film as flour, fine crumbs, icing, and sugar or
crushed nuts.
CREAM To soften fat by rubbing it against the bowl with a spoon, or beating
with mixer until it is light and fluffy.
CUT-IN To combine fat with dry ingredients using two knives.
FOLD-IN To cut down through center of a batter with edge of spoon, or

spatula, bringing up close to bowl, then turning over.
FROST To cover with icing
MIX To combine ingredients by stirring.
MOCHA A flavor from coffee infusion or a combination of coffee or

chocolate.
RAMEKIN An individual baking dish.
SCALD To heat to temperature just below boiling point.
SHORTENING A fat suitable for baking.
STEAM BAKE To cook in the oven in a pan or baking dish set in another pan of
water for steaming
TORTE A rich cake usually made from crumbs, eggs and nuts; or a
meringue baked in the form of a cake.
TUTTI-FRUTTI Mixed fruits
WHIP To beat rapidly to produce expansion through the incorporation of

air as eggs whites and whipping cream.
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INTRODUCTION TO BAKING
BAKING - this refer to cooking by dry heat especially in an oven where the temperature
is uniform as hot air circulates to cook a cake, pie, or bread.
BAKING TERMS:
BEAT - to make a mixture smooth or to introduce air by using a brisk regular motion that
lifts the mixture over and over.
FOLD IN - to combine by using (2) motion. Cutting vertically through the mixture and
turning over by sliding the implement across the bottom of the mixing bowl with each
turn.
GREASE - to brush a surface with butter, shortening, margarine or oil.
GREASE AND FLOUR - a pan is brushed with fat then sprinkled with flour.
GREASE AND LINE - a pan is brushed with fat then line with wax paper or brown
paper.
MERINGUE - an egg white foam into which sugar has been added.
MIX - combining usually by stirring until evenly distributed.
PASTRY BAG - cloth, plastic or greaseproof paper that is shape like a cone fitted with
different tips.
PIPE OUT - to squeeze out a mixture from a pastry bag.
PREHEAT - to light the oven about 10 to 15 minutes in advance.
SIFT - to pass through a sieve to separate a coarse from a fine particle.
SCALD - to heat almost to the boiling point.
WHIP - to beat rapidly to incorporate air.
BASIC INGREDIENTS
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FLOUR - provides the framework of the food.
KINDS OF FLOUR
1. All-purpose flour
2. Cake flour
3. Bread flour
SUGAR - makes bakery products tender

- golden brown
- food of the yeast
*LIQUID - holds batter
*FATS - makes the product tender moist and rich.
KINDS OF FATS
1. Hydrogenated vegetable shortening
2. Vegetable oil
3. Lard
4. Margarine
*LEAVENING AGENTS - produced carbon dioxide that is responsible for rising of cake.
KINDS
1. Yeast
2. Baking Soda
3. Baking powder
*EGGS - tender moist rich

- adds nutritional value
CLASSIFICATION OF BAKERY PRODUCTS
1. YEAST BREAD
A. LEAN - made with the basic ingredients (flour, h20, yeast and salt)
B. RICH - additional ingredients like sugar, milk, eggs, etc.
2. QUICK BREADS
A. CAKES
batter
foam
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chiffon
B. PASRIES
C. COOKIES
dropped
molded
pressed/bagged
refrigerator/ sliced/ice box
rolled
sheet or bar
BASIC METHOS OF MIXING BATTERS AND DOUGH

1. Muffin methods
ex. Pancake muffins
2. Pastry method
ex. pies, biscuits, empanada
3. Conventional cake method

- also known as creaming method
ex. cakes like chocolate and butter
4. One bowl method

- also known as single stage method
ex. black forest, cakes mixes
FOUR STAGES IN BEATING EGG WHITE

1. frothy
2. soft peak
3. stiff peak
4. dry stage
THREE METHODS OF MIXING

1. single stage method
2. creaming blending
3. blending
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TERMS ABBREVIATION
kilogram/kilo Kg./K
gram g.
cup c.
tablespoon Tbsp./T
pound lbs.
ounce oz.
liter L.
pint pt.
quarter qt.
gallon gal.
dozen doz.
teaspoon Tsp./t.
VOLUMES MEASUREMENT
16 Tbs. 1 cup
12 Tbs. 3/4 cup
8 Tbs. 1/2 cup
4 Tbs. 1/4 cup
2 Tbs. 1/8 cup
2 cups 1 pint
4 cups 1 quarter
4 quarters 1 gallon
1 kilogram - 1000 grams - 2.2 lbs
1 cup - 240 ml.
1 lb. - 254 grams
1 Tbs. - 3 tsp.
1 oz. - 30 grams
1 Tbs. - 18 grams
EGG MATH
5 whole eggs - 1 cup
12 egg yolks - 1 cup
8 egg whites - 1 cup
BUTTER OR MARGARINE
1 pound - 2 cups
1/2 pound - 1 cup - 1 bar
1 stick - 1/2 cup
1 cup - 16 T.
1 c. sugar - 200 g
1 c. AFP - 135 g
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1 t.b. powder - 5 g
1 c. milk - 240 ml.
1 t. salt - 6 g
1 c. raisins - 145 g
1 T. soy sauce - 15 ml.
1 c. shortening - 220 g
1 c. cornstarch - 85 g
1 t. cream of tartar - 5 g
1 t. vanilla - 5 ml.
1 c. evap. milk - 240 ml.

1 c, peanuts - 145 g
1 c. brown sugar - 220 g
1 c. cocoa - 95 g
1 c. powdered sugar - 85 g
1 c. chocolate chips - 100 g
1 c. desiccated coconut - 65 g
1 t. coffee - 2 g
1 t.b. soda - 5 g
1 c. cake flour - 1 c. AFP - 2T
1 c corn syrup - 1 1/4 c. sugar 1.3 c H20
BUTTER
Anchor
Queen Land
Che-vital
Golden crown
MARGARINE
Star
Golden crown
Dari-cream
KITCHEN TOOLS AND THEIR USES

A. LIQUID MEASURES used for liquid ingredients.
B. MEASURING SPOONS used mostly in bakeshops.
C. PORTION SCOOPS - sized for portion control.
D. LADIES - used for portioning.
PROCESSING MACHINES
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Mixers perform many tasks using different kinds of beaters, whips,

hooks and paddles.
USES OF MIXERS
USING A WHIP
1. Beat eggs
2. Make salad dressings
3. Whip cream
4. Mix frosting
USING A BEATER
1. For heavier tasks; like cakes and cookies batters.
USING A DOUGH HOOK

1. Mix bread dough.
COOKING TERMS AND CONCEPTS

Cooking is bringing about change in food product by applying heat
over a period of time. The purpose is usually to make the food more
edible.
HEAT TRANSFER IN FOODS

A. CONDUCTION - transfer of heat from something hot into something
touching when it is cooler.
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B. CONVECTION - the spread of heat by a flow of hot air or steam or

liquid.
C. RADIATION - transfer of heat by waves from the heat source itself.
The product to be cooked is exposed directly to the heat source.
MOIST HEAT METHODS

A. BOIL - cook submerged in a boiling liquid. Water boils at 100 C.
B. POUCH cook submerged in liquid at temperature of roughly 71
82 C. There are bubbles on the bottom of the pot but they will tend to
stay there and not disturb the body of the liquid.
C. SIMMER - cook submerged in liquid just below a boil at temperatures
of 82 C to just short of the boiling point.
D. BLANCH - to plunge into boiling and cook 10 20 percent of
doneness.
E. PARBOIL - to simmer until 50 percent done.
F. REDUCE - to boil or simmer a liquid down to a smaller volume.
G. BRAIST - to cook with a small amount of liquid in a covered
container.
PASTRIES AND COOKIES (RECIPES)
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CREAM PUFF (yield 12 to 16 pieces)
Choux Pastry:
cup fresh butter or margarine
1 cup water or milk
1 cup all-purpose flour
tsp. salt
4 pieces large egg
Vanilla Cream Filling:

cup sugar
2 Tsp. cornstarch
1/8 tsp. salt
2 cups milk
2 pieces egg yolks, slightly beaten
2 Tsp. butter or margarine
1 tsp. vanilla
Caramel Glaze:
1 cup sugar
cup water
1/8 tsp. cream of tartar
Procedure:
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1. Prepare 3 10 x 6 cookie sheets. Preheat oven to 400 F.

2. In a saucepan combine water, butter and salt. Heat until butter melts
and water boils. Lower heat.
3. Add flour and stir vigorously until mixture leaves sides of pan.
4. Remove from heat and with a wooden spoon, beat in eggs one at a
time. Beating until smooth before adding the next one. Continue
beating until very smooth and shiny.
5. Drop the mixture onto ungreased cookie sheets by heaping
tablespoons, about 2 inches apart.
6. Bake in a preheated oven for 35 minutes, then lower temperature of
oven to 300 F and continue cooking for 10 to 15 minutes or until
puffed. Allow to cool.
7. Prepare vanilla cream filling; blend sugar, cornstarch and salt in a
saucepan. Combine milk and egg yolks and gradually stir into sugar
mixture.
8. Cook over medium heat, stirring constantly until mixture thickens. Boil
and stir for one minute. Remove from heat. Stir in butter and vanilla.
9. Prepare pastry bag using a 1 inch round tip. Put in the cream filling.
10. Get one puffed shell and inject filling inside. Do the same with rest of
the puffed shells.
11. Arrange filled cream puffs on wire rack with an aluminum pan
underneath to catch glaze drippings. Set aside.
12. Prepare caramel glaze; combine sugar, water and cream of tartar in a
saucepan. Boil until sugar is melted and becomes caramel colored.
13. With a spoon, drizzle caramel glaze over filled puffs while still warm.
If caramel begins to harden, soften over warm water.
EMPANADITAS
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Filling:
6 pieces egg yolks
1 can condense milk
2 Tbs. butter
1/3 cup cashew nuts
Crust:
2 cups all-purpose flour
2/3 cup butter
3-4 Tbs. cold water
Melted butter for brushing
Sugar for dusting
Procedure:
1. Preheat oven to 350 F. Grease 2 baking sheets. Set aside.
2. Place all ingredients for the filling in a non- stick pan. Cook over low
fire, stirring occasionally, until very thick. Cool.
3. Sift flour into a bowl. Cut in butter until pea - sized particles are
formed.
4. Add enough water to form a boil of dough. Roll out dough to 1/8 inch
thick. Cut into circles using a 3 inch round cookie cutter.
5. Put a little of the filling at the center of each circle of dough. Fold in
half then seal edges with the fingers or the tines of a fork.
6. Transfer to baking sheets and bake for about 20 minutes or until
brown. Brush baked empanaditas with some butter then roll in sugar.
COCO MACAROONS
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1 cup condensed milk

1 cup sugar
2 cups desiccated coconut
1 cup margarine, melted
4 pieces egg yolks
4 pieces egg whites
Tbs. baking powder
1 Tbs. vanilla
Paper cups
Procedure:
1. Preheat oven at 350 F. Sift flour and baking powder together. Add
the desiccated coconut.
2. Beat egg whites until soft peak form. Gradually add half of the sugar.
Beat well until stiff.
3. In a separate bowl, mix all together egg yolks, milk, melted margarine
and half of the sugar.
4. Fold the egg yolk mixture to the egg white mixture. Stir in the flour
mixture. Drop by spoonful into paper cps and bake for 30 minutes or
until done.
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CHOCOLATE CHIPS COOKIES

1 tsp. baking soda
tsp. salt
cup margarine or butter
cup shortening
1 cup brown sugar, packed
cup granulated sugar
2 pieces eggs
1 tsp. vanilla
2 cups semisweet chocolate chips
1 cup chopped peanuts
Procedure:
1. Sift together flour, baking soda and salt. In mixer bowl, beat butter or
margarine and shortening or medium speed of electric mixer for 30
seconds. Add brown sugar and sugar; beat until fluffy.
2. Add eggs and vanilla; beat well.
3. Add dry ingredients to beaten mixture and beat till well blended. Stir
in chocolate chips and nuts.
4. Drop dough from a teaspoon 2 inches apart onto ungreased cookie
sheet.
5. Bake for 8 to 10 minutes at 350 F.
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CHOCOLATES CRINKLES

1/3 cup cocoa
1 tsp. baking powder
tsp. salt
cup vegetable oil
2 pieces eggs
1 tsp. vanilla
Powdered sugar
Procedure:
1. Sift flour, baking powder and salt together.
2. In a separate bowl mix oil, sugar, cocoa and vanilla. Add the eggs
one at a time. Stir in the flour mixture. Cover and chill for 1 hour or
more.
3. Preheat oven to 350 F. Roll a teaspoon of the dough in powdered

sugar and drop in a greased cookie sheet. Bake for 10 minutes or
until done.
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LEAGUA DE GATO
1 cup butter
1 1/3 cup sugar, refined
4 pieces egg whites
2 1/3 cup cake flour
Procedure:
1. Cream butter well. Add sugar gradually while continuously creaming.
2. Add flour by portion and blend well. Add egg whites little by little and
blend well.
3. Using a # 47 decorators tip, pipe dough onto greased sheet. Keep

distance in between cookies.
4. Bake at 375 F until sides turn golden. Remove at once and cool.
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BROAS
4 pieces egg yolks

4 pieces egg whites
2/3 cup confectioners sugar
2/3 cup all-purpose flour
tsp. salt
vanilla
Confectioners sugar
Procedure:
1. Preheat oven to 300 F. Generously grease 2 baking sheets. Set
aside.
2. In a bowl, beat egg yolks until light in color and very thick. Set aside.
3. In a separate bowl, beat egg whites until soft peaks form. Add sugar
gradually and continue beating until stiff.
4. Fold the egg whites in the egg yolks. Sift the flour and salt together.
5. Fold into the egg mixture. Blend in vanilla. Transfer mixture into a
pastry bag then pipe out strips about 3 inches long.
6. Sprinkle with confectioners sugar. Bake for 8 to 10 minutes or until

edges are brown.
BUTTERSCOTCH BARS
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2 pieces eggs
2 cups brown sugar
1 tsp. vanilla
cup margarine, melted
1 tsp. corn syrup
tsp. salt
1 cup chopped cashew nuts
Procedure:
1. Preheat oven to 350 F. Grease a 13x9x1 rectangular pan. Set
aside.
2. Beat eggs until foamy. Add in sugar, vanilla, margarine and corn
syrup. Beat until creamy.
3. Combine the flour, baking powder and salt. Add to the egg mixture.
Blend well.
4. Stir in nuts. Spread butter on prepared pan. Bake for 25 to 30

minutes or until top is light brown. Cut into bars while hot.
FOOD FOR THE GODS

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tsp. baking powder
tsp. baking soda
tsp. salt
1 cup coarsely chopped pitted dates
1 cup butter or margarine
1 cup granulated sugar
1 cup brown sugar
3 pieces eggs, whole
1 cup walnuts, chopped
Procedure:
1. Preheat oven to 350 F.

2. Grease and line a 13x9x2 rectangular pan.
3. Sift flour, baking powder, baking soda and salt together.
4. Take cup of this mixture and dredge dates. Set aside.
5. Cream butter until soft and fluffy. Add granulated and brown sugar
and blend well.
6. Add eggs one at a time beating well after each addition. Fold in the
flour, mixture and dates into the creamed mixture.
7. Add walnuts, stir to completely blend butter. Pour butter into prepared
pan and bake in a preheated o for 10 minutes.
8. Lower heat to 300 F and continue baking for 30 to 40 minutes
longer.
9. Cool slightly then cut into bars. Individually wrap with cellophane or
colored foil.
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CARAMEL BUTTER TARTS
Pastry:
cup butter or margarine, softened
cup confectioners sugar
Filling:
3 Tsp. butter or margarine, softened
cup brown sugar
1 piece egg, beaten
tsp. salt
cup chopped raisins
1/3 cup chopped walnuts
Procedure:
2. Generously grease and flour 24 small muffin cups, a inch in
diameter. Set aside.
3. Mix flour, butter and confectioners sugar using hands or folks.
4. Divide dough into 24 balls.
5. Press each ball against bottom and sides of prepared muffin cups.
Do not allow the pastry to extend above tops of cups. Set aside.
6. Mix butter and brown sugar. Stir in egg, salt, raisins and nuts.
7. Spoon a scant tablespoon of mixture into each cup.
8. Bake until light brown for about 20 minutes. Cool. Remove tarts
cups by inverting pans.
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CAPPUCHINO BARS
Coffee in a bar form. The classroom version made use of soft butter instead
of melted butter. The soft butter is creamed together with the sugar before
the rest of the ingredients are added. However, by accident discovery, this
cookie bar tastes and looks better when prepared with melted butter. The
choice is yours.
2 cups sifted all-purpose flour

2 1/3 teaspoons sifted baking powder
teaspoon fine salt
cup butter, melted
2 cups packed dark brown sugar
2 tablespoons light corn syrup
2 tablespoons coffee powder dispersed in 2 tablespoon water
3 whole eggs, graded extra large
1 cups chocolate chip
PROCEDURE:
1. Preheat the oven to 350 degrees Fahrenheit. Line an 8 by 12 inches
rectangular baking pan, 2 inches high, with aluminum foil, shiny
side down. Set aside.
2. In a bowl, combine the following ingredients all-purpose flour,
baking powder and salt.
3. In a large mixing bowl, combine the melted butter, the sugar, corn
syrup and dissolved coffee.
4. Use a wire whip or rubber scraper as an electric mixer tends to
incorporate air in the butter, making the cookie bar dry.
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5. Add the eggs and beat until blended. Pour in the flour mixture and
mix only until combined. Stir in the chocolate chips.
6. Transfer the cookie butter to the prepared baking pan. Bake for 40 to
45 minutes or until a toothpick inserted in the center comes out clean.
CAKES (RECIPES)
BASIC CHIFFON CAKE
2 cups cake flour

1 Tbs. baking powder
tsp. salt
cup sugar, white
cup vegetable oil
8 pieces egg yolks
cup orange juice: pineapple juice or water
8 pieces egg whites
tsp. cream of tartar
cup sugar, white
Procedure:
1. Sift flour, baking powder, salt and sugar together in a bowl. Make well
in the center and pour the oil and egg yolks. Blend in juice and mix
until smooth. Set aside.
2. Beat egg whites with cream of tartar until smooth peaks form. Add the
sugar gradually and continue beating until stiff but not dry.
3. Fold in egg yolk mixture into the beaten egg whites until thoroughly
blended.
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4. Pour into an ungreased 13x9x2 rectangular pan. Bake in a

preheated oven at 325 F for 45 minutes or until done.
BOILED ICING
1 cups sugar, white
cup water
4 pieces egg whites
Procedure:
1. Make syrup by boiling together sugar and water until it spins a thread
(about 5 minutes).
2. Beat egg whites until soft peaks form and pour in syrup gradually.
Continue beating until mixture cools slightly. Tint with any desired
food color.
DARK CHOCOLATE CAKE

1 cup cocoa powder
1 Tbs. instant coffee
1 cup hot water

1 cup evaporated milk
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2 tsp. baking soda

1 cup butter
2 cups sugar
4 pieces eggs
1 tsp. vanilla
CHOCOLATE FROSTING
4 square unsweetened chocolates

2 cans condensed milk
cup butter
Procedure:
1. Preheat oven to 350 F. Grease and line a 13x9x2 rectangular pan.
Set aside.
2. Dissolve cocoa and coffee in hot water. Add evaporated milk then set
aside. Combine flour, baking powder and baking soda. Set aside.
3. In a bowl, cream butter and sugar until light and fluffy. Add eggs one
at a time. Beat well after each addition.
4. Stir in a vanilla. Add the flour and liquid ingredients alternately into the
creamed mixture. Pour into prepared pan and bake for 45 minutes or
until done.
Prepare frosting by combining all the ingredients in a saucepan or

double boiler. Cook until thick while stirring constantly. Frost top and cake
sides.
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BUTTER CAKE
cup butter
1 1/3 cups sugar
5 pieces egg yolks
2 cups cake flour
1 tsp. salt
1 tsp. vanilla
cup milk
Procedure:
1. Preheat oven to 350 F. Grease and line a 9x5 loaf pan. Set aside.
2. Cream butter until soft. Add in sugar and beat until light and fluffy.
3. Add egg yolks, one at a time, beating well after each addition.
4. Sift the flour, baking powder and salt together. Add to the creamed
mixture alternately with the vanilla and milk. Blend well.
5. Pour into prepared pan. Bake for 40 to 45 minutes or until done.
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FRUIT CAKE
2 cups butter
4 cups brown sugar, pocked
8 pieces eggs
8 cups cake flour
1 tsp. baking soda
1 lb. glazed fruit
1 lb. raisins
2 cups chopped nuts
1 cup molasses
4 Tbs. brandy
cup, pineapple juice
1 Tbs. cinnamon
Procedure:
1. Combine fruits, nuts, juice, molasses, brandy and cinnamon in a

bowl. Mix well and let it. Stand for a few hours. Set aside.
2. Sift together flour, baking powder and baking soda. Cream butter and
sugar until fluffy. Beat in eggs, one at a time. Stir in sifted flour
mixture. Fold in fruit mixture.
3. Packed cake mixture into loaf pans, which has been lined with paper
and then greased. Bake in a slow oven for about two hours.
4. Remove cake from pans and remove paper then cool thoroughly.
Wrap in foil and store in refrigerator.
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NATILLAFILLED CHOCOLATE CAKE

Cake
2/3 cup cocoa powder
1 cups all purposed flour

1 cups sugar
1 tsp. salt
2/3 cup butter
3 pieces eggs
1 tsp. vanilla
1 cup milk
Natilla
cup condensed milk
1 piece egg yolk
1 Tbs. cornstarch
tsp. vanilla
1 Tbs. butter
Chocolate Icing
cup cocoa powder
1 tsp. coffee
2 cups evaporated milk
2 tsp. baking soda
1 Tbs. butter
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Procedure:
2. Grease and line two 9 inch round pan.
3. Sift first six (6) ingredients together. Set aside.
4. Cream butter until fluffy. Add sifted ingredients alternately with water
and beat for about 2 minutes until smooth. Add eggs and vanilla. Beat
one minute longer.
5. Pour into prepared pans. Bake for 40 to 45 minutes or until done. Let
cool.
6. Combined all ingredients for natilla except butter in a double boiler
and cook until thick. Remove from fire then stir in butter.
7. In a heavy bottom saucepan mix together all ingredients for chocolate
icing except butter. Cook until thick. Stir in butter.
8. To assemble; fill layers of cake with natilla.
9. Ice decoratively with chocolate icing.
BLACK FOREST
Cake
1 cups sifted all-purpose flour
1 cups sugar
1 tsp. baking soda
cup margarine
4 square unsweetened chocolate. Melted and cooled
1 cups. Water
tsp. baking powder
1 tsp. vanilla
4 pieces eggs
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Syrup
cup sugar
1/3 cup water
3 Tbs. kirsch or brandy
Chocolate filling
2 100-g whipping cream
1/3 cup confectioners sugar
1 cup walnuts
Maraschino cherries
1 100-g milk chocolate
Procedure:
2. Grease and line four 9 inches round layer pans. Set aside.
3. Combine first 8 ingredients in a mixer bowl. Beat at medium speed for
3 minutes.
4. Add eggs one at a time beating continuously until completely
blended.
5. Pour into prepared pans and bake for 10 to 15 minutes.
6. Cool slightly then remove from pans; transfer onto wire rack and cool
thoroughly.
7. In a small saucepan prepare syrup by blending sugar and water
together. Bring to boil. Lower flame and slimmer for 1 minute.
8. Remove from fire and stir in kirsch or brandy. Set aside.
9. Prepare chocolate filling; melt 2 bars chocolate over double boiler.

Cool.
10. Cream butter, beat in melted chocolate add confectioners sugar until
smooth. Stir in nuts.
11. Beat whipping cream until thick. Gradually add confectioners sugar
and continue beating until smooth and fluffy. Set aside.
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12. To assemble; place one cake on a serving platter. Brush top of cake
with syrup.
13. Spread half of chocolate filling.
14. Top with another cake, again brush top with syrup.
15. Spread half of the chocolate filling. Repeat procedure for the last 2
cake layers. Cover the top and sides of the cake with the cream filling.
16. Decorate with chocolate curls using chocolate bar and cherries. Chill
until ready to serve.
CUSTARD CAKE
1. In a rectangular pan 9x13x2 caramelize cup sugar. Set aside.
Filling:
7 pieces egg yolks
1 cup sugar
1 tsp. vanilla
1 can evaporated milk
2. Prepare the basic sponge cake.
Sponge Cake:
1 cup sifted cake flour
5 pieces egg yolk

tsp. salt
1 tsp. vanilla
cup sugar
5 pieces egg whites
cup sugar
2 Tbs. cold water
tsp. salt
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Procedure:
1. Sift flour, baking powder and salt together. Set aside.
2. Beat egg yolks with salt, cold water and vanilla until light. Gradually
add sugar and beat well until thick and lemon colored. Set aside.
3. Beat egg whites until soft peaks formed. Gradually add sugar, beating
well until stiff but not dry.
4. Fold egg yolks alternately with flour mixture into egg whites. Pour into
prepared pan. Bake at 350 F for about 25 minutes or until done.
CHOCOLATE MOUSSE CAKE
Cake:
1 cup cake flour
tsp. baking powder
tsp. baking soda
cup cocoa powder
cup milk
tsp. vanilla
2 Tbs. rum
3 pieces egg yolks
cup sugar
3 pieces egg whites
cup sugar
Chocolate Mousse
2 100-g chocolate, broken into pieces
2 Tbs. butter
cup milk
5 pieces egg yolks
1 Tbs. gelatin, dissolved in
cup cold water
5 pieces egg whites
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cup sugar
Topping
1 250-g whipping cream
2 Tbs. confectioners sugar
Procedure:
1. Preheat oven to 350 F. Grease and line two 9 round pans. Set
aside.
2. Prepare two 30 x 5 aluminum foil strips. Line with aluminum foil two
10 round cardboard bases set aside.
3. Prepare Cake in a mixing bowl; sift flour, baking powder and baking
soda together set aside.
4. Combine cocoa powder in a saucepan. Heat until rolling boil. Remove

from heat and cool. Stir in rum.
5. Beat egg yolks with an electric mixer. Gradually add in sugar and
beat until thick.
6. Stir in flour mixture and chocolate alternately.
7. Beat egg whites until frothy; add in sugar and continue beating until
stiff. Fold into batter.
8. Pour butter into prepares pans and bake for 30 to 35 minutes or until
cake springs back when lightly touched. Cool thoroughly.
9. Prepare Mousse in a saucepan; put the chocolate with the butter and
water. Cook over very low heat until mixture becomes a smooth
paste.
10. Add part of the hot chocolate mixture to the egg yolks stirring until
well blended.
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11. Pour egg chocolate mixture into saucepan.

12. Mix in gelatin mixture cook until slightly thick. Set aside to cool.
13. Beat egg white until foamy. Gradually add in sugar beating until stiff
stage. Fold chocolate mixture gently over the beaten egg white until
well blended.
14. Beat cream with confectioners sugar. Refrigerate until ready to use.
15. To assemble; lay cakes on each of the hardboard bases. Wrap
aluminum foil strip around cakes. Secure with tape if needed.
16. Equally divide the mousse and pour on top of cakes. Top decoratively
with whipped cream. Chill.
17. Remove aluminum foil strip before serving.
MOCHA PRALINE ROLL
Praline
1 Tbs. butter (for greasing the pan)
1 cups sugar
1 cup walnuts
Cake
1 cups cake flour
tsp. salt
cup sugar
1 tsp. instant coffee powder
4 pieces egg yolks
tsp. water
tsp. vanilla
cup oil
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4 pieces egg whites

cup sugar
1 tsp. orange liqueur
Procedure:
1. Butter generously one 11x15x1 jelly roll pan. Set aside.
2. Caramelized sugar in a heavy bottom saucepan until dissolved. Add

nuts.
3. Pour immediately in prepared pan. Allow praline to harden.

4. Crush with a rolling pin.
5. Prepare a 12 x 16 brown paper or cheesecloth; sprinkle generously

with confectioners sugar.
7. Prepare Cake: combine first five ingredients in a bowl. Make a well at

the center and add in the next four ingredients. Mix well until no
lumps are seen.
8. Beat egg whites with cream of tartar until foamy. Add sugar and
continue beating until stiff but not dry.
33
9. Fold in batter to the beaten egg whites. Blend well. Pour onto
prepared pan.
10. Bake in a preheated oven for 20 to 30 minutes or until done.
11. Remove from oven and unmold on prepared brown paper or

cheesecloth. Immediately roll. Allow to cool.
12. Cream butter; add coffee. Add sugar and milk mixture little by little,
beating after each addition until smooth and fluffy.
13. Unroll jelly roll. Brush with orange liqueur. Spread with butter icing.
14. Roll again and spread remaining butter icing all over. Sprinkle praline
on top of roll. Decorate as desired.
BRAZO DE MERCEDES
Meringue
10 pieces egg whites
1 tsp. cream of tartar
1 cup sugar
1 tsp. vanilla
Filling
10 pieces egg yolks
1 can condensed milk
1 tsp. vanilla
Procedure:
1. Preheat oven to 250 F. Grease, line and grease again a 14 x 14 inch
brazo pan. Set aside.
34
2. In a bowl, beat egg whites until frothy. Add cream of tartar and beat
until soft peaks form.
3. Add sugar gradually and continue beating until stiff but not dry.
4. Fold in the vanilla. Spread meringue on prepared pan. Bake in the
preheated oven for 30 minutes or until set.
In a double boiler, combine all the ingredients for the filling and cook
until thick. Prepare a sheet of brown paper and sprinkle with
confectioners sugar. Invert baked meringue on the brown paper. Spread
the filling over it. Roll tightly. Dust with more confectioners sugar.
BANANA CAKE
cup shortening/ margarine

1 cup sugar
2 pcs. eggs
1 2/2 cup sifted cake flour
tsp. baking powder
tsp. baking soda
tsp. salt
1 tsp. vanilla
cup pure milk (1/2 cup + 1 tsp. vinegar)
cup mashed banana (lakatan)
cup chopped nuts
Procedure:
35
1. Cream shortening until light and fluffy, add sugar gradually.
2. Beat eggs one at a time. Sift together flour, baking powder, baking
soda and salt.
3. Add vanilla to milk. Alternately add flour mixture and liquid mixture to
the creamed mixture.
4. Blend in nuts and mashed bananas. Pour in prepares loaf pans and
bake for 45 minutes to 1 hour.
Ensaymada with Cheese
1 cup water
1 1/2 tbsp. Yeast (heaping)
1 tsp. salt
2 cups bread flour
Procedure:
1. Dissolve yeast in water. Add salt when completely dissolve, add 2 cups flour. This
is the sponge dough. Set aside for 1 hour add the following:

1 cup sugar
1 cup butter
1 cup egg yolk
1 cup bread flour
36
2. Mix all, dissolve and knead very well. Let it rise until double in bulk. (about 1 hour)
3. When double in bulk, punch down and cut in desired sizes. This recipe is good for 30
ensaymada, 60 grams each. After cutting it, shape into balls, rest for at least 10-15
minutes. Then spread the filling ( basic filling for ensaymada, 50 grams cheese and 1/2
cup anchor butter). After spreading the filling, rest again for 30 minutes.
4. After resting for 30 minutes shape ensaymada and put in ensaymada mold. Rise for 1
1/2 hrs. Bake to 350 for 10 to 15 minutes or until done.
White Bread
2 tsp. yeast
1 1/2 cups warm water
2 1/2 tsp. salt
1/2 cup sugar
1/2 cup evaporated milk
1/4 cup shortening
5-6 cups all-purpose flour
Procedure:
1. In a bowl, dissolve yeast in half of the water. Add in the salt, sugar, milk,
shortening and remaining water. Add flour, 1 cup at a time, until dough separates
from the sides of the bowl.
2. Transfer dough to floured surface and knead using the heels of your palms in a
push and fold motion. Knead until dough is smooth and elastic. Form into a bowl
and put into a greased bowl.
3. Lightly brush the top with shortening to prevent drying of the dough. Cover with a
damp cloth and let rise until double in bulk.
37
Test if the dough has enough by inserting 2 fingers into it. If the indention remains
then fermentation is sufficient. Punch down dough from the narrow end, sealing at each
turn with the fingertips.
Seal edges, and then put seam down on greased 9x5 - inch loaf pans. Cover and
let rise until doubled or has reached the rim of the pan. Bake in a preheated 350 F
oven for 30 minutes or until evenly browned.
Spanish Bread
DOUGH
1 t. yeast
1/4 cup warm water

1/2 cup milk
1/2 cup melted butter
1/3 cup sugar
2 t. salt
3 1/2 cups all-purpose flour
melted butter for brushing
FILLING
3/4 cup bread crumbs
1/2 t. all-purpose flour
1/1 t. baking powder
1 t. vanilla
1 cup brown sugar
Procedure:
1. Dissolve yeast in warm water. In a bowl, combine butter, sugar, eggs and salt.
Blend well then add the yeast mixture and enough flour to make moderately stiff
38
dough.
2. Transfer dough to a floured surface and knead until smooth and elastic. Place
dough on a greased bowl, cover and let it rise until double in bulk.
Punch down dough then divide into 16 equal parts portions. Combine all the
ingredients for the filling. Roll out each enough into small rectangle. Brush with butter
then with some of the feeling. Roll up as in a jelly roll. Place on a greased baking sheets
seam side down. Do the same for all the dough. Sprinkle the top of the rolled dough
with more filling. Let rise for about an hour then bake in a preheated 375 F oven for
minutes or until lightly browned.
Sweet Roll
1 t. yeast
1/4 cup warm water + 1 t. sugar
1 t. salt
1/2 cup sugar
1/2 cup milk
cup melted shortening

2 pcs. eggs
4 1/2 cups all-purpose flour
Procedure:
1. Dissolve yeast in warm water. Add in salt, sugar, milk, shortening and eggs. Mix
until blended.
39
2. Add flour until mixture separates from the sides of the bowl. Transfer to a floured
surface and knead until smooth and elastic.
3. Place dough into a greased bowl, cover and let rise until double in bulk.
4. Punch down dough then shape as desired. Let rise again until light. Bake in a
preheated 400 F oven until golden brown.
DOUGHNUTS
1 T. yeast
1 t. sugar
1 cup warm milk
1/2 cup sugar
1 t. salt
1 pc. egg
4 T. melted butter
1 t. vanilla
2 1/2 cups all-purpose flour combined with
1 cup cake flour
1 t. baking powder
1/2 cup all-purpose flour for dusting
oil deep fry
Procedure:
1. Dissolve yeast and sugar in half of the milk. Set aside.
2. In a bowl, combine remaining milk, sugar, salt, egg melted butter, vanilla half of
the flour mixture and the baking powder. Add yeast and continue adding flour
40
until mixture leaves the side of the bowl.
3. Transfer dough to a floured surface and knead, adding in remaining flour for
dusting, until smooth and elastic. Place in a greased bowl and allow to rise in 30
to 40 minutes or until doubled in bulk.
4. Roll out dough to 1/2 inch thick. Cut with doughnut cutter. Leave to rest until
sizes of doughnuts double.
5. Heat oil in a deep saucepan. Fry doughnuts until golden brown. Drain. Dust with
sugar or top with your favorite glaze.
MONAY
SPONGE
2 T. yeast
2 cups warm water
1 T. sugar
1 1/2 cups bread flour
DOUGH
6 1/2 cups bread flour

1 piece egg
3/4 cup sugar
1/2 cup shortening
1 T. salt
1/3 cup powdered milk
milk for brushing
Procedure:
1. In a bowl, dissolve yeast in water. Blend in sugar and flour. Mix thoroughly then
let it rise until double in volume.
41
2. Combine all ingredients for the dough in a mixing bowl then add to the sponge.
Transfer dough to a floured surface and knead until smooth.
3. Place in a greased bowl and let it rise until doubled. Punch down dough then cut
and shape into desired sizes. Let rise for 45 minutes.
4. Before baking, make slits at the center sand brush with milk. Sprinkle slits with
sugar if desired. Baked in preheated 325 F oven for 40 to 45 minutes.
VANILLA ICE CREAM

2 cup Milk (evaporated)
6 pieces egg yolks
250 ml. Heavy cream (whipping cream)
1 cup sugar
1 T. vanilla
Procedure:
Combine eggs and sugar, beat until creamy. Add milk, whipped cream and vanilla
to the egg, sugar, mixture pour into the freezer can follow how to use.
CHOCOLATE ICE CREAM

6 pcs. Eggs
250 ml. Heavy cream (whipping cream)
100 g. Chocolate
250 ml. Chocolait
1 cup Sugar
42
Procedure:
Melt chocolate in top of a double broiler add sugar to melted chocolate, beat with
rotary beater and egg to chocolate mixture stirring vigorously, combine milk and the
mixture. Pour into freezer in can.
MANGO ICE CREAM

250 ml. All purpose cream
250 ml. Milk (evaporated)
1/2 cup Sugar
2 pcs. Eggs
3 pcs. Mango puree in blender or melon
CHOCOLAIT ICE CREAM

250 ml. All purpose cream
250 ml. Chocolait
1/3 cup Sugar
2 pcs. Eggs
CHEESE ICE CREAM

8 oz. Cream cheese, softened
1 T. Fresh lemon juice
3/4 cup Sugar
1/8 t. Salt
1/2 cup Heavy cream
43
Decadent Cake w/ Caramel Syrup

Cake
2 1/8 c. APF
1 1/2 c. + 3 T. cocoa powder
2 t. Baking soda
1/2 t. baking powder
1 c. + 2 T. butter, cut into cubes
2 1/4 c. sugar
9 T. vegetable oil
1 3/4 c. + 1/8 c. water
2 t. vanilla
6 pcs. eggs
Chocolate Icing
500 g. 1/2 c. all purpose cream
Materials
Electric mixer
4 pcs. Round pan: 9'' x 1''
glacine paper
pastry bag w/ tips
Baking time: 10 - 15 mins.

Baking temp: 180C
Procedure:
- Boil the condensed milk without opening the can for 3 hours.
- In a mixing bowl, mix APF, cocoa powder, baking soda, baking powder, butter,
sugar, vegetable oil, water, vanilla & eggs using electric mixer.
- Pour the mixture on each of the round pans that has been greased and lined
already.
- Cut the chocolate bar then melt it in a double boiler. Add all purpose cream
slowly until the mixture becomes shiny and no more oil.
44
- Top 1 the cakes w/ a small amount of milk then top it w/ another cake then coat
it w/ chocolate mixture. Keep inside the fridge for few minutes.
- Decorate the cake using the boiled milk.
MAJA BLANCA
3 C. Coconut Cream ( extra gata for latik )
300 g. Pure Conrstarch
4 pcs. Tetra Pack Alaska Condensed
Procedure:
Boil the coconut cream, then add the following ingredients, cream of corn, evap
and condensed, pinch of salt. After boiling add the diluted cornstarch stir until thick.
CHICKEN CORDON BLEU

Ingredients:
4 pcs. Skinless, boneless chicken breast
( sliced ( sprinkled w/ salt, pepper)
Filling:
4 slices cooked ham
4 slices Bacon
4 strips Cheese
Bread crumbs
Cooking oil for cooking
Procedure:
Roll the chicken with filling, heat oil in frying pan, brown the chicken until cooked.
45
BLACK FOREST CAKE

Procedure: One bowl mixing
Cake:
1 3/4 C. APF
1 1/2 C. Sugar
1 1/4 t. Baking Soda
1 1/4 t. Baking powder
1 1/8 C. Cocoa powder
3/4 C. Butter
6 T. Vegetable oil
1 1/4 C. Water
1 1/2 t. Vanilla
4 pcs. Eggs
Syrup:
1/4 C. Sugar Bring to boil lower flame and simmer for 1 min.
1/3 C. Water
Remove from fire and stir in 3 T. - Brandy
Filling and Topping:
Whipping cream
Cherries
Chocolate bar
Materials
4 pcs. 9" x 11" round pan

Greased and line
Electric mixer
Pastry bag with tips
Pastry brush
46
PUTO BUMBONG
Ingredients:
- 1 cup glutinous rice

- 2 tsp purple food color (blue)
- 2 cups water
- panutsa (sugar cane sweet) or
mascuvado (raw sugar)
Materials:
- knife
- muslin cloth
- sifter or strainer
- 2 pcs bamboo tube (bumbong)
- steamer for making puto
Puto Bumbong Cooking Instructions:
- Soak glutinous rice in water overnight.

- Grind the soaked rice. ( see bibingka how)
- Mix food color while the glutinous rice is being ground.
- Wrap the ground glutinous rice on a piece of muslin cloth and place it in a
strainer to drain excess liquid. Another technique in draining excess liquid
is by pressing a heavy object that has been placed over the muslin cloth.
- Once the ground rice has slightly dried, rub it against the screen of a strainer to
produce coarse grained rice flour.
- The rice flour for making puto bumbong is now ready to . Fill each
bamboo tube (bumbong) with just enough glutinous rice and put them into the
steamer. See to it that the steamer contains boiling water.
- Steam rice flour in the bamboo tubes for 10 minutes.
- Once cooked, shake out the contents of each bamboo tube or remove the
cooked glutinous rice from the bumbong with the help of a knife.
- Spread butter on the puto bumbong and place a small piece of panutsa (sugar
cane sweets) or 1 tbsp. of mascuvado (raw sugar)
- Add small amount of grated coconut before serving.
Tags: rice, sweets
47
BUTCHI
Ingredients:
3 C. Glutinious flour
1 C. Yellow camote boiled and mashed
1 C. Cassava fresh
3/4 C. Sugar
1/2 C. Water
3 pcs. Egg whites

1/4 K. Sesame seeds
Cooking oil for deep frying
Filling:
- ube halaya
- mongo
SAPIN-SAPIN
1 1/2 cups malagkit dough (galapong)

1/2 cup rice galapong
2 1/2 cups sugar, white
3 cups cooked ubl (mashed)
4 cups coconut cream (thick)
2 cans condensed milk
food coloring; violet and egg yellow
48
Procedure:
Mix all ingredients expect mashed ubl and food coloring. Dived into three parts,
to one part - add mashed ubl. To heighten to color of mashed ubl, add a dash of violet
food coloring. Mix well.
To 2nd part - add egg yellow food coloring. Mix well.
To 3rd part - just pall whit, nothing to add.
Grease a round baking pan. line with banana leaves. Then, pour in ubl mixture.
Spread evenly. Steam for 30 minutes. Note: Cover the baking pan with cheese cloth
before steaming.
Pour 2nd layer on top of the cooked ubl mixture. Cover again and steam for 30
minutes. Lastly, pour In 3rd layer or the plain mixture again, steam for 30 minutes or
until them sprinkle top with latik
Cool before slicing.
CASSAVA BIBINGKA
1 kilo cassava roots
1 cup coconut cream
2 cups white sugar
1/4 cup melted butter/margarine
2 pieces whole eggs
Topping

1 cup thin coconut cream
2 tbsp. flour
Procedure:
Beat eggs slightly. Add to all ingredients. Mix well until well blended. Pour into a
greased pan, lined with banana leaves (greased). Bake at pre-heated oven at 340 F for
20 minutes pour topping on top, continue baking for 15 minutes until topping turns
golden brown,
Dissolve flour in 1/4 cup of the coconut cream before blending with condensed
milk and the rest of the coconut milk. Cook in medium, heat, stirring constantly until it
thickens.
49
PUTO CAKE
2 cups cake flour

1 cup water
2 T. baking powder
1/2 cup cheese
1/2 cup sugar
1/2 T. vanilla
4 egg whites
1/2 cup sugar
Method:
Sift flour, sugar and baking powder together than dissolve in winter and set aside.
Beat the egg whites until soft peak formed. Gradually add sugar beating well until stiff
but not dry. Fold into flour mixture then pour it an paper cups with molaers team per 15
minutes garnish with grated cheese and salted egg.
PUTO JEWEL
2 cups cake flour
3 egg yolks
3/4 cup sugar
2 T. baking powder
1/2 t. vanilla
1 cup water
Method:
Mix all the ingredients and steam for live minutes or until done.
50
LASAGNA
Meat Sauce
1/4 cup cooking oil
2 cloves garlic, minced
2 stalk celery, chopped
1 piece carrot, chopped
1 can sausage
1/2 kilo ground pork/beef
2 cups water or both
1 can tomato sauce
1 can tomato paste
1 bottle catsup
salt
pepper
1 8-oz noodles
Cream Sauce
1/3 cup butter
1/3 cup all purpose flour
1 t. salt
1 can nestle's cream
1 cup broth or water
2 cups grated cheese
Procedure:
Saut garlic, onions, celery, and carrot. Sbl in ground meat and sausage, cook
for 5 minutes. Then add water/broth, tomato paste, and tomato sauce. Heat to boiling.
Let simmer for 5 minutes. Season to taste Set aside.
Prepare cream sauce: Melt butter over low heat. Blend in flour and salt. Cook
over low heat, stirring constantly until smooth and bubbly. Stir in nestle's cream diluted
in water or both. Cook until thick.
Assemble in baking pan and bake for 20 minutes in a preheated oven.
51
CANNELLONI
Filling:
4 cloves garlic
1/2 cup onions
1/4 cup cooking oil
4 slices bacon
2 slices luncheon meat
2 slices sweet ham
2 pcs. chicken breast
1/2 can 170-gram tomato paste
1/2 can 90-gram liver spread
1 cup cheese
salt and pepper to taste
Procedure:
Saute garlic and onions in hot oil. Add bacon and the rest of the meat ingredients
one after the other. Lastly, add tomato paste and liver spread. Season with salt and
pepper. Set aside; prepare mushroom sauce.
MUSHROOM SAUCE
1/4 cup butter
1/4 cup all purpose flour
2 cans 6 - ounce cream
1 can 300-gram cream of mushroom soup
salt and pepper to taste
Procedure
Melt butter in sauce pan; add flour and cream with milk. Season with salt and
pepper; add mushroom soup. Set aside; prepare noodles.
Noodles
1 cup all purpose flour
1/4 t. salt
2 pcs. egg yolks
water
52
Procedure
Mix flour and salt in a bowl. Make a well at the center and add egg yolks. Mix
with fingers, then add water a tablespoon at a time and only enough to moisten to form
a ball; knead until smooth. Roll on surface dusted with cornstarch till paper thin, Cut into
2 inch strips. Air to avoid sticking together. Boil enough water with salt and a little oil
until cooked, about 15 minutes and drain. Pour cold water over noodles and drain again.
Arrange in a baking dish, noodles, mushroom sauce and filling in layers. Sprinkle
grated cheese in between layers. End with mushroom sauce and top with strips of fried
bacon and cheese arranged diagonally. Bake for 10 to 15 minutes.
PANCIT PALABOK
Noodles - 1/2 kilo of white and round mlkl.
Boll 4 cups water, add a little salt. Put noodles in strainer and dip in boiling water
for 5 minutes or till noodles in cooked. Drain. Transfer on plate. Top with garnishing.
Pour palabok on top, garnish with sliced eggs and chopped spring onions.
GARNISHING
Squid Adobo
Flaked Tinapa
Pork Sitsaron, coarsely pounded
Fried garlic, minced
Cooked Shrimps, shelled
Hard Boiled eggs, sliced
Spring Onions, chopped
PALABOK
1/2 kilo small crabs, fresh

1 pc. onion, chopped finely
4 cloves garlic, minced
3 T. cornstarch
1 1/2 cups water
3 T. atchuete seeds
2 T. patis
Procedure:
53
Wash crabs, open up and extract fat from top shell, squeeze out meat from body.
Set aside. Set fat and meat aside. Then pound crab and squeeze juice in 1 1/2 cups
water. Set aside juice. Saute garlic till brown. Add onion. Add crabs fat and meat,
season with patis . Stir for 2 minutes and add crab juice. Season with patis. Let boll for
10 minutes, stirring constantly, Then add dissolved cornstarch, stir until thickens.
CHICKEN GALANTINA
The addition of queso de bola and chorizo de Bilbao makes this galatina
truly special. Simmering it in broth. Adds even more flavor to the dish.
1 (1 1/2 kilos) whole chicken,

deboned, skin and meat intact
2 teaspoons salt, divided
1/2 kilo ground pork
1/2 cup sweet pickle relish,
drained
1 cup grated queso de bola
5 eggs
1 tablespoon sugar
1/4 kilo (250g) sweet ham,
sliced into 1/2 inch squares
1 can (140g) chorizo fat,
( reserved from the can of
chorizo)
1 cup raisins
1 bottle (140g) green olives,
chopped, reserved 12 whole pieces
2 whole eggs, hard boiled,
peeled
1 small carrot, sliced into 1/2
inch strips
12 cups chicken broth
Procedure:
54
1. Prepare all the ingredients. Reach inside chicken cavity and scrape out the chicken
meant, making sure the skin does not get torn. In bowl, rub chicken skin with 1
teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside.
2. Chop the deboned chicken meat. In a large bowl, combine chicken meat, ground
pork, pickle relish, and queso de bola. Stir in eggs, sugar, remaining salt and pepper
and mix well.
3 Add ham, chorizo, chorizo fat, raisins and olives, chopped and whole, Mix until well
combined. Taste test by frying a small piece of meat mixture. Adjust seasoning, if
desired.
4. Spoon half of the mixture into chicken cavity. Insert hard-boiled eggs and carrot strips
into the center. Fill chicken with remaining mixture.
5. Sew the opening of the chicken securely to seal in the filling. Place chicken on a long
piece of aluminum foil, breast side up, tucking under the legs and the skin of the neck
and wings to make an oval shape. Wrap chicken tightly in the foil. Repeat with one or
two more layers of aluminum foil until the chicken is tightly covered in all places, with no
skin showing.
6. Arrange chicken in a large pot. Pour chicken broth into the pot. Simmer chicken in
broth for 1 hour until completely cooked. Cool completely. Chill in the refrigerator and
slice thinly to serve with salad or as cold cuts.
Note: Many market vendors can debone chicken for galantina. Instruct the vendor to
debone the chicken through its bottom cavity, instead of through cutting a slit at the
back, so you only need to sew the bottom opening after the chicken has been stuffed.
LECHE PLAN
4 PCS. EGGS
1 CAN BIG EVAP MILK
55
2 CANS BIG CONDENSED MILK

1 CUP SUGAR WHITE
1 TSP. VANILLA OR 2 PCS. CALAMANSI WRAPPERS
EXTRA SUGAR FOR CARAMELIZED
Procedure:
1. Caramelized sugar in Ilaneras, set aside.

2. Mix all the ingredients. Mix well until blended.
3. Then pout the mixture in 6 Ilaneras.
4. Cover the Ilaneras and steam for 1 hour.
BUKO AND LYCHEES BAVARIAN

For First Layer
2 Tbsp. Knox unflavored gelatin

3 cups Buko juice
For Second Layer
1/2 cup Buko juice

2 Tbsp. Knox
2 small can thick cream
1 cup Buko scraped w/ a spoon
Procedure:
1. Measure 1/2 cup buko juice and combine w/ the gelatine stand for 5 minutes. To
soften, heat over medium flame, stirring to melt the gelatine. Add to the remaining buko
juice and put in a rectangular glass dish, Chill till firm.
56
2. Combine buko juice and gelatine and melt gelatine as in step 1. Mix with the rest of
the ingredients and pour over hardened buko juice layer chill.
BLITZ TORTE
CAKE:
1 cup cake flour + 2 tablespoons all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
4 pieces egg yolks
1/4 cup Nestle fresh milk
1 teaspoon Vanilla extract
Meringue:
4 pieces egg whites
3/4 cup sugar
1/2 cup coarsely, chopped cashew nuts
2 tablespoon granulated sugar
( for sprinkling on top of the meringue before baking)
Filling:
1/3 cup sugar
2 tablespoons cornstarch
pinch of salt
1 1/2 cup Nestle fresh milk
2 pieces egg yolks, slightly beaten
1/2 teaspoon vanilla extract
TOPPING: PENCO Powdered Sugar, for dusting
Procedure:
1. Preheat oven to 350 F
57
2. Grease with shortening line with greaseproof paper bottom and sides of 2-8 inch
round pans. Set aside.
3. Sift flours, baking powder and salt 3 times. Set aside
4. At medium speed of the mixer, cream butter and 1/2 cup sugar until light and fluffy.
5. Add egg yolks one at a time beating well after each addition.
6. At low speed, add vanilla extract then the milk alternately with the sifted dry
ingredients. Divide the batter into the prepared 2 pans. Spread evenly using an offset
spatula. Set aside.
7. In a separate bowl, beat egg whites and 3/4 cup sugar until stiff but not dry. Divide
this over the 2 pans and lightly spread over the cake batter. Sprinkle with cashew nuts
and the remaining 2 tablespoons sugar. Bake in preheated oven for 35 minutes or until
the meringue is golden brown in color. Cool in pans for 10 minutes then turn out on rack
and cool, meringue side up.
8. Prepare the cream filling: Mix sugar, cornstarch and salt in a double boiler. Stir in the
milk and cook the mixture until thick. Add a little of the mixture into the slightly beaten
egg yolks. Stir well then add back to the pan. Cook until thick and creamy. Remove from
heat. Add vanilla extract.
To assemble:
Put one layer on a platter with the remaining meringue side down. Spread with
filling. Top with second layer with the meringue side up. Sprinkle with PENCO
Powdered Sugar on top.
CHOCOLATE CLAY
58
100 grams (Peotraco) Selbourne Chocolate

2 tablespoons Peotraco Glucose
Melt the chocolate over low heat in a thick saucepan. As soon as the chocolate is
almost melted, remove from heat and continue to stir until the chocolate melts
completely.
Pour in the corn syrup or glucose and mix well. Transfer to a small bowl and freeze for
10 minutes or until firm. Allow to stand at room temperature until malleable. This will
take about 15 to 20 minutes.
ROLLED FONDANT
1 tablespoon FERNA unflavored gelatin
1/4 cup water
1/2 cup liquid glucose
1 tablespoon glycerin
2 tablespoons shortening
2 pounds PENCO powdered sugar
Procedure:
Put gelatin and water in a small glass container in a small pan of boiling water.
Leave until softened, then stir until dissolved. Add glucose and glycerin. Stir over low
heat until well blended. Add shortening. Make a well in the center of the powdered
sugar. Pour liquid mixture into the sugar. Stir with wooden spoon, then mix with hands
and until smooth. Dust the table and rolling pin with cornstarch to roll fondant.
ROYAL ICING
3 1/2 cups sifted PENCO powdered sugar

1/3 cup eggwhites
1/2 teaspoon cream of tartar
Procedure:
59
Beat all ingredients at medium speed of the mixer for 10 minutes.
ESPRESSO TRUFFLES
454 grams bittersweet chocolate, chopped
1 cup heavy cream
2 tablespoons Nescafe Instant Coffee
2 tablespoons Magnolia butter
2 tablespoons Cognac
Coating
454 grams bittersweet chocolate

finely chopped nuts or PENCO powdered sugar for coating
Procedure:
1. Put chopped bittersweet chocolate on top of the double boiler. Melt over 70C. Set
aside.
2. Heat cream then add the instant coffee. Stir until the coffee has dissolved.
Add to the melted chocolate. Mix until smooth then add the butter.
3. Cool the mixture over a bowl of ice water to set. Transfer the ganache in the mixture.
Using the flat beater, beat until fluffy.
4. Using a pastry bag, pipe the truffle on a cookie sheet lined with waxed paper. Chill for
3-4 hours or better if overnight.
5. Melt the 454 grams chocolate for coating and coat the center. Roll in nuts or
powdered sugar.
CARROT CAKE WITH CREAM CHEESE

ICING
2 1/4 cups sifted all-purpose

3/4 teaspoon baking soda
60
3/4 teaspoon salt

3/4 teaspoon cinnamon
3/4 cup magnolia gold butter
2 1/4 cups sugar
3 eggs
3/4 cup crushed pineapple, drained the syrup
1 1/4 cups coarsely chopped walnut
3 1/2 tablespoons watern
1 1/2 cups grated carrots
Procedure:
1. Preheat oven to 350F
2. Sift flour, baking soda, salt & cinnamon 3x. Set aside.
3. Cream butter and sugar for 1o mins. using medium speed of the mixer.
4. At speed 6 the mixer, add eggs one at a time beating well after each addition.
5. At low speed, add dry ingredients alternately with water.
6. Add carrots and the crushed pineapples.
7. Pour into 9 x 13 x 2" rectangular pan, lined with wax paper.
8. Bake for 45 mins. or until done. Cool on wire rack.
Cream Cheese Icing

3 1/2 cups sifted PENCO Powdered sugar
1 magnolia cream cheese, softened
1/4 cup magnolia butter, softened
1 teaspoon clear Ferna vanilla flavoring
or use a pinch of Ferna vanilla powder
Procedure:
Place cream, butter and vanilla in a bowl. Attach the flat beater. Turn to speed 6,
beat for 2 minutes. Stop and scrape down the bowl. Turn to speed 6 and beat for a few
61
seconds. At low speed, add powdered sugar. Beat until just combined. Return speed to
6 and beat for additional 2 minutes. Refrigerate until ready to use.
INGREDIENTS AND USAGE

1. refined salt 1T/ kg
- Flavor/taste/preservative
- Extracts myosim from meat to develop tackiness
2. Curing salt - 1 t/ kg
- Preservative
- Fries the color of meat
- Compose of 99.4% refined salt and 0.6% nitrite
3. Phosphate 1t / kg
- Contribution to the tackiness of the meal
- Increase yield of finished product
- Contributes to the tenderness of meat
- Relaxes muscle of meat for better absorption
4. Vitamin C powder or sodium erythorbate t/ kg
- Ascorbic acid 500 mg. tab./kg
- Ascorbic acid 250 mg. 1 tab./k
- Accelerates color fixation of the meat
5. Soya protein isolate 1 T c water /kg

- Increase yield
- Adds to the tenderness and juiciness
6. Caregeenan 1t + c water
- Increase yield of meat products
62
- Improves slice ability of meat

- For ham, tocino and tapa
- Increase water holding capability
- For sausages and hamburger
- Increase binding quality
7. Anisado wine 2T / kg
- For ham, tocino, tapa and skinless longanisa
8. Meat enhancer (hydrolyzed vegetable protein ) -1/2t /kg
- Enhances better flavor
- Can be applied to all meat products
9. Textured vegetable protein c + c water / kg
- From soybeans
- Use as meat extender to increase the yield
- Of product to bring down the cost
10. Hamburger seasoning 1-2t/kg
- Better aroma
11. Potato starch 2T/kg
- Higher yield
- Better consistency
12. Ham spice T/kg
- Flavor
13. Nutmeg 1t/kg
- Seasoning
63
LUNCHEON MEAT
1 kilo pork meat (grind it four times ) 2 tsp. sugar
400 grams crushed ice cup milk, powdered
1 Tbs. salt 1 pc. Egg
50 g. trimix 1 tsp. phosphate
1 Tbs. luncheon meat seasoning
1 tsp. curing salt
Method:
Mix the pork and crushed ice very well. Then add the rest of the
ingredients. Mix well until blended. Wrap in aluminum foil and steam for 45
minutes.
MEAT LOAF
500 g. ground pork with fat 1 cup carrots
500 g. beef tsp. curing salt
50 g. trimix 1 Tbs. sugar
2 tsp. phosphate 1/8 cup onion
2 tsp. salt
1 Tbs. luncheon meat seasoning
1 tsp. white pepper
Method:
Same procedure as Luncheon Meat.
PORK TOCINO
1 kilo pork
1 Tbs. salt
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tsp. curing salt

1 tsp. phosphate
cup water
1 Tbs. garlic, chopped
2 Tbs. anisado wine
cup pineapple juice
12Tbs. sugar
Method:
Select good quality pork, trim and weigh. Prepare the curing
ingredients. Mix ingredients with meat, cure at room temperature for 1-2
days. Pack and store in freezer.
SKINLESS LONGGANISA
1 kilo pork, ground cup water
tsp. prague powder 1 Tbs. salt
1 tsp. phosphate 1 Tbs. black pepper
9 Tbs. sugar 2 Tbs. pineapple juice
2 Tbs. garlic, chopped
2 Tbs. anisado wine
Method:
Select good quality raw materials. Trim and weight. Grind meat.
Measure and weigh all the ingredients. Mix meat the first ingredients. Salt,
pregue phosphate dissolve in cup water until tcky. Add the rest of the
ingredients. Mix till well blended. Cure at room temperature for 8-10 hours
or refrigerator temperature for 1-2 days. Wrap in cut write (2 T/pc). Pack in
polyethylene bag. Store in freezer.
FRESH NATIVE LONGGANISA

1 kilo pork, ground cup water
tsp. prague powder 1 Tbs. black pepper
1 Tbs. salt 2 Tbs. vinegar
1 tsp. phosphate 2 Tbs. garlic, crushed
4 Tbs. sugar
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1 Tbs. soy sauce

2 Tbs. anisado wine
Method:
Mix meat with salt, prague powder, phosphate dissolved in water. Add
the rest of the ingredients. Mix till well blended. Cure at room temperature
for 8-10 hours or refrigerator for 1-2 days. Stuff in fresh natural casing.
Pack on polyethylene bag. Store in freezer.
CHICKEN SAUSAGE
1 kilo chicken meat, ground 2 Tbs. anisado wine
1 Tbs. salt 9 Tbs. sugar
tsp. curing salt 1 Tbs. black pepper
1 Tbs. garlic, crushed
1 tsp. phosphate
cup water
Method:
Mix salt, curing salt, phosphate with meat. Then add the rest of the
ingredients. Mix until tacky. Cure for 1-2 days in refrigaratoe or 24 hours at
room temperature. Wrap individually in paperlyne or cut write. Pack in
polyethylene plastic bag. Seal and store in freezer.
SWEET HAM
66
Meat Material: Weight (gms)
Pork pigue, boneless, skinless(1kg) 1000 g.

Ingredients: Household Measure Weight (gms)
Pumping pickle solution (1.0 kg. meat):
Water cup 125.00
Salt, refined 1Tbs. 12.00
Curing salt tsp. 2.00
Sugar, refined 1Tbs. 10.00
Phosphate 1 tsp. 3.00
Vitamin C powder tsp.
.50
Ham spice Tbs. 3.75
Isolate* 1 Tbs. 5.00
Dry cure Mixture:
Salt, refined 2 Tbs. 30.00

Sugar 1 Tbs. 15.00
Phosphate Tbs. 2.25
Vitamin C powder tsp.
.50
Cooking Ingredients:
Water 2 cups 500.00

Brown sugar 3 cups
356.00
Pineapple juice 1-2 cups 240.00
Anisado wine cup 96.00
Bay leaves 1-2 pcs.
Clavo de comer 3-5 pcs.
Oregano dried 3-4 strands
Cinnamon powder 1 tsp. 1.70
7-up 1 med. Bottle
67
*Ingredients that minimizes shrinkage in ham and promotes better

sliceability.
**Hamspice may be substituted in the amount of 1 tablespoon.
V. Procedure
1. Select good quality raw materials. Trim and weigh.
2. Prepare 50 pumping pickle and dry cure mixture.
3. Inject pumping pickle into the lean portion, only one inch apart (1/2
cup pickle per
kilo of meat).
4. Massage for even distribution of pickle.
5. Apply dry cure mixture into the fat and lean portion.
6. Cure at room temperature for 8-10 hours or refrigeration
temperature for 2-7 days.
7. Wash for 90 seconds and tie with abaca twine, for form a shape or
put in ham net.
8. Cook with recommended ingredients for 2 hours at the middle of
the cooking time invert.
9. Cool. Remove abaca twine and caramelize with brown sugar.
10. Pack and store in freezer.
Caramelization Process:
1. Use of blow torch. Put brown sugar of fat portion and caramelize.
2. Oven at broiling temperature for 20 minutes with brown sugar on
the fat portion of the meat.
3. Use of turbo with brown sugar on top of the fat. Temperature is
350 F for 20 minutes until golden brown.
4. Traditional hot syense on top of the fat portion with brown sugar.
5. Use of thick syrup to be poured on top of the fat portion.
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Thick syrup is prepared by boiling 1 cup cooking solution, 2 cups

brown sugar and cup pineapple juice. Boil until it thickens. Add
tsp. Carageenan, dissolve in cup water.
Ham Sauce:
1 cup Cooking Solution (from cooking of Ham )

1 cup Brown Sugar
tsp Carageenan dissolved in cup water.
Boil the mixture at simmering temperature for 10 minutes..
QUICK CURE HAM

Ingredients :
2 kilo pork picnic or ham, boneless

Pumping Pickle Solution:
2 cups saturated salt solution (made from 2 water 2 c rock salt,
boiled together
until salt is dissolved and then cooled after straining )
1 cups boiled water, cooled
2 tsp. prague powder
2 tsp. phosphate
2 Tbs. white sugar.
69
1 drop oil of anise

1 drop oil cloves
1 tsp. smoke flavor
3 tablets 500 mg ascorbic acid, crushed
Dry Cure Mixture:

5 Tbs. fine salt
3 Tbs. sugar
1 tablet 500 mg ascorbic acid
1 tsp. prague powder
tsp. phosphate
Cooking Liquid :
2 cups pineapple juice

2 cups beer
5 cm strands oregano
5 pieces clavo de paco
1 cups brown sugar
Method:
Mix all the ingredients for the pumping pickle solution. Inject 1
cup of the solution into the meat. Massage the meat well and inject back
into the meat any drippings. Rub the meat with the dry cure mixture, then
store at room temperature for 24 hours or refrigerate for five seven days.
Turn over every day.
Wash well then tie with string to mold meat. Inject 1 cup
pineapple juice into the meat. Immerse the cubed meat in the meat of the
cooking liquid and the spices except the brown sugar and simmer until
tender. Drain. Sprinkle brown sugar on the surface of the ham and bake in
232 C oven just until sugar is glazed.
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PORK TAPA
1 kilo pork picnic, slice cm thick
Curing Ingredients :
1 Tbs. coarse salt tsp. ground pepper

2 Tbs. sugar 1 Tbs. crushed garlic
tsp. prague powder
Method :
Mix well the curing ingredients. Place the meat pieces on a tray
then rub each piece of meat thoroughly and evenly on both sides with the
curing mixture. Transfer the meat to a clean container with cover and allow
to stand at room temperature for two days. Dry slightly for two hours or in
an improvised dryer with a screen wire cover to keep away files and
insects. Pack properly in a plastic bag and store in refrigerator until needed
BEEF TAPA
1 kilo beef sirloin or round, boneless
71
Curing Ingredients :
cup sugar tsp. saltpeter

1 Tbs. salt 4 cloves garlic, minced
6 Tbs. soy sauce tsp. freshly ground pepper
6 Tbs. vinegar
Method :
Slice meat into pieces 7 cm wide, 8 cm long, and cm
thick. Combine the curing ingredients thoroughly. Arrange meat pieces on a
tray. Rub each piece of meat evenly on both sides with the curing mixture.
Stack meat slice one on top of each other, place in a covered plastic
container, and cure in the refrigerator for five to seven days. After curing
sun-dry for four hours in a screen area to protect meat from files and
insects.
CANADIAN BACON
1 kilo pork loin, boneless and skinless 1 lth cm fat covering the
meat
Curing Mixture:
72
1 Tbs. coarse salt tsp. freshly cloves

3 Tbs. sugar 2 drops smoke flavor
tsp. prague powder cup brown sugar
Method:
Combine the ingredients of the curing mixture. Prick the meat
all over with a kitchen fork to allow for effective, penetration of the curing
mixture. Rub curing mixture all over the meat. Roll up the meat with the fat
side out and tie up around the entire length like meat roll. Insert in a
polyethylene bag and place on a pan. Refrigerate for five to seven days.
Turn over once a day but allow to soak in the drippings.
After the curing period, wash the meat in tap water three then
wipe dry with a kitchen towel. Place the meat in a frying pan, cover with
water, and add sugar. Cook over low heat until almost tender. Drain. Place
in a plastic bag and freeze for one to two days. To cook, slice thinly with a
sharp knife or use electric meat slicer. Lay slices in a frying and fry until
done.
CORNED BEEF
1 kilo beef, cut into 2 cm x 2 cm cubes

1 pc. Bay leaf
10 pcs. Whole peppercorn
Pickling Ingredients:
3 cups boiled water, cooled tsp. nitrite
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5 Tbs. coarse salt 3 pcs. 500 mg ascorbic acid

5 tsp. refined sugar 1 tsp. phosphate
Method :
Mix the pickling ingredients. Soak the meat in the mixture.
Transfer the meat to a container with a cover and refrigerate for two days.
On the third day, wash three times in running water and then drain well.
Place in a 5 L pressure cooker without water. Add bay leaf
and whole peppercorns. Cook in pressure cooker for 45 minutes. Cool the
pressure cooker completely before opening it. GRADUAL COOLING
IMPROVES FLAVOR.
After cooling separate the meat from the broth and flake with a fork.
Remix the flaked meat with the broth. Pack in plastic bags and freeze.
QUEKIAM
Meat Material:
1k pork lean ground coarsely

100g. Shrimp meat, cooked and chopped finely or shrimp
powder 2tsp.
Ingredients:
1 Tbs. salt refined
6 Tbs. sugar refined
2 Tbs. garlic chopped finely
c. singkamas shredded and pressed
c. onion, chopped (1pc)
74
1 tsp. ground black pepper

tsp. (ngo Iyong powder) ngoyong powder
1-2 pcs. Eggs medium size
tsp. vetsin (MSG)
Sauce:
1c. water
c. sugar
3 Tbs. soy sauce
1/3 c. catsup
1 Tbs. ngoyong powder
1 Tbs. sili labuyo or hot chili sauce
3 Tbs. cornstarch (dissolved in c. water)
Procedure:
1.Chill meat. Grind meat and chopped shelled shrimps meat.

2. Combine all ingredients well and mix into meat and shrimp
until well blended.
3. Pack in taupee wrapper (3 Tbs. per roll )
4. Fry in hot cooking oil (deeply fry )
5. Serve with prepared sauce. Yield 15 pcs.
Fish Processing
Alam nyo ba na ang pag-gawa ng Fish Ball, Squid Ball at Fish Quekiam ay
nangangailangan lamang ng maliit na puhunan? Kailangan ng isang kalan,
food processor mga iba pang gamit katulad ng mga measuring cups at
measuring spoon at mga sangkap na kaiangan sa pagluluto at
makagagawa na kayo ng masarap at murang Fish Ball, Fish Quekiam at
Squid Ball. Simulant na natin ang pag-gawa ng mga ito.
Mga Kagamitan para sa Fish Ball, Squid Ball at Fish Quekiam

Mga mangkok syanse/tong
Kawali knife/kutsilyo
Panukat ng kutsara / measuring spoon salaan
75
Panukat ng tasa / measuring cups sangkalan

Sandok tray
Kalan/stove sealer
Timbangan lamesa/working table
Food processor wooden spoon
Rubber scrapper
FISH BALL
Mga Sangkap:
1 Tasa Laman ng Isda
1 Tasa All Purpose Flour
1 Tasa Cornstarch
1 kutsarita Vetsin
2 kutsara Sibuyas
1 kutsarita Pamintang durog, puti
- tasa Malamig na tubig
1 kutsarita Ginger Powder
1 kutsara Asin
2 kutsara Baking powder
2 kutsarita Bawang / 1 kutsarita garlic powder
III. Paraan ng Paggawa

1. Tanggalin ang kaliskis, bituka, hasang at linising mabuti ng malinis
na tubig.
2. Ihiwalay ang laman sa tinik.
3. Tadtarin ang laman hanggang maging pino ito.
4. Ilagay ang asin sa laman ng isda ng 10 minuto o hanggang
maging transculent ang itsura nito.
5. Paghaluin salit-salitan sa laman ng isda ang lahat ng natitirang
sangkap at iced water.
6. Ipagpatuloy ang paghahalo hanggang 20 minutos para mahalo
nghusto ang mga sangkap.
7. Gumawa ng bola-bola mula sa pinaghalong sangkap.
76
8. Magpakulo ng tubig 40 C hanggang 20 minutos.

9. Ihulog ang fish ball sa kumukulong tubig. Paglumutang. Ituloy ang
pagluto hanggang 10 minutos.
10. Pag pwede na patuluin ang tubig bago ilagay sa plastic at seal.
Puwede na ito ibenta.
11. O kayaay ilagay sa freezer hanggang handa ng iluto.
12. Iprito sa lubog na mantika mga 2-3 minutos at patuluin ang
mantika at ihanda kasama ang sauce.
SQUID BALL
Mga Sangkap
kilo Laman ng Pusit/ Squid meat
1 Tasa Cornstarch
1 Tasa All-Purspose Flour
4 Kutsara Asukal
2 Kutsara Asin
1 kutsarita Pamintang duriog, puti
5 /Kutsara Sibuyas
1 Kutsara Bawang
2 Kutsara Baking Powder
1 kutsarita Vetsin
3 Kutsara Malamig na tubig / Iced water
Paraan ng Paggawa
1. Linisin ng mabuti ang pusit.
2. Tadtarin ang laman hanggang maging pino ito.
3. Ilagay ang asin sa laman ng posit ng 10 minuto o hanggang
maging transculent ang itsura nito.
4. Ilagay ang cornstarch, asukal, bawang, sibuyas, vetsin, all
purpose flour at iced water.
5. Ipagpatuloy ang paghahalo9 hanggang 20 minutos para mahalo
ng husto ang mga sangkap.
6. Gumawa ng bola-bola mula sa pinaghalong sangkap.
7. Ilagay ang bola-bola sa malamig na tubig sa loob ng 20 minuto.
8. Magpakulo ng tubig 90 C hanggang 20 minutos.
77
9. Ihulog ang squid ball sa kumukulong tubig. Paglumutang. Ituloy

ang pagluto hanggang 20 minutos.
10. Pag puwede na patuluin ang tubig bago ilagay sa plastic at
seal. Puwede na ito ibenta.
FISH COOKERY
FRIED FISH SILLERT WITH CORN SAUCE
(yield: 10 portions )
Ingredients:
1 kilo fish fillet
tsp. calamansi or lemon juice
2 pcs. Eggs, well beaten
1 cup fish stock
1 pc. Egg white, slightly beaten
1.2 cup cream corn kernel
2 drops sesame oil
1 Tbs. thinly sliced onion leeks
Cornstarch, diluted in little water
Flour for dredging
Salt, pepper to taste
Procedure
1. Season the fish with salt, pepper and calamansi juice.
2. Pat dry, dredge in flour and dip in well beaten eggs.
3. Deep fry until golden brown and cooked and set aside in warm place.
4. In a sauce pan, boil the fish stock and thicken with cornstarch, just
enough for the sauce to coat a spoon.
5. Stir in the slightly beaten egg whites.
78
6. Add the corn, lower the heat and simmer for one minute.
7. Add the sesame oil and half of the onion leeks.
8. Arrange the fish in a platter or individual plates and spoon the sauce
on top.
9. Sprinkle the remaining onion leeks on top before serving.
POACHED FISH FILLET WITH BASIL

CREAM SAUCE
(yield : 10 portion )
Ingredients:
1 kilo fish fillet, cut into 50 grams each
1 liter fish stock
cup calamansi juice
2 Tbs. butter
cup chopped onion
cup white wine
1 cup fish veloule
cup fresh cream
1 Tbs. basil leaves
Salt and pepper to taste
Procedure:
1. Put the fish stock in a braising pot or pan and season with salt,
pepper calamansi juice.
2. Bring to boil and lower the heat to poaching temperature.
3. Poach the fish fillet for about 5 minutes, turn off the heat and leave
the fish fillet in the poaching liquid.
4. In a saut pan, saut the onion in butter until light in color.
5. Add the white wine, basil leaves and reduce to half of its volume.
6. Add the fish veloute and simmer foe one minute.
7. Stir in the freah cream.
79
8. Arrange the fish fillet in a platter or individual plates and spoon the
basil vream sauce on top before serving.
VEGETABLE AND FRUIT

PRESERVATION
ATSARA
Ingredients:
1 kilo sayote or unripe papaya, peeled and sliced into strips ar
grated
2 pc medium size carrots, peeled and sliced into strips
1 pc medium size red bell pepper, sliced into strips
1 pc medium size green, bell pepper, sliced into strips
1 pc thumb size ginger, peeled and sliced into strips
20 pcs sibuyas tagalog, peeled and halved
10 cloves garlic
cup rock salt
PICKLING SOLUTION
1 cups sugar
2 cups vinegar
2 tsp. salt
Procedure:
Mix all the prepared vegetables together on a tray. Sprinkle with salt
then let stand foe at least an hour. Drain with salt then let stand for
at least an hour. Strain and squeeze out excess water through a
cheesecloth. Pack loosely in sterilized jars.
80
In a saucepan, combine sugar, vinegar and salt. Boil until sugar is

dissolved. Pour into the jars. Remove air bubbles then seal tightly.
Store for future use.
BANANA CHIPS
Ingredients
12 pcs unripe saba
1 cups sugar
Rock salt
Oil for frying
Procedure:
Pare and slice bananas thinly into rounds or lengthwise. Roll in sugar.
For crispier ships, the sliced bananas can be first dried before rolling in
sugar. Fry in hot oil until golden brown and crisp. Drain on paper towels.
Cool then pack in jars or plastic bags.
SOUP
WHITE STOCK
(yield : 1 gallon )
1 kilo chi8cken, veal, pork or fish bones
2 gal water
1 cup coarsely cut onions
1 cup coarsely cut carrots
1 cup coarsely cut celery
1 cup coarsely cut onion leeks
1 pc bay leaf
1 Tbs. crushed black peppercorn
Salt to taste
81
Procedure:
Put all the ingredients in a stock pot. Bring to boil. Lower the heat.
Simmer uncovered for at least two hours. Strain.
BROWN STOCK
(yield 1 : gallon )
1 kilo beef, veal, pork or chicken bones

2 gal water
1 cup coarsely cut onions
1 cup coarsely cut carrots
1 cup coarsely cut celery
1 cup coarsely cut onion leeks
1 pc. Bay leaf
1 Tbs. crushed black peppercorn
cup tomato paste
Salt to taste
Procedure :
Brown the bones in the oven, griller or heavy duty saut pan. Saut
the vegetables until brown. Put all together in a stock pot. Bring to boil.
Lower the heat. Simmer uncovered for at least two hours. Strain.
82
COLD CUTS
FISH LOAF
( yield : 1 loaf )
500 grams fish fillet, diced and well chilled

tsp. white pepper
2 Tbs. soft butter
1 Tbs. calamansi juice
1 Tbs. finely chopped parsley
3 pcs. Egg whites, chilled
cup fresh bread crumbs
1 tsp. salt
1 pinch nutmeg
2 Tbs. all purpose cream
Procedure :
Put the fish fillet in a food processor, add the calamansi, salt white
pepper, nutmeg and process until fine. Add the egg whites and process
again. Slowly add the fresh bread crumbs, then soft butter and continue
processing again. Slowly add the cream, then add chopped parsley. Brush
a loaf mold or aluminum foil with butter, put the mixture into the mold or in
the center of the aluminum foil. Cover with if a mold or roll tightly if in an
aluminum foil steam for about an hour or until cooked. Let cool and chill.
83
MEAT LOAF
( yield: 1 loaf )
250 grams ground pork, well chilled

250 grams ground beef, chilled
250 grams beef tenderloin. inch and chilled
3 pcs. Egg whites, chilled
2 pcs. Whole eggs, chilled
1 tsp. salt
2 tsp. white pepper
3 Tbs. paprika
4 tsp. finely chopped ginger, chilled
5 cup finely chopped onion, chilled
6 cup all purpose cream
Procedure:
Put the ground pork and ground beef in a food processor and until
fine. Add the ginger, onion, and paprika and continue processing. Add the
whole eggs and egg whites and process again until it is fine and smooth.
Transfer in a stainless mixing bowl, add the diced beef tenderloin and mix
well. Brush the loaf with butter, spoon the mixture into it, cover with
aluminum foil and cover. Put in a food pan with water and bake in a
preheated oven for about an hour or until done. Take out of the oven, let
cool and chill.
84
SAUCE
BROWN SUGAR
1 liter brown stock
cup butter
cup flour
Salt to taste
White pepper to taste
Procedure:
Melt the butter in a pan. Add the flour, stir and cook for about 5
minutes, moving continuously to prevent from burning. Put the stock in a
stock pot. Stir in the roux, butter and flour. Beat well until thick and smooth.
Simmer for about 5 to 10 minutes. Strain.
HOLLANDAISE SAUCE
4 pcs. Egg yolks

1 cup butter
1 Tbs. lemon or calamansi juice
1 Tbs. water
Salt to taste
White pepper, to taste
Procedure:
Clarify the butter by double boiling it. Put the egg yolks and water in a
bowl and beat it on top of a double boiler. Continuously beat it until it is
thick but not curdled. Take out of the double boiler. Slowly beat in the
85
clarified butter. Season with salt, white pepper and lemon or calamansi
juice.
VELOUTE
1 liter chicken, veal, pork or fish stock

cup butter
cup flour
Salt and white pepper to taste
Procedure:
Melt the butter in a pan. Add the flour, stir and cook for about 2
minutes, moving continuously to prevent from browning. Put in the stock
pot. Stir the stock in the stock pot. Stir in the ROUX, butter and flour. Beat
well until thick and smooth. Simmer for about 5 to 10 minutes. Strain.
MEAT COOKERY
PAN FRIED CHICKEN BREAST

(yield : 10 portions )
1 kilo chicken breast, boneless and skinless

4 cups onion leeks, sliced to inch diagonally
cup chopped onion
2 Tbs. butter
cup white wine
1 cup chicken veloute
cup fresh cream
Flour for dredging
86
Procedure:
Season the chicken breast with salt and pepper. Dredge in flour and
shake off the excess flour. Pan fry in butter until golden and done then set
aside. In a saut pan, saut the onion until light in color. Add the onion
leeks and white wine. Reduce the wine to half of it volume. Add the fresh
cream and keep warm. Spoon the leek in a platter or indivi8dual plates and
put the chicken breast on top then serve right away.
PORK ZURICHOISE
( yield : 10 portions )
1 kilo sliced pork tenderloin

2 Tbs. cooking oil
1 Tbs. butter
cup chopped onio9n
cup sliced mushroom
cup brown sauce
cup white wine
cup whipped cream
Season the pork slices with salt and pepper. Brown the pork slices in a hot
pan with oil and set aside. In the same pan, discard the oil and add the
butter. Saut onion until light brown then add the mushrooms. Add the
white wine and reduce to half its volume. Add the brown sauce and the
pork slices. Simmer until the sauce is reduced to half its volume. Add the
whipped cream, taste, adjust the seasoning with salt and pepper if needed
and served right away with chopped parsley on top.
87
ROAST PORK WITH RED WINE SAUCE

(yield : 10 portions )
1 kilo pork loin, boneless and skinless
1 Tbs. cooking oil
1 Tbs. butter
cup chopped onion
cup red win
2 cups brown sauce
Paprika
Preheat the oven to 400 F. season the pork with salt, pepper and
paprika. Brown the pork on all sides and roast for about an hour or until the
pork is cooked. In a sauce pan, saut onion until brown. Add the red wine
and reduce to half its volume. Add the brown sauce and simmer for one
minute. Slice the pork, arrange in a platter or individual plates and spoon
the sauce on top.
EMBUTIDO
kilo ground pork
1/3 cup pickle relish
6 slices ham, finely chopped
cup raisins
4 pcs. Eggs
cup grated cheese
2 Tbs. chopped green bell pepper
cup finely chopped carrots
In a bowl, combine all the ingredients and mix until well blended. Divide the
mixture into 2 then wrap in aluminum foil or plastic. Roll tightly and seal the
ends. Place in a steamer and cook until done. Cool the slice.
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BARBECUE
1 kilo pork chops
Marinade:
cup catsup
2 bottles clear softdrink
2 Tbs. garlic
cup brown sugar
Salt and pepper
Procedure:
Combine all the ingredients for the marinade. Soak pork for several
hours or over night. Grill until done. Baste once in a while with the
remaining marinade.
Name of Recipe:
SIOMAI
89
Ingredients:
1K Ground Pork
1 Tbs. Salt
tsp. Curing Salt
1 tsp. Phosphate
C chilled water
1C TVP
tsp. Carrageenan powder
1C chilled water
tsp. Ground pepper

2 Tbs. Garlic minced
1C Grated cheese
1C Grated carrots
C Onion leaves, chopped
2 pcs. Eggs
tsp. MSG
2Tbs. Sesame oil
Materials:
Steamer, molo wrapper - 2 packs
Sauce :
12 pcs. Calamansi
1C soy sauce
1tsp. Ground pepper
tsp. MSG/magic sarap
2 Tbs. Fried garlic
2 Tbs. Sesame oil
2 Tbs. Sesame seed
1 Tbs. Sugar
Procedure:
1. In a bowl combine TVP, carrageenan powder and chilled water, set
aside for 10 minutes.
2. After 10 minutes mix in the rest of the ingredients.
90
3. Place a teaspoon of mixture in each molo wrapper.

4. Steam for 20 minutes.
SKINLESS LONGGANISA

Pork lean, ground finely 700 gms
Pork backfat, ground finely 300 gms

Curing mix:
Curing Salt tsp. 2.00
Vitamin C powder tsp. .50
Chilled water* cup 125.00
*to dissolve the 4 ingredients
Extenders:
TVP (textured vegetables protein ) cup 18.00
Isolate 1 Tbs. 5.00
Carageenan tsp. 1.25
In cup water add textured vegetable protein (TVP). Hydrate for 3
minutes.
Add tsp. Carageenan and 1 Tbs. isolate.
Seasonings:
91
Sugar, refined 4/3 cup (9-12Tbs.) 90-120.00

Black pepper, ground Tbs. 2.50
Garlic, chopped finely* 2Tbs. 24.00
Anisado wine 2 Tbs. 24.00
Pineapple juice 2 Tbs. 30.00
Vetsin(MSG) tsp. 1.50
Food color (allura red) ** as desired
Meat enhancer tsp. 1.22
Beef aroma 1/2tsp. 2.50
BF Blend *** 1 tsp. 5.0
*Garlic powder may be substituted in the level of 2 tsp. per kg. which is
equivalent to 10 grams. ** Prepared by dissolving 1 tsp. of food color in
cup of water. This serve as the stock solution to be kept in the refrigerator.
From this solution get 1-2 tsps.
***Added in the last mixing
Procedure:
1. Select good quality raw material. Measure and weigh all the
ingredients.
2. Mix meat with first four ingredients: salt, curing salt, phosphate and
vitamin C Powder in chilled water.
Mix continuously. Add the rest of the ingredients. Mix until well blended
then Cure at room temperature for 8-10 hours or refrigeration
temperature for one day only (8-12hours)
3. Wrap in paperlyne or cut wrap (2 T per piece). Pack in polyethylene
bag in kg. (should have six pieces of longanisa ) or kg package
and store in freezer.
4. Packaging materials:
Polyethylene bags kg kg.
Size 4 x 8 6 x 10
Thickness 0.003 0.003
Styrofoam containers to be wrapped on top with cling wrap.
Yield: 1.3 1.5 kgs. (1/4 kg = 6pcs. ) kg = 12 pcs.)
92
TOCINO
I. Meat Material Weight(gms)

Pork, pigue or kasim, without skin 1000 gm
boneless ,sliced 1/4Inch thick.
II. INGREDIENTS: Curing mixHousehold
Measureweight(gms)
Salt, refined 1Tbsp 12.00 Curing salt
tsp 2.00Phosphate 1 tsp
3.00
Vitamin c powder tsp 0.50
*to dissolve the four ingredients
Extenders
Isolate 1Tbps 5.00

Carrageenan 1tsp 2.50
Fibril cup 100.00
Water chilled* cup 125.00
Seasonings
Sugar,refined 1cup(16T) 160.00

Garlic,chopped finely* 2Tbsp 24.00
Anisado wine 2Tbsp 24.00
Pineapple juice cup 60.00
93
Vetsin(MSG) tsp 1.50
Food color (allura red)** 1tsp

Meat enhancer tsp 1.22
Meat tenderizer 1tsp 3.00
Meat Ginisa tsp 2.50
BF Blend***(Binder filler) tsp 5.0
*Garlic powder maybe substituted in the level of 2tsp. per kg.

which is equivalent to 10 grams .
*Prepared by dissolving 1tsp.of food color in cup of water . This
serves as the stock solution to be kept in the refrigerator .From this
solution get 1-2 tsps.
***add in the last mixing
PROCEDURE:
1.select good quality raw materials .trim and weigh.
2. slicethe raw materials Measure and weighall the ingredients .

3. mix meatwith first four ingredients: salt,curing
salt,phosphateand vitamin c . Dissolve in cup of water .add the
extenders and mix again well until it dries up .
4. add the rest of the ingredients and mix again. Cure at room
temperature for 8-10 hours or refrigeration temperature for 8-12
hours .
5.pack in polyethylene bag in or kg .package .store in freezer.
Packaging materials:
94
-Styrofoam containers to be wrapped on top with cling wrap .
-Polyethylene bags kg. . kg.

Size : 4 inches x 8 inches 6 inches x10 inches
Thickness: 0.003 inch 0.003 inch
SIOMAI
Meat Materials : Weight(gms)

Pork lean,ground finely 700gms
Backfat,ground finely 300gms.
Shrimps granules 2tsps.
Ingredients: Household Measure Weight(gms)

Curing mix:
Salt , refined 1 Tbs. 12.00 Curing salt
tsp. 2.00Phosphate
1 Tbs. 3.00
95
Chilled water * cup 62.50

Extenders:
TVP(Textured Veg. Protein) T cup 18.00
Carrageenan Tbs. 1.25
In cup water add cup textured vegetable protein (TVP) Hydrate for 3
minutes . add tsp. carrageenan.
Seasonings:
Sugar, refined 1 Tbs. 2.50
Black pepper ,ground Tbs. 24.00Garlic , chopped
finely 2 Tbs.
Carrots, dried cup
Water for hydration cup
Young green onions , cup 40.00
chopped finely
Egg ,medium size 1 pc. 40.00
Cheese ,grated cup 100.00 Vetsin
(MSG) t 1.50
Sesame oil 2 Tbs. 10.00
BF Blend (Binder Filler) 1 Tbs. 10.00

Meaty Ginisa tsp. 10 cc
Packaging materials :
Molo wrapper (1 x 1 ) 2 packs
Sauce :
Soy sauce 1 cup 224.00
Calamansi 6 pcs . 30.00
Sugar 1 Tbs. 3.30
Ground black pepper 1 tsp. 1.70
Vetsin (MSG) tsp. .75
Garlic ,fried 2 Tbs. 24.00
Sesame seeds (fried ) 2 Tbs.
PROCEDURE:
96
1. Mix meat with first three ingredients : salt ,curing salt and
phosphate in chilled water .mix continuously until tacky .
2. Then ,combine all ingredients thoroughly and wrap in molo
wrapper .
3. Steam for 30 minutes at simmering temperature . serve with
prepared sauce .
Yield : 100 130 pcs .per. Kg. 1pc .= 2 teaspoon meat mixture per pkg.
QUICK CURED HAM ( SWEET HAM )
Meat material : Weight (gms)

Pork pigue , boneless ,skinless (1 kg ) 1000g
Ingredients : Household Measure Weight
(gms)
Pumping pickle solution (1.0 kg . Meat ):
Water ,chilled cup 125.00

Salt ,refined 1 Tbs. 12.00
97

Vitamin c powder tsp. 3.00
Hamspice Tbs. .50
Trimix 1 Tbs. 3.75
BF Blend ( Binder Filler) 1 Tbs. 5.00
Smoke flavor tsp. 5.00
Honey ( added at the last mixing ) 2 Tbs. 30 cc
Dry Cure Mixture :
Salt , refined 2 Tbs. 30.00

Sugar 1 Tbs. 5.00
Phosphate Tbs. 2.25
Vitamin c powder tsp. 0.50
Cooking Ingredients :
Water 2 cups 500.00

Brown sugar 3 cups 356.00
Pineapple juice 1 -2 pcs 240.00
Anisado Wine cup 96.00
Bay leaves 1 -2 pcs
Clavo de comer 3 -5 pcs
Oregano dried 3 -4 strands
7- up 1 med Bottle 230.00
98
*Ingredients that minimizes shrinkage in ham and promotes better

sliceability.
** Hamspice may be substituted in the amount of 1 tablespoon .
V. Procedure
1. Select good quality raw materials .tri and weigh .

2. Prepare 50% pumping pickle and dry cure mixture .
3. Inject pumping pickle into the lean portion , only one inch
apart (1/2 cup pickle per kilo of meat ).
4. Massage for even distribution of pickle .
5. Apply dry cure mixture into the fat and lean portion .
6. Cure at refrigeration temperature for 2- 7 days .
7. Wash for 90 seconds and tie with abaca twine or ham net ,
for form a shape or put in a ham net or ham sock.
8. Cook with recommended ingredients for 2 hours at
the middle of cooking time invert .
9. Cool . Remove abaca twine or ham net and caramelize with
brown sugar .
10. Pack and store in freezer .
Caramelization Process:
1. Use a blow torch .Put brown sugar of fat portion and

caramelization .
2. Oven at broiling temperature for 20 minutes with brown
sugar on the fat portion of the meat .
3. Use of turbo with brown sugar on top of the fat .
temperature is 350 % ffor 20 minutes until golden brown .
4. Traditional hot syense on top of the fat portion with brown
sugar .
5. Use of thick syrup to be poured on top of the fat portion
.Thick syrup is prepared by boiling 1 cup cooking solution ,
99
2 cups brown sugar and cup pineapple juice . Boil until it

thickens add tsp. carrageenan ,dissolve in cup water
Ham Sauce :
1 cup cooking solution (from cooking of Ham )
1 cup brown sugar
tsp. carrageenan dissolved in cup water.
Boil the mixture at simmering temperature for 10 minutes
PORK /CHICKEN NUGGETS
Meat Material:
Weight(gms)
Pork /chicken lean ,ground finely 700gms
Pork/ chicken backfat ,ground finely 300 gms
Ingredients : Household Measure Weight
Curing mix:
Salt , refined 1 Tbs. 12.00
*to dissolve the above ingredients
Extenders:
Texture Vegetable Protein cup 18.00
Isolate 1 Tbs. 5.00
Carrageenan tsp. 1.25
100
In cup water add cup texture vegetable protein (TVP) . Hydrate for 3
minutes . add tsp. carrageenan and 1 T Isolate .
Seasonings:
Sugar , refined 1 Tbs. 10.00

Nutmeg 1 Tbs. 1.20
White pepper 1 Tbs. 2.00
Garlic Fresh, chopped finely 1 Tbs. 12.00
Or garlic powder 1 tsp. 2.00
Vetsin (MSG ) tsp. 1.50
BF Blend 1 tsp. 5.00
Meaty Ginisa tsp. 2.50
Procedure :
1. Chill meat and backfat before grinding. Grind pork and backfat using
a fine plate .
2. Measure or weigh all the ingredients . Mix with backfat and mix with
curing mix until tacky. Add hydrated extenders little by little until
well blended .finally add the seasonings .mix well .
3. Form into shapes (rectangular ,squares ,etc.).Roll in breading .*
4. Deep fat fry until golden brown for 30 seconds at 180%c . serve hot
or freeze if not yet needed .
*Mixture maybe placed in rectangular container and freeze overnight . after

freezing cut into squares .
Yield:50 pcs of 1 x 1 "
101
HAMBURGER
Meat material: Weight
(gms)
Beef lean ,ground finely 700.00 gms
Pork backfat,ground 300.00 gms
Ingredients: Household Measure Weigh (gms)
Curing mix:

Phosphate 1tsp. 5.00
(dissolve in cup water )
Extenders:
Textures Vegetable Protein cup 18.00

Isolate 1 Tbs. 5.00
Chilled water cup 125.00
102
Seasonings:

Black pepper, ground 1 Tbs. 15.00
Garlic chopped (or 1 tsp. Garlic powder )1 Tbs. 12.00
Onion, chopped finely cup 73.00
Celery powder tsp. 0.75
Hamburger Seasoning 1 Tbs. 2.50
Milk or Non-dairy creamer 2 Tbs. 10.00
Egg, fresh medium 1 pcs.
Bread crumbs cup 56.00
Potato starch 4 Tbs. 26.00
Vetsin (MSG) tsp. 1.50
Beef aroma tsp. 2.50
Meaty ginisa tsp. 2.50
Procedure:
1. Select good quality raw materials. Grind meat and fat.

2. Add salt and phosphate (dissolve in cup water ). Mix until tacky.
3. Add extenders : TVP, carrageenan and isolate. Mix again until
homogenous mixture is attained. Add seasonings and remix.
4. To attain firm patties, chill mixture for 1-2 hours in the refrigerator.
5. Form into the patties with the used of hamburger molder ( 50 grams
per patty ), 1 kg. should contain 20 pieces.
6. Freeze patties before packing. Store in freezer. Cook with little
amount of fat.
7. Beef flavor in the level of 1 tsp. per kg. maybe added to enhance the
flavor.
Yield: 1 kg. = 1.3 to 1.5 kgs.
EMBUTIDO
103
Eat Material: Weight (gms)
Pork lean, ground finely 700 gms.

Pork backfat, ground finely 300 gms.

Curing mix:
*To dissolve the 3 ingredients
Extenders:
Isolate 1 Tbs. 5.00
TVP (Textured Vegetable Protein ) cup 18.00
Water chilled cups 25.00
Seasonings:
Black pepper , ground 1 tsp. 2.00
Powdered Milk or Non Dairy Creamer 2 Tbs. 10.00
Chorizo de Bilbao (chopped coarsely ) 1 po. 35.00
Or chorizo de Bilbao powder 2 tsp. 5.00
Pickle relish 2 Tbs. 32.00
Onion, chopped finely 1 po ( 1 Tbs. ) 12.00

Raisin (1 box) 2 Tbs. 30.00
Egg hard boiled 5 pcs. 40.00
Fresh Whole Egg 1 pc.
Vienna Sausage (chopped ) cup 32.00
104
Carrots (chopped finely) 2 Tbs. 16.00

Bread crumbs cup
Potato starch or Modified Starch 4 Tbs. 28.00
Butter (spread in aluminum foil ) 2 Tbs. 16.00
Meaty Ginisa tsp. 2.50
Packaging Materials:
Aluminum Foil size: 1 foot long per roll
Procedure:
1. Select good quality raw materials. Measure all ingredients needed.
2. Hydrate cup Textured Vegetable Protein (TVP) Isolate and
carrageenan in cup water for 3 min. until soft.
3. Combine meat, salt, curing salt and phosphate (dissolved in water ).
Mix until tacky.
4. Add extenders and mix the rest of the ingredients. Ad eggs and
breadcrumbs & modified starch at the last portion.
5. Roll meat mixture in aluminum foil (1 cup per roll or kg. ) and twist
both ends.
6. Prick foil with pin and steam for 1 hour at simmering temperature.
Chill in refrigerator.
7. Umwrap and slice if to be served. Cooked products may be wrapped
in cling wrap and freeze; can last for 2 months.
Yield: 1.5 1.8 kgs. (8 rolls of kg. per roll )
SQUARE / PEAR SHAPED HAM
105
Pork pigue, boneless, skinless ground coarsely 700 gms.

Pork backfat, ground coarsely 300 gms.
Curing mix:
Curing salt 1tsp. 4.00
Vitamin C powder tsp. .50
*To dissolve the above ingredients
Extenders:
Isolate 1 Tbs. 5.00

Carrageenan 1 tsp. 2.50
Chilled water cup 125.00
Seasonings:

Ham spice 1 Tbs. 15.00
BF Blend (Binder Filler) 1 tsp. 2.50
106
Procedure:
1. Chill meat and backfat before grinding. Grind pork and backfat using
a fine or double grind.
2. Measure or weigh all the ingredients. Mix meat with backfat and mix
with curing mix until tacky. Add hydrated extenders little by little until
well blended. Finally add the seasonings. Mix well.
3. Put this mixture in ham molder and steam for 1 hour. Cool.
4. Remove from mould package and chill/freeze.
Yield : 1.0 kg
Note:
Simple Ilanera maybe used to attain the pear-shape

appearance of ham.
Square ham maybe produced by using baking pan mold with
aluminum foil.
HOME MADE BACON
107
Pork belly or liempo, boneless, skinless, 1000 gms.

sliced 1/8 inch thick.
Or loin, skinless, boneless, sliced 1/8 inch thick.
Ingredients: Household Measure Weight
(gms)
Curing salt* tsp. 2.50
Vitamin C powder tsp. 0.50
Bacon powder 1 Tbs. 15.50
Isolate 1 Tbs. 5.00
Carrageenan 1 tsp. 2.50
Smoke flavor tsp. 1.00
Water chilled cup 125.00
MSG tsp.
BF Blend (Binder Filler) 1 tsp. 5.00
Honey** 2 Tbs. 30.00
*These two ingredients minimize shrinkage in bacon and promotes better
slice ability.
**Added in the last mixing.
Procedure:
1. Select good quality raw materials.
2. Apply ingredients previously dissolve in water with honey added in

the last mixing.
3. Cure at refrigeration temperature for 8-10 hours with cover. (34-36 F )
4. Pack in Styrofoam with cling wrap. (Arrange symmetrically ). Freeze.
108
KOREAN BARBECUE

Pork pigue, or kasim or Beef (round) 1000 gms.
Cut into squares, 1 x 1 inch

Salt, refined Tbs. 6.00
Extenders:
Isolate 1 Tbs. 25.00
Fibril cup
Water cup 125.00
Seasonings:
Sugar, brown 6 Tbs. 60.00

Garlic, minced* 4 Tbs. 48.00
Sesame seed, fried 4 Tbs. 10.00
Soy sauce cup 60.00
Ground black pepper 1 Tbs. 5.00
Chopped young onions cup 30.00
Meat tenderizer 1 tsp. 3.00
Meaty ginisa tsp.
BF Blend 1 tsp.
109
Procedure:
1. Select good quality meat.
2. Chill for one (1) hour in the refrigerator before mixing.
3. In container mix meat with cuing mix and mix until it dries up.
4. Add extenders and mix again.
5. Seasonings should be added last and mix thoroughly.
6. Keep in the refrigerator for 2 4 hours.
7. The product is ready to cook direct to a little mount of fat at low fire
until thoroughly brown.
8. If not consumed package in kg. or kg.
PORK BARBECUE
Pork pigue, or kasim or belly 1000 gms.

Sliced inch thick.
110
Curing mix:
Salt, refined Tbs. 6.00
Extenders:
Isolate 1 Tbs. 5.0

Fibril cup
Water cup
Seasonings :
Sugar, brown cup (8Tbs) 100.00

Garlic, minced*(fresh) 2 Tbs. 24.00
Soy sauce 2 Tbs. 28.00
7-up cup 120.00
Pineapple juice cup 60.00
Ground black pepper Tbs. 2.50

Tomato catsup cup 60.00
Meat tenderizer 1 tsp. 3.00
Meaty ginisa tsp.
BF Blend** 1 tsp. 5.0
**Added on the last mixing.
*Garlic powder may be substituted in the level of 2 tsp. per kg. which is
equivalent to 10 grams.
Procedure:
111
1. Chill meat and slice into desired sizes (1x1).
2. Prepare the ingredients and soak meat overnight in the refrigerator.
3. Drain. Arrange symmetrically in sticks (2-5 pcs. Meat per stick).

4. Broil charcoal as needed.
5. Package and freeze for keeping quality.
Yield : 20 sticks.
EMPANADA
Crust:
8 cups sifted flour = 1 k all purpose flour.

cup shortening
cup sugar
1 tbsp. salt
2 cups water
Paste:
112
5 1/3 cups cake flour 1k

1 cups shortening
Filling:
750 grams ground pork / chicken

250 grams potatoes
125 grams carrots
1 pc. Onion
1 garlic, minced
75 grams raisins
1 tsp. salt
1 tbsp. soy sauce
1 tbsp. sugar
Procedure:
Crust:
Blend APF and shortening very lightly. Dissolve sugar and salt
in water. Mix them to form a dough. Flatten and rest for 20 minutes.
Paste:
Blend all ingredients for paste. Cover the ball of paste with
flatten dough. Rest for fifteen minutes.
On a slightly dusted table, place the dough face down. Sheet
the dough to about inch and make 3 folds. Rest for 15 to 20
minutes. Repeat sheeting and fold twice. Cut into pieces. Using
cutters. Apply desired filing on the center and fold into half. Flute as
desired. Deep fry.
Filling:
Saut the garlic and onion in oil. Add the pork and potatoes.
Cook for fifteen minutes. Season with sugar and soy sauce. Add
raisin last. Cool.
113
Name of Recipe:
SIOPAO
Ingredients:
1st ingredients :
3C warm water
1 Tbs. Yeast, heaping
1 Tbs. Sugar
k All purpose flour
2nd ingredients:
2C Sugar
1C Water
2 Tbs. Baking powder
1 Tbs. Vinegar
1C Lard
1k Cake Flour
Filling:
1k Meat
C Soy sauce
4C Water
1 Tbs. Sesame oil
1 Tbs. Rice wine/1 pc star anise
3 Tbs. Cornstarch
C Brown Sugar
Sauce:
4C Water
1 Tbs. Hot Sauce
C Sugar
1/4 C Cornstarch
C Soy sauce
1 pc. Broth cube
2 Tbs. Hoisin sauce
1 Tbs. Seasoning
Materials:
Steamer, glacine paper, cheese cloth 2 pcs.
114
Procedure:
1. In a bowl mix 3 c warm, yeast and sugar, ferment for 10 minutes,
after fermenting put the all purpose flour, do not beat just allow the
flour to soak, set aside for 2 hours.
2. After 2 hours prepare the second ingredient.
3. In another bowl mix lard and cake flour. (mix by hand)
4. Dilute sugar baking powder in water and vinegar then add the diluted
mixture to hand mix flour and lard.
5. Combine the first mixture into the second mixture, and then knead the
dough thoroughly.
6. Divide the dough into 80- gram pieces.
7. Platen each piece and put in the filling (see recipe below), covered
with cheese cloth and rest at room temperature for 30 minutes.
8. After 30 minutes sun-dry the dough with filling for another 30 minutes.
Procedure for making the sauce:

1. In a saucepan combine all ingredients stir continuously and bring
to boil.
2. Continuous stirring until you reach the desired consistency.
6. Rest for 1 hours.

DINNER ROLL
1 tsp. dried yeast
1 tsp. sugar
450 ml water, lukewarm
675 grams strong white flour
2 tsp. salt
15 grams lard
1 tbsp. milk to glaze
115
Procedure:
1. Dissolve the sugar in 150 ml lukewarm water. Sprinkle the yeast into
the water and stir. Leave for 10 to 15 minutes or until frothy. Then add
the yeast liquid with the remaining 300 ml water.
2. Sift flour and salt together into a large bowl. Rub in the lard. Pour
yeast liquid into the flour and mix to a soft dough.
3. Knead the dough onto lightly floured work surface until smooth and
elastic. About 10 minutes by hand or 5 minutes with the use of dough
blender. Place the dough in a pan and leave to rise until double in
size (about 1 hour).
4. Turn the dough onto a clean work surface and knock back until
smooth.
5. Flatten dough between the work surface and palm of the hand and
rotate the pressure at first then ease of the pressure. Cut the dough
to form a ball.
6. Place rolls well apart on greased baking tray. Cover loosely and allow
to rise until double in size (about 35 minutes).
7. Brush with milk in a preheated oven in a preheated oven 230 C for
10 to 15 minutes.
PANDESAL
1 tbsp. active dry yeast

1 cup lukewarm water
1 cup milk
(1/2 cup evaporated diluted with c water )
1 tsp. fine salt
1 tbsp. sugar
2 tbsp. cooking oil
5 cups bread flour
Procedure:
Sprinkle yeast on lukewarm water, let stand for 8 to 10 minutes
until bubbly.
116
Place milk in a bowl and add salt, sugar and oil. Stir to dissolve
sugar. Then blend yeast mixture into 2 cups flour, add milk mixture
and beat until smooth. Beat with 300 more strokes by hand.
Stir in 1 cup flour. Beat with 150 more strokes by hand. Stir in
more flour to make a moderately stiff dough.
Turn onto lightly floured surface and knead for about 10
minutes until smooth and satiny. Shape into ball, grease all around
and place in a greased bowl. Cover with clean, damp cloth.
( Greasing the dough prevents crust formation which hinders proper
rising of the dough). Let rise in warm place away from draft for 1 to
2 hours or until dough doubles in size.
Punch down dough and let rise for 20 minutes more. The
dough will shape and handle better after second rising. Cut the ball of
dough into two. Roll each half into a rectangle 30 on long and 3
cm round. Dredge with finely ground bread crumbs.
Cut each roll into 12 pieces. Dredge cut-up side with bread
crumbs before placing on a greased baking sheet. 2 cm apart. Let
rise for 20 to 30 minutes until double in size.
Bake at 204 C in preheated oven for 12 to 15 minutes or until
brown.
BAGUIOS FAMOUS RAISIN BREAD

4 cups water
3 tbsp. yeast
1 tbsp. sugar
1 cup sugar
1 tbsp. salt
1 margarine
13 cups bread or all purpose flour
2 cups raisins
1 cups sugar, brown
2 tbsp. cinnamon
Egg
Procedure:
117
Put in a bowl the water, yeast and 1 tbsp. sugar. Cover for 1
minutes. Then add 1 cup sugar, salt, margarine. Mix and mash. Add a
little at a time, the flour knead until smooth. Let rise for 1 hour. Cut
into 6 pcs and form into 6 balls, lightly with hands only. Flatten dough
on floured table with rolling pin. Spread sugar, cinnamon, raisin
mixture. Fold sides. Roll. Pinch edges. Place on greased trays.
Brush with egg. Let rise for 45 minutes. Bake at 350 F for 25 minutes.
CLASSIFICATION OF BAKERY PRODUCTS
1. YEAST BREAD
A. LEAN - made with the basic ingredients (flour, h20, yeast and salt)
2. QUICK BREADS
A. CAKES
batter
foam
chiffon
B. PASRIES
C. COOKIES
dropped
molded
pressed/bagged
refrigerator/ sliced/ice box
rolled
sheet or bar
BASIC METHOS OF MIXING BATTERS AND DOUGH

1. Muffin methods
ex. Pancake muffins
2. Pastry method
118
ex. pies, biscuits, empanada
3. Conventional cake method
- also known as creaming method

ex. cakes like chocolate and butter
4. One bowl method
- also known as single stage method

ex. black forest, cakes mixes
FOUR STAGES IN BEATING EGG WHITE

1. frothy
2. soft peak
3. stiff peak
4. dry stag
THREE METHODS OF MIXING

1. single stage method
2. creaming blending
3. blending
TERM ABBREVIATION
kilogram/kilo Kg./K
gram g.
cup c.
tablespoon Tbsp./T
pound lbs.
ounce oz.
liter L.
pint pt.
quarter qt.
gallon gal.
dozen doz.
teaspoon Tsp./t.
VOLUME MEASURE
16 Tbs. 1 cup
12 Tbs. 3/4 cup
119
8 Tbs. 1/2 cup

4 Tbs. 1/4 cup
2 Tbs. 1/8 cup
2 cups 1 pint
4 cups 1 quarter
4 quarters 1 gallon
1 kilogram - 1000 grams - 2.2 lbs
1 cup - 240 ml.
1 lb. - 254 grams
1 Tbs. - 3 tsp.
1 oz. - 30 grams
1 Tbs. - 18 grams
EGG MATH
5 whole egg - 1 cup
12 egg yolks - 1 cup
8 egg whites - 1 cup
BUTTER OR MARGARINE
1 pound - 2 cups
1/2 pound - 1 cup - 1 bar
1 stick - 1/2 cup
1 cup - 16 T.
1 c. sugar - 200 g
1 c. AFP - 135 g
1 t.b. powder - 5 g
1 c. milk - 240 ml.
1 t. salt - 6 g
1 c. raisins - 145 g
1 T. soy sauce - 15 ml.
1 c. shortening - 220 g
1 c. cornstarch - 85 g
1 t. cream of tartar - 5 g
1 t. vanilla - 5 ml.
1 c. evap milk - 240 ml.
1 c, peanuts - 145 g
1 c. brown sugar - 220 g
1 c. cocoa - 95 g
1 c. powdered sugar - 85 g
1 c. chocolate chips - 100 g
1 c. desiccated coconut - 65 g
1 t. coffee - 2 g
1 t.b. soda - 5 g
1 c. cake flour - 1 c. AFP - 2T
1 c corn syrup - 1 1/4 c. sugar 1.3 c H20
120
BUTTER
Anchor
Queen Land
Che-vital
Golden crown
MARGARINE
Star
Golden crown
Dari-cream
DEFINITION OF TERMS
1. FOOD
any substance which when taken into the body provides energy, build and
repairs tissues and regulates bodily processes;
any article whether simple mixed or compounded, which is used as food
or drink, confectionery or condiment. It includes articles used as
components.
2. TRADE
an occupation, especially one requiring skilled labor, a craft.
the business of buying and selling commodities; commerce.
3. FOOD QUALITY
a composite of several criteria determined by the stimuli coming from the
food itself and the attributes or values attached by consumers to the food.
HEAT TRANSFER IN FOODS

1. CONVECTION
transfer of thermal energy from electricity, gas or solid fuel to the vapor
molecules of the air which in turn heat the food or the utensil it comes
contact with. Ex. Siopao in steamer, baking in an oven.
2. CONDUCTION
transfer of heat via metals or any heat-conducting materials containing
food. Copper is the best conductor of heat. Ex. waffle maker, steak on a
hot plate.
3. RADIATION
121

transfer of heat from a red hot coil of the griller, toaster or stove to the
food. Energy is transmitted as waves or rays to the food. Ex. Toasting
bread.
4. MICROWAVE COOKING
method of heat transfer which uses radiation emitted by a magnetron tube;
the frequency of the microwaves causes the excitation of water, fat and
sugar molecules, creating friction which is translated to heat within the
food. Its greatest advantage is the speed with food cooked.
METHODS OF COOKING
1. DRY HEAT
Food is cooked without added liquid, as in roasting, broiling, pan broiling
and frying. Dry heat methods are appropriate for tender cuts of meat
where coagulation of meat fiber proteins to the preferred stage of
doneness is the objects.
2. MOIST HEAT
include those in which food is cooked in a covered container where water
is added or meat is cooked in steam or liquid which is released from the
meat as the protein coagulates. Less tender cuts of meat are usually
cooked by moist heat method which include broiling and braising.
BROWNING REACTIONS IN FOODS
1. CARAMELIZATION
a non-enzymatic browning reaction that occurs when sugars are heated
above 100c resulting in a characteristic flavor and brown color; effect of
dry heat in sugar.
122
2. MAILARD REACTION
non-enzymatic browning reaction that occurs when a protein and a sugar
are heated or stored together for some time; involves the adehyde group
of sugar and the amino group of protein; occurs during baking; also occurs
in bottled juices in the supermarket when turnover is slow.
TABLE OF SUBSTITUTIONS FOR COMMON INGREDIENTS
INGREDIENTS STATED IN
RECIPE
1 tablespoon AP flour 1/2 T. cornstarch, potato starch, rice starch or an
uproot starch or 2 t. quick-cooking tapioca.
1 tablespoon cornstarch 2 T. all purpose flour.
1 cup cake flour, sifted 7/8 cup all purpose flour, sifted; 1 cup all purpose flour
minus (-) 2 T.
1 cup corn syrup
1 cup granulated sugar 1 1/3 cup brown sugar, lightly packed; 1 1/2 cup
powdered sugar; 1 1/2 cup corn syrup minus 1/2 cup
liquid; 1 cup honey minus 1/2. 1/3 cup liquid
1 cup honey 1 1/4 cups sugar plus 1/2 cup liquid
1 ounce chocolate 3 T. cocoa plus 1 T. fat
1 square unsweetened 3 T. cocoa plus 1 T. fat
chocolate
1 cup butter 1 cup margarine; 7/8 to cup lard plus 1/2 t. salt
1 cup milk 3 T. sifted non fat dry milk powder plus 1 cup water
1 cup buttermilk or sour 1 T. vinegar or lemon juice plus enough sweet milk to
milk make 1 cup; 1 3/4 t. cream of tartar plus 1 cup sweet milk
1 cup self-using flour 1 cup all purpose flour plus 1 t. baking powder and 1/4 t.
salt
123
3. ENZYMATIC BROWNING
Darkening in fruits and vegetables attributed to a group of enzymes -
polyphenol oxidases - which promote oxidation reactions in flavonoid-
containing fruits and vegetables such as potatoes, apples and bananas.
3. ENZYMATIC BROWNING
Darkening in fruits and vegetables attributes to a group of enzymes
popyphenol oxidases which promote oxidation reactions in flavonoid-
containing fruits and vegetables such as potatoes, apples and bananas.
NUTRITIONAL QUALITY
Food are sources of substances called nutrients which are responsible for the
physiological roles of food to give energy, build and repair tissues and regulate bodily
processes. The main group of nutrients are water, protein, fats, carbohydrates, minerals
and vitamins. The quantitive need of these nutrients vary according to age, physical
activity, physiological stresses like pregnancy and lactation, and the state of health of
the individual.
In planning the daily meals, and interval of 3 to 4 hours between feedings is satisfactory
for most normal individuals. For young children, teenagers and old people, six feedings
consisting of three bigger meals and three snacks are recommended.
124
FOOD GROUP FOOD IN THE GROUP RECOMMENDED

SVG/DAY
I. BODY BUILDING Meat, fish, poultry 3 med. Matchbox size for
FOODS Plus adults
Protein rich foods Dried beans or nuts 4-5 pcs. For pregnant and
Plus lactating
Egg 2-4 pieces a week
Plus
Milk 1 cup for pregnant and
nursing mothers and elderly
2-3 cups for infants and
children
II. ENERGY FOODS Rice or corn 4-5 cups cooked for adults
Plus
Carbohydrates- rich foods Roots crops 1 small for adults
Plus
Sugar and sugar products 7-10 teaspoons for adults
Fat rich foods Fortified margarine, butter, 6-8 t. for adults

etc.
125

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SAN PEDRO TECHNOLOGICAL INSTITUTE

Crismor Ave. Elvinda Village, City of San Pedro, Laguna

BREAD AND PASTRY

BAKE To cook by dry heat in an oven.

BATTER A mixture of flour and liquid, or in combination with other

CUT-IN To combine fat with dry ingredients using two knives.

FOLD-IN To cut down through center of a batter with edge of spoon, or

FROST To cover with icing

MIX To combine ingredients by stirring.

MOCHA A flavor from coffee infusion or a combination of coffee or

RAMEKIN An individual baking dish.

SCALD To heat to temperature just below boiling point.

SHORTENING A fat suitable for baking.

TUTTI-FRUTTI Mixed fruits

WHIP To beat rapidly to produce expansion through the incorporation of

GREASE - to brush a surface with butter, shortening, margarine or oil.

MIX - combining usually by stirring until evenly distributed.

PIPE OUT - to squeeze out a mixture from a pastry bag.

PREHEAT - to light the oven about 10 to 15 minutes in advance.

SIFT - to pass through a sieve to separate a coarse from a fine particle.

SCALD - to heat almost to the boiling point.

WHIP - to beat rapidly to incorporate air.

FLOUR - provides the framework of the food.

SUGAR - makes bakery products tender

*LIQUID - holds batter

*FATS - makes the product tender moist and rich.

*EGGS - tender moist rich

CLASSIFICATION OF BAKERY PRODUCTS

BASIC METHOS OF MIXING BATTERS AND DOUGH

3. Conventional cake method

4. One bowl method

FOUR STAGES IN BEATING EGG WHITE

THREE METHODS OF MIXING

1 c. evap. milk - 240 ml.

KITCHEN TOOLS AND THEIR USES

Mixers perform many tasks using different kinds of beaters, whips,

USING A DOUGH HOOK

COOKING TERMS AND CONCEPTS

HEAT TRANSFER IN FOODS

B. CONVECTION - the spread of heat by a flow of hot air or steam or

MOIST HEAT METHODS

PASTRIES AND COOKIES (RECIPES)

CREAM PUFF (yield 12 to 16 pieces)

Vanilla Cream Filling:

1. Prepare 3 10 x 6 cookie sheets. Preheat oven to 400 F.

1 cup condensed milk

CHOCOLATE CHIPS COOKIES

1 cup all-purpose flour

3. Preheat oven to 350 F. Roll a teaspoon of the dough in powdered

1. Cream butter well. Add sugar gradually while continuously creaming.

3. Using a # 47 decorators tip, pipe dough onto greased sheet. Keep

4 pieces egg yolks

6. Sprinkle with confectioners sugar. Bake for 8 to 10 minutes or until

4. Stir in nuts. Spread butter on prepared pan. Bake for 25 to 30

FOOD FOR THE GODS

1 cups all-purpose flour

1. Preheat oven to 350 F.

CARAMEL BUTTER TARTS

2 cups sifted all-purpose flour

BASIC CHIFFON CAKE

2 cups cake flour

4. Pour into an ungreased 13x9x2 rectangular pan. Bake in a

DARK CHOCOLATE CAKE