BACHELOR OF TECHNICAL VOCATIONAL TEACHER EDUCATION

MAJOR IN FOOD AND SERVICE MANAGEMENT FOOD SELECTION AND PREPARATION

FINAL REQUIREMENTS

Fruits

CREAMY FRUIT DESSERT

INGREDIENTS:

• 2 pcs apples, diced

• 2 pcs mango, diced
• 1 cup grapes, sliced
• ½ cup cherries, sliced
• 400g condensed milk
• 1 cup all-purpose cream
• 1 egg yolk
• 2 tsp vanilla essence
• ½ cup Grated chocolate

DIRECTIONS:

1. In a shallow container combine thoroughly all the fruits

2. In a saucepan, mix together condensed milk, cream, egg yolk and vanilla essence
3. Cook in a very low heat until you reach a perfect consistency of the sauce
4. Once done, pour it on the fruits. Spread evenly
5. To finish, top with grated chocolate
6. Place it in the freezer for about 2 hours
7. Serve and enjoy.

Vegetables

EGGPLANT FRITTERS
Ingredients

• 5 pieces Eggplants
• 2 pieces eggs
• 1 bunch green onions chopped
• 4 tablespoons cornstarch
• 8 tablespoons all-purpose flour
• ½ teaspoon baking powder
• 5 teaspoons salt
• ¼ teaspoon ground black pepper
• 2 cups water
• 2 cups cooking oil

Dipping sauce ingredients:

• 1 cup white vinegar

• 2 teaspoons soy sauce
• ½ piece red onion chopped
• 2 tablespoons green onion chopped
• 3 pieces Thai chili pepper chopped
• 3 cloves garlic chopped
• 1 teaspoon sugar
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
Instructions

1. Grate the eggplants and arrange in a bowl. Sprinkle 4 teaspoons of salt. Toss until the eggplants are evenly
coated. Let it stay for 10 minutes.
2. Add 2 cups of water into the bowl. Wash the eggplants to get rid of the salt. Grab the eggplants with your
hand and squeeze until the water drains completely. You can also put this in a cheesecloth and wring it until
the water drains out.
3. Combine flour, cornstarch, and baking powder in a bowl. Mix well and then set aside.
4. Beat the eggs in a large bowl. Add the eggplants, green onions, salt, and ground black pepper. Mix it well.
5. Gradually add the flour and cornstarch mixture. Mix until all the ingredients are well blended.
6. Heat 2 cups of oil in a small pan. Note: the oil must be deep enough for the mixture to float.
7. Scoop around 3 tablespoons of the eggplant mixture into the pan with hot oil. Fry until both sides are brown
and crispy. Drain the excess oil and arrange the eggplant fritters on a serving plate.
8. Make the dipping sauce by combining vinegar, sugar, salt, ground black pepper, and soy sauce in a bowl.
Microwave for 30 seconds and then stir until well blended. Add chili peppers, onion, garlic, and green onion.
Serve with the eggplant fritters.
9. Share and enjoy!

VEGETABLE SALAD
INGREDIENTS

Dressing

o ½ cup sour cream

o ¼ cup mayonnaise
o 2 tablespoons white wine vinegar
o 2 tablespoons jalapeno seeded and finely diced
o 1 teaspoon celery seed
o ¼ teaspoon salt
o ¼ teaspoon pepper

Salad

• 4 ears of yellow corn cleaned, cooked, cooled,

• and cut off the cob
• 2 large tomatoes seeded and chopped
• 6 stalks of celery chopped
• 1 cucumber chopped
• ½ red onion finely chopped

INSTRUCTIONS

1. In a medium bowl, whisk together sour cream, mayonnaise, vinegar, jalapeno, celery seed, salt, and pepper until
smooth. Set aside to let the flavors combine while you prepare the veggies, atleast 5 minutes.

2. In a large bowl, mix all the chopped vegetables together.

3. Pour dressing over vegetables and gently mix together until well combined.

4. Serve Immediately or cover and store in the fridge for up to 3 hours.

Meat and Meat Products

GARLIC PEPPER BEEF

INGREDIENTS:

o ½ kg beef tenderloin, thinly sliced

o ¼ - ½ cup garlic, minced
o 1 pc. Red onion, chopped
o Salt and Ground peppercorn
o 3-5 tbsp soy sauce
o 3-5 tbsp oyster sauce
o For the sauce:
o Butter for sautéing
o 1-2 tbsp flour
o Beef broth cubes
o 1 cup water
o 1 tbsp soy sauce
o 1 can whole mushroom

DIRECTIONS

1. In a bowl, marinate the beef with garlic, soy sauce, oyster sauce, salt, and ground peppercorn. Set aside
and marinate for about 2 hours.
2. In a pan with low heat, add butter and sauté minced garlic until golden brown in color. Once golden-brown
set aside.
3. In the same pan, sauté chopped onion then add the marinated beef with a little water, let it boil, and cook
for 15 – 20 minutes or until the meat is tender.
4. Once the meat is tender, add the toasted garlic. If necessary, add more peppercorn or salt. When cooked,
transfer into a container and set aside
5. It’s time to cook the sauce, in the same pan, add butter and add in flour. Pour in water and mix well.
6. Then add beef broth cubes, mushroom, and soy sauce. Let it boil
7. Add in the precooked beef and cook it for another minute. Once cooked, add more toasted garlic.
8. Serve with rice and enjoy!

PORK AFRITADA
INGREDIENTS

• 6 tbsp Vegetable Oil

• 2 pcs Potato
• 2 pcs Carrots
• 1kg Pork Shoulder
• 1 head Garlic
• 2 pcs Onion
• 2 pcs Red Bell Pepper
• 2 pcs Green Bell Pepper
• 2 pcs Bay Leaf
• 1 cup Tomato Sauce
• 2.5 cups Water
• 1 tbsp Brown Sugar
• 1 small can green peas
• Salt and pepper to taste

INSTRUCTIONS:

1. Sauté potato and carrot in 1 tbsp oil until golden brown. Remove and set aside.
2. Season pork shoulder salt and pepper.
3. Sauté garlic, onion and bell peppers. Pour tomato sauce and water. Add pork, bay leaf, pepper and
sugar. Simmer for 1 hr.
4. Add potato, green peas and carrots. simmer for another 10 mins. Transfer into a serving plate and
serve.

Poultry

CHICKEN LOLLIPOP
INGREDIENTS:

• 10 pieces of chicken wings

• 1 ½ cup breadcrumbs
• 2 pieces of raw eggs
• ½ cup all-purpose flour
• 3 teaspoons of salt
• 2 teaspoons ground black pepper
• 2 tbsp calamansi juice
• 1 tsp fish sauce
• 3 tsp garlic powder
• 2 cups cooking oil

INSTRUCTIONS:

1. Divide the chicken wing into 3 parts by slicing through the joints. Set aside the wingtip for other
possible uses.
2. Shape the wing to look like a lollipop. You should have two parts of the chicken wing by now: the
one with a single bone and the one with two bones. Start by selecting the part with one bone.
3. Separate the meat from the bone by sliding a sharp knife around the tip of the bone where the meat
is still connected (do not cut through the bone).
4. Place the wing vertically on top of a flat surface while holding the part where the knife passed.
5. Gently push down while gripping the bone with your thumb and index finger until the meat slides
down.
6. Arrange the meat by inverting the inner part until a lollipop shape is formed. Note: Do the same
procedure for the part with two bones. However, you need to first detach the smaller bone before
commencing.
7. Season the chicken lollipops with garlic powder, salt, and pepper. Add in calamansi juice and fish
sauce and let them stand for at least 35 minutes.
8. Crack the eggs and transfer to a bowl then whisk.
9. Gradually add in the all-purpose flour while whisking until a batter is formed.
10. Dip the chicken lollipop in the batter then into the breadcrumbs.
11. Heat oil in a cooking pot then deep-fry the chicken lollipop under medium heat until the color of the
outer part turns medium brown (about 10 to 12 minutes).
12. Remove the fried chicken lollipop from the cooking pot and transfer it to a dish with paper towel. Let
it stand until excess oil is absorbed by the paper towel.
13. Serve with your favorite dip. Share and enjoy!

SWEET & SOUR SAUCE

INGREDIENTS:

o 6 & 1/2 tbsp white sugar

o 6 tbsp ketchup
o 1 tsp liquid seasoning
o 3 tbsp white vinegar
o 4 tbsp water
o 1/2 tsp salt
o 2 tbsp cornstarch
o 2 tbsp water (to dilute the starch)

INSTRUCTIONS:

• Mix everything in a small saucepan and bring to a boil. Once to a boil and thickened, remove from heat,
and serve it with your deep-fried dishes.

SWEET BBQ SAUCE

• 2 tablespoons unsalted butter

• ¼ cup tomato ketchup
• ½ tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon brown sugar

Instructions:

• Melt some butter in a pan using low heat. Add the ketchup, soy sauce, oyster sauce and brown sugar. Stir
gently until well combined. Let it cook until it becomes thick.
Fish

FISH NACHOS
INGREDIENTS:

o Nacho Chips
o 1 kg Fish, fillet
o 1 cup cabbage, shredded
o 1 cup tomatoes, diced

For the sauce:

o 1/3 cup mayonnaise

o 3 tbsps. sour cream
o 1 tbsp. sriracha sauce
o 1 tsp. garlic powder
o 1 lime or lemon, juiced

For the fish marinade:

o 1 tbsp. olive oil

o 1 tsp cayenne pepper
o 1 tsp. chili powder
o 1/2 tsp cumin
o 1 piece of lemon or lime
o 1 tsp. garlic powder
o Salt and pepper to taste

DIRECTIONS:

o Preheat the oven to 375ºF. Line a baking sheet with parchment paper. Set it aside.
o In a large bowl, whisk together the olive oil, the juice of 1 lime/ lemon, chili powder, cayenne
pepper, cumin, and garlic powder. Season with salt and pepper to taste. Coat the fish fillets with the
marinade. For a stronger flavor, allow them to marinate in the refrigerator for 15 to 30 minutes.
o Once ready to bake, arrange the fillets on the baking sheet. Bake until the fillets are cooked and
flake easily with a fork, about 18 to 20 minutes. Broil until the fish is golden, about 1 to 2 minutes.
o While the fish is baking, in a mixing bowl add the mayonnaise, sour cream, sriracha sauce, garlic
powder, and lemon/ lime juice. Season with salt to taste. Whisk until the mixture is smooth.
o Fill each nacho chips with some of the fish. Top each chips with some cabbage and tomatoes.
Drizzle the sauce over the top.
o Serve immediately

Shellfish

SEAFOOD BOIL RECIPE – FILIPINO STYLE

INGREDIENTS:

o 1 kg Crabs
o 1 kg Mussels
o 500 grams Clams
o 500 grams Shrimp
o 2 pcs White Onion Sliced
o 1 clove Garlic sliced
o Sprite
o Cajun Power
o Paprika
o Butter
o Oil
o 2 pcs Corn
o 1 pc Lemon
o Water for boiling
INSTRUCTIONS:

1. Pour water on a large stockpot. Bring to a boil.

2. Add salt in the pot.
3. First to boil the shrimp (don't over cook it)
4. Boil Mussels
5. Boil Clams
6. Boil Crab
7. Remove all seafood. Set aside.
8. Heat another pot. Add Oil and 2 slices of Butter, add sliced onion and garlic. Let it simmer for 2-3
mins
9. Add Cajun Power and Paprika, simmer for 3-5mins
10. Slowly add the seafoods. Add Corn and Lemon
11. Transfer to a serving tray.
12. Share and enjoy!