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BLT Recipe Book: - Nutritious, Easy and Affordable Meals For Daily Feeding
BLT Recipe Book: - Nutritious, Easy and Affordable Meals For Daily Feeding
Recipe
Book
—
Nutritious,
Easy and Affordable
Meals for Daily
Feeding
BLT
Recipe
Book
Nutritious, Easy
and Affordable Meals for
Daily Feeding
About
the Cover
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BLT Recipe Book
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Name of School
Produced by
Jollibee Group Foundation Contact Number
6/F Jollibee Plaza Building
10 F. Ortigas Jr. Avenue
Ortigas Center, Pasig City
Philippines
Phone: (02) 688-7133
E-mail: [email protected]
Monggo Malunggabi
Guisado Balls
with
Malunggay
iii—iv
Recipes
Table of Contents
Blanch Julienne
—to plunge foods into boiling water for a —a culinary knife cut in which the food
few seconds or a few minutes, then remove item is cut into long thin strips, similar to
and place in ice water. matchsticks
Debone Marinate
—to remove the bones from meat, poultry, —to soak meat, fish, or other food in a
or fish marinade
Dredge Mince
—to coat wet or moist foods with a dry —to cut into very small pieces. Common
ingredient prior to cooking term used in Filipino is “tadtad”
5—6
Sauté Slurry
—starts with cooking onion and garlic in oil, —a mixture of a starch and a liquid stirred
usual Filipino term used is “gisa”. together until the starch dissolves. Slurries
are added to sauces, soups, stews or any
cooking liquid that you want to thicken up.
Simmer
—to cook or cook in a liquid at or just below
the boiling point.
7—8
Food Safety and 6. Procedures should be followed accordingly during preparation of the recipe.
Quality Procedures 7. Usable weight measured should be the same or not far from the initial weight
indicated in the recipe copy. Underweight may indicate that standards are not being
followed. (e.g. peeling of vegetables may be too thick or the variety of ingredients
delivered is not the same to what is indicated in the recipe).
1. All food handlers must wear standard 9. Ensure meats are kept in the chiller and not exposed to room temperature. Thawing
kitchen uniform (hairnet, white shirt with of meat should only be in running water or if refrigerator is available, transfer frozen meat
sleeves, clean apron and closed shoes) from freezer to refrigerator the night before. For faster thawing, place food in a leak-
and wash and sanitize their hands: proof plastic bag. Submerge in cold tap water. Change the water every 30 minutes.
Cook immediately after thawing.
• before starting work
• after handling or preparing raw food 10. Follow first-in, first-out (FIFO). FIFO is a system of storing and rotating food. In FIFO, the
• before handling cooked or ready-to-eat food that has been in storage longest (“first in”) should be the next food used (“first out”).
food
• after using the toilet 11. Prepare all tools and utensils needed. Wash and sanitize before use.
• after coughing, sneezing or blowing nose
• after touching waste or garbage 12. Use the right tools and utensils when measuring ingredients to prevent under or over
• after cleaning duties portioning.
• after eating
13. Weighing scale should be properly cleaned and calibrated.
2. Clean the kitchen and sanitize all
surfaces before daily kitchen operations. 14. Always use purified/distilled water.
Procedure
For fishball
1. Clean salmon mackerel fillet. Set aside.
! Ingredients should be clean and free from dirt and
contaminants. SERVING SIZE
2. Preheat steamer. Place some oil on the steamer 3 pcs. fish balls,
platform to avoid sticking of fish. 2 tbsp sauce
3. Assemble fish on the steamer together with some slices
of ginger to reduce “fishy flavor and aroma.” WEIGHT PER SERVING
4. Steam fish for 10 minutes. Flake fish fillet while removing 120 – 130 grams
remaining fish bones and dark flesh portion of the fish.
! Ensure that there are no more fish bones and dark flesh
ESTIMATED COST PER SERVING
portions.
Php 25.91
5. In a mixing bowl, grate onion, garlic and carrots.
6. Add chopped malunggay, flour, salmon flakes then mix
ESTIMATED ENERGY AND
well. PROTEIN CONTENT PER SERVING
7. Add beaten eggs and season with salt. Mix well. 440 kcal, 12.7 grams
8. Weigh combined mixture (approximately 7,450 grams).
Mold the mixture into balls (25 grams each).
✔ Ensure correctness of portion of the mix.
BATCH SIZE FOR 100 PAX (IN GRAMS OR ML)
9. Deep fry for 15 minutes until golden brown.
Ingredients
Initial Weight Usable Weight ✔ Ensure oil is completely hot before frying.
(Raw/Unpeeled) (Peeled and Cut/Minced)
10. Mix with sweet and sour sauce.