KALINGA NATIONAL HIGH SCHOOL- SENIOR HIGH SCHOOL

TVL TRACK- HOME ECONOMICS

COOKERY NC II
Lea Queen M. Tamayao
 KALINGA NATIONAL HIGH SCHOOL- SENIOR HIGH SCHOOL
TVL TRACK- HOME ECONOMICS

1. Classic Vinaigrette: Whisk 2 tablespoons red wine vinegar, 2 teaspoons dijon mustard, 1/2 teaspoon
kosher salt, and pepper to taste. Gradually whisk in 1/3 to 1/2 cup olive oil.
2. ShallotWhite Wine: Make Classic Vinaigrette (No. 1), replacing the red wine vinegar with white wine
vinegar; add 1 minced shallot.
3. Dijon: Whisk 3 tablespoons each dijon mustard and champagne vinegar, 1/2 teaspoon kosher salt,
and pepper to taste. Gradually whisk in 1/2 cup olive oil.
4. Spicy Honey-Mustard: Whisk 2 teaspoons each honey and dijon mustard, 2 tablespoons lime juice,
and 1/2 teaspoon each lime zest and kosher salt. Gradually whisk in 1/4 cup each olive oil and
vegetable oil, then add 2 teaspoons chopped thyme and 1/2 minced jalapeno.
5. Mango-Lime: Pure 1 chopped peeled mango, the zest and juice of 1 lime, and 1 teaspoon each
dijon mustard, sugar and kosher salt in a blender. Gradually blend in 1/4 cup rice vinegar and 1/2 cup
vegetable oil.

6. Lemon Balsamic: Whisk 2 tablespoons balsamic vinegar, 1 tablespoon lemon juice, 2 teaspoons dijon
mustard, 1/2 teaspoon kosher salt, and pepper to taste. Gradually whisk in 1/2 cup olive oil.
7. Basil-Walnut: Blend 3/4 cup olive oil, 3 tablespoons each toasted walnuts and lemon juice, 1 cup fresh
basil, 1 garlic clove and 1 teaspoon kosher salt in a blender.
8. Hazelnut-Herb: Blend 2 tablespoons each dijon mustard and cider vinegar, 1 teaspoon kosher salt,
and 1/3 cup each vegetable oil and hazelnut oil in a blender. Add 1/4 cup each chopped chives and
dill and pulse to combine.
9. Lemon: Whisk 2 tablespoons lemon juice, 1 tablespoon dijon mustard, 1 teaspoon lemon zest, 1/2
teaspoon sugar, and salt to taste. Gradually whisk in 1/4 cup each olive oil and vegetable oil.

10. Maple-Walnut: Whisk 1/4 cup each mayonnaise and maple syrup, 2 tablespoons cider vinegar, 1/2
teaspoon kosher salt, and pepper to taste. Add 2 tablespoons chopped toasted walnuts.

11. Chocolate-Balsamic: Blend 1/4 cup each balsamic vinegar, olive oil and vegetable oil, 3 tablespoons
cocoa powder and1 1/2 teaspoons sugar in a blender. Season with salt and pepper.
12. Ranch: Whisk 1/2 cup buttermilk, 1/4 cup mayonnaise, 2 tablespoons each chopped parsley and
chives, 1 tablespoon cider vinegar, 1/4 teaspoon kosher salt, a pinch of garlic powder and a dash of
hot sauce.
13. Light Ranch: Whisk 1/2 cup buttermilk, 1/4 cup nonfat Greek yogurt, 2 tablespoons each chopped
parsley and chives, 1 tablespoon cider vinegar, 1/2 teaspoon kosher salt and 1/4 teaspoon sugar.

COOKERY NC II
Lea Queen M. Tamayao
 KALINGA NATIONAL HIGH SCHOOL- SENIOR HIGH SCHOOL
TVL TRACK- HOME ECONOMICS
14. Bacon Ranch: Make Ranch Dressing (No. 12); add 4 slices crumbled cooked bacon.
15. Smoky Ranch: Whisk 1/2 cup buttermilk, 1/4 cup mayonnaise, the juice of 1/2 lime, 2 tablespoons
each chopped chipotles in adobo sauce and chopped cilantro, 1/2 teaspoon each honey and kosher
salt, and a pinch of garlic powder.
16. French: Blend 1/4 cup each olive oil and water, 3 tablespoons red wine vinegar, 2 tablespoons each
tomato paste, ketchup and brown sugar, and 1/2 teaspoon each paprika and kosher salt in a blender.
17. Light Caesar: Blend 1/2 cup nonfat Greek yogurt, 2 tablespoons grated Parmesan, 1 tablespoon each
olive oil and water, the juice of 1 lemon, 1 garlic clove and 4 anchovies in a blender.
18. Thousand Island: Whisk 1/2 cup mayonnaise, 1/3 cup sweet chili sauce, 2 tablespoons each sweet
pickle relish and chopped chives, 1 chopped hard-boiled egg and the juice of 1/2 lemon.
19. Green Goddess: Blend 1/2 cup each mayonnaise, sour cream and fresh parsley, the juice of 1/2
lemon, 2 chopped scallions, 3 tablespoons chopped tarragon and 3 anchovies in a blender until
smooth. Season with salt and pepper.
20. Watermelon-Mint: Pure 2 cups cubed seeded watermelon, 3 tablespoons sherry vinegar, 1/3 cup
each olive oil and vegetable oil, 1/2 teaspoon kosher salt, and pepper to taste in a blender. Add 1/2
cup torn mint; pulse to combine.
21. Cucumber-Herb: Make Watermelon-Mint Dressing (No. 20), replacing the watermelon with half a
chopped seedless cucumber and the mint with 3 tablespoons chopped dill.
22. Carrot-Ginger: Cook 1 chopped carrot in boiling water until soft; reserve 1/2 cup cooking water, then
drain. Pure the carrot, reserved water, 2 tablespoons each rice vinegar and chopped peeled ginger,
and 1 teaspoon each sugar, soy sauce and sesame oil in a blender. Season with salt.
23. Asian Sesame: Whisk 2 tablespoons cider vinegar, 1 tablespoon brown sugar, 1 1/2 teaspoons grated
peeled ginger, 3 tablespoons sesame oil, 1/3 cup vegetable oil, 1/2 teaspoon kosher salt, and pepper
to taste.
24. Peanut-Lime: Blend 1/4 cup creamy peanut butter, 3 tablespoons water, the juice of 1 lime, 1
tablespoon each rice vinegar and chopped peeled ginger, and 2 teaspoons each soy sauce and
honey in a blender.

Kinds of Sauces:

COOKERY NC II
Lea Queen M. Tamayao
 KALINGA NATIONAL HIGH SCHOOL- SENIOR HIGH SCHOOL
TVL TRACK- HOME ECONOMICS
1. Brown a roux-based sauce made with margarine or butter, flavor and brown stock. (Romesco
Sauce)
2. Butter a sauce made from melted butter or margarine to which seasonings are added. (Caf de
Paris)
3. Hollandaise or a Dutch sauce made by forming an emulsion with a fat such as margarine, butter or
salad oil and egg.
4. Tomato a sauce made with tomatoes and seasoned with spices and herbs.
5. Vinaigrette a sauce made from a blend of salad oil, vinegar and seasoning.
6. White sauce a roux-based sauce made with margarine or butter, flour and milk, cream or light
stock.
roux - a melted butter mixed with brown flour for thickening soup and grains.

FOUR BASIC SAUCES FOR MEAT, VEGETABLES AND FISH

1. White sauce - its basic ingredient is milk which is thickened with flour enriched with butter.
2. Veloute sauce - Its chief ingredient is rich chicken broth, thickened with flour and enriched with butter and
seasoning and sometimes cream.
3. Hollandaise - Its the three basic ingredients are butter, egg yolk and lemon juice with seasoning for
accent.
4. Savory butter- Its the basic ingredient is butter which is creamed and blended with some other
ingredients such as lemon for lemon butter, pounded lobster or shrimp for lobster and shrimp butter to give
its individual flavor.

COOKERY NC II
Lea Queen M. Tamayao