Project Plan

Almond Stuffed Chicken

I. Objective
To serve and to make a delicious chicken recipe.

II. Ingredients
1/3 cup light garlic-and-herbs spreadable cheese 1/4 cup slivered almonds
3 tablespoons chopped fresh parsley, 4 skinless, boneless chicken breast halve
s 1/2 teaspoon salt 1/4 teaspoon ground black pepper
1 1/2 teaspoons butter

III. Procedure
 Combine spreadable cheese, 3 tablespoons almonds, and 2 tablespoons chopped fresh parsley in
a small bowl. Set aside.
 Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 1 1/2
tablespoons almond mixture into each pocket; secure each pocket with a wooden pick. Sprinkle
chicken with salt and pepper.
 Heat butter in a large nonstick skillet over medium heat. Add chicken to pan; cook 6 minutes on
each side or until done. Remove from pan; cover and let stand 2 minutes. Top chicken with
remaining 1 tablespoon almonds and remaining 1 tablespoon parsley.

IV. Tools and Equipment

Knife spoon wooden spoon
Chopping board measuring spoon strainer
Bowl cooking pan
 Project Plan
Bechamel Sauce
I. Objective
To make a creamy bechamel sauce

II. Ingredients
2 cups milk
1 tablespoons butter
2 tablespoons flour
Pinch nutmeg
1/2 cup Parmesan cheese

III. Procedure
 Scald the milk in a heavy saucepan over medium heat. Keep it warm over very low heat.
 Melt the butter in a separate saucepan over low heat. When it's bubbling, add the flour and whisk
until it forms a golden paste, about 3 to 4 minutes.
 Whisking constantly, add the hot milk in a steady stream. Bring the milk to a gentle simmer and
continue to whisk until the sauce thickens, about 10 minutes.
 Whisk in the nutmeg and the cheese, and serve at once

IV. Tools
Sauce pan measuring cup bowl
Knife wooden spoon
 Project Plan
Chicken Chowder Soup
I. Objectives
To serve a hot and delicious soup

II. Ingredients
3 cups chicken broth
1 cup diced carrots
1/2 cup diced onion
1/4 teaspoon pepper
1/3 cup all-purpose flour
2 cups shredded cheddar cheese
2 cups diced peeled potatoes
1 cup diced celery
1-1/2 teaspoons salt
1/4 cup butter, cubed
2 cups whole milk
2 cups diced cooked chicken

III. Procedure
 In a 4-quart saucepan, bring chicken broth to a boil. Reduce heat; add the
potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 12-15
minutes or until vegetables are tender.
 Meanwhile, melt butter in a medium saucepan; stir in flour until smooth.
Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2
minutes or until thickened. Reduce heat; add cheese, stirring until melted; add
to broth along with chicken. Cook and stir until heated through.

IV. Tools
Pan wooden spoon
Bowl knife
Measuring cup/ spoon chopping board
Peeler
 Chicken and corn Chowder
I. Objectives
To make a delicious chicken and corn chowder

II. Project name

Chicken and Corn Chowder

III. Recipe
A. Ingredients
200 grams butter celery 1 tsp salt flour
1 pc carrot strips corn kernels 1 pc onion sliced
6 cup water bacon
B. Procedure
1. in a sauce pan put chicken breast, carrot, onion, and water. Cook for 20 minutes.
2. strain out chicken stock , set aside remove chicken breast. Slice meat into cubes.
set aside.
3. in a sauce pan put bacon strips cook it. Set aside.
4. in a saucepan using the bacon drippings saute onions until soft, add chicken meat
mix well add flour stir well.
5. add the chicken mixture. Let simmer until stick.
6. pit soup in a bowl top with chopped bacon. Serve while hot it may be serve with
barley garlic bread and bacon at the side.

IV. Materials
Sauce pan mortar and pestle measuring spoon
Saucepot knife strainer wooden spoon
chopping board measuring cuop soup ladle
 Bechamel Sauce
I. Objective
To make a creamy bechamel sauce

II. Ingredients
2 cups milk
1 tablespoons butter
2 tablespoons flour
Pinch nutmeg
1/2 cup Parmesan cheese

III. Procedure
 Scald the milk in a heavy saucepan over medium heat. Keep it warm over very low heat.
 Melt the butter in a separate saucepan over low heat. When it's bubbling, add the flour and whisk
until it forms a golden paste, about 3 to 4 minutes.
 Whisking constantly, add the hot milk in a steady stream. Bring the milk to a gentle simmer and
continue to whisk until the sauce thickens, about 10 minutes.
 Whisk in the nutmeg and the cheese, and serve at once

IV. Tools
Sauce pan measuring cup bowl
Knife wooden spoon
 Chicken rolls

I. Objective
To make a delicious chicken rolls

II. Ingredients
Chicken breast Ham Cheese
Pepper five spice crushed garlic

III. Procedure
1. Place the breast between plastic wrap.
2 .mix the pepper, five spices, crushed garlic.
3. Sprinkle the mixture over breast.
4. roll up with ham and cheese.
5. roll the chicken firmly.
6. coat the chicken with flour. And dip in the egg.
7. fry it until it turns brown.

V. Materials
Pot measuring spoon kitchen knife
Chopping board frying pan