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Pancake

 1 1∕2cups all-purpose flour

 2tablespoons sugar

 2teaspoons baking powder

 1
∕2teaspoon baking soda

 1
∕2teaspoon salt

 1 1∕4-1 1∕2cups milk

 2eggs

 1teaspoon vanilla(optional)

 2tablespoons vegetable oil

Procedure or DIRECTIONS

1. In a bowl, mix together all the dry


ingredients.

2. Make a well in the center and pour in the


milk.

3. Start with 1 1/4 cups milk, adding up to


another 1/4 cup if necessary, as you mix it with
the flour.

4. Add the two eggs, vanilla if using and oil,


whisking until mixed but still a bit lumpy.

5. Heat a frying pan (if it is not non-stick, you


will need to melt a bit of butter or oil in it) and
when hot, pour in some pancake mix.
6. How much depends on how experienced you
are at flipping pancakes and how big you want
them. We do about 1/4 cup a time for small,
easy-to-flip pancakes but you could make this
as much as 1/2 cup of pancake mix.

7.If you are adding fruit, I like to sprinkle it on


top of the pancake now.

8. When the pancake starts to bubble on top


and is golden brown on the cooked side, turn it
and continue cooking until both sides are
golden brown.

9. The first pancake is always a bit of a test


so adjust the batter by adding more flour if you
need to make it thicker or more milk if you
want a thinner pancake. In either case, just
add a few spoonful at a time until you get it
right.

Fishball
 1 cup all-purpose flour
 1 kg galunggong fish (round scad fish) - or
any white fish fillet, raw
 3/4 cup grated carrots, blanched
 3/4 cup grated potatoes, blanched
 1/2 cup soy sauce
 2 eggs
 1 teaspoon pepper
 1 teaspoon salt to taste
 Oil for frying
Procedure:
1. Blend the flour, salt, and pepper in a mixing
bowl.
2. Add the filleted raw fish meat, as well as the
potatoes and carrots to the dry ingredients until
well combined.
3. Pour in the soy sauce while stirring the mixture
at the same time to ensure the soy sauce is
equally distributed.
4. Whisk the eggs and add them to the mixture.
Eggs help to bind the ingredients to each other.
Using your hands on this final step of mixing is
helpful. Squish the mixture to form a mixture that
resembles if you were making meatballs, for
instance. Do not use a mixer as this will turn the
consistency to a thin liquid.
5. To form it into balls, scoop a tablespoon of the
mixture - you may use your hands to roll it into
balls or use two tablespoons to form them
Grease or flour your hands so the mixture
doesn't stick to your hands
6. Heat the frying pan.
7. Pour enough oil into the pan to cover the fish
balls and wait until the oil is boiling.
8. Deep-fry the fish balls for 3-5 minutes or until
they have turned golden brown. To ensure
uniform color, only fry a few at a time. This will
also keep the oil hot.
9. Serve with your favorite dipping sauce

MEASURING INGREDIENTS
CORRECTLY
 Rice and flour. Fill the cup to overflowing, level-
off with a spatula or with a straight- edged knife
 Sifted flour. Most cake recipes call for sifted flour.
In this case, sift flour 2 or 3 times. Spoon into the
cup overflowing, level off with a spatula.

 Refined sugar. Sift sugar once to take out lumps,


if any. Spoon into cup and level off with a spatula.
Do not pack or tap the sugar down.
 Brown sugar. Pack into cup just enough to hold
its shape when turned out off cup. Level off with
a spatula before emptying.
 Level a measuring spoon with straight edge of
a knife to measure small amounts of salt,
pepper, leavening agents or solid fats.
 Liquid ingredients. liquid measuring cup -- a
glass or plastic cup with graduated markings on
the side. Place the cup on a flat, level surface.
Hold the cup firmly and pour the desired amount
or liquid into the cup.Lean over and view the
liquid at eye level to make sure it is the proper
amount.
 Check and calibrate timers/thermometers,
scales and other measuring devices according
to manufacturer’s manual before using.
 Ingredients which measure by volume and by
weight demand standardized measuring tools
and equipment.
 Do not shake the dry measuring cup to level
off dry ingredients.
 It is easier to weigh fat, butter, margarine if
bought in pre-measured sticks. If fat does not
come in pre-measured sticks, use a scale to
weigh the needed amount.
 Liquids should be poured into cup in desired
level. Cup should stand on a flat surface.
 Spring scales should be adjusted so that
pointer is at zero (0). Place pan, bowl, or piece
of waxed paper on scale to hold ingredient to be
measured.
 When using balance scales, place the pan on
the left-hand side of the balance and the pan
weight on the right-hand side. Add the required
weights to the right-hand side and adjust the
beam on the bar so that the total is the weight
needed.
 Ranges, sometimes called stoves, provide
heat for cooking on top and in the oven. The
controls for range heat must be accurate and
easy to operate. Tools and utensils needed for
cooking on the range and work space should be
within easy reach.
 Learn to match the size of pan to the size of
the unit and to select the right amount of heat
for the cooking job to be done.
 In microwave cooking, time schedules must be
followed exactly because every second is
important. The microwaves shut off
automatically when the door is opened.
 Refrigerators are operated by electricity. The
unit that does the cooling is underneath the box
behind the grill.
 Dishwashers are a great help if food is rinsed
from dishes before stacking them. Follow the
plan for stacking as suggested in the direction
by manufacturer’s manual.
 Mixers are the most useful machines in
commercial kitchens and even at home. It is
good for making salad dressings, sandwich
fillings, for sauces, mashing potatoes, beat
batter and eggs. Attachments are also available
to chop, whip, squeeze out juice, and make
purees.
 Coffee makers mostly are automatic,
requiring only the measurement of coffee and
water.
 In preparing foods on the range or in the fryer,
heat is transferred by conduction.