THEBESTIE’S BITEBOOK
COOKBOOK
03
• HOT APPETIZER
Cheesy Chicken Bruschetta
• HOT APPETIZER
Cream Cheese Garlic Bread
06
10 11 12
• BEHIND THE APRON: MY REFLECTION
T A B L E O F C O N T E N T S
Kani Salad Roll in Tortilla Wrap
A kani salad roll wrapped in a soft tortilla delivers fresh, clean flavors in every bite It’s a simple yet refreshing dish that feels light but satisfying
Toasted bread topped with chicken and melted cheese creates a warm, savory treat that stands out. Each bite feels like comfort layered with flavor.
Process:
1 Preheat oven to 180°C (350°F) In a bowl, combine diced tomatoes, garlic, olive oil, basil, salt, and pepper.
2. Lightly toast baguette for 3-5 minutes
3 Top each slice with shredded chicken, tomato mixture, and cheese.
4. Bake for another 5-7 minutes until cheese is melted and edges are golden brown
5 Remove and let cool slightly before serving. Plating
Instructions: Arrange 2-3 pieces on a rectangular plate with a drizzle of olive oil or balsamic glaze
6 Garnish with basil leaves or microgreens.
Notes: Evenly space the tray so they cook evenly Do not overdo the olive oil or it will be greasy When plating, maintain the rustic Italian vibe simple but elegant.
INGREDIENTS
• 1 whole baguette, sliced diagonally
• 1 cup cooked shredded chicken breast
• 1 cup mozzarella or quick-melt cheese
• 1 cup diced tomatoes
• 2 tbsp olive oil
• 1 tbsp minced garlic
• 1 tbsp chopped basil (optional)
• Salt & pepper to taste
INGREDIENTS
• Bread – 15–18 slices
• Cream cheese – ¾ cup
• Butter – ⅓ cup
• Garlic – 12 cloves, minced
• Parmesan – 6 tbsp
• Parsley – 2 tbsp
• Salt & pepper
Herb-crusted chicken with rich cream sauce, paired with buttered vegetables and mashed potatoes, creates a plate full of balance and warmth It’s the kind of dish that feels hearty, comforting, and complete
For Chicken:
• 4 pcs chicken breast fillet
• ½ cup breadcrumbs
• 1 tbsp mixed dried herbs (thyme, basil, oregano)
• ½ tsp garlic powder
• Salt & pepper to taste
• 2 tbsp oil for searing
Herb-crusted chicken with rich cream sauce, paired with buttered vegetables and mashed potatoes, creates a plate full of balance and warmth It’s the kind of dish that feels hearty, comforting, and complete
For Chicken:
• 4 pcs chicken breast fillet
• ½ cup breadcrumbs
• 1 tbsp mixed dried herbs (thyme, basil, oregano)
• ½ tsp garlic powder
• Salt & pepper to taste
• 2 tbsp oil for searing
Quick Steps
1. Boil pasta al dente; reserve ½ cup pasta water.
2. Sauté garlic in olive oil; add chili flakes + tuyo flakes.
3. Toss pasta with oil + pasta water.
4. Sear shrimp; plate pasta → shrimp → parsley → lemon
Ingredients
• Chicken breast – 6 pcs
• Olive oil – 6 tbsp • Butter – 6 tbsp
• Garlic – 12 cloves, minced
• Mixed herbs – 6 tbsp (thyme, rosemary, basil)
• Lemon juice – 1
• Salt & pepper
Quick Steps
1 Marinate chicken in olive oil, garlic, herbs, lemon, salt & pepper
2 Sear until golden; bake at 180°C for 15–18 mins.
3. Spoon herb-butter sauce over chicken.
A b o w l o f c r i s p g r e e n s c o a t e d i n
h o n e y m u s t a r d d r e s s i n g b r i n g s a
b r i g h t a n d l i v e l y t a s t e I t r e m i n d s
y o u t h a t f r e s h n e s s c a n b e b o t h
s i m p l e a n d m e m o r a b l e .
INGREDIENTS
• 2 cups lettuce, torn into bite-sized pieces
• ½ cup cucumber, sliced
• ½ cup cherry tomatoes, halved
• ¼ cup grated carrots
• ¼ cup croutons
• Optional: grated cheese or boiled egg slices
Procedure:
1 Combine dressing ingredients in a small bowl; whisk until smooth
2. In a large bowl, toss lettuce, cucumber, tomato, and carrots.
3 Drizzle dressing over the salad and toss lightly
4. Top with croutons and cheese if desired.
Plating Guide: Use a shallow salad bowl
• Arrange greens neatly and drizzle extra dressing around the sides.
• Add color contrast using tomatoes and carrots
Notes: Focus on balance and color contrast all vegetables should look fresh and crisp Plate quickly before the dressing makes it soggy. Do not put the dressing first if it has not been plated.
Quick Steps
1. Mix crust; press into 6 mini molds; prebake 5 mins.
2. Beat filling; pour over crust; bake 160–170°C ~25–30 mins.
3. Chill 2+ hours; top with 1–2 tsp blueberry jam.
4. Add mint leaf; lightly dust with powdered sugar.
Ingredients (6 mini cheesecakes)
• Graham crackers – 1¼ cups (≈80g)
• Butter – 5 tbsp, melted • Sugar – 2½ tbsp
• Cream cheese – 375–380g
• Sugar – 7 tbsp • Eggs – 2
• Vanilla extract – ¾ tsp
• Cream/milk – 4 tbsp
• Blueberry jam – 1–2 tsp per cheesecake (DLA,ComStock Brand)
• Fresh mint leaf – 1 per cheesecake
• Powdered sugar – for light dusting
In the Garden Salad with Honey Mustard Dressing, I mixed the dressing with the greens together with my groupmate. For the Herb-Crusted Chicken with Cream Sauce, Buttered Vegetables, and Mashed Potato, I marinated and cooked the chicken and also made the cream sauce Aside from cooking, I helped wash the dishes every session and cleaned the laboratory after all the activities to keep our area neat and safe Through these tasks, I improved my knife skills, marinating techniques, sauce-making, and mise en place The hardest part was managing my time and doing many things at once, but I learned how to stay focused. Our group worked well together because we divided tasks fairly, communicated clearly, and helped each other The final dishes tasted delicious, smelled good, and looked neat on the plate If I could change anything, I would add citrus or smoky flavors to the chicken, make the pasta sauce richer, and try different fruit toppings for the cheesecake From this experience, I learned that teamwork, patience, and communication are very important in the kitchen, and cleaning is also a big part of cooking I also want to give a special message to our instructor, Thank you so much, ma’am, for your patience, guidance, and support in every activity we did. You always explained things clearly, corrected us kindly, and encouraged us to do better each time. Your lessons helped me gain confidence, improve my skills, and understand the importance of discipline in the kitchen. I am truly grateful for everything you taught us, and I appreciate the effort and passion you give to your students
One of the tasks assigned to me was cutting and preparing the salad ingredients. This experience helped me improve my knife skills and taught me how to make precise, consistent cuts. The most challenging part was maintaining accuracy while working quickly, but our group made the task easier by planning ahead, dividing responsibilities based on our strengths, and communicating clearly. Through this experience, I realized how essential teamwork, coordination, and trust are in the culinary field. I am deeply grateful to our culinary instructor for their guidance, patience, and encouragement, which motivated us to do our best and appreciate the value of proper kitchen techniques. Overall, this laboratory experience strengthened both my skills and my passion for cooking.
I learned how important it is to prepare all ingredients beforehand to avoid confusion while cooking. Even the smallest elements, like garnish, should match the flavors of the dish instead of being added just for decoration One of the biggest challenges we encountered involved mixing ingredients correctly and monitoring the baking time. Baking requires precision, and sometimes it was difficult to tell if something needed more time in the oven I am proud of how our group worked together Before we even started cooking, we already divided the tasks someone handled the main course, another took charge of the dessert, and others focused on salad and side dishes. What I appreciated most was how willing we were to help one another If something got messy, someone cleaned it. If someone had difficulty, someone immediately offered support. There was no shouting or stress, only teamwork, patience, and positivity, even when we started feeling tired. Finally, my message to Ma’am April is a heartfelt thank you. Thank you for being our Culinary Lab professor and for giving us the opportunity to learn, cook, and grow. We appreciate your patience, especially when we were confused or made mistakes. Thank you for guiding us step-bystep, correcting us kindly, and motivating us to improve. We also appreciate the moments when you joked around and made the kitchen feel less intimidating. Your support and teachings have inspired us as students and as future professionals in the hospitality industry. Love you, Ma’am!
Some dishes required careful seasoning, and working under time pressure tested my focus. Our group handled tasks by dividing the work based on what each person was comfortable with Before cooking, we discussed our plan and communicated throughout the process to avoid confusion and make sure everything was done smoothly In the end, our dishes turned out well The Kani Salad Roll was fresh and crunchy, the Cheesy Chicken Bruschetta was savory and creamy, and the Herb-Crusted Chicken came out juicy with a strong herb aroma The Aglio Olio Pasta had a garlicky and salty flavor but the pasta got soft and the Garden Salad was crisp with a sweet-tangy dressing even though the lettuce got dry, and the Mini Cheesecake was a bit not smooth but it is sweet with blueberry topping We tried to keep our plating neat and appetizing If I could reinvent some dishes, I would add a spicy twist to the Kani Salad Roll, maybe try lemon zest in the pasta, and experiment with different cheesecake toppings like mango or chocolate Through this experience, I learned the importance of teamwork and communication in the kitchen Cooking became easier and faster when everyone worked together and supported one another. I also realized that culinary work requires patience, coordination, and paying attention to details Overall, these activities helped me grow and become more confident in cooking.Thank you, Ma’am April! , for guiding us and teaching us throughout all our cooking sessions. I appreciate your patience, feedback, and the skills you shared with us. Because of your lessons, I learned a lot and gained more confidence in the kitchen. I will continue practicing and improving
