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    TOCINO

    Uploaded by

    Grace
    This document provides instructions for making a pork cure. It lists the ingredients and tools needed, safety precautions, and procedures. The evaluation section lists criteria for assessing the final product and process. It will be evaluated on appearance, palatability, use of resources, sanitation, and conservation of nutrients. The goal is to produce an attractive, delicious product while following sanitary procedures and using resources efficiently.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    TOCINO

    Uploaded by

    Grace
    593 views16 pages
    This document provides instructions for making a pork cure. It lists the ingredients and tools needed, safety precautions, and procedures. The evaluation section lists criteria for assessing the final product and process. It will be evaluated on appearance, palatability, use of resources, sanitation, and conservation of nutrients. The goal is to produce an attractive, delicious product while following sanitary procedures and using resources efficiently.

    Original Description:

    cookery 10

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    This document provides instructions for making a pork cure. It lists the ingredients and tools needed, safety precautions, and procedures. The evaluation section lists criteria for assessing the final product and process. It will be evaluated on appearance, palatability, use of resources, sanitation, and conservation of nutrients. The goal is to produce an attractive, delicious product while following sanitary procedures and using resources efficiently.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    593 views16 pages

    TOCINO

    Uploaded by

    Grace
    This document provides instructions for making a pork cure. It lists the ingredients and tools needed, safety precautions, and procedures. The evaluation section lists criteria for assessing the final product and process. It will be evaluated on appearance, palatability, use of resources, sanitation, and conservation of nutrients. The goal is to produce an attractive, delicious product while following sanitary procedures and using resources efficiently.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 16

    First Mixture Ingredients:

    1 Tbsp SALT 1 cup SUGAR


    1/2 Tbsp
    1 kilo PORK CURING SALT
    Second Mixture Ingredients:

    ¼ CUP PINEAPPLE
    ¼ cup WATER
    JUICE 2 Tbsp GIN
    Tools and Materials:

    Measuring cup,
    Mise en place Measuring spoon and
    container Measuring glass
    SAFETY PRECAUTIONS
    • Always wear complete laboratory outfit.
    • Wash your hands before doing the
    laboratory.
    • Always sanitize the tools and utensils
    • Keep finger nails short and clean
    • Use the right tools for the right job.
    PROCEDURE
    1.In a bowl
    combine all
    ingredients
    for the first
    mixture.
    2. On another
    bowl, mix all
    ingredients for
    the second
    mixture
    3. Rub
    on meat
    4. Pack by 250g or 500 g and
    Refrigerate for 2 to 3 days for curing
    purposes
    EVALUATION
    Items 16 15 14 Score
    A.PRODUCT Attractive & appealing
    to appetite; Pleasing
    Not so
    attractive and
    Not attractive and  
    not appealing to
     
     
    • General color combination;
    Ingredients cooked
    not so
    appealing to
    appetite; Color of
    ingredients not
    Appearance just right; appetite; Not pleasing;
    Correct consistency so pleasing Mushy/tough;
    color Very thick/thin
    combination consistency; Not
    of ingredients; attractively served.
      Ingredients
    not so well-
    cooked; Not
    so correct
    consistency
    • Palatability Delicious Not so Taste is    
    taste; delicious not so
    Sweetness taste; deliciou
    just right; Not so s. Too
    nutritious sweet/t
    oo
    bland
     
    A.PROCEDURE Work table Not so Work table    
    • Use of kept orderly orderly disorderly  
    while preparing while while
    Resources
    the recipe; preparing preparing
    Used only the the recipe; the recipe;
    needed Used some Used much
    utensils and time-saving utensils and
    dishes; Used techniques dishes;
    time-saving and Did not use
    techniques and devices; time-saving
    devices Not so techniques
    sanitary and
    handling of devices.
    food
    • Sanitation Sanitary handling Not so well- Unsanitary  
    of food; groomed and handling of
    and Well-groomed and not so food;
    Cleanliness properly dressed properly Dirty and
    for cooking dressed for improperly
    cooking; dressed for
    Not so proper cooking
    preparation
    and cooking

    • Conservation Proper preparation Did not follow Improper  


    and cooking; the recipe preparation
    of Nutrients Followed recipe well and cooking;
    correctly Did not follow
    the recipe
    correctly

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