TLE cooking session
G U I D E L I N E S:
1. Follow the instructions of the teacher.
2. Stay with your group and avoid going to the other groups.
3. Assign each task to every member.
4. Prepare the materials and ingredients needed.
5. Wash your hands before cooking.
6. Wear apron and for the girls, they should tie their hair.
7. Handle the sharp materials with care to avoid accidents.
8. Clean your place after cooking.
9. Use the materials according to its functions.
10. Turn off faucets and stoves when not used.
TOCINO
Ingredients:
3 lbs boneless pork shoulder rost
½ cup lemon-lime soda (sprite or 7 up)
1/3 cup of soy sauce
2 cups brown sugar
1 ¼ cups pineapple juice
½ ketchup
1 tablespoon garlic, minced
2 tablespoons of salt
1 teaspoon of black pepper
Procedures:
1. Cut ¼ inch slices of pork shoulder and place in a one gallon zip-lock plastic bag.
2. In a separate bowl, mix the rest of the ingredients and then add to the meat. Seal the bag, while trying to remove excess air. Let the pork cure inside the refrigerator for 4-5 days, turning the bag over every day.
3. After curing, you can either cook the meat or portion them off into smaller bags and freeze.
4. To cook the Tocino, add a little water, marinade and a few slices of meat to a skillet. Over medium heat, let the liquid boil off and then fry the meat for a couple of minutes to carmelize it. Make sure not to burn the meat.
PICKLED VEGGIES WITH CHILLIES
Ingredients:
½ white radish
3 carrots
3 chillies
2 cups vinegar
¼ sugar
1.1 lbs salt
Procedures:
1. Slice the carrots and radish vertically. (finger size)
2. Slice the chillies diagonally.
3. Put all the vegetable in a container.
4. Add some salt and leave it for 5 minutes.
5. Squeeze the vegetables to release its mixtures.
6. Rinse it with water.
7. Put sugar and boil it.
8. Cool it off for 5 minutes.
MANGO JAM
Ingredients:
Mango sugar ascorbic acid water Procedures:
1. Prepare the materials and the ingredients.
2.
1. Follow the instructions of the teacher.
2. Stay with your group and avoid going to the other groups.
3. Assign each task to every member.
4. Prepare the materials and ingredients needed.
5. Wash your hands before cooking.
6. Wear apron and for the girls, they should tie their hair.
7. Handle the sharp materials with care to avoid accidents.
8. Clean your place after cooking.
9. Use the materials according to its functions.
10. Turn off faucets and stoves when not used.
TOCINO
Ingredients:
3 lbs boneless pork shoulder rost
½ cup lemon-lime soda (sprite or 7 up)
1/3 cup of soy sauce
2 cups brown sugar
1 ¼ cups pineapple juice
½ ketchup
1 tablespoon garlic, minced
2 tablespoons of salt
1 teaspoon of black pepper
Procedures:
1. Cut ¼ inch slices of pork shoulder and place in a one gallon zip-lock plastic bag.
2. In a separate bowl, mix the rest of the ingredients and then add to the meat. Seal the bag, while trying to remove excess air. Let the pork cure inside the refrigerator for 4-5 days, turning the bag over every day.
3. After curing, you can either cook the meat or portion them off into smaller bags and freeze.
4. To cook the Tocino, add a little water, marinade and a few slices of meat to a skillet. Over medium heat, let the liquid boil off and then fry the meat for a couple of minutes to carmelize it. Make sure not to burn the meat.
PICKLED VEGGIES WITH CHILLIES
Ingredients:
½ white radish
3 carrots
3 chillies
2 cups vinegar
¼ sugar
1.1 lbs salt
Procedures:
1. Slice the carrots and radish vertically. (finger size)
2. Slice the chillies diagonally.
3. Put all the vegetable in a container.
4. Add some salt and leave it for 5 minutes.
5. Squeeze the vegetables to release its mixtures.
6. Rinse it with water.
7. Put sugar and boil it.
8. Cool it off for 5 minutes.
MANGO JAM
Ingredients:
Mango sugar ascorbic acid water Procedures:
1. Prepare the materials and the ingredients.
2.