Parfait power point presentation for lesson plan

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Ginataang Manok with Sitaw at Kalabasa Ingredients 2 lbs. chicken, cut into serving pieces ¾ lb. (340 g) kalabasa (calabaza squash or butternut squash), cut into cubes 12 pieces sitaw (snake beans), cut in 2 inch length 1 medium onion, diced 4 cloves garlic, crushed 1 (40g) pack Knorr Ginataang Gulay Mix 2 ¾ cups water 2 teaspoons patis (fish sauce) ⅛ teaspoon ground black pepper 3 tablespoons cooking oil Instructions Heat oil in a pot. Sauté garlic and onion Add the chicken and then continue to cook until the color turns light brown. Pour 2 cups water. Let boil. Cover and cook in medium heat for 40 minutes. Note: add more water if needed. Add the kalabasa into the pot. Stir and then cook for 5 minutes. Prepare the gata by combining ¾ cup lukewarm water with Knorr Ginataang Gulay Mix. Stir and pour into the pot. Cook for 2 minutes. Add the sitaw (snake beans). Cover the pot and cook for 3 to 5 minutes. Sprinkle some ground black pepper into the pot a...

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Humba (Braised Pork Belly with Sugar) Ingredients : 1 lb. pork (i usually used pork belly or pork hocks), cut into serving pieces 1 cup water 3 cloves garlic, crushed 1/3 cup vinegar 1/4 cup packed brown sugar 1/4 cup soy sauce 1 bay leaf 1/4 tsp. pepper or 1 tsp. peppercorns 1 tsp. oil salt to taste 3 potatoes, peeled and quartered (optional) hard-boiled eggs (optional) Cooking Procedures : Combine all ingredients in a big pot and bring to a boil. Lower heat and simmer for about an hour or until pork belly or hocks is tender. You may wish to adjust the taste according to your style and liking. If you want to add some potatoes and hard-boiled eggs in this dish, potatoes usually cook about 15 minutes. It’s up to you whether you like it very soft or just tender to bite. You may add it halfway of the cooking time or later. As for the eggs let it sits for a few minutes before its done to let the sauces covered...

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Parfait lesson plan in educ 6 A (BTTE III -FT)

A Detailed Lesson Plan in Bachelor of Technical Teacher Education - Food Technology III Introduction This topic will help the students to know about parfait and making cold dessert. II. II. Objectives At the end of the lesson the student should be able to 1.Identify a parfait 2.Create their own parfait 3.participate actively in preserving food. III . Subject Matter Topic: Parfait Material:Power point Reference: https://www.google.com.ph/?gws_rd=ssl#q=parfait+ Strategy:Demonstration , discussion ...

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