PORTFOLIO IN CLT223L
CULINARY PROCCESING 1
SUBMITTED TO:
PROF. JENNIFER P. SONEJA
SUBMITTED BY:
ANNE CAMILLE TAGUIAM
Laboratory Activity #3
Recipe Name: Chicken Adobo Flakes Process: Bottling
Date: July 2, 2022
I.PRESENTATION
Chicken Adobo Flakes is dried adobo. Adobo is chicken stewed and seasoned with the right
blend of vinegar, soy sauce, garlic, and peppercorn with other spices until brown and aromatic. It
is later shredded and fried crisp. It can be served with rice on every meal, served for feasts, and
can also be taken for journeys, because of the vinegar that ensures keeping quality without
refrigeration.
II.RECIPE
Ingredients
• chicken adobo
• soy sauce
• cooking oil
• vinegar
• soy sauce
• sugar
• salt
• black pepper
•Procedure
Preparation of Adobo.
Select a recipe for chicken adobo.
Cook until almost dry.
Remove from the sauce.
Flake
Deep Frying
Deep fry until crisp.
Packing and Storing
Pack in bottles
Heat in the oven for 30 minutes.
Store in cool dry place.
III.MATERIALS NEEDED
•Tools and Equipment
o Knife
o Chopping Board
o Measuring Cups
o Pot
IV. FOOD COSTING
Quantity Actual cost
Item Wt. Measure
Chicken 1 Kilo 200
oil 200 Ml 50
Soy sauce 1 Cup 5
Vinegar 3 Tbsp 3
Sugar 2 tbsp 4
Pepper 1 tsp 1
Salt 1 tsp 1
Total: 264
V. EVALUATION
VI.OVER-ALL ASSESSMENT
Reviewer: Patricia Hernando
Comment:
VII. PICTURE/DOCUMENTATION
Cook the chicken adobo until it has less sauce.
Shred all the chicken.
Fry the shredded chicken until its crispy.
PRESENTATION
