INVESTIGATORY PROJECT

IN
TECHNOLOGY LIVELIHOOD EDUCATION
Don Severino Pagalilauan National High School
S.Y. 2021-2022

HE - 12
An Experimental Submitted To:
Investigatory Annette T. Cabauatan

Project in Submitted By:

Shirley A. Buquel
Cookery
Desashqui Menu APRIL 20, 2022

2
Investigatory Project in 3I (Cookery)
I. TOPIC MAKING INVESTIGATORY PROJECT
II. RESEARCH TITLE AND QUESTION
A. TITLE “DESASHQUI MENU"
B. QUESTIONS
1. How did I came up with my title?
2. What are the ingredients I used in getting the name of my menu?
3. What is my purpose in doing my menu?
4. What are the procedures did I follow in making my menu?
5. What does my menu title mean?
6. Do my menu title is good?
7. How did I process my menu title?
8. Did I came up with the successful dish or menu? Why or Why not?
9. How much money did I spent in making my menu?
10. Does my menu attractive to eat and in the eye of the customers

3
III. EXPERIMENT AND PROCEDURE
A. OBJECTIVE
In order to prepare my own cuisine, I must have the talent, creativity, and knowledge. and especially
the abilities.

B. STATEMENT OF THE PROBLEM

This research is to evaluate or explore if the menu "DESASHQUI" has been effectively completed and
is qualified to be brought out and tasted by others.

C. PROCEDURE
In order to acquire the title of my menu, I took certain letters from my cooked meals and combined
them to produce a title for my menu and complete the name of it, which is the “DESASHQUI
MENU.“

D. TESTING THE HYPOTHESIS

To see whether my own menu is nice and delicious by combining all of the available components and
creating my own that incorporates my creativity and cooking talents.

4
IV. ABSTRACT OF THE PROJECT
This meal is more about experimenting with your own originality in cooking those menus, as well as how
you do your own menu by following your own technique in order to become flawless. Desashqui menu
featured appetier, soup, dessert, salad, and alacarte, which contained the main dish veggie and cereals, and
I got my title by combining all of my dishes' names.

V. CONDUCTING THE EXPERIMENT

PROCEDURE:
⬩ The first thing I do is clean and sterilize the tools and equipment I'll need to prepare and cook my food.
⬩ The next step is to prepare and wash all of the necessary components.
⬩ Cut and slice it according to your preference.
⬩ Pre-heat any equipment that will be used in the preparation of the meal.
⬩ Then proceed with the cooking procedure.
⬩ Place it in the serving dishes once it has finished cooking.
⬩ Create your own design and embellish it to make it appear nice.

5
VI. RESEARCH PAPER

A. TITLE OF THE PROJECT

“DESASHQUI MENU”

B. STATEMENT OF THE PROBLEM

The process of cooking and preparing your own menu that you must adopt and follow the stages and procedures precisely and flawlessly so
that the product's result or outcome is excellent. This study seeks to determine whether my cooking ability is adequate, as well as whether the
outcome of my menu is satisfactory and appropriate for the tastes of the people.

C. GENERAL AND SPECIFIC OBJECTIVE

GENERAL OBJECTIVE
To find out what's so special about my menu.

SPECIFIC OBJECTIVE
The goal of this menu is to assist me in determining which ingredients are required.

6
D. PROCEDURES OF METHODOLOGY

APPETIZER
PROCEDURE:
⬩ Carefully remove the egg yolks.
⬩ Mash with the back of a fork.
⬩ Add the mayonnaise, vinegar, mustard, salt, white pepper and Worcestershire sauce.
⬩ Stir until well blended.
⬩ Fill the egg halves with the yok mixture.
⬩ Keep refrigerated until served.
⬩ Sprinkle with paprika for color if desired

SOUP
PROCEDURE:
⬩ Melt butter in a pot. Sauté shallots and mushrooms until slightly brown.
⬩ Stir-in mushrooms and season with MAGGI MAGIC SARAP, salt and pepper.
⬩ Pour in water and bring to a boil. Add NESTLE All Purpose Cream, Garnish with leeks before serving.

7
DESSERT
PROCEDURE:
⬩ Drain the juice from the fruit cocktail and transfer the canned fruits in a bowl.
⬩ Combine the fruit cocktail, strawberries, blueberries, kiwi, and nata de coco then toss lightly.
⬩ Add the condensed milk then mix lightly. Be extra careful so that the fruits will remain intact.
⬩ Add the table cream / medium cream then mix again. Make sure that the cream is properly distributed amongst the
fruits.
⬩ Refrigerate for at least bours.
⬩ Serve Chilled. Share and Enjoy

RICE
PROCEDURE:
⬩ I start by slicing and washing the veggies.
⬩ Next, prepare the pan by adding garlic, onion, and mixing it till golden brown.
⬩ Then add the egg, salt, and pepper, followed by the vegetable slices.
⬩ After that, add the rice and combine thoroughly before waiting for it to cook.

8
VEGETABLE
PROCEDURE:
⬩ The first thing I do is wash and chop the vegetables into appropriate cuts.
⬩ Prepare and heat the sauté pan.
⬩ Add the oil and the garlic and onion slices.
⬩ After that, add the sliced veggies and additional seasonings such as salt, pepper, and soy sauce and sauté for 10-15 minutes.

MAIN DISH
PROCEDURE:
⬩ Take the prepared squid, make a cut down one side of the body tube and open it. If you have had to use chunks of a large
squid, then just lightly score the inside of the flesh, which will help tenderise it.
⬩ Mix the lemon zest, cumin, sea salt, garlic and olive oil and rub into the squid and leave to marinate for a minimum of two
hours in the fridge.
⬩ Heat your grill plate until white patches start to appear.
⬩ Remove the squid from the marinade and grill either side for no more than two minutes to ensure that you get those lovely
black grill lines across the flesh.
⬩ Push the squid down with the back of a fish slice and do the same with the tentacles.
⬩ Take the squid off the hot grill and serve on a plate with a sprinkling of sea salt, juice of the lemon and sprinkling of fresh
chopped coriander. Serve with a mixed green salad.

9
E. MATERIALS AND EQUIPMENT

A. SUPPLY AND MATERIALS

Fruit Salad (Dessert)
I can (large) fruit cocktail Vegieladdish (Vegetable)
Deviled Eggs (Appetizer)
1 cucumber, peeled and chopped
6 hard-boiled eggs, peeled and sliced in half, lengthwise 1 cup fresh strawberries, deaned and cut in half 2 fresh tomatoes, chopped
lengthwise.
1/4 cup mayonnaise 1 clove garlic, minced
3/4 cups nata de coco
1 teaspoon vinegar 1 cup blueberries, cleaned. 2 tablespoons olive oil
3/4 teaspoon prepared mustard 3 pieces kiwi, cleaned and sliced into bite size 1 teaspoon salt
1/8 teaspoon salt 1 dash white pepper pieces. 1 teaspoon ground black pepper
1/8 teaspoon Worcestershire sauce 14 ounces condensed milk
8 ounces table / medium cream or all purpose Grilled Squid (Main Dish)
cream 4 squid weighing about 250g/9oz each, cleaned
Creamy Fresh Mushroom Soup (Soup) 1 lemon, zest onlygood pinch cumin
2 tbsp butter Fried Vegie Rice (Rice) pinch sea saltolive oil1 garlic clove, pasted
1 tbsp oil 1½ cups quick-cooking brown rice ½ handful of fresh coriander, chopped
1 cup minced shallots 2 tablespoons peanut oil
3 cups mixed mushrooms 1 small yellow onion, chopped
(White button, Shitake, Oyster, Enoki), coarsely chopped 1 small green bell pepper, chopped
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes
3 green onions, thinly sliced
3 tablespoons soy sauce
1 cup frozen petite peas
2 teaspoons sesame oil

10
B. TOOLS AND EQUIPMENT
Mixing Bowl
Basin
Knife
Wire Whisk
Wooden Spoon
Tong
Frying Pan
Kitchen Spoon
Measuring Spoon
Measuring Ern
Saute Pan
Wooden Ladle
Sauce Pan
Soup Ladle
Wok

11
F. Terminology
 ABILITY-the ability or possession of the tools or skills to perform anything

SKILLS-the capacity to perform something well, knowledge.

QUALIFIED- formal recognition or certification

EXPERIMENT- a scientific technique carried out in order to achieve a finding.

SANITIZE- produce a clean and sanitary environment, disinfect

GARNISH- to beautify or enhance (particularly food).

OUTCOME- the way something turns out or is produced.

SERVING PLATE- the place where food is placed or served

REFRIGERATOR- an equipment used to keep food that is kept cold artificially.

FROSTING- a thick frosting used to top cupcakes.

CONDIMENTS-a flavoring agent added to food, such as salt, pepper, or ketchup.

INITIATIVE- the ability to appraise and begin events on one's own.

RESOURCEFUL- the capacity to solve problems quickly and ingeniously.

MAIN COURSE- the primary substantial course or main dish of a meal.

ALACARTE-a fixed-price meal or a complete meal.

13
4000
The most delicious course in the table that I created is the
main course, which has 30 percent, followed by the dessert
or salad, appetizer and veggies, which have 20 percent, and
3000 the soup, which has only 10 percent.

2000

1000

0
Appetizer Soup Salad Main Course Veggies

14
 The most delectable
course in the table that I
created is the main dish,
which has 30 percent,
followed by dessert or
salad, appetizer,
vegetables, which has 20
percent, and soup, which
has just 10 percent.

Appetizer Soup Salad Main Course Veggies

15
G. ANALYSIS OF THE DATA
My main dish is the most scrumptious item on the menu that I've created.

H. CONCLUSION
Creativity, initiative, and resourcefulness are the most important qualities we
need to have in order to get excellent results when experimenting, and it is one
approach to develop and improve our abilities and talents.

I. RECOMMENDATON
Because the research solely focuses on my own menu and my capacity to build
and experiment with my own menu, I would like to suggest that we analyze and
compare my output to that of others. And in order to acquire a decent outcome
from my inquiry, we must properly examine it. Critical thinking abilities are
more crucial while doing this form of study investigation.

16
17
18
19