flavorings ( cheese, salt , barbeque etc… , in powder form)
Materials and Equipment:
slicer or knife
1) Select good and uniform sizes of potatoes.
2) Wash it thoroughly until all the adhering dirt are removed.
3) Peel the potatoes and place in basin of water to prevent browning.
4) Slice the potatoes uniformly. Thickness should be 1/16 inch.
5) Heat the cooking oil up to 270oF. Cook the sliced potatoes for 15 minutes or until crispy. Remove from oil and cool.
6) Dust with flavorings.
7) Pack into PE bags or other suitable containers.
100 pieces Saba banana (unripe)
1 kg sugar
1 gallon cooking oil
Materials and Equipment:
Banana Slicer or knife
Procedure: 1) To prepare syrup, mix one kg of sugar with one liter of water. Boil for 30 minutes. Cool. Adjust sweetness intensity by adding or lessening sugar quantity. 2) Select good and uniform sizes of bananas. Green plantain bananas are recommended. Eating bananas like latundan and lakatan do not have enough starch requirement. Ripe tend to darken and resist crispiness during frying. 3) Wash it thoroughly until all the adhering dirt are removed. 4) Peel the bananas and cut both pointed ends. Peel by lifting the skin of with knife. It is tricky and hard at first. You’ll get used to it eventually. 5) Place the peeled bananas in basin of water to prevent browning and to wash off latex. 6) Slice the bananas uniformly. Thickness should be 1/16 inch. Use a guided knife, a manual slicer or a machine slicer capable of high speed work. 7) Heat the cooking oil up to 270°F. In absence of candy thermometer, monitor by placing a slice in oil, it is ready when rapid bubbling appears on sides. Cook the sliced bananas for 15 minutes or until crispy. Remove from oil and cool. 8) Soak the crispy chips into syrup for 3 minutes. Drain. Store the remaining syrup and use it for the next batch. 9) Cooked in oil (270°F) for 5 to 10 minutes. Try to separate slices which are sticking together. 10) Remove the chips from oil. Place on manila paper or clean towel to drain off excess oil. Turn at interval to facilitate draining. 11) Pack into PP bags or other suitable containers.
Wine is made by fermenting grape extract and can also be made from any sweet fruit. If the fruit is not sweet enough, sugar can be added to adjust the sweetness.
Wine can be made through these simple steps: 1.Get one liter fruit juice , 100 g of sugar and 1/2 teaspoon of active dry yeast. Bottled juice from grocery or extract fresh fruit of choice. Commercial juices might have preservatives which can interfere yeast functions. 2.Pasteurize the juice at 70 degree centigrade for 15 minutes. 3. Transfer the juice into fermentation vessel,1.5 cola
bottle will do.
4. Dissolve the active dry yeast in small amount of lukewarm water then add it into the fermentation vessel. 5. Cover the fermentation vessel with cheesecloth. Fermentation starts when bubbles start to rise on top. It usually takes three to four weeks. 6. When fermentation stops ( bubbling ceases), Transfer the newly fermented wine into tightly capped bottle for aging. Freshly harvested wine can be consumed as is but aging imparts more flavor. Age wine for one year or longer.
Cavite State University was making wine from Dragon Fruit.
Measure the following physico-chemical properties and and adjust accordingly to set standard. Properties should be uniform every batch. a.sugar content. Sugar concentration can be increased by adding sugar or can be lowered by adding water or pulp. b.pH. This can be lowered by adding citric acid or can be increased by adding water or pulp. c.titrable acidity. Adjustment can be made by mixing different concentrations or addition of citric acid. d.alcohol content. Adjustment can be made by mixing different concentrations.
Adjustments can be computed using Pearson’s Square formula. e. See standards for wine here.