Group No: 3 Section: FJKL B2

Members: CABRERA
JARABEJO
MENDOZA
ROA
UY

Date: APRIL 17, 2015

MAYONNAISE
Number of servings: _____
Serving size: ______
Table 1. Equipment and utensils needed
Equipment/utensil:
bowl
Scraper
Beater

Quantity
1
1
1

Specification
1-L or 2-L
Rubber
Rotary egg beater or small hand
beater

Measuring cups
Measuring spoons
Table 2. Measurements and functionality of ingredients and underlying principles of procedures
Ingredients
Measurements
Procedure
Food Materials
Functions
Household
Weight/
Measure
Volume
Egg yolk
Emulsifying agent
1 pc
1. Combine
all
the
ingredients, except oil in
Lemon juice or vinegar Flavoring, pH buffer, 2 t
12.5 mL
1-L
bowl.
Beat
preservative,
thoroughly until viscous.
viscosity
Sugar
Flavor, preservative
t
2.5 mL
Salt
Flavor
t
1.25 mL
White pepper
Flavor, Emulsifying 1/16 t
0.31 mL
agent
Mustard
Stabilizer of emulsion 1/8 t
0.62 g

Principles
Combination
of
all
ingredients to form a base
for the mayonnaise as well
as the emulsion. Viscosity
plays a role in the emulsion.

Paprika
Salad or Wintered oil

Flavor, Emulsifying 1/8 t

agent
Oil in the emulsion
cup

0.62 g
473 mL

2. Add oil 1T at a time,

beating thoroughly after
each addition
3. After
oil,
beat
mayonnaise one last
time
until
viscous
enough to hold its shape
when spooned out

Adding the other immiscible

liquid to create the emulsion
through beating and the
interaction
with
the
emulsifying agents

Reference:
Choong, K., Dorsheimer, J., McLaughlin, B., Zientek, A. (n.d.). The Mayonnaise & Margarine Report. Retrieved on April 11, 2015 from
http://wwwcourses.sens.buffalo.edu/ce457_527/ce457_pro/g3_doc.htm
Luna, MVF. (2005). Guzmans introduction to food preparation. Manila: Merriam and Webster, Inc.

Group No: 3 Section: FJKL B2

Members: CABRERA
JARABEJO
MENDOZA
ROA
UY

Date: APRIL 17, 2015

CHICKEN VEGETABLE SALAD

Number of servings: _____
Serving size: ______
Table 1. Equipment and utensils needed
Equipment/utensil:
bowl
Saucepan
Basting spoon
Pair of tongs
Knife
Scraper
Cutting board
Next of bowls
Egg slicer (optional)

Quantity
2
1
1
1
1
1
1

Specification
2-L, 3-L

Rubber
Lined with wax paper

Table 2. Measurements and functionality of ingredients and underlying principles of procedures

Ingredients
Measurements
Procedure
Food Materials
Chicken breast,
deboned

Functions
Flavor, texture of the
salad, filling

Household
Measure

Weight/
Volume
250 g

1. Prepare all Ingredients

2. Cook chicken in a small
qty of water until tender,
and cut in in cubes
across the fiber

Principles

Cooking to remove risks of

foodborne illnesses. Cubing
to have the chicken in a
more manageable size when
in the salad mix

Potato, boiled and

cubed
Beet, boiled and cubed
Carrot, boiled and
cubed
Salt and Pepper

Olive oil
Vinegar
Sweet pickle relish

Mayonnaise

Onion, minced
Sweet green pepper,
chopped
Egg, hard-cooked,
sliced

Flavor, texture of the 2 cups

salad, filling
Flavor, texture of the 2 T
salad, filling
Flavor, texture of the cup
salad, filling
Seasoning
Season to taste

375 g AP

Ingredients
for 2 T
dressing, part of the
emulsion
Ingredients
for 1 T
dressing, flavor
Flavor, texture of the cup
salad and dressing,
ingredients for the
dressing

10 mL

Flavor, dressing

- 1/3 cup

Flavor, Garnish
Flavor, Garnish

2T
2T

Flavor, Garnish

1 pc

50 g AP

3. Combine
chicken,
potatoes, beets and
carrots in a bowl.

Combining all the filling and

bits of the salad to have a
base for it

4. Per cup of the chickenvegetable mix add 1/8 to

t salt and pepper

To keep the seasoning in

line
with
the
main
ingredients so it does not
overpower
the
main
ingredients flavor
Emulsion ingredients in the
dressing

50 g AP

5 mL
60 g

20 27 mL

small
9.86 g

5. To prepare French
dressing, combine olive
oil, vinegar and salt and
pepper in a small bowl
and stir well
6. Add sweet pickle relish.

7. Marinate ingredients in
French dressing. Best to
keep
chilled,
and
covered in refrigerator.
Drain excess liquid.
8. Add mayonnaise and
toss lightly
9. Add beets carefully and
toss carefully then chill.
10. Serve chilled salad on a
bed of crisp lettuce, top
with more mayonnaise
and garnish and slices of
hard-cooked egg

To add texture to
dressing and salad

the

So the flavor attaches to the

vegetables,
while
the
ingredients still remain fresh
and do not become soggy.
Flavor and dressing
Prevents staining by beet
color
To maintain freshness of
ingredients. Other procedure
contribute to aesthetics of
the salad when presented.

Reference:
Luna, MVF. (2005). Guzmans introduction to food preparation. Manila: Merriam and Webster, Inc.