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Pork and Chicken Adobo Recipe

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Author: VanjoMerano Serves: 12

Ingredients

Prep time

15

mins

Cook time

60

mins

Total time

1 hour 15 mins

1kl pork belly, chopped 180

1kl chicken, cut into serving pieces 140

3 to 4 pieces dried bay leaves 5

2 teaspoons whole peppercorn 5

1 cloves garlic, slightly crushed 3

2 onion, peeled and chopped 5

3 tablespoons vinegar (white or sugar cane) 3.115

6 tbsp soy sauce 6.23

3 tablespoons brown sugar 5

1 cup water

Salt to taste 2

3 tablespoons cooking oil 2.22

Instructions

  • 1. Heat oil in a pan

  • 2. Once the oil becomes hot, add the garlic. Cook until the color turns golden brown.

  • 3. Remove the garlic and set aside. Add pork and chicken. Cook for 5 minutes or until the color turns light brown.

  • 4. Add whole peppercorn, bay leaves, oyster sauce, soy sauce, and water. Let boil and simmer until the meat gets tender.

  • 5. Add the sugar and stir.

  • 6. Pour-in vinegar and let boil.Simmer until most of the liquid evaporates.

  • 7. Add salt to taste. Put-in the fried garlic, stir, and cook for 2 minutes.

  • 8. Serve. Share and enjoy!

Nutrition Information Serving size: 6

Pork Binagoongan Recipe

Author: VanjoMerano Cuisine: Filipino Recipe Serves: 6

Ingredients

1 kg. Pork, cubed 180

1 tbsp Garlic, minced 1.2

1 cup onion, chopped 9.6

1 cup tomato, chopped 10

½ cup shrimp paste 20

¼ kilo kalamansi 10

24 ounces water

4 tbsp Sugar 1

Instructions

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Prep time

10

mins

Cook time

45

mins

Total time

55

mins

  • 1. In a cooking pot, pour-in the water and bring to a boil

  • 2. Put-in the pork, vinegar, and dried bay leaves and simmer for 35 minutes or until meat is tender

  • 3. Remove the meat from the pot separating it from the liquid and other ingredients. set aside

  • 4. In a separate pan, saute the garlic, onion, tomato

  • 5. Add the shrimp paste and simmer for 5 minutes (more time is needed for raw shrimp paste)

  • 6. Put the pork in and cook for 7 minutes. Be sure to mix all the ingredients well

  • 7. Add the chili and simmer for 3 minutes

  • 8. Add salt and pepper to taste

  • 9. Serve hot. Share and Enjoy!

Nutrition Information Serving size: 6

Chicken Inasal Recipe

Author: VanjoMerano Serves: 6

Ingredients

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Prep time

60

mins

Cook time

18

mins

Total time

1 hour 18 mins

2 lbs chicken cut into serving pieces 140

2 tablespoons ginger, minced 5

2 tablespoons garlic, minced 3

¾ cup lemongrass, chopped 5

½ cup calamansi juice 10

1 tablespoon salt 2

¼ cup brown sugar 10

1 cup lemon soda (softdrink) 12

½ tablespoon ground black pepper 5

Basting Sauce:

3 tablespoons atsuete powder 5

¼ cup oil 10

¼ teaspoon salt 2

calamansi juice 5

Instructions

  • 1. In a freezer bag or large bowl, combine chicken, lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon-lime soda, and lemon juice.

  • 2. Stir or shake the mixture until every ingredient is well incorporated. Marinade for 1 to 3 hours.

  • 3. In a bowl, combine margarine, annatto oil, salt, and lemon juice then stir. Set aside.

  • 4. Grill the chicken while basting generous amount of the margarine mixture.

  • 5. Transfer the grilled chicken to a serving plate.

  • 6. Serve with sinamak. Share and enjoy!

Nutrition Information Serving size: 4

Deep Fried Breaded Pork Chops

Author: VanjoMerano Serves: 5 Ingredients Print Prep time 10 mins Cook time 15 mins Total time

Author: VanjoMerano Serves: 5

Ingredients

Print Prep time 10 mins Cook time 15 mins Total time 25 mins
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Prep time
10
mins
Cook time
15
mins
Total time
25
mins

5 pieces pork chops 80

1 egg 4

1 cup (60g) breading mix 10

1 ½ teaspoon salt 2

¼ teaspoon ground black pepper 3

2 to 4 cups cooking oil 15

Tomato ketchup 10

Instructions

  • 1. Rub salt and pepper all over the pork chops. Let it rest for 10 minutes.

  • 2. Pour cooking in a wide cooking pot and then apply heat.

  • 3. Meanwhile pour the breading mix in a wide plate. Mix well.

  • 4. Crack the eggs in a bowl. Beat until the texture becomes smooth.

  • 5. Dredge a piece of pork chop in the breading mixture. Dip it on the bowl with egg making sure that every inch is covered with beaten egg. Dredge it back in the bread crumbs. Once the oil is hot, slowly put the piece of pork chop in the cooking pot. Cook in medium heat for 12 to 15 minutes. Remove from the cooking pot. Let the oil drip-off and then arrange in a plate. Perform this step until all the pork chops are consumed.

  • 6. Serve with ketchup. Share and enjoy!

Nutrition Information Serving size: 3

Longganisa Recipe (Filipino Sausage)

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Author: VanjoMerano

Serves:8

Ingredients

1kl (2.2 lbs) longganisa 180

1 cup oil 15

Salted egg 45

1 cup Tomato 10

Instructions

Prep time

12 hours

Cook time

18 mins

Total time

12 hours 18 mins

  • 1. In a large container mix the salt, Prague powder, phosphate, Anise liquor, and water

  • 2. Add the Textured Vegetable Protein, Isolate, and Carrageenan

  • 3. Add the ground pork followed by the sugar, garlic, paprika, ground black pepper, pineapple juice, and meat enhancer then mix thoroughly.

  • 4. Place inside the refrigerator for 12 hours. (Note: Take note of the time. The mixture will smell sour if left for more than 12 hours)

  • 5. Shape and wrap the longganisa individually. You can use sausage casings or you can simply shape the mixture over a wax or parchment paper. At this point, the finished product is ready to be cooked.

Nutrition Information Serving size: 6

Ingredients

Ingredients  1 carton (16 ounces) frozen whipped topping, thawed  1 cup (8 ounces) sour

1 carton (16 ounces) frozen whipped topping, thawed

1 cup (8 ounces) sour cream

1 package (3.4 ounces) instant vanilla pudding mix

1 can (8 ounces) crushed pineapple, drained

24 whole graham crackers

2 medium bananas, sliced

Toppings: chocolate syrup, halved fresh strawberries and additional banana slices

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Nutritional Facts

1 slice: 405 calories, 15g fat (11g saturated fat), 16mg cholesterol, 372mg sodium, 60g carbohydrate (30g sugars, 2g fiber), 4g protein.

Directions

  • 1. In a large bowl, mix whipped topping, sour cream and pudding mix until blended; fold in pineapple. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag. Transfer pudding mixture to bag.

  • 2. On a flat serving plate, arrange four crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers; top with about 1/4 cup banana slices. Repeat layers five times. Refrigerate, covered, overnight.

No-Bake Banoffee Pie

No-Bake Banoffee Pie Ingredients: 2 cups Graham Crackers ¼ cup salted butter,melted 2 banana lacatan, sliced

Ingredients:

2

cups

Graham Crackers

¼ cup

salted butter,melted

2

banana lacatan, sliced into rounds

½ cup

caramelized condensed milk

1

pack

chilled NESTLÉ All Purpose Cream

  • 4. Preparation:

5.

  • 1. Combine Graham and butter. Press on an aluminum pan to form a crust.

  • 2. Cook condensed milk slowly on a double boiler. Over low heat cook for about 30

minutes until slightly brown. Cool.

  • 3. Layer bananas on top the crust. Drizzle bananas with caramelized milk.

  • 4. Whip cream until stiff and double in size. Cover bananas with the whipped cream.

  • 5. Sprinkle with Graham crumbs and topped with more whipped cream. Chill in the

refrigerator until ready to serve.

 

Difficulty

 

not too difficult

Cooking time

more than 1 hour

Serves

serves 8

image: http://prod.static9.net.au/_/media/2016/09/13/15/24/Banoffee-pie.jpg

Banoffee pie 8 servings Banoffee pie is a household favourite and this no bake recipe fromAustralian Bananas makes it a quick and easy treat. INGREDIENTS  200g of Crushed Grahams Cracker 31  100g butter, melted 29  300ml sweetened condensed milk 51  4 firm bananas 30  250ml cream, whipped 48  50g dark chocolate, grated 35 METHOD Crush the biscuits in a food processor until you have fine crumbs then and add the melted butter. Process again to combine. The crumbs should stick together when squeezed. Press crumbs into 23cm spring form cake tin until halfway up the sides. " id="pdf-obj-7-2" src="pdf-obj-7-2.jpg">

Banoffee pie 8 servings

Banoffee pie is a household favourite and this no bake recipe from Australian Bananas makes it a quick and easy treat.

INGREDIENTS

200g of Crushed Grahams Cracker 31

100g butter, melted 29

300ml sweetened condensed milk 51

4 firm bananas 30

250ml cream, whipped 48

50g dark chocolate, grated 35

METHOD
METHOD

Crush the biscuits in a food processor until you have fine crumbs then and add the melted butter. Process again to combine. The crumbs should stick together when squeezed.

Press crumbs into 23cm spring form cake tin until halfway up the sides.

Refrigerate while you make the filling.

Place the cubed butter and the golden syrup into a saucepan and heat, stirring until melted. Add the tin of condensed milk and stir on medium heat for approximately 5-8 minutes until the mixture bubbles, thickens and starts to change colour. Remove from the heat and cool for a couple of minutes before pouring into the chilled crumb crust.

Refrigerate until cold and firm. The pie can be made up to this point and finished when you are ready.

To finish, slice three bananas and mix them with the whipped cream. Pour into the tart shell on top of the chilled caramel and smooth down to a nice flat surface. Sprinkle chocolate shavings onto the top of the tart and then decorate with the final sliced banana.

Note: If making ahead of time, toss the bananas in a small amount of lemon juice first to avoid browning. This pie is very rich and you only need a small slice.

Pan-fried banana and Nutella sandwich

Yes, it’s a Nutella and banana sandwich fried in butter. It’s naughty, but we're allowed an occasional

treat sometimes. Just make sure you go for a jog afterwards.

prep: 0:05 | cook 0:05 serving: 9

ingredients

18 slices of bread 35

200g 135g Nutella 107

9 banana, peeled and sliced 60

2 tbsp butter 15

1cup nuts 20

method

2.
2.

Heat the frying pan and melt ½ of the butter. Place the sandwich into the pan and fry until golden.

2. Heat the frying pan and melt ½ of the butter. Place the sandwich into the
  • 3. Add the remaining butter to the pan and flip the sandwich, cooking until the other side is golden.

2. Heat the frying pan and melt ½ of the butter. Place the sandwich into therecipe finder. GRILLED NUTELLA BANANA SANDWICH PRINT FRIENDLY VERSION Prep time 5 mins Cook time 8 mins Total time 13 mins An AMAZING Grilled Nutella Banana Sandwich made with DIY Vegan Nutella, ripe banana and coconut-oil crusted bread! A delicious and incredibly satisfying snack or dessert. Author: Minimalist Baker " id="pdf-obj-10-12" src="pdf-obj-10-12.jpg">

notes

Make sure that you keep the temperature in the pan at a medium to low heat. You don't want

that butter to burn Serve after leaving to sit for a minute or two as the banana will be really hot.

I used good Italian Pane di Casa bread for this.

This sandwich was inspired by Elvis, who preferred peanut butter and not Nutella on his

sandwiches. This recipe was created by Jennifer Cheung for Kidspot, Australia’s best recipe finder.

GRILLED NUTELLA BANANA SANDWICH

2. Heat the frying pan and melt ½ of the butter. Place the sandwich into therecipe finder. GRILLED NUTELLA BANANA SANDWICH PRINT FRIENDLY VERSION Prep time 5 mins Cook time 8 mins Total time 13 mins An AMAZING Grilled Nutella Banana Sandwich made with DIY Vegan Nutella, ripe banana and coconut-oil crusted bread! A delicious and incredibly satisfying snack or dessert. Author: Minimalist Baker " id="pdf-obj-10-51" src="pdf-obj-10-51.jpg">

Prep time

5

mins

Cook time

8

mins

Total time

13 mins

An AMAZING Grilled Nutella Banana Sandwich made with DIY Vegan Nutella, ripe banana and coconut-oil crusted bread! A delicious and incredibly satisfying snack or dessert.

Author: Minimalist Baker

Recipe type: Sandwich, Snack Cuisine: Vegan Serves: 1

Ingredients

SANDWICH

2 slices rustic wheat bread (store-bought or homemade | vegan friendly) OR Banana Nutella Bread

OPTIONAL ADD-INS

1-2 Tbsp coconut oil

3-4 Tbsp Vegan Nutella

1 just ripe banana, sliced

1/4 tsp ground cinnamon

1/2 tsp coconut sugar

Sliced strawberries

Salted peanut butter

Instructions

  • 1. Heat a skillet (cast iron is best) over medium heat.

  • 2. In the meantime, spread a generous amount of coconut oil on the outer-facing sides of your bread, then spread a generous amount of Nutella on both sides of the inner-facing slices (see photo). Arrange sliced banana on one side and fold together to make a sandwich.

  • 3. Once the skillet is hot, press the sandwich down and grill until golden brown and crispy - about 2-4 minutes. Lower heat if browning too quickly. Flip and repeat on the other side. Repeat until desired crispiness is achieved.

  • 4. Slice in half and serve immediately! This would be amazing with some homemade almond milk. Optional additions are listed above, though this sandwich is quite delicious on its own.

Notes

*Nutrition information is a rough estimate for 1 sandwich using ~ 3 Tablespoons Nutella and 1 Tbsp coconut oil. Stats will vary depending on kind/thickness of bread.

Nutrition Information

Serving size: 1 sandwich Calories: 578 Fat: 29g Saturated fat: 25g Carbohydrates: 71g Sugar: 38gSodium: 284mg Fiber: 8.5g Protein: 10.6g

Ingredients

 

1

banana, peeled

 

2

tablespoons miniature marshmallows

 

2

tablespoons semi-sweet chocolate chips

tablespoons Cinnamon Toast Crunch™ cereal, slightly crushed Get Ingredients

SAVE $
SAVE $

Steps

Hide Images
Hide Images
 

1

Preheat grill to medium high heat.

 

2

Slice banana lengthwise and slightly open. Place on a rectangle of aluminum foil.

 

3

Insert marshmallows and chocolate chips into the sliced banana.

tablespoons Cinnamon Toast Crunch™ cereal, slightly crushed Get Ingredient <a href=s SAVE $ Powered by Chicory Steps Hide Images  1 Preheat grill to medium high heat.  2 Slice banana lengthwise and slightly open. Place on a rectangle of aluminum foil.  3 Insert marshmallows and chocolate chips into the sliced banana.  4 " id="pdf-obj-12-46" src="pdf-obj-12-46.jpg">

Wrap banana up in foil and cook on the grill for 5-6 minutes or bake at 400°F for 5-6 minutes and broil until marshmallows are lightly toasted.

5

Unwrap banana and top with cereal. After melt has slightly cooled eat with a spoon.

Wrap banana up in foil and cook on the grill for 5-6 minutes or bake at15 Ratings 10 Comments " id="pdf-obj-13-10" src="pdf-obj-13-10.jpg">

Grilled Banana Boats

Prep25 MIN

Total45 MIN

Servings8

Have s’more fun making dessert outdoors with this fresh and fruity idea.

Ingredients

  • 8 ripe firm large bananas, unpeeled 60

  • 8 tablespoons chocolate chips

30

  • 1 cup miniature marshmallows 20

½ cup chopped nuts 10

Get Ingredients

Steps

1

Cut 6 (12-inch) sheets of heavy-duty foil. Heat gas or charcoal grill, or heat oven to 350°F.

2

With sharp knife, make deep lengthwise cut along inside curve of each banana, being careful not to cut all the way through. Open slit to form pocket. Crimp and shape 1 sheet of foil around each banana, forming boats.

3

Holding each banana in hand, fill pocket with 2 tablespoons chocolate chips, 2 tablespoons marshmallows and about 1/2 heaping teaspoon chopped pecans.

4

Return each banana to its foil boat. Seal top of foil, leaving 2 to 3 inches headspace. Place on grill over medium heat. Cover grill; cook 8 to 10 minutes or until marshmallows soften. Or bake 15 to 20 minutes in oven until marshmallows soften. (Can also place in campfire coals to cook.)

Ingredients

Serves: 8

2 large firm bananas

8 spring roll wrappers, thawed

1 cup brown sugar, or to taste

1 litre oil for deep frying

Directions

Prep:10min Cook:10min Ready in:20min

  • 1. Preheat the oil in a deep-fryer or large cast-iron frypan to 190 degrees C or medium-high heat

  • 2. Peel bananas and slice them in half lengthwise, then crosswise into quarters. Place one piece of banana diagonally across the corner of a spring roll wrapper, and sprinkle with brown sugar to taste. Roll from the corner to the center, then fold top and bottom corners in, and continue rolling. Dip your finger in water and brush the last edge to seal. Repeat with remaining banana pieces.

Banana Spring Rolls

SEPTEMBER 5, 2015

If there’s ever a better way to eat bananas, this is it! Just the thought of bananas rolled

in spring roll pastry and served with ice-cream makes me smile.

This is one of those desserts that’s sure to impress everyone because of how sophisticated it looks and how flavorful it is. Just don’t bother telling everyone how easy

these spring rolls were to make and that they cost you close to nothing. They take under 20 minutes to make and freeze well too. No more need to go paying over $10 for a dessert you can make at home for a fraction of the price.

I like to serve these spring rolls with ice-cream and a drizzle of either chocolate or caramel sauce. The creamy cold ice-cream pairs very well with the sweet and crispy spring rolls.

 
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Banana Spring Rolls

4.5 from 2 reviews

Prep time: 10 mins

Cook time: 5 mins

Total time: 15 mins

Author: Layla

Serves: 45

You can find spring roll wrappers in most asian or indian supermarkets. If you can't find them, you can also use wonton wrappers.

Ingredients

4 bananas, cut in half 30

300ml condensed milk 51

2 cup vegetable oil for frying 30

Egg wrapper

¼ cup water

8 tablespoons flour 20

3 eggs 12

 
 

Instructions

Slice the banana into half so you have to short pieces. You should be able to make 8 spring rolls with 4 bananas.

  • 2. Lay a spring roll/wonton wrapper on a clean, dry surface. place a piece of banana on the edge of the wrapper, sprinkle about a tablespoon of sugar on it and a generous sprinkle of cinnamon (about ¼ teaspoon), roll up the bananas, tucking in the ends of the wrapper, brush the paste alongside the edge of the wrapper with the flour paste and seal. Repeat with the remaining spring rolls.

  • 3. Heat about an inch of oil in a medium frying pan over high heat. Cook the spring rolls for 1-2 minutes on each side until golden brown and crisp. Drain on paper towels.

  • 4. Serve spring rolls with ice-cream and a drizzle of your favorite sauce

Banana spring rolls

Ingredients
Ingredients

8

7x7 inch egg roll wraps

4

bananas, cut in half, round tips removed

1

egg yolk, beaten

1

quart oil for deep frying

Sauce:

2

tablespoons butter

1

cup brown sugar

1

tablespoon water½ teaspoon cinnamon

¼ teaspoon red chili flakes

¼ teaspoon cayenne pepper ¼ teaspoon black pepper

 

Serve with:

vanilla ice cream

chocolate sauce raspberry sauce whipped cream fresh raspberries kiwi, sliced thin powdered sugar

Cinnamon Sugar:

7

parts granulated sugar

1

part cinnamon

 

Process

 

The sauce:

Melt butter in a skillet. Add brown sugar and one tablespoon water. Cook on low heat until the sugar melts and bubbles. Remove from the heat and season with cinnamon, red chili flakes, cayenne pepper and black pepper. Allow to cool to room temperature. The sauce will become very thick at room temp, but re-liquify when heated.

Place one egg roll wrapper on the counter so it’s shaped like a diamond.

Place a quarter sized circle of egg yolk on the top of the wrapper. Top with a half banana and some of the sauce. Roll the wrapper around the banana until the halfway point. Tuck the edges and roll tightly. Repeat with the remaining egg rolls.

Cooking:

Deep fry in 350-degree oil until they float and turn golden brown. Remove from the oil and drain on paper towels. Roll in a mixture of 1 part cinnamon and 7 parts granulated sugar.

To serve:

Place a scoop of vanilla ice cream in a bowl. Arrange two egg rolls in the bowl.

Drizzle with chocolate sauce, raspberry sauce, a dollop of whipped cream,

a few fresh raspberries, kiwi slices and powdered sugar

...

YUM!

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Serves: 6 servings

Ingredients

BEVERAGES

Sago’t Gulaman

8 cups water

1 tbsp. gulaman powder

1 cup dark brown sugar

1 tablespoons of vanilla extract

1 cup dried tapioca pearls (sago)

ice cubes

Place a quarter sized circle of egg yolk on the top of the wrapper. Top with

Instructions

  • 1. In a saucepan, bring 2 cups of water to a boil. Add the gulaman powder

stir constantly over low heat until flakes are completely melted (if

using gelatin powder, stir until the powder is completely dissolved).

Transfer to a tray (or baking dish); set aside to cool at room

temperature. When cooled, it should be firm; cut into small dice using

a knife.

  • 2. Prepare the Sugar Syrup: In the same saucepan, bring the remaining water to a boil. Add the sugar; stir constantly over medium heat for 5 minutes. Set aside to cool.

  • 3. Place cooked tapioca pearls and jelly in glasses. Pour the syrup into the glasses; top with ice cubes as desired. Alternatively, place them to a punch bowl with lots of ice cubes on top.

Prep time: 10 minutes

Total time: 10 minutes

Serves: 4 servings

Ingredients

Fresh Buko Juice

1 young coconut

ice cubes

2 tbsp. sugar, (optional)

Instruction:

Instruction:

  • 1. Open coconuts on top by boring a small hole to extract the liquid, place coconut water in a large pitcher.

  • 2. Open the coconuts in half then using a fork score the young coconut meat before removing it with a spoon (this will easily make it into strips, in the Philippines we have a tool for it similar to melon scraper), place coconut meat in the coconut water mixture, place ice cubes then serve.

Prep time: 5 minutes

Total time: 5 minutes

Serves: 1 serving

Ingredients

Iced Tea

Water: 8 fl oz (1 cup).

Nestea mix: 1 tbsp

Instruction:

  • 1. For easy open, pull packaging tab and tear around lid.

  • 2. Put the powdered juice in a pitcher with water

  • 3. Stir and serve over ice

serving chart: Servings: 1.

Water: 8 fl oz (1 cup). Nestea mix: 1 1/3 tbsp (4 tsp)*.

  • Servings: 4.

Water: 1 qt (4 cups). Nestea mix: about 5 tbsp or 1/3 cup*.

Servings: 8.

Water: 2 qt (8 cups). Nestea mix: 2/3 cup*.

Servings: 16.

Water: 1 gal (4 qt). Nestea mix: 1 1/3 cup*. *

Prep time: 5 minutes

Serves:4 servings

Ingredients

Blue Lemonade

8 oz water

Blue Lemonade powder: 1 tbsp

Instructions

  • 1. Stir water with iced tea powder until dissolved.

  • 2. In blender, combine iced tea, berries and lime juice; mix for 1 to 2

minutes or until smooth.

  • 3. Divide mixture among 4 glasses. Garnish with sprigs of mint.

Prep time: 10 minutes

Total time: 10 minutes

Serves: 4 servings

Ingredients

Pineapple Juice

2.5cups of pineapple juice

1.25 cups water or add as required

6 to 8 cubes of ice cubes

Instructions

Prep time: 10 minutes Total time: 10 minutes Serves: 4 servings Ingredients Pineapple Juice  2.5cups
  • 1. Get the pitcher and pour the readymade pineapple juice

  • 2. Add 1 cup water

  • 3. Stir as it blends well togetherfor the desired consistency

  • 4. Pour in glasses.

Utilities
Utilities

The proposed business’ water supply will be provided by Cabanatuan City

Water District while Cabanatuan Electric Corporation (CELCOR) will supply

electricity for the said establishment. Internet connection will be provided

by the Philippine Long Distance Telephone (PLDT) Company. The Liquid
by
the Philippine
Long Distance
Telephone
(PLDT)
Company.
The
Liquid

Petroleum Gas (LPG) is available from supplier situated near the vicinity of

the proposed business.

Cleaning and Waste Disposal Method

Segregation of waste into biodegradable and non-biodegradable shall be

conducted. Spoiled and left over foods shall be disposed as soon as possible

to avoid bother of the customers because of unnecessary smell. Recyclable

materials like plastic bottles shall have their own container.

The equipment and tools that will be used for the operations should be

cleaned by the assigned personnel before the opening time of the bistro in

order to maintain a food safety working place. Materials should be arranged

properly on their designated area.

Safety Measures

To sustain the safety in the workplace, tools and equipment to be used

in the operation of the business will be assured to clean by the assigned

personnel

regularly.

designated area.

The

materials

should

be

placed

properly

on

their

The cook and the assistant cook are in charge to ensure that the work

area is safe and that no one is working with a burn or cut, as these can lead

to a food-borne illness and harm during and at the end of a shift.

The cashier is responsible not just for accurately and efficiently

operating the cash register while providing prompt and friendly customer

oriented service but also in maintaining the cleanliness of the store area.

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