UNIVERISTY OF LUZON

College of Hotel and Restaurant Management-Tourism

Perez Blvd. Dagupan City

DOCUMENTATION
FOR
FOOD PRESERVATION PROCESSING
(HRM 121)

Group #6

Jomar Evangelista

Ronald Narne
Bryan Lomibao

Submitted to: Ms.Marvex P. Cacanando

Schedule Time/Days: 1:00-5:00 pm/MTW THF

 UNIVERISTY OF LUZON
College of Hotel and Restaurant Management-Tourism
Perez Blvd. Dagupan City

Brojo's Mango-Pineapple Jam

 Ingredients

 3 cups ripe mangoes, cut up

 4 cup crushed pineapple UNIVERISTY OF LUZON
College of Hotel and Restaurant Management-Tourism
 1⁄3 cup lime juice (orPerezlemon)
Blvd. Dagupan City
 5 cups sugar

Directions
Brojo's Mango-Pineapple Jam Recipe
1) Peel mango and cut in small pieces, then blend to bring juice
out.

2) Cook 5 minutes.

3) Add rest of ingredients, mix well and bring to a boil.

4) Boil rapidly 15 to 20 minutes, stirring often, until thick.

5) Pour into small sterilized jars.

6) Seal and store in cool place.

 UNIVERISTY OF LUZON
College of Hotel and Restaurant Management-Tourism
Perez Blvd. Dagupan City

Presentation of Brojo's Mango-Pineapple Jam

 UNIVERISTY OF LUZON
College of Hotel and Restaurant Management-Tourism
Perez Blvd. Dagupan City

Brojo's Salted Egg Recipe

Ingredients

 15 pcs eggs
 4 cups water
 1 1/2 salt

Directions
1) Wash eggs.
2) Place the rest of the ingredients in a large container with a
lid.
3) Mix until salt is completely dissolved; let cool.
4) Add eggs (Make sure the eggs are completely submerged. The
eggs will have a tendency to float to the top. ...
5) After 30 days, boil eggs.
6) When cool, refrigerate.

Enjoy!
 UNIVERISTY OF LUZON
College of Hotel and Restaurant Management-Tourism
Perez Blvd. Dagupan City

Brojo's Salted Egg while being preserved