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    Kim Ryan Ello Cagas
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    The document provides a list of items food processing students should bring for a class on June 17, 2017 from 7:00 AM to 5:00 PM. The list includes personal protective equipment like aprons, hairnets, face masks, and slippers as well as cleaning supplies like soap, sponges, towels, and chlorine powder. The document also lists the products to be processed, which are chayote mixed pickles including various vegetables, vinegar, sugar, and salt. Finally, it lists the necessary tools, utensils, and equipment for the class such as knives, chopping boards, trays, bowls, colanders, and containers.

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    1ST DAY

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    The document provides a list of items food processing students should bring for a class on June 17, 2017 from 7:00 AM to 5:00 PM. The list includes personal protective equipment like aprons, hairnets, face masks, and slippers as well as cleaning supplies like soap, sponges, towels, and chlorine powder. The document also lists the products to be processed, which are chayote mixed pickles including various vegetables, vinegar, sugar, and salt. Finally, it lists the necessary tools, utensils, and equipment for the class such as knives, chopping boards, trays, bowls, colanders, and containers.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    10 views1 page

    1ST Day

    Uploaded by

    Kim Ryan Ello Cagas
    The document provides a list of items food processing students should bring for a class on June 17, 2017 from 7:00 AM to 5:00 PM. The list includes personal protective equipment like aprons, hairnets, face masks, and slippers as well as cleaning supplies like soap, sponges, towels, and chlorine powder. The document also lists the products to be processed, which are chayote mixed pickles including various vegetables, vinegar, sugar, and salt. Finally, it lists the necessary tools, utensils, and equipment for the class such as knives, chopping boards, trays, bowls, colanders, and containers.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    FOOD PROCESSING STUDENTS PLS BRING THE FOLLOWING ON JUNE 17, 2017 (SATURDAY, 7:00 AM

    TO 5:00 PM) CLASS:

    A. Personal Protective Equipment and chlorine stock solution


    1. Apron
    2. Hairnet
    3. Face masks (disposable will do)
    4. Calculator
    5. Paper Towel
    6. Pencil
    7. Pair of slippers
    8. Hand washing soap (safeguard)
    9. Sponge
    10. Empty plastic container (1 gallon capacity)
    11. Hand towel
    12. Dish towel
    13. Rug (for the table)
    14. Chlorine powder (250 g)

    B. Products to be processed
    Chayote mixed pickles
    Chayote – 1 pc medium
    Carrot – 1 pc (medium)
    Amplaya – 1 pc (medium)
    Bell pepper – 2 pcs (red and green)
    Garlic – 1 clove
    Onion bulb – 1 pc
    Ginger as desired
    1 bottle del monte vinegar
    ½ kl sugar
    1 kl rock salt

    Tools, Utensils and Equipment:

    Knife, chopping board, rectangular tray, basin, mixing bowl, colander, casserole, peeler, glass
    jars/microwable plastic container

    RUSTY E. CAGAS, MSA


    Teacher

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