MY PORTFOLIO

IN
WORK IMMERSION

Submitted to: Mr. Sergio Aviguetero

Submitted by: Jenylie I. Pascasio

12- ROSE

Resume:
Jenylie I. Pascasio
Purok 05, Nambalan
09091581643
jenyliepascasio.@gmail.com

Objective:

To acquire valuable knowledge and skills to complement

those that I have learned from school in an actual job
environment. In return, I offer my service and determination
to be an asset to your company throughout the duration of my
training period.

Education:
2008-2009 Kindergarden
2014-2015 Nambalan Elementary High School
2018-2019 Nambalan National High School
2020-2021 Nambalan National High School (Senior High)
Application Letter

July 07, 2021

Ryan Armenta
Herskin Skin Care
Purok 05, Nambalan Sta. Ignacia, Tarlac

Dear Mr. Armenta

I am writing to apply for the position at distributor in

the Herskin Skin Care. As requested, I enclose a completed
job application, my resume, and my certification.

The role is very appealing to me, and I believe in my

strong experience and education make me a highly
competitive candidate for this position. My key strengths
that would support my success in this position include:

 I had meaningful practical experience in customer service.

 I am a hardworking person.
 I provide exceptional contributions to customer service for
all customers.
Should you need additional information, please call me at
09091581643.
 WHAT IS LONGGANISA?

Longanisa/longganisa is a Filipino local sausage. It

commonly served for breakfast with fried rice and a fried egg,
the trio is known as 'longsilog'.
A derivative of Spanish sausage, longaniza the local
Filipino longganisa has many different kinds. These variants
are known after the name of town or province where it comes
from.
sample ingredients of longganisa

INGREDIENTS

1 kilogram ground pork

1/2 cup brown sugar
1 head of garlic- finely chop
1 tablespoon- soy sauce
1 tablespoon- salt
1 teaspoon of ground pepper
1 tablespoon paprika powder- optional
sausage casing- (or wax paper for longganisa
 INSTRUCTIONS

1. Put all the ingredients in a bowl, except for the casing, and
mix well until fully combined. Cover bowl with a plastic wrap
or transfer into a container with a cover. Let it marinate in the
fridge for at least an hour.

2. Close one end of a sausage casing with a knot or tie it with

a thin rope or a cooking twine. Fill the sausage casing with the
meat mixture. Use a funnel if you have one. Insert the nozzle
of the funnel through the open end of the casing all the way to
the closed end. Scoop the meat mixture, into the funnel and
gently pack into the casing. Once filled tie a knot to enclose.
To create the links tie a rope or twine around it at every about
2-3 inches interval.

3. Once in the casing, place them in a tray and put in the

fridge for a day or two to dry out. Pack them in zip locks or
container with lid and can be refrigerated for several days.
You can also freeze them for longer storage time.

4. To cook, place sausages (uncut) in a skillet. Using a

toothpick, prick a hole or two on each sausage then add some
water just enough to reach about halfway up the sausages and
cook in medium heat. Let it simmer until water is gone.

5. Usually, there is no need to add oil since it will have enough

from the fats from the sausages itself but add some if needed.
Cook until browned and sugar has caramelized.

6.Transfer to a serving plate and serve with rice.

Actual making Longganisa