Laboratory Exercise 3

Student Choice

By Group 6 Members:
Augustino Tata Gondran
Erwin Laudit
Vince Laurence Soliveres
Robin James Justo
Mark Rebucas

Instructor:
Maye Anne Natal
These Liver ball s are inspired by the local
street food in Philippines called fried
Atay, this dish are made with chicken
liver, carrots spring onion and some
veggies the sauce of this dish is a sweet
and spicy sauce.

Ingredients
Yield: 4 Servings
Cooking Method/s: Deep Fry

For Liver Ball:

Pork Liver 365 g
Black Pepper 2 tbsp
Salt 2 tbsp
Spring onion 45 g
Egg 3 pcs
All-purpose flour 2 cups

For Sauce:
Bell Pepper 87 g
Onion 100 g
Black Pepper 2 tsp
Salt 2 tsp
Corn starch 1 tbsp
 Procedure
For The liver Ball
1. Using a blender blend the liver with a salt and pepper.
2. In a large bowl mix the liver and flour and mix it well.
3. After mixing the liver and flour add the carrots and spring onion and mix it again
4. Pre heat the cooking oil in a pan
5. When the oil is hot form the liver mixture like ball using a ice cream scooper or spoon
and drop it in pan
6. Wait until the liver ball get its golden-brown flavor.
7. Get the cooked liver ball and place it on a paper towel
8. Put it on a stick and set aside.

For Sauce
1. Remove the tops and seeds of bell pepper and chili.
2. Pulse bell pepper, chili, onion, garlic, and water until finely chopped.
3. Transfer to a saucepan and add sugar, salt, and vinegar then simmer.
4. Add the slurry to thicken. Serve or store.

Food Cost
Recipe Title: Student Choice No. of Portions: 4
Unit of measure
Ingredients Quantity Unit price Ingredient cost
Weight Volume Count
Pork Liver 365 g P150/480 g P 114.06
Carrot 157 g P30/250 g P18.84
Onion 100 g P20/100 g P20.00
Bell Pepper 87 g P20/100 g P17.4
Egg 3 pcs P24/3 pcs P2.67
Black Pepper 8.32 g P10/95 g P0.88
Salt 6.25 g P15/ 250 g P0.38
Corn starch 175 g P20/240 g P14.58
Spring onion 45 g P10/50 g P9.00
All-purpose flour 400 g P20/1000g P8.00
Cooking Oil 1 L P90/ 1000ml P90.00
Total Recipe Cost P295.81

P 73.95
Cost per Portion
 Sample Product

Experience
We made a Pork Liver and Onion meatballs ... We were challenged while making
the dish, it's not because it is a familiar dish but the accuracy of the ingredient
that must be applied. Blended liver onion, carrots and garlic was the first step and
then the most challenged part is the molding the liver into round that needs an
exact amount of cornstarch to avoid unnecessary after taste and the extracting
the mixture into round. We failed in mise en place which is the most important
during laboratory or in kitchen to avoid food borne illnesses and the cleanliness
which is very important in our industry. We made it we also learn from our
mistake making a dish is important but don't forget the mis en place maybe next
laboratory I become aware in our preparation.