PROJECT PLAN

Vegetable Dish

NAME OF THE PROJECT: __Lumpiang Sariwa_____ DATE: _____________

OBJECTIVES:
1. Identify ingredients needed in making Lumpiang Sariwa;
2. follow the correct procedures; and
3. use rubric in evaluating the finished product.
DESIGN OF THE PROJECT:

TOOLS/EQUIPMENTS/INGREDIENTS:
Colander, Sauce Pan, plate, spoon and fork, cooking spoon, wire whisk, bowls, stove, measuring
cup and spoon

QUANTITY UNIT COST DESCRIPTION TOTAL COST

For Lumpia:
½ k baguio beans
½ k singkamas
½ k camote
2 pcs carrot
½ cabbage
¼ pork giniling
atsuete
1 pc onion
2 bulb garlic
For Wrapper:
2 c all purpose flour
2 eggs
2 tbsp oil
2 c water
For Sauce
¼ k brown sugar
5 tbsp soy sauce
750 ml water
2 tbsp fish sauce
1/8 c ground peanut
1/8 c cornstarch
1/8 c minced garlic

TOTAL EXPENSES

PROCEDURES:
WRAPPER
Blend all the ingredients. Put to fridge for 15 mins. Heat the non sticky pan and brush with little oil, ladle about ½ c of
the batter into the pan with a quick circular hand motion, after a few second you will notice the edge of the skin
pulling away from the pan at this point you can peel off the skin from the pan.

SAUCE
Caramelized sugar, put water and let it boil. Put soy sauce, fishsauce and cornstarch diluted in 1/8 c water. Bring to
boil until thicken. Turn off the fire. Add ground peanut and garlic.
Vegetable
Saute the garlic and onion, put the ground pork, atsuete and fish sauce. Put the baguio beans and singkamas let it
cook for 2 mins then add carrot and camote. Put the cabbage. Season to taste.
SCORING RUBRIC:
G
R
O
U
P

NO. ____ SECTION: _______________

LEADER: ____________________________________

MEMBERS:

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