02_Laboratory_Exercise_1

GROUP 3
Members

Badilles, Shella Mae

Belen Jannah Fatima
Bino Limmuel
Dianito, Ma. Alyssa A
Lasco, Gieanne Marie
Sarragosa Dave Samuel
 Food Cost
Recipe Title: UKOY No. of Portions: 4

Unit of measure
Ingredients Quantity Unit price Ingredient cost
Weight Volume Count
Sweet Potato 250 G 30. 72/ 250g 30.72
Carrots 28 G 45.78/28g 45.78
Fish Sauce 10 ml 23.25/350ml 0.66
Cornstarch 100 G 12.10/100g 12.1
Shrimp 166 G 91.30/166g 91.3
Garlic 10 G 21.24/118g 1.8
Onion 20 G 37.24/196g 3.8
Vinegar 60 ml 17.85/350ml 3.06
Salt
Pepper
Oil
189.22
Total Recipe Cost
47.31
Cost per Portion

Recipe Title: CHICKEN SCHNITZEL WITH WARM POTATO SALAD No. of Portions: 4
Ingredients Quantity Unit of measure Unit price Ingredient cost
Weight Volume Count
White Vinegar 120 ml 17.85/350ml 6.12

White Sugar 20 G 25.00/250g 2

Breadcrumbs 230 G ml 39.65/230g 39.65

Potato 290 G 58.80/290g 58.80

Garlic 15 G 21.24/118g 2.7

Flour 200 G 19.70/200g 19.7

Egg 2 Pcs 57.00/6pcs 19

Chicken 435 G 100.32/435 100.32

Salt

Pepper

Oil

Total Recipe Cost 248.29

Cost per Portion 62.07

 Journal Entry

1. How did your group apply this week’s topic to your laboratory output?
We apply from this laboratory session, One of the Iconic dish of Chef Tom Cunanan which is Ukoy and
Chef Wolfgang Puck which is Pork Schnitzel with Warm Potato Salad, We apply the procedure that Chef’s do for
their Iconic dish, the right cook of ukoy. The key to ukoy is getting the texture just right; the fritters should be
crunchy without falling apart as soon as you bite into them. We tried cornstarch to attain that ideal texture.
And for the Pork Schnitzel instead of pork we used chicken, we apply on what chef Wolfgang Puck said on the
video, that its very important to pound the chicken or pork very thinly, to ensure the finish cooking just as soon
as the inside and outside coating is golden and crispy. By the time they’re flat and thin enough.

2. What new cooking technique/s or skill/s did your group learn from this laboratory session?
Some of the cooking technique that we apply is Deep frying process for both dish (Ukoy/Pork Schnitzel
with Warm Potato Salad) we apply this technique through the dish will all cook evenly in the same amount of
time, because the food may become oily or mushy if there is too much food in the fryer at once. The
temperature of the oil is also affected. And some skills that we learned after this laboratory session is Timely
communication, for what the next steps or procedure that should to do for the smoothly finish the task, The
number one rule followed by successful teams is "from the top down and the bottom up." For maintaining the
information flow.

3. In what area/s of the laboratory exercise did your group feel most challenged? Did you overcome this? If
yes, how? If not, what will your group do differently to overcome this next time?

4. How was your overall experience during the exercise, and how do you intend to share what you’ve learned
this week?
Our lab experience has served as a lesson on the value of cooperation, bonding, and knowledge
sharing. We learned the value of teamwork and cooperation in the kitchen during the laboratory sessions.
Every member contributed their individual perspectives and knowledge to the discussion. Beyond the delicious
dishes that we cooked, what truly made our journey remarkable were we shared experiences of culinary
exploration and friendship.