TLE-Food

Proccessing
Submitted By: Elydza Jeam
Antonio
 WINE MAKING
PROCEDURE:
1. CUT THE WATERMELON INTO CUBES
2. PUT THE WATERMELON IN A BOWL AND MASH THE FRUIT AND COLLECT THE
JUICE PULP AND BOIL IT
3. MEASURE THE SUGAR AND YEAST, THEN MIX IT IN THE BOILED WATERMELON
4. SET IT ASIDE, AND LET IT COOLD DOWN, AND STRAIN IT IN A CHEESECLOTH AND
PUT IT IN A JAR AFTER THE SMALL FRUIT BUNDLE IS REMOVED.
5. CLOSE THE LID AND STORE IT IN A DARK AREA AWAY FROM LIGHT AND HEAD.
6. AFTER 24 HOURS HAVE PASSED. SHAKE THE JAR LIGHTLY TO DISTRIBUTE THE
SUGAR AND YEAST. REPEAT THIS PROCESS FOR 5 DAYS. IF THE MIX FROTHS TO
THE TOP OPEN THE LID A LITTLE TO VENT. CLOSE AND RETURN TO THE STORAGE
AREA.
8. KEEP THE JAR UNDISTURBED FOR AT LEAST 21 DAYS. FOR MORE COMPLEX
FLAVOR KEEP IT FOR 3 MONTHS. OPEN THE JAR LID AND STRAIN THE JUICES INTO
A CLEAN DRY BOTTLE.
9. SERVE CHILLED.
 VINEGAR MAKING
PROCEDURE:
1. PEEL THE BANANA AND MASH THEM IN A BOWL. DISSOLVE THE SUGAR IN 4 CUPS OF WATER
2. COMIBNE THE MASHED BANANAS AND SUGAR WATER IN A LARGE JAR. ADD THE VINEGAR AND
STIR WELL. IF YOU ARE USING YEAST ADD IT NOW. THIS CAN HELP KICK START THE
FERMENTATION PROCESS, BUT IT’S NOT STRICTLY NECESSARY.
3. COVER THE JAR WITH A CLOTH OR A COFFEE FILTER AND SECURE IT WITH A RUBBER BAND
THIS ALLOWS AIR TO GET IN WHICH IS NECESARRY TO FERMENTATION, BUT KEEPS OUT
INSECTS AND DEBRIS
4. LET THE MIXTURE SIT AT ROOM TEMPERATURE FOR A WEEK AFTER A WEEK STRAIN OUT THE
SOLIDS AND RETURN THE LIQUIS TO THE JAR.
5.COVER THE JAR AGAIN AND LET IT SET FOR ANOTHER 2-3 WEEKS. THIS IS WHEN THE VINEGAR
WILL DEVELOP ITS ACIDITY
6. ONCE IT TASTE LIKE VINEGAR TRANSFER IT TO A BOTTLE WITH A LID AND STORE IT IN A
REFRIGERATOR.
 MARINATE
PROCEDURE:
IN A LARGE BOWL, COMBINE SPRITE, INGREDIENTS:
SOY SAUCE, VINEGAR, 1 CUP OF THE 1. SOY SAUCE
1.

OYSTER SAUCE, BROWN SUGAR, 2. SPRITE

2.

GARLIC, BLACK PEPPER, AND CHILI 3. VINEGAR

3.
4. OYSTER SAUCE
4.
PEPPERS. ADD PROK AND MASSAGE
5. BROWN SUGAR
5.
MEAT TO FULLY INCORPORATE.
6. GARLIC
6.
MARINATE, TURNING MEAT ONCE OR
7. BLACK PEPPER
7.
TWICE, IN THE REFRIGERATOR FOR AT
8. CHILI PEPPER
8.
LEAST 4 HOURS OR OVERNIGHT FOR
BEST RESULTS.
 CHICKEN CURRY
PROCEDURE:
IN A WIDE PAN OVER MEDIUM HEAT, HEAT OIL. ADD POTATOES AND COOK FOR ABOUT 2 TO 3
MINUTES OR UNTIL LIGHTLY BROWNED AND TENDER. REMOVE FROM PAN AND DRAIN ON PAPER
TOWELS.
ADD CARROTS AND COOK FOR ABOUT 1 TO 2 MINUTES. REMOVE FROM PAN AND DRAIN ON PAPER
TOWELS.
REMOVE EXCESS OIL FROM PAN EXCEPT FOR ABOUT 1 TABLESPOON. ADD BELL PEPPERS AND
COOK FOR ABOUT 30 TO 40 SECONDS. REMOVE FROM PAN AND SET ASIDE.
ADD ONIONS, GARLIC, AND GINGER AND COOK UNTIL SOFTENED.
ADD CHICKEN AND COOK, STIRRING OCCASIONALLY UNTIL LIGHTLY BROWNED.
ADD FISH SAUCE AND CONTINUE TO COOK FOR ABOUT 1 MINUTE.
ADD COCONUT MILK AND WATER. BRING TO A SIMMER, SKIMMING ANY SCUM THAT MAY FLOAT
ON TOP.
LOWER HEAT, COVER, AND SIMMER FOR ABOUT 20 TO 30 MINUTES OR UNTIL CHICKEN IS COOKED.
ADD POTATOES AND CARROTS AND COOK FOR ABOUT 3 TO 5 MINUTES OR UNTIL TENDER.
ADD CURRY POWDER AND STIR TO COMBINE. CONTINUE TO COOK FOR ABOUT 2 TO 3 MINUTES OR
UNTIL SAUCE STARTS TO THICKEN.
SEASON WITH SALT AND PEPPER TO TASTE.
ADD BELL PEPPERS AND COOK FOR ABOUT 1 MINUTE OR UNTIL TENDER YET CRISP. SERVE HOT.
 DEBONING
PROCEDURE:

1. START BY DESCALING THE FISH

1.
2. PROCEED TO GUTTING AND SPLITTING THE FISH IN
2.
HALF
3. REMOVE THE CENTER AND SPIN SKELETON
3.
4. REMOVE THE PIN BONES
4.

REMEMBER, IT’S A BIT DIFFERENT FROM OTHER FISH AS

YOU NEED TO KEEP THE BELLY INTACT. YOU’LL NEED A
FEW TOOLS LIKE A KNIFE AND MOSQUITO FORCEPS TO DO
THIS.
 DEBONING
PROCEDURE:
PREPARATION
1. IN A BOWL, COMBINE THE WATER AND GELATIN. WHEN GELATIN THICKENS, MICROWAVE
1.
FOR 10 SECONDS.
2. COMBINE SUGAR, MILK, AND VANILLA EXTRACT IN A SMALL PAN OVER LOW HEAT AND
2.
STIR. ONCE IT BEGINS TO SIMMER, ADD THE GELATIN AND WHISK TO COMBINE.
3. PLACE A BOWL INTO A BOWL FILLED WITH ICE. STRAIN THE MILK MIXTURE THROUGH A
3.
SIEVE INTO THE EMPTY BOWL.
4. ADD THE HEAVY CREAM AND WHISK UNTIL THE MIXTURE BEGINS TO THICKEN.
4.
5. TRANSFER THE MIXTURE TO FOUR CUPS, COVER WITH PLASTIC WRAP, AND CHILL IN THE
5.
REFRIGERATOR FOR 2 HOURS.
6. COMBINE DICED MANGO, SUGAR, LEMON JUICE, AND ORANGE JUICE IN A PAN AND STIR
6.
OVER MEDIUM HEAT UNTIL BOILING. USING AN IMMERSION BLENDER, BLEND UNTIL
SMOOTH.
7. TURN DOWN THE HEAT TO LOW, AND BRING TO A SIMMER. CHILL FOR ONE HOUR.
7.
8. POUR THE MANGO PURÉE OVER THE PANNA COTTA.
8.