Republic of the Philippines

PAMPANGA STATE AGRICULTURAL UNIVERSITY

PAC Magalang, Pampanga

PROPOSAL FOR OJT WORK

PLAN

Proposal by; Rimpy B. Guevarra

(Bs food technolog student)
 POLVORON
Ingredient:

• 1cup All-purpose flour

• ½cup powdered milk

• ½ cup Sugar

• ½ cup Butter
 POLVORON
• Procedure:

• Melt Butter.
• On a pan, toast and all-purpose flour in moderate heat for about 15 minutes or until light brown while stirring
constantly to avoid scorching.
• Remove the pan and transfer the mixture into a big bowl.
• Add the powdered milk, sugar, and melted butter. Mix well using wooden spoon.
• Shape polvoron mixture using polvoron molder.
• Carefully wrap the polvoron individually in Japanese paper or cellophane.
• Place the polvoron in an airtight container.
 POLVORON
Cost of Production:
Ingredients Quantity Unit Price/Unit Total Cost

All-purpose flour 1 cup 30/1kg 3.74

Powdered milk ½ cup 53/350g 8.83

Sugar ½ cup 50/1kg 6.25

Butter ½ cup 104/454g 26.00

Total 44.82
 PUTONG PUTI WITH CHEESE
Ingredients:

• 2 cups all-purpose flour

• 1 cup sugar
• 1 1/4 tbsp. baking powder
• 2 cups water
• 1 cup evaporated milk
• 1 medium egg
• 1/4 cup unsalted butter, melted
• 36 pieces cheese, cubed
 PUTONG PUTI WITH CHEESE

• Procedure:

• Sift together flour, sugar, and baking powder in a bowl. Set aside.
• Mix together water, evaporated milk, egg, and butter in another bowl.
• Make a well in the center of the dry ingredients and pour in wet ingredients.
Mix just until combined.
• Spoon batter into 1-ounce muffin tins until 3/4 full. Steam for 10 minutes.
 PUTONG PUTI WITH CHEESE

Cost of Production:
Ingredients Quantity Unit Price/Unit Total Cost

All-purpose flour 2 cup    

Sugar 1 cup    

Baking powder 1 1/4 Tbsp.    

water 2 cup    

Evaporated milk 1 cup    

Egg 1      

unsalted butter 1/4      

cheese        

Total  
 KAMIAS CANDY
• Ingredients:

• 1 cup Sugar
• 1/4 Kamias (medium sized)
• Lime (apog)
• 1 liter Water
 KAMIAS CANDY
• Procedure:
• Select large, firm kamias.
• Soak in lime water (1 tsp. lime or “apog” to a liter of water) overnight. Wash and remove caps.
• Boil in plenty of water using a stainless steel or enameled kettle.
• Drain and press each fruit lightly to remove excess water.
• To 2 parts of sugar add 1 part of water and boil in stainless steel or enameled kettle.
• Add the kamias to this syrup and boil for about 15 minutes.
• Drain. Pack kamias in sterilized jars and pour syrup.
• Remove air bubbles.
• Seal completely and process in 227 ml. jars for 20 minutes in boiling water. Reseal completely and cool. 
 KAMIAS CANDY
Cost of Production:
Ingredients Quantity Unit Price/Unit Total Cost

Sugar 1 cup    

Kamias 1/4 kilo    

Water 1 liter    

Total  
 GUAVA JAM

Ingredients:
• 3 cup ripe guava
• 4 cups water
• 1 tbsp fresh lemon juice
• 3 cups sugar
 GUAVA JAM

• Procedure:
• Wash the guavas and slice into small pieces.
• Boil for 15-20 minutes or until it becomes very soft.
• Once they are soft, mash or whisk it.
• Strain and continue to mash the cooked guavas to extract all the juice and pulp. This will also remove the seeds and the
skin which we do not need.
• Add lemon juice, sugar. Stir to combine.
• Turn your stove on high heat and occasionally stir while bringing to a boil. Cook for 30-40 minutes.
• Once it is boiling rapidly (with bubbles all over), it is important to stir continuously to avoid the jam from hardening.
• Cool completely before transferring to clean or sterilized jars.
• Store the jars of Guava Jelly in the fridge!
 GUAVA JAM
Cost of Production:

Ingredients Quantity Unit Price/Unit Total Cost

Guava 3 cup    

water 4 cup    

Lemon juice 1 Tbsp.    

sugar 3 cup    

Total  
 PORK TOCINO

• Ingredients:
• 2 kilo pork butt, sliced to 1/4-inch thick
• 1 cup sugar
• 1 tbsp. salt
• 2 tbsp garlic powder
• 1/4 teaspoon ground black pepper
• 2 drops red food coloring
• 1 cup water
• 2 tbsp. vegetable oil oil
 PORK TOCINO

• Procedure:

• In a bowl, combine pork, sugar, salt, garlic, pepper, and red food coloring. Massage meat with curing mixture until
well-distributed and evenly colored.
• Store in a covered container or ziplock bag and refrigerate overnight to cure.
• In a pan over medium heat, add pork including marinade and enough water to cover. Bring to a boil.
• Lower heat, cover and simmer until meat is tender and cooked through, adding more water in 1/2 cup increments as
needed.
• When water is completely absorbed and meat is tender, add oil and cook, stirring regularly, until meat caramelizes.
Serve hot.
 PORK TOCINO
Cost of Production:

Ingredients Quantity Unit Price/Unit Total Cost

Pork butt 2 kilo    

Sugar 1 cup    

Salt 1 tbsp    

Garlic powder 2 tbsp    

pepper 1/4 Tsp.    

red food coloring        

Thank you