Group 4 FCDE

Members: Alvarez, Miguel

Battad, Jerico Rafaelle
Muncal, Elden
Nanale, Well
Park, Hoyong

April 15, 2016

Stir Fried Vegetables

Number of Servings:
Serving Size:
Table 1. Equipment and utensils needed
Equipment/utensil:
Frying pan
Spatula

Quantity
1
1

Table 2. Measurements and functionality of ingredients and underlying principles.

INGREDIENTS
MEASUREMENTS
PROCEDURE
Functions
HOUSEHOLD
WEIGHT/VOLUM
MEASURE
E
Vegetable Oil
1 tbsp
15 ml
1. Heat the oil in the frying
Garlic
Flavoring
1 clove
pan.
Soy Sauce
Flavoring
1 tbsp.
22.5 ml
2. Fry garlic in oil.
Cabbage
Main Ingredient
4/5 cup
200 grams
3. Add vegetables and fry
Sayote
Main Ingredient
4/5 cup
200 grams
for 2-3 minutes until
Carrots
Main Ingredient
2/5 cup
100 grams
tender.
Baby Corn
Main Ingredient
2/5 cup
100 grams
4. Add soy sauce.
Snap Peas
Main Ingredient
2/5 cup
100 grams

Specification
Stir frying

PRINCIPLES
-

Vegetable oil transfers

heat to the vegetables
which make these soft
and edible.
Prolong cooking in oil
can destroy fat soluble
vitamins.
Soaking the vegetables
in water for a long time
can destroy water
soluble vitamins.