Saint

City of San Fernando 2500 La Union

Hospitality Management and Tourism Management Department

Laboratory Manual

Louis
Name (Surname, Given Name Middle Initial): CATBAGAN, Marvin Kemler B.
Course, Year and Section: BHSM 3-A Schedule: Monday 10:00AM Date: 3-20-2021

Laboratory 2 RATING

College
KOREAN FRIED CHICKEN: ASIAN CUISINE
Activity No: 1
RECIPE: KOREAN CUISINE

Main Objective: To be able to prepare a recipe of an Asian dish.

Specific Objectives
1. Demonstrate a recipe of Asian dish.
2. Serve plated dish for evaluation.

INSTRUCTION: Research and come up with a recipe of famous KOREAN dish and
demonstrate it through an output to be evaluated. (Of your own choice)

Materials Needed:
Qty. Tools Qty. Tools
sauce pan spoon
frying pan chopping board
large bowl knife
small bowl
tong

Main Ingredients:
Qty. Item Qty. Item
3 pounds chicken 1 cup corn starch
2 Tbsp. rice wine Some cooking oil for
deep - frying
2 tsp. minced ginger
1 tsp. fine sea salt
½ tsp. ground black pepper

1 | (HMPE 4L) Asian Cuisine

 Korean Fried Chicken Sauce Ingredients:
Qty. Item Qty. Item
3 Tbsp ketchup 2 Tbsp gochujang (Korean chilli
paste)
¼ cup brown sugar 2 Tbsp soy sauce
2 Tbsp minced garlic 1 Tbsp sesame oil

Procedure:

1. In a bowl, place the chicken, rice wine, ginger, salt and black
pepper. Combine them well. Then evenly coat the chicken with the
starch and set side.

2. In a deep saucepan (or fryer) add a generous amount of oil and

heat it until the oil temperature reaches 175 C / 347 F (or boiling).
Start adding the battered chicken carefully and fry them until they
cook (between 3 to 5 mins, depending on the size of chicken). Do
not overcrowd the pan.

3. In a separate saucepan, add in the Korean fried chicken sauce

ingredients (listed above). Heat the sauce over low to medium heat
and stir well. Once it starts bubbling, remove the pan from the heat.

4. Place the double fried chicken into a large mixing bowl then pour
the fried chicken sauce over the chicken to coat. Mix them lightly
and thoroughly. Alternatively, serve the fried chicken and the
sauce separately and use the sauce as a dipping sauce.

Rubrics

Criteria 5 4 3 2 1 Score
A. Laboratory Complete Complete Incomplete Incomplete No laboratory
Outfit laboratory outfit laboratory outfit laboratory outfit laboratory outfit outfit at all.
5 points (jacket, (jacket, (jacket, (jacket,
trousers, toque, trousers, toque, trousers, toque, trousers, toque,
apron, black apron, black apron, black apron, black
socks, shoes, socks, shoes, socks, shoes, socks, shoes,
white towels) white towels) white towels) white towels)
and proper but proper but proper but proper
hygiene (no hygiene (no hygiene (no hygiene (no
long, dirty nails, long, dirty nails, long, dirty nails, long, dirty nails,
no make-up, no no make-up, no no make-up, no no make-up, no
accessories,) is accessories,) is accessories,) is accessories,) is
observed. not observed. observed. not observed.
B. Sanitation Cleanliness in Cleanliness in Cleanliness in Cleanliness in Cleanliness in
5 points all aspect is all aspect is all aspect is all aspect is all aspect is not
properly observed in a observed in a properly

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 observed at a very satisfactory observed at a observed at
maximum satisfactory manner at all minimum extent all.
extent at all manner at all times at all times.
times. times
C. Palatability All the Very tasty and Flavorful in Fair taste, Poor flavor,
5 points ingredients are flavorful, great taste, pleasant aroma and tasteless or
sufficiently aroma, correct aroma, doneness. totally over
agreeable and doneness, distinctive taste seasoned and
exemplary in evenly cooked but inconsistent uncooked.
flavor. and well
blended flavor.
D. Methods and Exact and Exact and Exact and Methods and Methods and
Procedures correct correct correct procedures are procedures
5 points methods and methods and methods and executed with are executed
procedures are procedures are procedures are minimal errors. with maximum
executed in an executed in a executed in a errors.
excellent very satisfactory
manner. satisfactory manner.
manner.
E. Authenticity of All the The ingredients The ingredients The ingredients Only few
Ingredients ingredients purchased purchased purchased ingredients
5 points purchased were were complete were were provided
were authentic. incomplete but but substituted incomplete and yet just
authentic. with substituted with alternatives.
alternatives alternatives

Total

Prepared by:

EUNICE D. GUERRERO, MBA

Course Facilitator

3 | (HMPE 4L) Asian Cuisine