Republic of the Philippines

CAMARINES SUR POLYTECHNIC COLLEGES

Nabua, Camarines Sur

FUNDAMENTALS
FOOD SCIENCE AND TECHNOLOGY

LABORATORY 1

FERMENTATION
SALTED EGG
Ingredients Unit Measurement Mise en place
Water 8 Cup Tap Water/ Fresh
Water
Salt 500 Grams Rock
Eggs 10 Pieces Whole Egg
Food Color Purple (Optional)

Materials
 Weighing Scale
 Measuring Cup
 Container with Lid
 Stock Pot

Instructions

 Pour water in a pot and add in salt. Bring water to boil and stir until salt is totally
dissolved. Set aside to cool completely.
 Place 10 washed and dried eggs in a container. Pour in the cooled salted water until
covering all the eggs. Close the lid and keep for at least 14 days before using.
 To use, simply boil the eggs like any normal eggs. Ready to serve.

Chef Gerald Garland M. Panghulan, MM,MSc

 Republic of the Philippines
CAMARINES SUR POLYTECHNIC COLLEGES
Nabua, Camarines Sur

FUNDAMENTALS
FOOD SCIENCE AND TECHNOLOGY

LABORATORY 2

BOTTLING
CARAMEL SAUCE
Ingredients Unit Measurement Mise en place
Sugar 200 Grams Light Brown
Butter 80 Grams Butter or Margarine
Milk 500 ml. Fresh Milk
(Tetrapack)
Salt 1 Tsp. Sea Salt
Vanilla 1 Tbsp. Vanilla Extract

Materials
 Sauce Pan or Saute Pan
 Laddle
 Glass Container 6 oz

Instructions:
1. Combine all ingredients in a saucepan and simmer over low heat, whisking constantly or
until thickened and no longer watery (6-9 minutes). Keep in mind it thickens more as it
cools.
Note:
 Homemade caramel sauce can easily be made ahead and we love keeping a jar in the
refrigerator. Caramel sauce is great served warm, at room temperature or chilled with
refrigeration. Refrigerate in an airtight container up to 2 weeks. You can warm it slightly
to make it more drizzle-able.

Chef Gerald Garland M. Panghulan, MM,MSc

 Republic of the Philippines
CAMARINES SUR POLYTECHNIC COLLEGES
Nabua, Camarines Sur

Chef Gerald Garland M. Panghulan, MM,MSc