GROUP 1

Christine Jay David

Simeon Flores

Marinel Rendora

Loraine Flores

Mariel Sadia

Legilyn Macasabuang

Mary Rose Abagao

Angelo Diaz

Carlo Reyes

Tvl H.E cookery

 Pesto Fettuccine Pasta

INGREDIENTS FOR PASTA:

2 cups of flour

2 whole egg

2 tablespoon of oil

PROCEDURE IN MAKING THE PASTA:

First, make a nest with the flour on a clean work surface. Add the remaining ingredients to the center and use a fork to

gently break up the eggs. Try to keep the flour walls intact as best as you can!

Next, use your hands to gently mix in the flour. Continue working the dough to bring it together into a shaggy ball.

Then, knead! At the beginning, the dough should feel pretty dry, but stick with it! It might not feel like it’s going to come

together, but after 8-10 minutes of kneading, it should become cohesive and smooth:

If the dough still seems too dry, sprinkle your fingers with water and continue kneading to incorporate it into the dough. If

the dough becomes too sticky, dust more flour onto your work surface.

When the dough comes together, shape it into a ball and wrap it in plastic wrap. Let the dough rest at room temperature

for 30 minutes.

After the dough rests, slice it into 4 pieces.

Use a rolling pin or your hands to gently flatten one into an oval disk. Then, run it through the widest setting of your pasta

maker (level 1). run the dough through the pasta maker 3 times on setting before proceeding to the next step. Run the

pasta thru level 2 until you get the desire thickness (in our case is level 6)

Then run the thin pasta dough to a different attachment (fettuccine attachment)

PROCEDURE IN COOKING THE PASTA:

First get a medium size pot fill it halfway then add oil

Leave it to a boil then salt, when the water is boiling gently add the fettuccine pasta, cook it for 2 minutes and 30 seconds.

FOR SAUCE:
Onion
Garlic

Bell pepper

Chicken breast

Evaporated milk

Cheese

Salt

Pepper

PROCEDURE IN COOKING THE SAUCE:

Saute the onion and garlic then add the bell pepper after saute add the chicken strips saute for a few minutes then add the

pesto. After adding the pesto gently pour the evaporated milk then mix, after mixing add grated cheese for the sauce to

thicken let it reduce. Add salt and pepper to taste.

COSTING:

PASTA:

Item Item weight Price of item Recipe need Cost for recipe

(PHP) (grams) (PHP)

Flour 1kg 45 250g P11.25

Egg 2pc 20 2pc P20

Oil 350ml 30 87ml P7.4

SAUCE:
 Item Item weight Price of item Recipe need Cost for recipe

(PHP) (grams) (PHP)

Pesto 180g 150 180g P150

Chicken 1kg 120 500g P60

Evaporated 410ml 33 410ml P33

milk

Onion 2pc 16 2 P16

Garlic 4(clove) 11 4(clove) P5

Bell pepper 1pc 10 1 P10

Cheese 160g 40 40 P10

Oil 350ml 30 87ml P7.4

EQUIPMENT:

Pan

Cooking Pot

Wooden Spoon

Rubber Scrapper
Grater

Chopping Broad

Knife

Ladle

Tong

Strainer

Bowl

Plate

Craving Fork

PRESENTATION:
DOCUMENTATION:
REFLECTION:

 In the recent food lab, I gained different knowledge and realization about on how food

should be prepared and presented. I learned that having a clean surroundings is a must and I

learned that unity is important in order to have a good product. I realize that every move you

are going to take in the food lab is a representation of your work. I realize that it is not wrong

to have a mistake in every dishes we are going to do as long as you are passionate and

willing to learn in every mistake u have.

 I learned in our major subjects last February 4th (Saturday) is what are the different cuts of

veggies, how to cook pesto past , what are the ingredients we needed for pesto pasta ,and

how to make a homemade pasta which our leader suggest to lessen our expenses and the

method how to independent in kitchen and teamwork, and how to clean the things we use but

suddenly we leave the floor not clean but next time we will check the lab clean before we

leave.

 What I learned from the laboratory was to work together and cooperate with your

teammates. Because teamwork makes it easier and faster to do something, and it also takes

effort and creativity in what you do to get the best results of your meals. I also learned how

to make different cutting vegetables and fruits and also learned different cooking methods.

 I learned a lot about different kinds of cuts, and another thing, i also learned how to cut them

correctly just like julienne, brunoise, slice and chop.

 What i learned in cooking pesto fettucine is that you don’t need to hurry and you need leave

it alone until it is not cooked properly.

 Does the laboratory function well? Well, it was beneficial; we learned a lot. An great

performance is mostly dependent on teamwork and cooperation. We learned that the effort
 you put into your work is more important than the reward you receive. I realized during our

activities that every food has a unique method of preparation and presentation. Don't just

stick to the provided recipes; think outside the box to find new ways to improve your food. I

advise keeping a log of all of our actions so you may look back on them and see where you

fell short.

 What I learned in our first food lab this 2 nd sem is that the laboratory should always be clean

especially we make food there and the pasta we made was ok but there was a little problem

with our home made pasta it was a bit thin and quickly crumble or break into pieces

especially when mixing but we will improve it next time.