Project Plan

Group Name: Group 2 Gr/Sec: 9- Gomez Date: January 29 2023

Name of the Product: Kani Salad Spring Roll

Objectives:

 to learn how to make a kani salad

 to use tools/utensils/equipment by their own function and purposes
 to make a good quality of kani salad

TOOLS, UTENSIL AND EQUIPMENT

Mixing bowl, spoon, serving plate, knife, chopping board

IV. Ingredients / Product Cost

QUANTITY UNIT DESCRIPTION UNIT COST TOTAL

1 big Lettuce(romaine) 20 40 B.
2 small piece Carrots 10 20
1 piece Cucumber 10 20
2 piece Mango 25 50
1 sheet Rice paper 10 20
Packaging and Labeling

C. Operating Expenses

I. Miscellaneous

A. LPG

B. Transportation

C. Water

II. Number of Finished Product / Yield = 1

III. Mark up Price (25% of total cost) =

IV. Selling Price (Grand Total/Yield =

V. Total Profit SRP SERVING:

V. Procedure
 1. Do the mise en place
2. Blanch the imitation crab or soak it in hot water for a minute.
3. Julienne cut carrot, cucumber (slice off the seed it it’s too large), and ripe mango.
4. Cut the stalk of the lettuce and set aside.
5. Soak the rice paper in the water for about 10seconds and gently lay it on the chopping board.
6. Assemble on top of the rice paper by putting 2pieces of lettuce, carrots, cucumber, imitation
crabs, and mango respectively.
7. Gently bring the sides inwards.

VI. Reflection

I learned that when you are making kani salad always pay attention. Always measured the budget when
buying necessary ingredients.