SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT

SKILLS FEST 2023

Ingress / Egress Form

CLUB: Travelers

Note: Fill out the form (2 copies) with all items and materials needed for the
competition. Only items listed in the form will be allowed to be used during the
competition.

No. Of Items Items

INGRESS: EGRESS:

_________________________________ _________________________________
PRINTED NAME AND SIGNATURE OF FACILITATOR PRINTED NAME AND SIGNATURE OF FACILITATOR
 SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT
SKILLS FEST 2022

Official Recipe Form

Club:Travelers

Category:  Talking Barista

Name of Entry: Taho Coffee with Fruit Caviar

Note: Quantity should be in metric form

Quantity Unit of Measurement Ingredients

2 tbsp Arnibal (Sugar Syrup)
250 g Muscovado Sugar
15 ml Vanilla Extract
250 ml Water
6 tbsp (Silken Tofu
500 ml Soy Milk
150 g Refined Sugar
3 g Gelatin
2 tbsp  (Sago)
250 ml Orange Juice
250 ml Pomelo Juice
100 g Refined Sugar
8 g Gelatin
60 ml Espresso
60 ml Water
SCHOOL OF HOSPITALITY AND TOURISM MANAGEMENT
SKILLS FEST 2022

Procedure
CLUB: Travelers

in a saucepan, Combine equal parts of muscovado sugar and water and bring it to a boil
over medium heat. Stir occasionally and let it simmer until it thickens into a syrup, about 7
to 10 minutes. Add vanilla extract 

Divide the soy milk in half, placing half in a small saucepan and half in a bowl. Add a
packet of gelatin to the bowl and allow to sit. Heat the sauce pan and gently pour in the
sugar. Turn off heat and add the warm soy milk to the cold soy milk and stir until the
gelatin is completely dissolved. Transfer to individual serving ramekins/bowls if desired.
Allow to set in the fridge for 2 hrs.

Place all ingredients in a pot over low heat and bring to a boil for 1 minute. Remove from
heat and set aside for 10 minutes. Use a syringe, squeeze bottle or dropper to drop the
fruit juice caviar mixture slowly into a tall container of cold oil. The pearls will form and fall
to the bottom. Strain out the pearls from the oil and rinse in cold water until no oily
residue remains. Store in an airtight container for up to five days in the fridge.