Republic of the Philippines

CEBU NORMAL UNIVERSITY

Osmeña Blvd., Cebu City, 6000, Philippines
College of Teacher Education
A.Y 2021-2022

PROJECT PLAN
Name : PRAISE ARJAYLLE C. BABOR

Yr. & Sec.: BTLEd HE-3A Date: May 20, 2022

Name of the Dish: SPANISH SARDINES

INGREDIENTS QUANTITY UNIT MARKET TOTAL
(used) VALUE COST

Bangus 1 Kilogram 250 250.00

Canola Oil 1 Liter 175 87.5

Carrots 1/2 Kilogram 100 100.00

Garlic 10.00

Onions 15.00

Black pepper corn 5.00

Salt 1.00

Bay leaves 5.00

Water

Total Food Cost: 383.5

 Utensils & Equipment Needed

Casserole pan as alternative for pressure Butane stove

cooker

Ladle Small bowls for the ingredients

Spoon Glass Container

Glass Jar Measuring Cup and Measuring spoon

PROCEDURES:

1. Clean your bangus then soak it to the combined salt and water for 10-15 minutes, and drain.

2. In a casserole, make a base of your ingredients. Half of your onions, garlic, 2 to 3 bay
leaves, and the peppercorn. We will use the other half of the ingredients for the toppings.

3. Arrange the fish properly in your casserole.

4. Now put the other half of the ingredients, and this time you can now put your carrots. Don’t
forget to add salt for additional seasonings.

5. Pour the canola oil, make sure that your canola is equal or on level to your fish. Then add
1/2 cup of water.

6. Cook for about 1 hour in a high to medium heat.

7. When 1 hour is done, lower down your heat then wait another 1 to 1 and a half hour.

8. If 1 and a half hour is done, take out your casserole from the stove. Let your sardines be
cool.

9. Once it is already cool, transfer your sardines to a clean and sterilized glass jar. Don’t forget
to put the seasonings.

10. Serve and enjoy!

SUBMITTED BY:

PRAISE ARJAYLLE C. BABOR

BTLEd HE-3A

SUMBITTED TO: