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  • At Chara

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    ecarmaacelkate
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    This document provides instructions for making a Filipino dish called atchara. It lists the necessary materials including green papaya, carrots, ginger, garlic, onion, vinegar, salt, sugar, and raisins. The procedures explain how to peel and slice the ingredients, soak the papaya in brine, and cook the mixture in a pot with vinegar and sugar over heat before serving. The conclusion discusses how fermenting food can extend its shelf life.

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    This document provides instructions for making a Filipino dish called atchara. It lists the necessary materials including green papaya, carrots, ginger, garlic, onion, vinegar, salt, sugar, and raisins. The procedures explain how to peel and slice the ingredients, soak the papaya in brine, and cook the mixture in a pot with vinegar and sugar over heat before serving. The conclusion discusses how fermenting food can extend its shelf life.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    4 views7 pages

    At Chara

    Uploaded by

    ecarmaacelkate
    This document provides instructions for making a Filipino dish called atchara. It lists the necessary materials including green papaya, carrots, ginger, garlic, onion, vinegar, salt, sugar, and raisins. The procedures explain how to peel and slice the ingredients, soak the papaya in brine, and cook the mixture in a pot with vinegar and sugar over heat before serving. The conclusion discusses how fermenting food can extend its shelf life.

    Copyright:

    © All Rights Reserved
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    of 7

    AT C HA RA

    DELIC IOS O

    GROUP 5 GROUP 5
    II.MATERIALS
    GREEN PAPAYA (SHREDDED)
    KNIFE
    CARROTS POT
    GINGER
    GARLIC
    ONION
    VINEGAR
    SALT
    SUGAR (BROWN OR WHITE)
    RAISINS
    BELL PEPPER
    III.PROCEDURES
    PREPARE THE NEEDED MATERIALS.
    PEEL AND SLICE THE INGREDIENTS.
    SOAK THE PAPAYA IN BRINE SOLUTION
    FOR ABOUT 30 MINUTES
    AFTER SOAKING THE PAPAYA RINSE IT
    WITH WATER.
    THEN PREPARE THE POT AND STOVE AND
    PUT WATER AND THEN THE VINEGAR.
    PUT THE SUGAR AND STIR IT UNTIL IT BOILS
    III.PROCEDURES

    PUT THE SUGAR AND STIR IT UNTIL IT


    BOILS
    WHEN IT STARTS TO BOIL LOWER THE
    HEAT AND ADD THE INGREDIENTS
    AND SERVE IT AND YOUR DONE
    IV.CONCLUSION

    we conclude that the importance in preparing a fermented food is to


    that it can be stored for how many days and it could also extends
    the shelf life of perishable foods.
    V.GENERALIZATION
    THAT’S ALL

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