Pickled Vegetables

Ingredients: Personal Protective Equipment

needed:
500 grams Shredded papaya Apron

100 grams Native Onion Hairnet

200 grams Sliced carrots 2 towels

50 grams Red or Green Bell pepper Pot holder

25 grams Ginger (optional)

100 grams Salt Other things to prepare:

1 ½ cups Sugar Dishwashing liquid

2 cups Vinegar Hand Soap

Tool and utensils needed for the laboratory:

Measuring cup

Grater

Small casserole

Jar and container

NOTE!!!
Bring slippers to use in the conduct of laboratory. Wear any colored shirt, not your type A
uniform. Those who wear black shoes or heels and not complete PPE will not be allowed to
perform the laboratory activity.

For the Food evaluation:

Make a presentation of your output, you can put a garnish on it, or put a complimentary food in
presenting it. Be creative in presenting your work. You bring a plate or saucer for your food
presentation.

Procedure:
Mis-en-place the tools and ingredients needed. Peel and grate papaya, slice the
ingredients needed.

Sprinkle salt into your papaya and soak leave it for a few minutes, at least 10 minutes.
 Remove excess water of your papaya by squeezing it, then rinse thoroughly with water to
remove excess water and salt.

Prepare your pickling solution by combining your vinegar and sugar. Mix it, then boil.

When the pickling solution is boiling add your vegetables and boil it for 3-5 minutes.

Put it in your container, and cover tightly.

Seal and label your products.