-Identify the common native delicacies

and their ingredients

-name different tools and equipment's

used in preparing the following

- discuss characteristics of native

delicacies
 COMMON
NATIVE
DELICACIES
TIBOK-TIBOK (Carabao’s milk pudding)
Cebuano corn pudding
Budbud pilipit
Maja de ube
Ginataang pinipig
Milk puto
recipe
Butse-
Butse
Binagol
Maja blanca
Putong bigas (putong puti)
Bibingka
cassava
Puto with
cheese
Bibingkang malagkit
Bibingkang galapong
Corn maja
Champorado
Simple kutsinta
Brown sugar kutsinta
Espaso
l
Ube
halaya
BASIC INGREDIENTS
OF NATIVE
DELICACIES
 TOOLS USED IN
PREPARING NATIVE
DELICACIES
CARAJAY - a wide
open pan used for stir
frying foods at high
temperatures
COCONUT GRATER-A coconut
grater is a tool used to grate
coconut for various uses as
required in many recipes and
specifically in the tropical recipes. The
size of a coconut grater is around 6
inches with 2 to 2.5 inches of blade
attached in front of it. ... This grater
produces fine thin strips of coconut
within minutes.
MOLDER AND CUTTER
PUDDING - a type of food
that can be either a dessert or a
savory (salty or spicy) dish that is
part of the main meal.
GRUEL -is a food consisting of
some type of cereal—such as ground
oats, wheat, rye or rice—heated or
boiled in water or milk.
 GLUTINOUS RICE -
also called sticky rice, sweet rice or
waxy rice)