MAKING OF HAMBURGER PATTIES

               

                During our summer class, we also made a hamburger patties. Another exciting practice because in a simple way we can make it with our own. It is also one menu in which every Filipino love to eat especially to the children. We can use it as our viand or for our snacks as a hamburger patties. These are the ingredients and methods in making it.

                1 kg of ground meat

                1 tbsp of salt

                1 tbsp of sugar

                ¼ tsp of MSG

                1 tbsp of garlic                                 

                ½ tsp of black pepper

                1 stalk of celery

                ¼ cup of onions

                50 grams of flour

                After preparing all ingredients, put it in a bowl for easy and better mixing purpose. Mix well all said ingredients. After properly mixed, put it in a piece of plastic for making a proper size of hamburger patties. And it is depend on you on how you will going to preserve it before to cook. And this is the easy and simple method in making hamburger patties. I was able to make the right and better one, and I hope that I can do this in my own way practicing what I had learned in this another part of learning and at the same time, another part of experience.

                 

                                                                                                                

TOCINO MAKING

Another topic that we had practiced during our summer class is the making of tocino. It is one way in processing of meat, in order to prolonged its shelf life and add flavor to it. Tocino is one of our menu in which we will enjoy to eat our breakfast. It is very exciting and challenging to be able to learn how to make it because we can practice it in our everyday life of living. We made our own tocino and here are the ingredients in making it.    

     

                1 kg of pork

                1 tbsp of salt

                100 grams of brown sugar

                ¼  tsp of MSG

                ¼ tsp of prague powder

                2 tbsp of anisado wine

                1 cup of pineapple juice

                After preparing of all ingredients, put it in a Tupperware or any container with cover. And it depends on you on how long you will preserve it before to consume. The longer the time you will preserve it, the better its taste. I enjoyed much the making of tocino because this is my favorite viand and beside this is also my first time to make a kind of delicacy like this. And hopefully I can make it with my own.

                 

CLEFT GRAFTING

Last year during our summer class, we applied what we had learn in asexual propagation of plants. Propagation is one vital aspect to be considered in crop production. Plant propagation is the process of multiplying or increasing the number of plants of a particular species. There are two methods of plant propagation: sexual (seed) – entrails there combination of genetic. Asexual (vegetative) – progeny are genetic copies of the parent plant (clones) or involves the reproduction from the vegetative parts of the plants.

And we practice one method of asexual propagation which is grafting. Grafting is the art of connecting two piece of living plant tissue together in such a manner that they graft will be unite and subsequently grow and develop as one composite plants. We practice the cleft grafting method and these are the methodologies:

1.       Prepared scion and rootstocks.

2.       Prepared tools such as grafting knife, plastic sheet and plastic cover.

3.       Remove the leaves of the scion and wrap it with plastic sheet starting from the apex to the base. The sheet should overlap and snugly fit to prevent air spaces that might be filled with moisture and cause rotting. Cut the base into a smooth wedge. a

4.       Cut off the rootstock at its semi hardwood portion seeing to it that it approximates the scion. Make a slit the length of which as the same as the wedge cut in the scion.

5.       Insert the scion onto the rootstock.

6.       Tie the graft tightly with is the same as the wedge cut in the scion.

7.       Cover the scion with a small plastic sheet.

8.       When the new shoots starts from the apex of the scion, remove the plastic bag. Unwrap the scion up to the graft point when the leaves have developed. Only after the leaves have matured can the graft point be untied.

It is very exciting topic especially when you able to performed the right and successful one.

                              

                

MAKING OF SKINLESS LONGANISA

Skinless longanisa is one of the basic food in every Filipino. It is good to eat during our breakfast meal. We made it during our laboratory in one of my subject that involve meat processing. And here are the ingredients and methods in making it.

                1 kg of ground pork - 50 lean and 50fat

                3 heads of garlic crushed

                2 heads of union finely chopped

                4 tbsp of vinegar

                4 tbsp of soy paste or soy sauce

                ¼ tsp of oyster sauce

                ¼ tsp of chili sauce or powder

                ½ cup of brown sugar

                2 tsp of Pangasinan salt or sea salt

                2 tsp ground black pepper

                2 unbeaten or beaten egg

                2 tbsp of plain bread crumps or baking powder

                Wax paper (skinless longanisa)

                Toothpick

METHODS ON HOW TO MAKE:

1.       Combine all ingredients except egg and bread crumps or baking powder.

2.       Marinate for at least an hour or overnight.

3.       Add the egg and bread crumps or baking powder

4.       Mix well

5.       Roll a small amount of the pork mixture in a wax paper

6.       Place in the chiller for at least 24 hours or at most 3 days for proper absorption of the different species added in the mixture.

It is very easy to make as long as you follow the proper methods and amount of ingredients. This

is one of my favorite viand that’s why I enjoyed much in making it.