'TLE cooking session\r'

'Follow the instructions of the t separatelyer. 2. Stay with your class and avoid going to the other groups. 3. Assign each task to every member. 4. Prepare the materials and ingredients needed. 5. Wash your work force before cooking. 6. Wear apron and for the girls, they should tie their hair. 7. custody the sharp materials with care to avoid accidents. 8. Clean your nates after cooking. 9. use the materials according to Its functions. 10. Turn strike faucets and stoves when not used.TOCINO Ingredients: 3 lbs boneless pork shoulder joint rost cup lemon-lime soda (sprite or 7 up) 1/3 cup of soy sauce 2 cups brown dulcify 1 h cups pineapple juice h ketchup 1 tablespoon garlic, minced 2 tablespoons of salt 1 teaspoon of saturnine pepper Procedures: 1 . Cut h progress slices of pork shoulder and place In a one gallon zip-lock plastic bag. 2. In a separate bowl, mix the rest of the ingredients and then provide to the warmness. Seal the bag, while trying to remove overplus air . Let the pork cure Inside the refrigerator for 4-5 days, turning the bag over every day. . later on curing, you can either cook the meat or portion them off Into smaller bags and freeze. 4. To cook the Toclno, add together a little irrigate, marinade and a some slices of meat to a skil permit. Over medium heat, let the liquid boll off and then fry the meat for a couple of minutes to carmellze It. Make certain(a) not to burn the meat. PICKLED VEGGIES WITH CHILLIES white radish plant 3 carrots 3 chillies 2 cups vinegar sugar 1. 1 lbs salt 1 OF2 1 . while the carrots and radish vertically. (finger size) 2. Slice the chillies diagonally. 3. raise all the vegetable in a container. 4. Add some salt and set aside it for 5 minutes. 5. Squeeze the vegetables to release its mixtures. 6. Rinse it with water. 7. Put sugar and hum it. 8. Cool it off for 5 minutes. MANGO JAM Mango ascorbic acid water 1. Prepare the materials and the ingredients. 2. Slice the Mango. 3. Mix the Mango, sug ar, and water. 4. After mixing, boil it and add 2 tablespoons of ascorbic acid. 5. Mix it until it becomes sticky and palmy brown. 6. After 20-15 minutes, get it and it is ready to serve.\r\n'