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Performance Task in Tle: Submitted By: Jhairen Karel Ishii L. Nazam Submitted To: Teacher Joel Quinto

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Pau Soriano

The document provides procedures for preparing three dishes: corned beef, chicken noodle soup, and pork and upo. The dishes all use common cooking utensils like pans, knives, and pots. The corned beef procedure involves sautéing onions and garlic before adding the canned meat. The chicken noodle soup requires boiling chicken then sautéing vegetables before adding noodles. The pork and upo dish requires sautéing pork with tomatoes and fish sauce before simmering with upo leaves.

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Performance Task in Tle: Submitted By: Jhairen Karel Ishii L. Nazam Submitted To: Teacher Joel Quinto

Uploaded by

Pau Soriano
23 views23 pages
The document provides procedures for preparing three dishes: corned beef, chicken noodle soup, and pork and upo. The dishes all use common cooking utensils like pans, knives, and pots. The corned beef procedure involves sautéing onions and garlic before adding the canned meat. The chicken noodle soup requires boiling chicken then sautéing vegetables before adding noodles. The pork and upo dish requires sautéing pork with tomatoes and fish sauce before simmering with upo leaves.

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The document provides procedures for preparing three dishes: corned beef, chicken noodle soup, and pork and upo. The dishes all use common cooking utensils like pans, knives, and pots. The corned beef procedure involves sautéing onions and garlic before adding the canned meat. The chicken noodle soup requires boiling chicken then sautéing vegetables before adding noodles. The pork and upo dish requires sautéing pork with tomatoes and fish sauce before simmering with upo leaves.

Copyright:

© All Rights Reserved
Download as DOCX, PDF, TXT or read online from Scribd
Download as docx, pdf, or txt
23 views23 pages

Performance Task in Tle: Submitted By: Jhairen Karel Ishii L. Nazam Submitted To: Teacher Joel Quinto

Uploaded by

Pau Soriano
The document provides procedures for preparing three dishes: corned beef, chicken noodle soup, and pork and upo. The dishes all use common cooking utensils like pans, knives, and pots. The corned beef procedure involves sautéing onions and garlic before adding the canned meat. The chicken noodle soup requires boiling chicken then sautéing vegetables before adding noodles. The pork and upo dish requires sautéing pork with tomatoes and fish sauce before simmering with upo leaves.

Copyright:

© All Rights Reserved
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MENU

PERFORMANCE TASK IN TLE

Submitted by: Jhairen Karel Ishii L. Nazam


Submitted to: Teacher Joel Quinto
UTENSILS USED IN
ALL THREE
DISHES
- Pan
- Spatulas
- Cutting Board
- Chef’s Knife
- Stockpot
- Spoon
- Bowls
- Plates
- Can Opener

Procedure
 Cut the onion and garlic
 Open the two cans of corned beef
using a can opener
 Heat pan, set to low heat. Then
put the oil
 After putting the oil, wait for 2
minutes and put the garlic and onion,
wait until garlic turns golden brown
 Put the corned beef and mix the
ingredients together.
 Put it in the serving plate or bowl
after.

 Cut the upo, meat, garlic and


onion
to small pieces or diced. Also cut the
meat into smaller pieces and get the
malunggay leaves.
 Heat pan to medium heat. Wait 1-
2 minutes then put the small amount
of oil.
 Saute the garlic, onion and carrots
 Put the boiled chicken to the
sautéed ingredients
 Put the broth into the ingredients,
wait 3-5 minutes
 Put the noodles, cabbage and red
bell pepper onto the mixture
 Wait 8-10 minutes and add some
pepper and salt to taste.
 Serve and eat

 In a pan, heat oil and saute garlic,


onion and tomato.
 Add pork and cook until light
brown. Pour in fish sauce and add
water.
 Wait 15 minutes.

 Add upo then malunggay and


simmer for a few minutes.

 4. Season with fish sauce/salt.

 5. Serve.

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