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    Final Project Format

    Uploaded by

    Alodie Dela Raiz Asuncion
    The document provides instructions for preparing osmo-dehydrated dragon fruit, including listing the major ingredients of dragon fruit and sugar used in the process. It describes the equipment needed, provides photos of the finished product, and references a costing method for the recipe. The goal of the process is to preserve the fruit using osmotic dehydration to maintain nutrients, color, and quality while extending the shelf life through drying.

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    Final Project Format

    Uploaded by

    Alodie Dela Raiz Asuncion
    42 views4 pages
    The document provides instructions for preparing osmo-dehydrated dragon fruit, including listing the major ingredients of dragon fruit and sugar used in the process. It describes the equipment needed, provides photos of the finished product, and references a costing method for the recipe. The goal of the process is to preserve the fruit using osmotic dehydration to maintain nutrients, color, and quality while extending the shelf life through drying.

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    The document provides instructions for preparing osmo-dehydrated dragon fruit, including listing the major ingredients of dragon fruit and sugar used in the process. It describes the equipment needed, provides photos of the finished product, and references a costing method for the recipe. The goal of the process is to preserve the fruit using osmotic dehydration to maintain nutrients, color, and quality while extending the shelf life through drying.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    42 views4 pages

    Final Project Format

    Uploaded by

    Alodie Dela Raiz Asuncion
    The document provides instructions for preparing osmo-dehydrated dragon fruit, including listing the major ingredients of dragon fruit and sugar used in the process. It describes the equipment needed, provides photos of the finished product, and references a costing method for the recipe. The goal of the process is to preserve the fruit using osmotic dehydration to maintain nutrients, color, and quality while extending the shelf life through drying.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 4

    Title: Prepare Osmo-dehydrated Dragon Fruit

    Practical skills
    The student can:
    1 Prepare osmo-dehydrated Dragon Fruit;
    2 Demonstrate the correct use of tools and equipment to prepare osmo-dehydrated
    dragon fruit;
    3 Demonstrate safe and hygienic practices

    (Brief Introduction)
    Osmotic dehydration has gained increased attention recently as a method for
    preserving fruits and vegetables. It is a simple method that facilitates the preservation of
    the natural color, aroma, and nutritional value of tropical fruits and vegetables like
    bananas, pineapple, mangoes, and leafy greens. It consumes less energy than air or
    vacuum drying processes since it can be done at low or ambient temperatures.
    Potential advantages for the processing industry could come from maintaining the food's
    wholesomeness and quality.
    Food preservation has been a way of life since the beginning of time to
    guarantee that there is always food accessible for human use. Drying or dehydrating
    food is the oldest method of food preservation and one of the oldest methods for
    preventing food from being harmed or spoiled by germs, resulting in a higher level of
    food stability and making it simpler to store and carry. Native fruits are processed in the
    Philippines into a variety of byproducts, including jams, jellies, juices, dried fruits,
    pickled foods, and preserves. One of the simplest and most straightforward ways to
    extend a fruit's shelf life and make it last longer than fresh is to dry it.

    Ingredients for osmo-dehydrated Dragon Fruit (define major the ingredients,


    identify important quality parameters)

    Dragon Fruit
    Dragon fruits are a good source of water-soluble fiber and vitamin C. The
    nutrients and minerals found in dragon fruit include vitamin B1, vitamin B2, vitamin B3,
    fat, carbs, glycuse, phenolic, betacyanins, polyphenol, carotene, phosphorus, and iron.
    It’s also strong in phytoalbumins, which are known for their anti-inflammatory qualities.

    White Sugar
    Fruits are preserved using sugar, either as a syrup containing fruit like dragon
    fruit, apple, pear, peach, apricot, or plum, or as crystallized fruit, where the fruit is
    cooked in sugar until it crystallizes and is then dried and kept.
    Equipment and Utensils

    Dehydrator Machine
    Measuring Spoons and Cups
    Ladle
    Bowls
    Serving Tray
    Wooden Chopping Board
    Knife
    Strainer
    Plates

    Osmo-Dehydrated Dragon Fruit Ingredients

    COSTING

    COST, Pesos/Unit RECIPE


    INGREDIENT QUANTITY
    A.P. % Yield E.P COST

    TOTAL RECIPE COST:


    Mark up (30%):
    Final COST:

    AP- as purchased
    % Yield=Edible portion weight/AP weight
    Edible Portion= AP/%Yield
    Recipe cost=EP x quantity
    Mark up= total recipe cost x mark up %

    Recipe costing was based on Campbell et al. (2008).

    Reference: Campbell, J., Foskett, D., and Victor, C. (2008). Practical Cookery. 11 th ed.
    Hodder Education

    Method
    1 Whisk the eggs, sugar and essence.
    2 Pour on the warmed milk, whisking continuously.
    3 Pass through a fine strainer into a pie dish or individual dishes.
    4 Add a little grated nutmeg. Wipe the edge of the pie dish or individual dishes clean.
    5 Stand in a roasting tray half full of water and cook slowly in a moderate oven at 160°C
    for 45 minutes to 1 hour.
    6 Clean the edges of the pie dish and serve.
    Note: May be served with stewed fruit (e.g. rhubarb, apple).

    Plating picture

    Define the cooking method used

    Study Questions with possible answers:


    1.
    2.
    3.
    References
    APA style

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