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    Pickled Jicama

    Uploaded by

    Danirose Rional
    This document is a project plan from Oas Community College in Albay, Philippines to make pickled jicama. It outlines the objectives, resources, procedures, and costs of production for the project. The objectives are to define the ingredients and equipment needed, show how to prepare pickled jicama, and cook and prepare it. The resources section lists the materials, ingredients, and tools required. The procedures explain how to peel and cut the jicama, combine the vinegar, salt, sugar and chili, and pack it into jars to marinate. The total cost of production is estimated to be 230 Philippine pesos.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Pickled Jicama

    Uploaded by

    Danirose Rional
    136 views6 pages
    This document is a project plan from Oas Community College in Albay, Philippines to make pickled jicama. It outlines the objectives, resources, procedures, and costs of production for the project. The objectives are to define the ingredients and equipment needed, show how to prepare pickled jicama, and cook and prepare it. The resources section lists the materials, ingredients, and tools required. The procedures explain how to peel and cut the jicama, combine the vinegar, salt, sugar and chili, and pack it into jars to marinate. The total cost of production is estimated to be 230 Philippine pesos.

    Original Title

    PICKLED JICAMA

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    This document is a project plan from Oas Community College in Albay, Philippines to make pickled jicama. It outlines the objectives, resources, procedures, and costs of production for the project. The objectives are to define the ingredients and equipment needed, show how to prepare pickled jicama, and cook and prepare it. The resources section lists the materials, ingredients, and tools required. The procedures explain how to peel and cut the jicama, combine the vinegar, salt, sugar and chili, and pack it into jars to marinate. The total cost of production is estimated to be 230 Philippine pesos.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    136 views6 pages

    Pickled Jicama

    Uploaded by

    Danirose Rional
    This document is a project plan from Oas Community College in Albay, Philippines to make pickled jicama. It outlines the objectives, resources, procedures, and costs of production for the project. The objectives are to define the ingredients and equipment needed, show how to prepare pickled jicama, and cook and prepare it. The resources section lists the materials, ingredients, and tools required. The procedures explain how to peel and cut the jicama, combine the vinegar, salt, sugar and chili, and pack it into jars to marinate. The total cost of production is estimated to be 230 Philippine pesos.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    You are on page 1of 6

    Republic of the Philippines

    Commission on Higher Education

    Municipality of Oas, Province of Albay

    OAS COMMUNITY COLLEGE

    PROJECT PLAN IN
    MAKING PICKLED
    JICAMA

    SUBMITTED BY:
    EMMALYN B. OCFEMIA
    YNA OBENA
    ANDREA JANE PENAFLOR
    JERRAMY SANFUEGO
    REYANNE RAPOSON
    GISELLE HADAP
    JENNICA RELLAMA
    BTVTED II-A FSM

    SUBMITTED TO:
    DR. EDWINA SERGIO

    I. PROJECT TITLE: PICKLED JICAMA

    II. PROJECT DESCRIPTION:


    Pickled Jicama is a delightful and different way to enjoy pickled veggies.

    III. OBJECTIVES:
     Define the main ingredients, equipment and tools that is needed in preparing
    a pickled Jicama.
     Show on how to apply the procedure in preparing pickled Jicama.
     Cook and prepare pickled Jicama.

    IV. RESOURCES NEEDED:


    A. Materials
     Glass Jar
    B. Ingredients and Consumable
     1kl. Jicama
     ½ Vinegar
     ¼ Sugar
     1/8 Salt
     2 Pieces chili
     Black pepper
    C. Tools and Equipment
     Peeler
     Knife
     Chopping board
     Casserole
     Mixing bowl
     Measuring spoon
     Spoon
    V. PROCEDURES
     Peel the jicama with a knife and out into a long size, and minced the chili (be
    sure to wash your hands after handling the chili).
     In a casserole on medium heat, add the vinegar, salt and pepper and sugar .
    Stir until combined.
     Pour the hot vinegar over the jicama long size and add the chili.
     Pack into a glass jar and refrigerate. Taste best when it has marinated for at
    least 24 hours, but you can make a quick pickle out it by letting it sit for about
    30 minutes.

    Preparation Time: 15 minutes


    Cooking Time: 10 minutes
    Total Time: 25 minutes

    VI. COST OF PRODUCTION


     1kl Jicama - 50.00
     ½ vinegar - 20.00
     ¼ sugar - 20.00
     1/8 salt - 5.00
     2 pieces chili - 10.00
     Black pepper - 5.00
    Travelling Expenses - 50.00
    Packaging/Label
     Glass Jar - 50.00
     Logo - 20.00
    Total ______
    = 230.00

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