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    CHAPTER 2 - Native Delicacies

    Uploaded by

    Jessica Garcia Paraan

    Copyright:

    © All Rights Reserved
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    CHAPTER 2 - Native Delicacies

    Uploaded by

    Jessica Garcia Paraan
    63 views35 pages

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    CHAPTER 2- Native Delicacies

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    © © All Rights Reserved

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    Copyright:

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    Download as pptx, pdf, or txt
    63 views35 pages

    CHAPTER 2 - Native Delicacies

    Uploaded by

    Jessica Garcia Paraan

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
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    Chapter 2

    Cooking
    Native
    Delicacies
    Prepared by: Ms. Jessica G. Paraan
    OBJECTIVES
    At the end of the lesson, students will be able to:

    1. Identify the basic ingredients in the preparation of


    native delicacies and identify some regional native
    delicacies in the Philippines.
    2. Identify the characteristics of native delicacies made
    from galapong .
    3. Markets or sells native delicacy effectively
    Lesson 1
    Native Delicacies
    from Different
    Regions
    WHAT IS NATIVE
    DELICACY?
     Native delicacies are special
    kinds of food that are
    connected in some way to a
    certain area. It is known as
    kakanin in Filipino, and are
    popular snack foods that are
    usually served as desserts.
     Philippines is known
    for a wide variety of
    native delicacies
     Filipino Native Delicacies is
    a kind of the Filipino's
    Sweet Food that could be
    also known as
    "Panghimagas" or
    desserts, but mostly is
    kakanin that could be
    made from malagkit rice or
    sticky rice.
    BASIC INGREDIENTS IN THE
    PREPARATION OF NATIVE
     Glutinous rice orDELICACIES
    ordinary rice
     Corn
     Rootcrops like cassava, purple yam (ube), sweet potato
    (kamote), or taro (gabi)
     Sugar, milk and butter
     Eggs
     Cheese- kesong puti, (cottage cheese) or cheddar
     Beans, nuts, seeds (anise, sesame, achuete)
     Coconut
     Flavorings
     Fruits such as langka, saba, lakatan, etc.
    Some Regional Native
    Delicacies in the
    Philippines
    BICOL
    REGION

    PASTILLAS DE SUMAN MASAPAN DE


    JULI CASSAVA BIKO

    SUMAN MORON
    BATANGAS

    PILIPIT BULCARILLO ESPASOL


    (PUTI)
    ILOCOS REGION

    TUPIG BIBINGKA KALAMAY


    PANGASINAN

    TUPIG BUCAYO PUTO

    PEANUT BICHO-BICHO UNDAY-UNDAY


    MOUNTAIN
    PROVINCE

    KALAMAY BIBINGKA SWEET POTATO


    DELICACIES
    PAMPANGA

    TIBOK-TIBOK MOCHE/MOCHI ESPASOL

    TURONES
    BULACAN

    SUMAN SA BIKO MAJA BLANCA


    LIHIA

    SUMANG
    INANGIT
    CAVITE/
    QUEZON

    UBE HALAYA SUMAN

    URARO BROAS
    CEBU

    OHALDRES OTAP TORTA


    CEBUANA
    ILOILO

    SUMAN SA IBOS BIKO PUTO

    BARQUILLOS BUTTERSCOTCH
    MINDANAO

    KALAMAY DURIAN
    Lesson 2

    Galapong
    Native
    Delicacies
    FORMS OF GALAPONG

    1. The dough type is manipulated and mixed


    by hand. It yields products like palitao
    and bicho-bicho.
    2. The batter type is a mixture of rice flour
    and liquid that can be poured. It is either
    thick or thin. It yields products like
    bibingka, puto, kutsinta, and maja
    blanca.
    PREPARING GALAPONG
    1. Thin batter – mix 4 cups liquid to 2 cups
    rice
    2. Thick batter – mix 3 cups liquid to 4 cups
    rice
    3. Soft batter – mix 3 cups liquid to 6 cups
    rice
    4. Thick dough – mix 3 cups liquid to 8 cups
    rice
    CHARACTERISTICS OF NATIVE
    DELICACIES MADE FROM
    GALAPAONG
    1. Have fine texture and grain
    2. Are firm, soft, and sweet
    3. Have pleasing and uniform color
    4. Dough type should have tender
    texture
    5. Batter type should have uniform
    consistency and taste
    Lesson 3
    Marketing
    Native
    Delicacies
    Native delicacies are mostly prepared in the traditional kalan,
    kawali, kawa, or palayok that is usually covered with banana
    leaves. Theses delicacies comes in different forms and are not
    costly. For that matter, a homemaker or a budding
    entrepreneur can help augment the family income by selling
    native delicacies in the comforts of their home.
    MANAGEMENT OF MARKETING
    NATIVE DELICACIES
    1. Record keeping
     Listing all expenses and income or profit
    enables the entrepreneur to know if the
    business is picking up and progressing. Native
    delicacies can be sold in slices or by a whole
    tray, bilao and any appropriate container.
    MANAGEMENT OF MARKETING
    NATIVE DELICACIES
    2. Accurate costing of the recipe
     Accurate and correct costing of the recipe is a
    must in any kind of food business. The total
    cost should include the total cost of ingredients,
    the packaging materials, energy consumed like
    electrical, gas, etc., and labor fee.
    Formula for accurate costing of recipe

    Selling price= total cost of ingredients + 50 % of total cost ingredients


    Number of Yields
    Example of computation of food cost to determine the
    selling price
    Ube Halaya With Kamoteng Kahoy
    Yields - 16 pieces
    Total expenses for utilities and packaging - P40.00
    Mark up percentage - 20 % of cost per piece

    Ingredients Price
    3 cups ube, grated P30.00
    ½ cup cassava or kamoteng kahoy P5.00
    ¾ cup sugar P16.50
    1 cup condensed milk P29.00
    1 teaspoon vanilla P1.00
    4 tablespoons butter or margarine P8.75
    Total expenses = P90.25
    Example of computation of food cost to determine the
    selling price
    A.
    Selling price= total cost of ingredients + 50 % of total cost ingredients
    Number of Yields
    = P90.25 + (50 % of the total expenses) P45.12
    16 pieces
    = P137.37
    16
    = P8.46 or P8.50 (round off)
    Example of computation of food cost to determine the
    selling price
    B. Include the total expenses of labor, packaging materials, and energy
    consumption or utilities (water,gas)

    Total expenses for Ube Halaya = P90.25


    Total expenses for utilities and packaging = P40.00
    P130.25

    Computation on the next page …


    Example of computation of food cost to determine the
    selling price

    B. Selling price = P130.25


    16
    = P8.14
    = P8.14 x 20 % of 8.14 (1.63)
    = P9.77 or P9.80 per piece

    (if they will sell ube halaya with kamoteng kahoy)


    Activity: Compute for the selling price of the recipe below:

    Maja Blanca
    Yields - 24 slices
    Total expenses for utilities and packaging – P50.00
    Mark up percentage - 20 % of cost per slice

    Ingredients Price
    2 cups cornstarch P16.00
    2 ½ cups sugar P40.50
    7 cups coconut milk P40.00
    1 cup evaporated milk P20.00
    1 teaspoon vanilla P1.00
    Total expenses = ?

    Show your computation in A and B in 1 whole sheet of paper


    Thank You!
    Do you have any questions?

    CREDITS: This presentation template was


    created by Slidesgo, and includes icons by
    Flaticon, and infographics & images by Freepik

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