PART III

Selection, Preparation
and Preservation of
Selected Food
Groups
SELECTION, PREPARATION AND PRESERVATION OF SELECTED FOOD GROUPS

To achieve excellent results in food preservation, proper selection of food materials is

necessary. A thorough knowledge and understand-ing of the nature of each foodstuff
in a particular good group will help one to select the best quality item from the
marketplace and elsewhere. More importantly, the conservation of the nutritive value
of food can be achieved if one is familiar with the proper storage and handling,
cook-ing techniques and appropriate recipes. This chapter presents the most
advanced thinking on the selection, storage, preparation, and cooking of these food
groups.

Fruits Shellfish

Vegetables Cereals

Meat Flour

Poultry Starch and Alimentary Pastes

Fish Fats and Oil

Sugar

FRUITS

Fruits are produced from flowers. As ripened plant ovaries and their adjacent tissues,
fruits are fleshy or pulpy in character, often juicy and usually sweet with fragrant,
aromatic flavors. Most fruits are edible when ripe.

Fruits differ in structure according to the kinds of flowers from which they have been
developed. Some fruits come from a simple blos-som and others from a flower with
many stamens and pistils. In addition, there are some fruits formed from many flowers
that have collected to-gether. Nuts, on the other hand, yield a seed rather than a
fleshy portion but are botanically classified as fruit.
Fruit Classification

Fruits may be classified on the basis of consistency and structure:

1. Fleshy fruits — These are fruits from a single ovary, which remain succulent instead of
turning dry at maturity. Examples are: citrus fruits such as orange, calamansi, grapes,
bananas, mangoes, and others.

2. Dry fruits — Fruits that developed when the ovary opens at maturity and discharges
the seeds, allows them to fall, or fails to do so. Examples are: nuts, legumes, and cereal
grains.

3. Aggregate Fruits — These are fruits that develop from a flower with carpels
distributed loosely or closely over a com mon receptacle. In short, they are formed from
several ovaries produced as one flower. Examples are: atis and strawberries.

4. Multiple or Collective fruits — These are fruits that are formed from many flowers that
have collected together. Examples are: pineapple and jackfruit.

Changes During Ripening

Knowledge of the ripening process of fruits is essential because most fruits are good only
when ripe. Several important changes occur during ripening: the fruit develops to its full
size; the pulpy edible tis-sue surrounding the seeds becomes soft and tender; the color
changes; the starch content changes to sugar giving a mild, sweet flavor; and the full
characteristic aroma of the fruits develops. However, the enzymes continue to function
even after the fruit has reached its peak of maturity. Changes beyond this point cause
spoilage and deterioration of texture and flavor.

Ripeness and the manner of ripening may influence the vitamin content of fruits. For
example, the ascorbic acid content of banana is greatest in fully ripe fruit. Fruits ripened
in the sun are rich in ascorbic acid.
KINDS OF FRUITS
 COMPOSITION OF FRUIT FLAVORS
The flavors of fruits are due to the combinations of sugar, acids, phenolic, aromatic
compound and essential oils.

1. Organic Acids
Organic Acids that are located in the cell sap of fruits con-tribute to its tart fl avor.
Natural sugar, such as fructose, glucose and sucrose, contributes to the sweetness of
fruits. Acidity usually decreases as fruits ripen. Citric Acid found in citrus fruits, and ma-lic
acid in apples and strawberries are examples of organic acids in fruits. These organics
acid found in fruits are either volatile or non volatile.

2. Pectic Substances
Pectin is a general term used for carbohydrates-like substanc-es found in fruits. It acts as
a cementing substance and is partially responsible for the fruits fi rmness and structure. It
is used commer-cially to contribute to the gelling of fruit preserves. Pectin is very
important in the ripening of fruits and the gelling of fruit preserves.

3. Phenolic Compounds or Tannins

Phenolic compounds are responsible for the browning and bruising that often occur in
ripening fruits. Tannins are commonly found in unripe fruits, which give them a bitter
taste and astringent feeling in the mouth.

Storage of Fruits
Some fruits are picked and shipped to market in an unripe state. Unripe fruits are easier
to transport than the ripe ones, which are more delicate. Unripe fruits can be left at
room temperature in a paper bag until ripe. It is best to store them outside the
refrigerator. Unripe fruits are stored commercially under controlled atmosphere storage
and with the aid of preservatives coatings. This process maintains a higher quality in
fresh fruits in shipping over long distances.

Ripe fruits with high water content will spoil quickly within three days, and it is best to
store them unwashed in plastic bags in the refrig-erator and washed prior to
consumption. The plastic bags should be punctured with air holes. Ripe Bananas are
best stored at room tempera-ture. Refrigeration interferes with their ripening process,
thus causing their skin to blacken. An overripe fruits should not be stored with the good
ones because they will ruin the others by releasing ethylene gas that speeds up
ripening. Dented, damaged, and bruised fruits should be sorted out and removed
before storing other fruits. Fruits continue to respire after harvesting, that is, they take in
oxy-gen and give off carbon dioxide. This fruit metabolism is controlled or retarded and
reduced by cold storage.

Fruit Cutting
Pineapple
 Nutritive Value

Fruits do not contain large amounts of protein and fats but are high in
carbohydrates and water content. They are the best food sources of minerals and
vitamins. Sugars in fruit are in a form ready for use by the body. The minerals,
phosphorus, and iron are found in abundant quantity in fresh fruits. Although there is a
variation of vitamin content from fruit to fruit, most fruits in the raw state contain some
ascorbic acid. Citrus fruits, berries, and melons are among the best sources of ascorbic
acid. Carotene is present in good amount in yellow fruits such as papayas, mangoes,
and bananas. Fruits are also valuable for their bulk or indigestible fiber.

The following table gives figures of the nutritive composition of some locally available
fruits.

Table 1. Proximate Composition of Selected Fruitsin 100 gms. Edible PortionThe Philippine
Food Composition Table, 1997-FNRI
 SELECTION OF FRUITS
Efficient selection of fruits involves a consideration of its special characteristics.
Knowledge of these characteristics will ensure the selection of fruits with desirable
qualities. Here are some character-istics of fruits to consider:

FRUIT DESIRABLE CHARACTERISTIC

Banan a Plump and fully matured; skin flecked with a brown

tip; yellow or brown, not green.

Mango Golden yellow skin; sweet and juicy;

fully cheeked.

Melon Heavy in relation to size; fragment, normal

in shape; free from decay and disease;
a bit soft when pressed at the bot-tom end.

Pineapple Yellowish brown; stiff leaves that can easily

be pulled from the fruit; heavy in rela-tion to size;
Fragrant.

Citrus fruits Heavy; fine-grained; thin-skinned and smooth

(Suha, Calamansi,
dalandan)

Strawberries Firm; free from decay; bright red; uniformly large in

size

Papaya Firm with trace of yellow at the apex or between

Ridge; free from lump; not mis-shapen

Avocado Smooth and firm; purplish black

Guides in Buying Fruits
1. Shop for fruits early in the morning when fruits are fresh.
2. Buy the fruits in season. They are less expensive and better in qual-ity than those out
of season.
3. Because fruits deteriorate rapidly after they have ripened, avoid buying large
quantities at one time, unless you have provisions for preserving the surplus fruits.
4. Decide how the fruit is to be used before buying it.
5. Select the fruit personally whenever possible in order to make the best selection for
your purpose.
6. Purchase the fruit by weight; the heaviest rather than the biggest may be the best.
7. Select fruits that are ripe but firm and smooth. Over ripe, soft, or bruised fruits are not
desirable.
8. Handle fruits with care to preserve their attractive appearance.
9. Select fruits with good color and aroma; these are guides to ripeness.
10. Fruit price is not an identification of quality or nutritive value but is determined by
supply and demand.

Some Principles in Cooking Fruits

1. Some underripe fruits of firm texture require cooking because of their starch content
and cellulose structure that needs softening. Fruit is cooked to provide variety of dishes
as well as to prepare it for canning purposes.
2. Whenever possible, fresh fruits should be cooked with the skin on for better color,
flavor, and nutritive value.
3. Fruit should be cut into uniform pieces before it is cooked so that all pieces will be
tender at the same time.
4. Fruit should be cooked in small amount of water as possible until tender to prevent
loss of vitamins and minerals.
5. The amount of sugar to be added depends on the sweetness of the fruit. Too much
sugar destroys the delicate flavor of the fruit. Fruits are better cooked in sugar rather
than in syrup because too long cooking in syrup develops an off-flavor.
6. When it is desirable to retain the shape and firm texture of fruit, it is cooked in sugar
syrup or with sugar.
7. Red fruits, such as strawberries, may lose color when heated rap-idly, so slow heating
is preferable.
8. Short cooking time will ensure greater vitamin and flavor retention.
9. Cooked fruit is most palatable when served immediately.
10. Fruits with heavy skin, such as apples, are good to bake because the peel serves as
protective covering and holds in the steam necessary to soften the cellulose and
decrease the loss of volatile flavors.

SUGGESTED RECIPES FOR FRUIT PRESERVATION:

JELLIES, JAMS, MARMALADE AND CANDIED FRUITS

Jelly
Jelly is the semi-solid food made from sugar and fruits. It is a beau-tiful colored
transparent product with texture so tender. It cuts easily with a spoon and quivers when
removed from its mold. A good jelly is not syrupy, gummy or sticky. The four essential
ingredients in jelly making are fruits, pectin, acid, and sugar. Not all fruits can be made
into jellies. Only fruits rich in both pectin and acid are ideal for jelly mak-ing, namely,
Guavas, Santol, Tamarind, Bignay, Sour Oranges and Tart Apple. Pectin is the general
term used for Carbohydrates-like substances found in some fruits that form colloidal
solutions in water. Pectin is ca-pable of forming a gel with sugar and acid.

General Directions for Jelly Making

1. Choose fruits with high pectin content. Fruits with low pectin should be combined
with high pectin ones.
2. Prepare the fruit by washing and chopping. There is no need to peel or core. Do not
use damaged fruit.
3. Cook fruits slowly but thoroughly by boiling with water.
4. After 30 minutes to one hour, depending on the softness of fruit, pour the content
into a jelly bag or a fine cloth and leave it to drip into a bowl until all juice is strained off.
Do not touch or squeeze while juices are dripping or jelly will be cloudy.
5. Measure the strained juice and add sugar as specified in the recipe. The amount of
sugar will depend upon the pectin content of the juice.
6. Stir sugar into juice until dissolve. Boil for 10 minutes until setting point is reached.
Remove any scum from surface. Pot and cover.

Failure in jelly making are characterized by bubbles (trapped air), tough or stiff
(overcooked), glass-like particles (too much sugar), and cloudy (cooking too long). All
these problems are preventable.
 SUGGESTED RECIPES
Guava Jelly
1 cup juice
1 cup sugar
1. Use mature but slightly underripe guavas. Wash and remove blos-soms end.
2. Cut into small pieces, place on a pan and add enough water to barely cover fruits.
Boil gently for 10 to 15 minutes or until soft.
3. Transfer cooked fruit in jelly bag. Twist the end slightly to extract the juice but not the
pulp.
4. Add 1 cup sugar per cup juice. Stir to dissolve sugar. Bring to a boil and strain again
to remove undercooked sugar, scum and dirt.
5. Cook rapidly to a jellying point without stirring.
6. Skim and pour while hot into warm jelly glasses.

Santol Jelly
1 cup juice
1 cup sugar

1. Use rare-ripe or just ripe santol. Wash and blanch in boiling water for 5 minutes.
2. Cut pulp into small pieces and combine with the seeds. Place pulp and seeds in pan
and add enough water to cover fruits.
3. Boil gently for 15 to 20 minutes or until soft. Pour cooked pulp into jelly bag, squeeze
out juice and allow to settle.
4. Add 1 cup sugar per cup juice. Stir to dissolved sugar. Bring to a boil and strain again
to remove undissolved sugar, scum and dirt.
5. Cook rapidly to a jellying point without stirring.6. Skim and pour immediately into
sterile jelly glasses.

Jams
Jams are basically a cooked mixture of fruit and sugar to a mod-erately thick
consistency. The high concentrations of sugar used in jam making prevent the growth
of microorganisms and allow the jam to be kept for many months.
The Steps for Jam Making Include:
1. Choosing fruits with sufficient quantities of pectin acid and sugar. Some fruits are
naturally rich in pectin such as guava, santol, tama-rind, bignay, sour orange and tart
apple. Others may need to be boosted with added pectin from calamansi, citric or
tartaric acid. Commercial pectin can also be used.

2. Testing for pectin content. Cooked the fruit until soft, take 1 tsp. juice and put it in a
glass. When the mixtures form a jelly- like clot, the fruit has a good pectin content.

3. Adding the exact amount of sugar specified in the recipe. Too little sugar produces a
poor set; too much of sugar makes a dark sticky jam, overpowers the fruit flavor and
may crystallize.

4. Testing for the doneness of set. The saucer test is done by put-ting a small amount on
a cold saucer or plate. Allow it to be cool, and then push a finger gently through it. If
the surface of the jam wrinkles, setting point has been needed. The temperature test is
most accurate. Stir the jam and insert a sugar thermometer in the middle of the pan.
When the reading is 105°C (221°F), a set should be obtained.

5. Skimming the scum. As soon as set has been reached, remove the pan from the
heat and with slotted spoon, skim of any scum. Leave the jam from the pan for about
l5-20 minutes before potting. Spoon the jam into the warm jar, filling right to the top.
Either cover im-mediately or leave the jam until cold. Store in a cool, dark places.

SUGGESTED RECIPES
Whole Strawberry Jam
1 kg. (2 1/2 lbs.) small strawberries, washed and hulled
3 tbsp. lemon juices
1 1/4 kg. sugar (3 lbs.)
knob of butter
8 fl oz. bottle of pectin

1. Place strawberries in an aluminum or stainless steel pressing pan with lemon juice
and sugar. Leave to stand for one hour, stirring occasionally.
2. Heat slowly, stirring when sugar has dissolved, then add butter.
3. Bring to a boil rapidly for 4 minutes, stirring occasionally.
4. Remove the pan from the heat and stir in pectin. Leave to stand for at least 20
minutes before potting.
5. Pot and cover.

Strawberry Jam
1.6 kg. (3 1/2 lbs.) strawberries, washed and hulled
4.5 ml. (3 tbsp.) lemon juices
1.4 kg. (3 lbs.) sugar knob of butter

1. Place the strawberries in a preserving pan with the lemon juices and simmer gently,
stirring occasionally for 20-30 minutes until really soft.
2. Take the pan off the heat, add sugar and stir until dissolved then add butter. Bring to
a boil rapidly for about 20 minutes, stirring frequently.
3. Test for a set then take the pan off the heat and remove scum with slotted spoon.
4. Test for set. Leave to stand for 15 minutes. Pot and Cover.

Marmalades
Marmalade is made from citrus fruits. Bitter oranges make the best marmalade.
Sweet oranges give marmalade a rather cloudy appearance and are best used in
combination with other citrus fruits. Fruits like Gua-va, Santol, Papaya and Pineapple
may also be made into marmalade. A true marmalade is a clear, jelly-like mixture in
which are suspended small pieces or thin slices of fruits.

General Directions for Making Marmalades

1. Prepare the fruit by hand or by a food processor. Chop the sliced peel of fruits to a
preferred thickness.
2. Put the cut fruits in a pot and simmer gently for 1 to 1 1/2 hour until the peel is really
soft and the contents of the fruit are reduced by half.
3. Add the sugar and stir until dissolved. Boil rapidly for 15-20 min-utes.
4. Test for a set. Pot and cover.
 SUGGESTED RECIPES
Orange Marmalade
2 lbs. (900 gram ) oranges
juice of 2 lemons
2.6 liters (4 1/2 pints) water
3 lbs. sugar

1. Peel off enough rind from the oranges and cut into thin strips.
2. Cut up the rest of the fruits and simmer in a covered pan with the water and lemon
juice for about two hours until fruits are soft.
3. Put the shred rind, covered with water (1 pint) and simmer gently until soft.
4. Pour the mixture into a jelly bag and leave into a large bowl for 15 minutes.
5. Test for pectin and boil rapidly.
6. Test for a set, then remove the pan off the heat. Leave the marma-lade to stand for
5 minutes then stir to distribute the peel. Pot and cover. Makes 2.3 kg. (5 lbs.)

Papaya-Pineapple Marmalade
2 cups papaya juice
1 cup chopped pineapple
1 tbsp. calamansi juice
2 cups sugar

1. Use rare-ripe papaya. Wash, pare, cut in half and remove seeds. Cut into small
pieces and measure.
2. Place cut papaya in pan. Add 1 tbsp. calamansi juice per pint of cut pulp and
enough water to barely cover fruit.
3. Simmer papaya pulp for 15 minutes or until soft. Strain juice, measure.
4. Use fresh pineapple. Chop finely and measure.
5. Combine papaya juice, chopped pineapple, calamansi juice and sugar in the
proportion given in the recipe.
6. Cook rapidly with constant stirring until mixture thickens.
7. Remove from heat, stir and skim alternately for 3 minutes and pour while hot into
warm sterile jars. Seal immediately.
 Candied Camias
1 kilo camias
2 kilos sugar
1 tbsp. lime in 1 liter of water (lime solution)

Soak camias in lime solution overnight. Wash thoroughly to remove all traces of lime in
the camias. Boil in enough water for 3-5 minutes. Soak in water. Drain. Prepare syrup (1
part sugar to 1 part water) and boil. Add camias. Boil for about 3 minutes. Soak
overnight. Drain. Add 1 cup of sugar to the syrup. Boil. Add camias and heat for 3
min-utes. Soak again overnight. Drain. Add sugar to thicken syrup. Add camias and boil.
Allow to soak overnight. Drain and concentrate syrup. Add camias. Allow to cool. Drain
and arrange in trays to dry under the sun. Finish drying in an oven at a low tempera
ture. Cool and wrap in cellophane.

VEGETABLES

Vegetables are edible parts of plants. They are the roots, tubers, bulbs, stems, leaves, flowers, seeds, or
pods. In culinary arts, vegetables are considered those plant materials eaten with the principal parts of
the meal. They may be served cooked or raw in their natural state or in a completely changed appearance.
Vegetables may be combined with other food items or eaten as is. In the Philippines,
vegetables are always the popular item in people’s diet.

Classication of Vegetables
Plant parts used as vegetables maybe classied as follows:
Leafy Vegetablesare often called green vegetables. Examples of these are
kamote tops, kangkong, pechay, saluyot, malunggay, ampalaya leaves, Alugbati,
spinach and other leaves used for food.

Seed Vegetables are sometimes called leguminous vegetables. Exam-ples of these are
paayap, mongo, bataw,and other beans and peas.

Stems and Bulbs consist of asparagus, bamboo shoots, coconut shoot, onions, and
celery.

Roots and Tubers are at times referred to as root crops. Examples are kamote, cassava,
Carrots, ubi, singkamas , potato, gabi , ginger, garlic, and other plants identied with
roots.
Fruit Vegetables consist of tomatoes, squash, eggplants, upo, ampalaya, patola,
sayote, cucumbers, and okra.

Flowers consist of katuray, squash blossoms, cauliower, and kakawati

owers.

Nutritive Value of Vegetables

Vegetables are naturally rich sources of vitamins and minerals. They also contain
cellulose-brous materials that aid in digestion. Protein, sugar, and starch are most
abundantly found in vegetable seeds and pod, root crops and fruits and owers. Dark
green and yellow vegetables are especially rich in Vitamin A as well as other minerals

CLASSIFICATION OF VEGETABLES
The following table shows the nutritive value of selected locally grown vegetables:
SOME GUIDELINES IN THE SELECTION AND PURCHASE OF VEGETABLES

Vegetables have high perishable and great variation in quality. It is therefore important
for one to know how to select vegetables at their best quality. The quality of vegetables
depends on:

a) Favorable conditions for their growth;

b) The season for their harvest;
c) The variety of the vegetables;
d) Degree of maturity;
e) Size and uniformity of shape; and
f) Presence of defects

The Essentials of Buying Vegetables

1. Buy vegetables that are in season; they are cheap and plentiful.. They are also
most nutritious and better in flavor.
2. Select the vegetables that are free from surface bruises or blemishes due to
decay.
3. Choose leafy vegetables that are fresh, young, and free from decay. Avoid the
wilted ones.
4. Pick out dry seeds or legumes that are not powdery and are free from holes.
Legumes are susceptible to weevil attacks especially when they have been
stored improperly for sometime.
5. Get root crops that are free from dark spots and dirt. They must be firm, not soft.
6. Buy quality vegetables that will best suit your particular purpose.
7. Consider the cost in relation to the edible portion and the amount of waste for
each type.
8. Buy by weight, if possible of by the count if necessary.
9. Consider the prices of similar vegetables from at least two sources before buying.
10. Consider equality above all other considerations.

Vegetables Cookery
1. Cook fresh green vegetables uncovered for the first few minutes and continue
cooking until tender and still slightly crispy.
2. Peel and cut vegetables just before cooking; avoid soaking them in water.
 3. Never cook vegetables in an iron container. Enamelware is suitable and
preferable.
4. Use the smallest amount of water possible in boiling leafy vegetables. If
vegetables are to be cooked in meat, add the vegetables just before the meat
gets too tender.
5. To preserve the green color of vegetables, avoid overcooking them; do not use
baking soda; uncover the pan for the first 2 or 3 minutes.
6. Use the same water in which dried legumes are soaked, by simmering them
instead of boiling.
7. Cook starchy vegetables such as potatoes, gabi, etc. long enough to gelatinize.
Drain off after boiling.
8. Save the liquid left after cooking vegetables; use it for gravies, soups, or sauces.
9. See that cooked vegetables are crispy rather mushy, with flavor and color as
natural as possible.
10. For the best method of cooking vegetables, read what is stated on the
package. On the other hand, canned vegetables have already been cooked.
They need only to be heated and seasoned. To prepare dehydrated
vegetables, add water and cook according to the directions on the package.

SELECTION OF VEGETABLES

Vegetables Desirable Characteristics

Beans Firm, clean, tender, crisp pods, seeds hardly
Half grown. (Toughness, wilting, or discoloration
Indicate over maturity)

Cabbage Hard, compact heads, greenish white in color

(Pufy, slightly yellow leaves indicate overmaturi
-ty)

Carrots Firm, fresh, smooth, well-shaped roots of a

Bright yellow to orange color.

Cucumbers Firm, fresh, well-shaped bodies and firm, crisp,

Tender flesh, immature seeds.
Vegetables Desirable Characteristics

Eggplant Firm, heavy body of a uniform dark, rich purple

Free of scars and decay.

Green Leafy Vegetables Fresh, tender your leaves, (Discolored and

(Camote tops, kangkong etc) wilted leaves indicate poor quality.)

Onions Bright, clean, hard, well shaped, globes with

Dry skins

Squash Fresh bright-colored, hard rind.

Tomatoes Well-formed, plump bodies with a uniform

Red color.

SUGGESTED RECIPES FOR VEGETABLES PRESERVATION

Pickled Vegetables

Materials:
Chinese pechay or any of the following vegetables:
Cabbage
Cucumber (unpeeled)
Radish (peeled)
Singkamas (peeled)
Carrots (peeled)
Procedure:
1. Trim, wash, and drain the vegetables.
2. Cut them into halves, lengthwise.
3. For every kilo of vegetables, sprinkle 4 to 5 tablespoons of salt.
4. Press vegetables with the palm of the hand. arrange them in a container. Place
a cheesecloth or plastic on top and put weight so as to drain the juice from the
vegetables. Cover.
 5. After a day, wash vegetables in running water and squeeze gently. If they are
too salty, soak them in water.
6. Squeeze and slice them thinly. Serve with ginger sauce.

Ginger Sauce:

2 tbsp. Soy sauce

½ cup water
2 tbsp. Sugar
1 tbsp. finely chopped ginger
1 pieces sili labuyu (crushed)
Combined all ingredients and serve with the pickled vegetables.

TOMATO KETCHUP

Materials:
2 kilos of fully ripe, thick-pulped red tomatoes
½ cup sugar
½ cup vinegar
¼ cup native onions (Chopped)
1 tbsp. Pickling spices
¼ tbsp. Chili sauce
2 tbsp. Salt
Crushed sili labuyo in small amount of water.
Procedure:
1. Scald and peel tomatoes.
2. Cut into halves and remove seeds.
3. Strain seeds from juice and add to pulp.
4. Add onions and boil until soft
5. Remove mixture from fire and pass through a stainless strainer or through a
blender.
6. Add salt, sugar, vinegar and spices placed and ties in a piece of cloth.
7. Cook to a thick consistency.
8. While hot, pour in sterile ketchup bottles.
9. Seal, cool and label. Store.
 INSTANT GINGER TEA

Materials:
1 kilo ginger (whole)
2 to 3 kilos sugar (a mixture of brown sugar and white)
Procedure:
1. Select round young ginger rhizomes.
2. Clean and remove bruised and spoiled particles. Wash and weigh.
3. Scrape off skin.
4. Cut or slice the ginger thinly and chop.
5. Add water, approximately 1 cup or enough to cover.
6. Grind chopped ginger in an osterizer; beat chopped ginger.
7. Strain and measure. To the extract, add sugar (2-3 kilos)
8. Stir and boil. Reduce fire, if ginger syrup is already thick.
9. Cook and stir continuously until granules are formed and become dry.
10. Pound granules and sift to obtain a uniform product.
11. Pack in a small plastic bag and seal.
12. To make a beverage or salabat, add 1 tablespoon of instant ginger tea to every
cup of hot water.

GARLIC SALT

1. Peel garlic and chop finely.

2. Mix salt, ⅕ of the weight of garlic.
3. Spread on nylon screen and dry thoroughly under the sun or in a dehydrator.
4. Pack in plastic bags and seal.
\