2. Agri office raises alert vs rice wastage
.... The Department of Agriculture
(DA) raised the alert against rice
wastage and bad eating habits
saying the wasted cooked rice is
enough to feed four million
hungry Filipinos a year.
3. .... Quillope said the wasted cooked
rice, which he said is three
tablespoons every meal per day,
could feed four million persons a
year. –SunStar (March 30, 2011)
4. The overall food wastage is equal to 9% of total households.
The lowest income class waste 8% of total food,
while the middleclass wastes 11% and
the highest income class 13%.
There is a positive association
between size of food wastage and income.
The higher the income is, the higher the amount of DEC.
Hence household food wastage is positively associated with
total amount of DEC
.-Food and Agriculture Foundation of the United Nation
(February 2006)
9. TAHONG RICE
Ingredients Procedure
¼ k or 1 cup mussels (tahong) 1. Dredge mussels in
2 tsp ginger strips cornstarch, salt and pepper
1 tsp salt mixture. Stir fry mussels in 4
tbsp. margarine then set
2 tbsp cornstarch aside.
Salt to taste 2. In the same skillet, add
Pepper remaining margarine. Saute
¼ cup margarine garlic and add cooked rice.
1 tbsp garlic, chopped
3 cups leftover cooked rice 3. Add in mussels and season
½ tsp salt with salt and pepper.
½ tsp pepper
10. TINAPA RICE
Ingredients Procedure
½ cup margarine 1. Melt margarine in a wok
2 tbsp tinapa, shredded and and sauté garlic and
deboned shredded tinapa.
6 cups leftover cooked rice 2. Add leftover rice and
1 tsp salt season with salt. Garnish
with onions and egg
¼ cup spring onions, strips.
chopped
2 eggs cooked omelette
style, cut into strips
12. ADOBO PIZZA
Ingredients
½ cup leftover pork or chicken
Adobo, flaked
1 large green bell pepper, thinly
sliced
1 pc bulb onion, sliced into rings
1 pouch (115g) Pizza Sauce
100 g cheddar cheese
8 pcs pandesal/loaf bread
Procedure
Spread pizza sauce over loaf
bread. Top w/ leftover adobo,
bell pepper, onion, & cheese.
Bake for 5-7 minutes.
13.
14.
15. SAVORY FRENCH TOAST
Procedure
Ingredients 1. In a shallow bowl with a fork, combine
eggs and milk.
2 eggs 2. On medium, heat frying pan on stove.
1/2 cup milk Either melt a little butter or spray pan
with vegetable spray.
1/4 teaspoon cinnamon, 3. Dip bread into bowl with egg mixture.
optional Make sure both sides are wet. With
fork, allow bread to drip over bowl.
butter or vegetable oil 4. Place slice of bread in pan. Continue
4 slices day-old bread* process with the other slices. Turn
slices over when bread slightly brown.
Powdered sugar and 5. Cook final side. Remove cooked slices
syrup, optional to a plate and keep warm. Sprinkle
with powdered sugar and serve warm
with syrup.
18. MANGO & NUT BITES
Ingredients
Overripe mango
½ tsp. Cinnamon
3 tbsp. Brown sugar
¼ cup peanuts
Wanton wrappers
Procedure
Combine mango, cinnamon, &
sugar. Simmer over low heat
until dry. Mix with nuts.
Place one tablespoon of
mixture in wanton wrapper.
Fold into triangles and seal
edges with water. Deep-fry
until golden brown.
19.
20.
21.
22. FRUIT POPSIES
Ingredients Procedure
1 (300 ml) can sweetened Combine all ingredients
condensed milk in a bowl. Pour into ice
2/3 cup water candy bags or ice
4 cups pureed fruit in molds. Freeze until firm.
season
25. SQUASH PUDDING
Ingredients Procedure
1- ¼ cups squash, boiled 1. Combine first two
and mashed ingredients in a heavy
¾ cup condensed milk saucepan. Cook,
¼ cup raisins stirring constantly until
thick.
2 tbsp butter
2. Stir in raisins, coconut,
½ tsp vanilla and butter. Cook for 5
*1 cup young coconut minutes more. Stir in
slivered (optional) vanilla and transfer to
a serving dish.
26.
27. CRISPY KANGKONG
Ingredient Procedure
2 cups kangkong leaves, 1. Coat kangkong leaves
washed and pat dry with prepared batter.
For batter: 2. Deep fry in hot
¼ cup cornstarch cooking oil until crisp.
¼ cup flour Drain on paper towels.
¼ cup plus 1 tbsp water
Cooking oil for deep-frying
28.
29. CHAYOTE ICE CREAM
Ingredients Pre-preparation
1 can (big) evaporated milk 1. Chill the cream
1 can (big) condensed milk overnight .
2 pks all purpose cream 2. Wash, cut the chayote
3 cups chayote* ,young into half, remove seed
then shred.
½ cup sugar, white
3. Put the chayote, sugar,
¼ cup water water in a double boiler
then cook until half
done (chayote mixture).
Drain. Set aside.
30. Procedure
1. Combine milk, cream and condensed milk.
2. Blend or mix manually the ingredients w/
wooden spoon.
3. Freeze 3-4 hours.
4. Bring out the mixture then blend with the use of
electric operated mixer. Blend for at least 15
minutes or until fluffy.
5. Mix chayote then freeze. Serve
31. PROPER STORAGE OF REFRIGERATED FOODS
FOODS RECOMMENDED MAX. STORAGE REMARKS
TEMPERATURES PERIODS
(°C)
MEATS
Variety Meats 0-2.2 1-2 days Wrap loosely
Ham Slices 0-2.2 3-5 days May wrap tightly
Leftover cooked 0-2.2 1-2 days Wrap or cover
meats tightly
Gravy, broth 0-2.2 1 day Highly perishable
Eggs, leftover 4.4-7.2 2 days Cover yolks with
water
Cooked Dishes: 0-2.2 Serve day prepared Highly perishable
eggs, meat, milk,
fish, poultry, cream-
filled pastries
32. Foods Recommended Maximum Storage Remarks
temperatures (°C) Periods
DAIRY PRODUCTS
Butter 3.3-4.4 2 weeks Waxed cartons,
once opened wrap
in tight container
Fluid Milk 3.3-3.0 5-7 days after date Keep covered and
on carton in original container
Hard Cheese 3.3-4.4 6 months Cover tightly to
(Cheddar, preserve moisture
parmesan, romano)
Evaporated milk, 10-21.1 1 year unopened Refrigerate after
canned, dry milk opening
33. Foods Recommended Storage Time Remarks
Temperatures
Fruits
Apples 4.4-7.2 2 weeks Room temperature
until ripe
Avocados, bananas 4.4-7.2 3-5 days Room temperature
until ripe
Berries, grapes, 4.4-7.2 3-5 days Do not was before
cherries refrigerating
Citrus juice 4.4-7.2 1 month Original container
Pears, pineapples, 4.4-7.2 3-5 days Room temp. until
citrus fruits ripe then
refrigerate
34. FOODS TEMPERATURE (°C) MAX. STORAGE REMARKS
PERIOD
Sweet Potatoes, 15.6 1-2 weeks at room Ventilated
mature Onions, temperature containers
hard rind squashes
Potatoes 7.2-10 30 days Ventilated
containers
All other vegetables 4.4-7.2 5 Days max. for Unwashed for
most; 2 weeks for storage
cabbage, root
vegetables
35. It is more blessed to give than
to receive.- Acts 20:35b
