Dec 14, 2009
Traditional Fruit Cake Recipe: Classic Christmas Cooking
Christmas is just a few days away, and many of us are thinking about food and menu for the much awaited Christmas Day. Maybe you are thinking what to prepare for the kids, and family, above is video that would show us how to make a Traditional Fruit Cake Recipe: Classic Christmas Cooking.
Dec 11, 2009
How to make embutido
Embutido is a Filipino style meatloaf that can be served either uncooked (as cold cuts) or lightly pan-fried and served with a variety of sauces. This is usually prepared and serve during special occasions such as birthdays, weddings, fiesta, noche buena, or even ordinary days.
Materials that you will need:
Steamer
Mixing bowl
Measuring cups and spoons
1 lb. ground pork
1/2 cup finely chopped carrots
1 cup (6 slices) finely chopped
(sweet or cooked) ham
3 tbsp. minced green bell pepper
3 tbsp. minced red bell pepper
1/3 cup sweet pickle relish
1/4 cup raisins
3 whole eggs
1/2 cup grated cheddar cheese
A dash of liquid seasoning
Salt & pepper, to taste
1 tbsp. cornstarch
Slices (wedges) of hard boiled egg
Slices (wedges) of Vienna sausage
Aluminum foil, 10-inches-by-12-inches sizes
Procedure:
1. Preheat oven to 350°F.
2. In a bowl, combine all the food ingredients and mix until well blended.
3. Divide the mixture into portions, depending on how many you want to make.
4. Spread and flatten the mixture onto the center of each aluminum
foil.
5. Evenly divide the slices of hard boiled eggs and sausages so that each mixture gets an equal share. Place the slices at the center of each mixture.
6. Carefully roll the aluminum foil into a tightly packed log about 1 inch to 2 inches in diameter, sealing on both ends.
7. Place the wrapped embutido in a steamer and steam for an hour.
8. Let cool and slice it into rings to serve.
9. Freeze unused logs.
Dec 7, 2009
Growing Saluyot
Saluyut is not as popular as other vegetables, thus, its cultivation is limited. It is pan-tropic in distribution. It grows mostly in a clearing, on rice paddy banks and in open, low wet places near settlements.
In the Philippines, the tops are eaten as vegetable particularly by the Ilocanos. It is either cooked with bamboo shoots and fish or meat, or with other vegetables. It is an excellent source of iron, calcium and phosphorous.
The leaves are also used for medicine purposes. It is very effective for headaches. The fruits are used by the sino-Annamites as laxative and cure for inflammations and abscesses. The oil from the seeds is used to treat skin diseases.
Saluyut grows under a wide range of soil types both poor and rich, although soil with plenty of organic matter is ideal. Avoid sandy and porous soils under laid with stones and boulders.
It is usually planted in the beginning of the rainy season and during the months of May and June. In places where there is a uniform distribution of rainfall, like Southern Mindanao, it is planted anytime of the year.
Common Names/Local Names: Jute Mallow or Jews Mallow; Jute (English) Saluyot (Tagalog); Tugabang (Bisaya)
Botanical Description
Jute is an erect, grabrous, annual plant or shrub, growing up to 2 meters high. The leaves are ovate, laceolate, toothed margins. Flowers are solitary with yellow petals on the axils. The fruit is a capsule with many black seeds.
Adaptability
Jute or Saluyot is cultivated over a wide range of environments. The plants grow well under hot, wet in the lowland tropics. It is also responds especially to warm, humid weather and is often grown near riverbanks and waste places. Cold weather and severe periods of drought can kill the crop. A loam or silty-loam soil and plenty of organic matter is ideal. It tolerates soil pH of 4.5 to 8.0, but more extreme pH conditions will reduce the availability of iron in the soil.
It is a short day plant, hence, short production suffers because of flowering during the months of November to February.
Uses/Importance
Jute mallow, jews mallow or jute is famous for its sturdy natural fiber but there are cultivars that are cultivated as a leafy vegetable. The leaves are used fresh or dried. They can be stored after drying and used later on during periods of scarcity. The leaves become mucilagious when cooked, a trait of this crop, which highly appreciated.
Nutrient Value
The leaves of saluyot are rich source of iron, protein, calcium, thiamin, riboflavin, niacin,and folate.
Propagation
Propagation is through seeds. However, when germination is low, it can be overcome by soaking the seeds in hot water.
Preparing the field
Jute mallow is a small seeded plant, therefore, thorough land preparation is required to promote good growth and to minimize the cost of weeding. Plow and harrow and rotofill the field.
Planting
Jute mallow is planted either by direct seeding or transplanting. Direct seeding is used when seed is plenty, labor is limited and during the dry season when flooding is not a problem. Planting is done at the beginning of the rainy season (May-June). When there is uniform distribution of rainfall, like in Southern Mindanao, saluyot can be planted anytime of the year. The seeds are drilled uniformly 4 to 5 inches apart in furrows or at the rate of 5-6 kgs of seeds per hectare. For big scale planting and in open places, seeds are judiciously broadcast and lightly covered with fine soil by passing a wooden harrow.
Fertilizing
Jute mallow responds well to added fertilizer, especially nitrogen. A combination of both inorganic and organic fertilizers improves yield and maintains soil fertility. The rate of fertilizer application depends on soil fertility, soil type, fertilizer recovery rate, and soil organic matter. A soil test is highly recommended to determine the available N, P, and K.
Water Management
Jute mallow is sensitive to drought. Irrigating is critical after sowing or transplanting to ensure a good stand. At AVRDC, fields are furrow-irrigated every 10 days during the cool-dry season, and weekly during the hot-dry season. As a rule, plants should be irrigated if wilting occurs in midday. Irrigate thoroughly to develop a deep, healthy root system. Good drainage is essential for plant survival and growth. Provides drainage canals to facilitate quick drainage of excess water after heavy rains. Avoid over-irrigation since this leads to disease development and leaching of soil nutrients. Drip irrigation or micro-sprinkler irrigation is recommended in areas with limited water supply. If sprinkler irrigation must be used, avoid late evening irrigation to prevent foliar diseases.
Weed Management
Thorough land preparation is essential. Jute mallow, especially when direct-seeded, is slow to establish and vulnerable to competition from weeds.
Weed must not be allowed to crowd or overgrow the young plants. When plants are 20 to 25 cm tall, a wooden plow or cultivator is passed between the rows to hill-up, which can help to suppress the growth of weeds.
Pests and Disease Management
The foliage and shoot tips of jute mallow are susceptible to damage by insects and spider mites. Nematodes (Meloidogyne spp.) cause stunting of plants. Pest damage is usually less severe in plantings that are well fertilized and rotated with other crops. Insect pests may be managed by covering beds with fine-mesh nylon netting.
Pesticides are useful for controlling pests when they cause significant damage. Choose a pesticide that targets the pest and avoid pesticides that kill beneficial organisms. Choose pesticides that last only for a short period. To avoid exposing consumers to pesticide residues, follow instructions for time intervals between spraying and harvesting.
Only a few diseases affect jute mallow. Damping-off caused by Rhizoctonia, Pythium or Phytophthora spp. occurs in seedbeds. These pathogens are managed through the use of raised beds, well-drained soils, and proper watering. Stem rot (Sclerotium rolfsii) is a common disease during the dry season, causing plants to wilt. Stem rot is managed by deep plowing, using raised beds, rotating crops, and allowing ample time for breakdown of green manure before planting.
Harvesting
Jute mallow is harvested 30-60 days after planting, depending on variety. Some varieties are sensitive to short daylength, causing them to bloom prematurely. These varieties should be harvested 20-40 days after planting, just before pods develop. Plants may be harvested once or several times. Once-over harvest is adapted for quick growing varieties. Whole plants (20-30 cm tall) are pulled from soil with roots, washed and tied in bundles. With multiple harvests, young leaves and shoots are picked every two to three weeks. New side shoots will develop and harvesting can be repeated three or four times. Frequent harvesting delays flowering and prolongs the harvest period. Jute mallow wilts rapidly after harvest. Harvest during the cooler time of day, such as early morning or late afternoon, and keep the produce cool and shaded.
Post-Harvest Handling
Jute mallow wilts rapidly, common practice in markets and shops is to sprinkle with water to keep its fresh appearance. If uprooted, the vegetables can be kept fresh for some days by putting it into basin with the roots in the water and sold in bunches or by weight.
Source: bpi.da.gov.ph
In the Philippines, the tops are eaten as vegetable particularly by the Ilocanos. It is either cooked with bamboo shoots and fish or meat, or with other vegetables. It is an excellent source of iron, calcium and phosphorous.
The leaves are also used for medicine purposes. It is very effective for headaches. The fruits are used by the sino-Annamites as laxative and cure for inflammations and abscesses. The oil from the seeds is used to treat skin diseases.
Saluyut grows under a wide range of soil types both poor and rich, although soil with plenty of organic matter is ideal. Avoid sandy and porous soils under laid with stones and boulders.
It is usually planted in the beginning of the rainy season and during the months of May and June. In places where there is a uniform distribution of rainfall, like Southern Mindanao, it is planted anytime of the year.
Common Names/Local Names: Jute Mallow or Jews Mallow; Jute (English) Saluyot (Tagalog); Tugabang (Bisaya)
Botanical Description
Jute is an erect, grabrous, annual plant or shrub, growing up to 2 meters high. The leaves are ovate, laceolate, toothed margins. Flowers are solitary with yellow petals on the axils. The fruit is a capsule with many black seeds.
Adaptability
Jute or Saluyot is cultivated over a wide range of environments. The plants grow well under hot, wet in the lowland tropics. It is also responds especially to warm, humid weather and is often grown near riverbanks and waste places. Cold weather and severe periods of drought can kill the crop. A loam or silty-loam soil and plenty of organic matter is ideal. It tolerates soil pH of 4.5 to 8.0, but more extreme pH conditions will reduce the availability of iron in the soil.
It is a short day plant, hence, short production suffers because of flowering during the months of November to February.
Uses/Importance
Jute mallow, jews mallow or jute is famous for its sturdy natural fiber but there are cultivars that are cultivated as a leafy vegetable. The leaves are used fresh or dried. They can be stored after drying and used later on during periods of scarcity. The leaves become mucilagious when cooked, a trait of this crop, which highly appreciated.
Nutrient Value
The leaves of saluyot are rich source of iron, protein, calcium, thiamin, riboflavin, niacin,and folate.
Propagation
Propagation is through seeds. However, when germination is low, it can be overcome by soaking the seeds in hot water.
Preparing the field
Jute mallow is a small seeded plant, therefore, thorough land preparation is required to promote good growth and to minimize the cost of weeding. Plow and harrow and rotofill the field.
Planting
Jute mallow is planted either by direct seeding or transplanting. Direct seeding is used when seed is plenty, labor is limited and during the dry season when flooding is not a problem. Planting is done at the beginning of the rainy season (May-June). When there is uniform distribution of rainfall, like in Southern Mindanao, saluyot can be planted anytime of the year. The seeds are drilled uniformly 4 to 5 inches apart in furrows or at the rate of 5-6 kgs of seeds per hectare. For big scale planting and in open places, seeds are judiciously broadcast and lightly covered with fine soil by passing a wooden harrow.
Fertilizing
Jute mallow responds well to added fertilizer, especially nitrogen. A combination of both inorganic and organic fertilizers improves yield and maintains soil fertility. The rate of fertilizer application depends on soil fertility, soil type, fertilizer recovery rate, and soil organic matter. A soil test is highly recommended to determine the available N, P, and K.
Water Management
Jute mallow is sensitive to drought. Irrigating is critical after sowing or transplanting to ensure a good stand. At AVRDC, fields are furrow-irrigated every 10 days during the cool-dry season, and weekly during the hot-dry season. As a rule, plants should be irrigated if wilting occurs in midday. Irrigate thoroughly to develop a deep, healthy root system. Good drainage is essential for plant survival and growth. Provides drainage canals to facilitate quick drainage of excess water after heavy rains. Avoid over-irrigation since this leads to disease development and leaching of soil nutrients. Drip irrigation or micro-sprinkler irrigation is recommended in areas with limited water supply. If sprinkler irrigation must be used, avoid late evening irrigation to prevent foliar diseases.
Weed Management
Thorough land preparation is essential. Jute mallow, especially when direct-seeded, is slow to establish and vulnerable to competition from weeds.
Weed must not be allowed to crowd or overgrow the young plants. When plants are 20 to 25 cm tall, a wooden plow or cultivator is passed between the rows to hill-up, which can help to suppress the growth of weeds.
Pests and Disease Management
The foliage and shoot tips of jute mallow are susceptible to damage by insects and spider mites. Nematodes (Meloidogyne spp.) cause stunting of plants. Pest damage is usually less severe in plantings that are well fertilized and rotated with other crops. Insect pests may be managed by covering beds with fine-mesh nylon netting.
Pesticides are useful for controlling pests when they cause significant damage. Choose a pesticide that targets the pest and avoid pesticides that kill beneficial organisms. Choose pesticides that last only for a short period. To avoid exposing consumers to pesticide residues, follow instructions for time intervals between spraying and harvesting.
Only a few diseases affect jute mallow. Damping-off caused by Rhizoctonia, Pythium or Phytophthora spp. occurs in seedbeds. These pathogens are managed through the use of raised beds, well-drained soils, and proper watering. Stem rot (Sclerotium rolfsii) is a common disease during the dry season, causing plants to wilt. Stem rot is managed by deep plowing, using raised beds, rotating crops, and allowing ample time for breakdown of green manure before planting.
Harvesting
Jute mallow is harvested 30-60 days after planting, depending on variety. Some varieties are sensitive to short daylength, causing them to bloom prematurely. These varieties should be harvested 20-40 days after planting, just before pods develop. Plants may be harvested once or several times. Once-over harvest is adapted for quick growing varieties. Whole plants (20-30 cm tall) are pulled from soil with roots, washed and tied in bundles. With multiple harvests, young leaves and shoots are picked every two to three weeks. New side shoots will develop and harvesting can be repeated three or four times. Frequent harvesting delays flowering and prolongs the harvest period. Jute mallow wilts rapidly after harvest. Harvest during the cooler time of day, such as early morning or late afternoon, and keep the produce cool and shaded.
Post-Harvest Handling
Jute mallow wilts rapidly, common practice in markets and shops is to sprinkle with water to keep its fresh appearance. If uprooted, the vegetables can be kept fresh for some days by putting it into basin with the roots in the water and sold in bunches or by weight.
Source: bpi.da.gov.ph
Sep 11, 2009
Franchising Goto King
Goto King is a leading fast food chain specializing in quality and affordable meals and merienda fare, both traditional and non traditional that Filipinos enjoy, with friendly, efficient service and clean, well lit outlets. It advocates the promotion of Filipino culture through the propagation of the high quality and standards of Filipino food production.
Independent Outlet (Big)
Space Requirement : 76-150 sqm
Facilities : Large dining area; comfort rooms; air-conditioned environment.
Investment Required : Php 2.5M to 5M
Brief Description :
The Independent Outlet (Big) is the largest among the Goto King Store types and can accommodate larger crowds due to its more spacious dining area. Its captive market include regular commuters / motorists in a specified location like key intersections, mall interior and exterior spaces.
Goto King Independent Outlet (Small)
Space Requirement : 50-75 sqm
Facilities : Moderate size dining area; comfort rooms; air-conditioned environment.
Investment Required : P2M to P3M Php
Brief Description :
The Goto King Independent Outlet (Small) is a restaurant operation which can function either in or outside malls and other commercial stablishments. It offers the full menu line of Goto King and is well designed to accommodate dine-in crowds of up to 35 persons.
Goto King Food Court Outlet (Big)
Space Requirement : 20-40 sqm
Facilities : Common dining area; common comfort rooms; air-conditioned environment; gas and electrical provisions.
Investment Required : Php 1.8M to 2.5M
Brief Description :
The Goto King Food Court Outlet (Big) carries the full Goto King food line, from its rice porridge variants (Goto and Lugaw) to merienda, rice meals and desserts. Located within malls and shopping establishments, the Goto King food court outlet operates on mall hours. It may be located in any of the mall’s level, depending entirely on mall layout and design.
Food Court Big Outlet (Small)
Space Requirement : 11-19 sqm
Facilities : Common dining area; common comfort rooms; air-conditioned environment; gas and electrical provisions.
Investment Required : Php 1.5M to 1.8M
Brief Description :
Like the Food Court Big Outlet (Small) this version carries the full Goto King food line of merienda, rice meals and desserts as well as the same facilities and cooking provisions, but because of its size, it has limited serving capability. It can be located within malls and other shopping establishments and necessarily follows its operation hours.
Goto King Independent Kiosk (Independent)
Space Requirement : 15-30 sqm
Facilities : Air conditioned; utilizes seating and dining furniture.
Investment Required : P1.6M to P2M
Brief Description :
The Goto King Independent Kiosk (Independent) is the largest version of kiosk outlets. It can operate outside of malls and is considered as a small version of the Goto King restaurant (Independent store) because it can accommodate dine-in crowd and can offer more products which include a variety of rice meals (toppings and other rice combos).
Goto King Kiosk Outlets (Big)
Space Requirement : 11-15 sqm
Facilities : Common dining area; common comfort rooms; air-conditioned environment; gas and electrical provisions.
Investment Required : between Php 1M to 1.6M
Brief Description :
This second version of Goto King Kiosk Outlets (Big) is smaller that the Independent Kiosk and like it, is permanently located in its area. It caters to commuters, shoppers and generally, to the “on the move” crowd. It has no dine-in nor seating facilities but due to its space, can offer more food items than the Kiosk Small because it has the facilities to prepare such
items like rice toppings.
Goto King Kiosk Outlets (Small)
Space Requirement : 6-10 sqm
Facilities : Common dining area; common comfort rooms; air-conditioned environment; gas and electrical provisions.
Investment Required : Php 800M to 1.2M
Brief Description :
The smallest version of Goto King Kiosk Outlets (Small) is bigger than the Cart outlet though they are similar in terms of facilities and target the same “on the go” crowd.” Both are stand up counter operations but the Kiosk small can offer more merienda items than the Cart because of its facilities. And unlike the cart, it is permanent and may not be moved from one place to another.
Goto King Cart
Space Requirement : 4-6 sqm
Facilities : Stand-up counter operation; may utilize seating and dining furniture depending on the lessor’s discretion; may use electricity and/or gas for cooking; can be placed in either air-conditioned or non-air-conditioned environment.
Investment Required : Php 500-600K
Brief Description :
The Goto King Cart caters to people who are always ‘on the go’.They are customers who belong to the mobile and transient crowd. It can easily be located in areas where there are limited dining spaces like in mall sections (hallways, corridors, arcades, supermarkets, etc.), gas stations, convenience stores, bus terminals, schools and canteens. Whenever necessary, it is the only store type that can be physically transferred from one location to another since it does not form part of a permanent structure.
For more info :
Head Office Address:
159 Kamias Road Extension
Sikatuna, Quezon City, Philippines
Telephone Number: +63 922 32 06
Fax Number: 433 52 08
E-mail Addresses: admin@gotoking.com.ph
For specific information: Business and Franchise Development
bizdev@gotoking.com.ph
Independent Outlet (Big)
Space Requirement : 76-150 sqm
Facilities : Large dining area; comfort rooms; air-conditioned environment.
Investment Required : Php 2.5M to 5M
Brief Description :
The Independent Outlet (Big) is the largest among the Goto King Store types and can accommodate larger crowds due to its more spacious dining area. Its captive market include regular commuters / motorists in a specified location like key intersections, mall interior and exterior spaces.
Goto King Independent Outlet (Small)
Space Requirement : 50-75 sqm
Facilities : Moderate size dining area; comfort rooms; air-conditioned environment.
Investment Required : P2M to P3M Php
Brief Description :
The Goto King Independent Outlet (Small) is a restaurant operation which can function either in or outside malls and other commercial stablishments. It offers the full menu line of Goto King and is well designed to accommodate dine-in crowds of up to 35 persons.
Goto King Food Court Outlet (Big)
Space Requirement : 20-40 sqm
Facilities : Common dining area; common comfort rooms; air-conditioned environment; gas and electrical provisions.
Investment Required : Php 1.8M to 2.5M
Brief Description :
The Goto King Food Court Outlet (Big) carries the full Goto King food line, from its rice porridge variants (Goto and Lugaw) to merienda, rice meals and desserts. Located within malls and shopping establishments, the Goto King food court outlet operates on mall hours. It may be located in any of the mall’s level, depending entirely on mall layout and design.
Food Court Big Outlet (Small)
Space Requirement : 11-19 sqm
Facilities : Common dining area; common comfort rooms; air-conditioned environment; gas and electrical provisions.
Investment Required : Php 1.5M to 1.8M
Brief Description :
Like the Food Court Big Outlet (Small) this version carries the full Goto King food line of merienda, rice meals and desserts as well as the same facilities and cooking provisions, but because of its size, it has limited serving capability. It can be located within malls and other shopping establishments and necessarily follows its operation hours.
Goto King Independent Kiosk (Independent)
Space Requirement : 15-30 sqm
Facilities : Air conditioned; utilizes seating and dining furniture.
Investment Required : P1.6M to P2M
Brief Description :
The Goto King Independent Kiosk (Independent) is the largest version of kiosk outlets. It can operate outside of malls and is considered as a small version of the Goto King restaurant (Independent store) because it can accommodate dine-in crowd and can offer more products which include a variety of rice meals (toppings and other rice combos).
Goto King Kiosk Outlets (Big)
Space Requirement : 11-15 sqm
Facilities : Common dining area; common comfort rooms; air-conditioned environment; gas and electrical provisions.
Investment Required : between Php 1M to 1.6M
Brief Description :
This second version of Goto King Kiosk Outlets (Big) is smaller that the Independent Kiosk and like it, is permanently located in its area. It caters to commuters, shoppers and generally, to the “on the move” crowd. It has no dine-in nor seating facilities but due to its space, can offer more food items than the Kiosk Small because it has the facilities to prepare such
items like rice toppings.
Goto King Kiosk Outlets (Small)
Space Requirement : 6-10 sqm
Facilities : Common dining area; common comfort rooms; air-conditioned environment; gas and electrical provisions.
Investment Required : Php 800M to 1.2M
Brief Description :
The smallest version of Goto King Kiosk Outlets (Small) is bigger than the Cart outlet though they are similar in terms of facilities and target the same “on the go” crowd.” Both are stand up counter operations but the Kiosk small can offer more merienda items than the Cart because of its facilities. And unlike the cart, it is permanent and may not be moved from one place to another.
Goto King Cart
Space Requirement : 4-6 sqm
Facilities : Stand-up counter operation; may utilize seating and dining furniture depending on the lessor’s discretion; may use electricity and/or gas for cooking; can be placed in either air-conditioned or non-air-conditioned environment.
Investment Required : Php 500-600K
Brief Description :
The Goto King Cart caters to people who are always ‘on the go’.They are customers who belong to the mobile and transient crowd. It can easily be located in areas where there are limited dining spaces like in mall sections (hallways, corridors, arcades, supermarkets, etc.), gas stations, convenience stores, bus terminals, schools and canteens. Whenever necessary, it is the only store type that can be physically transferred from one location to another since it does not form part of a permanent structure.
For more info :
Head Office Address:
159 Kamias Road Extension
Sikatuna, Quezon City, Philippines
Telephone Number: +63 922 32 06
Fax Number: 433 52 08
E-mail Addresses: admin@gotoking.com.ph
For specific information: Business and Franchise Development
bizdev@gotoking.com.ph
Jul 27, 2009
TRC livelihood training schedule
Regular classes in the Philippines started a few weeks ago. So are the livelihood trainings provided by some government agencies. What we have here is the training schedule of Technology Resource Center (TRC) of the DOST. Only TRC offers you the expert business and livelihood technology training courses that can transform your ideas into practice and profits.
THE TRC ADVANTAGES
-Expertise gained over 27 years of experience
-Expert trainers from the academe and business sectors
-Very affordable fees
-Hands-on training, with field trips wherever needed
-Free materials for hands-on training
-Free business consultations
-Free attendance in MagNegosyo Forums
-Accredited training by national and international agencies
-Free attendance in MagNegosyo Forums
If you are interested in joing one of the trainings they offer, contact:
TRAINING VENUE: TRC Building, 103 J. Abad Santos cor. Lopez Jaena Sts., Little Baguio, San Juan, City
TRC also offers group and corporate trainings with discounted rate.
Please inquire at 727-6205 loc. 208, 209 / 0928-5022684
Schedule for the month of August 2009 are as follows:
How to Make Fashion Accessories
Lecture: Methods used, sources of tools and materials, costing. Hands-on: necklace, earring, cellphone charm, bracelet, bag charm and ID holder. Bring long-nose pliers and sharp scissors. Aug 1-2 8-4:30; cost 3,399
Coffee Shop Management and Operation (with field trip)
Lecture: personnel administration, organization, site selection, marketing, materials and equipment, cost analysis. Hands-on: different coffee concoctions/preparations. Aug 1-3 9-4:00; cost 3,729
Broiler Production (Meat Type Chicken)
Breeds, production management, nutrition, feeds and feeding, and production economics. Aug 3-4 9-4:00 ; cost 2,959
Herbal Bath Soap
Lecture: material specifications, product formulation, preparation of extract, costing and pricing. Hands-on: papaya soap, cucumber soap, carrot soap, germicidal and moisturizing bath soap. Aug 3-4 8-4:30; cost 3,399
Aromatic and Decorative Candle Making
Lecture: types of waxes, formulation, art of blending of essential oils and uses, melting method, proper wick fixing, techniques in forming/moulding candles, design techniques and cost and return analysis. Hands-on: hurricane candle, floating candle, hand-formed candle, and candles in glass containers with application of aromatherapy oil. Aug 5-6 8-4:30; cost 3,399
Layer Production (Table Egg) (with field trip)
Layer breed, production management, housing, nutrition, feeds and feeding management and production economics. Aug 5-7 9-4:00 ; cost 3,289
Jewelry Appraisal and Pawnshop Operation
Lecture: gold testing and diamond grading, pricing, valuation and identification of gemstones, government laws and implementing guidelines related to pawnshop operation. Hands-on: determining genuine stones and appraising of gold and diamond, plating of jewelry (gold to gold). Bring calculator. Aug 7-8 8-4:30; cost 3,399
Advance Meat Processing
Lecture: preparation of different types of meat products, quality control, marketing, and packaging. Hands-on: siomai, embutido, quekiam, luncheon meat, meat loaf, nuggets (pork and chicken), pork barbeque, spicy wings, pear-shaped ham and morcon. Bring apron and hand towels. Aug 7-8 8-4:30 ; cost 3,399
Setting up a Travel Agency
Lecture: role and functions of a travel agent, organizing the business, requirement for travel agency set-up, rules and regulations governing travel agencies, basic travel agency operations and office procedures, professional code of ethics, the travel agency and other providers of travel products - transportation, accommodations, etc. Aug 8 8-4:30 ; cost 1,375
Trendy Balloon Decors
Lecture/Hands-on: material requirement and supplier, cost requirement, balloon twisting and how to make balloons as decorations. Aug 10 8-4:30 ; cost 1,815
Tilapia Culture (with field trip)
Grow-out pond culture, tilapia fingerling production, hatchery and nursery system and management (open pond, hapa method on pond, cage and tank systems), feeds and feeding, population control, hybridization, water and soil quality management, production economics. Aug 10-12 9-4:00 ; cost 3,289
Operating a Retail Store Business
Store operations management, inventory control, marketing strategies, location evaluation and selection and financial planning. Aug 11-12 8-4:30 ; cost 2,959
SORBETES (Commercial Production)
Lecture: basic technology of ice cream production, material and equipment requirements, product formulation and costing. Demonstration: ice cream-on-stick preparation (pinipig crunch and other flavors). Hands-on: ice cream with assorted flavors. (With field trip to an ice cream plant). Bring apron and hand towels. Aug 12-13 8-4:30 ; cost 3,509
Commercial Breadmaking and Bakery Management
Lecture: Functions of ingredients, proportions and product formulations, equipment and material sourcing, costing and pricing, bakery management. Hands-on: pan de sal, monay, ensaymada, raisin bread, buns, bread rolls, loaf bread, and bread with fillings. Bring calculator, apron and canister. Aug 13-16 8-4:30 ; cost 4,169
Accounting and Record Keeping for Small Businesses
Lecture: bookkeeping, reporting and analysis of transaction results for small business operators and owners. Bring calculator. Aug 14-15 8-4:30 ; cost 2,959
Fresh Flower Arrangement and Flower Shop Operation and Management (with field trip)
Lecture: creativity, balance, proportion, texture and color harmony, flower shop operation and organizational management, costing, pricing and sourcing of materials. Demonstrations on standing flower arrangements for inaugural, funeral and other important occasions. Hands-on: traditional round center piece, long and low arrangements, floral bouquet, line, plane and mass arrangements. Bring garden scissors. Aug 15-17 8-4:30 ; cost 3,729
Basic Meat Processing
Lecture: meat preservation technology, production and quality control guidelines, packaging, handling and storage, new trends in the business. Hands-on: bacon, tocino, pork and chicken ham, pork sausage (fresh native and canton), corned beef, hamburger and beef tapa. Bring apron and hand towels. Aug 17-18 8-4:30 ; cost 3,399
Event Planning, Marketing and Management
Lecture: basic knowledge of event planning and management for wedding, parties, local trade exhibits, meetings, consumer events (tiangges), seminars, conventions, conferences conceptualization and topical development, etc. and profitability and traffic for the event; a thorough knowledge of management functions is a requisite for successfull events. Aug 18-19 8-4:30 ; cost 2,959
Silkscreen Printing
Lecture: computer/digital art preparation, photographic stencil making, finishing - curing and drying, pressing techniques. Hands-on: t-shirt, ceramics, decals, glass and metal printing. Bring #0.5 technical pen, ink and USB. Aug 18-20 8-4:30 ; cost 3,729
Perfumes and Colognes
Lecture: starting a perfume business, formulations, blending of essential oils, types of perfumes and colognes, product requirements, materials specifications, cost and return analysis. Hands-on: oil-based and water-based, cream perfumes for men and ladies, body splash, gel colognes and eau de toilette. Aug 20 8-4:30 ; cost 1,815
Operating a Laundry Shop Business (Small-Scale)
Lecture: plant layout and design: production flow, job function; customer service and its place in the textile care industry; operating a small laundry washing machine, pressing, laundry washroom chemistry, market strategy including pricing, promotion, site selection. Environmental management concerns. Aug 22-23 8-6:00 ; cost 3,289
Jewelry Appraisal and Pawnshop Operation
Lecture: gold testing and diamond grading, pricing, valuation and identification of gemstones, government laws and implementing guidelines related to pawnshop operation. Hands-on: determining genuine stones and appraising of gold and diamond, plating of jewelry (gold to gold). Bring calculator. Aug 22-23 8-4:30 ; cost 3,399
Swine Production (with field trip)
Starting a piggery business, general management for piglets and fatteners, housing and equipment, feeds and feeding, record keeping, analysis and interpretation, health management. Aug 22-25 9-4:00 ; cost 4,059
Setting up a Travel Agency
Lecture: role and functions of a travel agent, organizing the business, requirement for travel agency set-up, rules and regulations governing travel agencies, basic travel agency operations and office procedures, professional code of ethics, the travel agency and other providers of travel products - transportation, accommodations, etc. Aug 24 8-4:30 ; cost 1,375
Basic Reservation and Ticketing for Travel Agencies (with field trip)
Lecture: introduction to travel agency ticketing procedures and preparing a passenger ticket. Aug 25-26 8-4:30 ; cost 2,959
Catering Business Operation
Lecture: table setting, equipment, menu planning and preparation, costing and pricing. Hands-on: table skirting and napkin folding techniques. Bring calculator. Aug 25-26 8-4:30 ; cost 2,959
Specialty Cakes and Pastries
Lecture: material and equipment specifications, functions of ingredients, product formulation, costing and pricing; Hands-on: mousse cake, black forest, crema de fruta, sans rival, apple pie, swiss roll, puff and danish pastry varieties. Bring calculator, apron, hand towels and canisters. Aug 26-27 8-4:30 ; cost 3,399
Honeybee Culture (with field trip)
Lecture: Role of bees in improving crop yield and plant species, different species of honeybees, castle differentiation, colony, breeding, feeding techniques, control of pests and diseases, harvesting, marketing, cost and return analysis. Aug 27-28 8-4:30 ; cost 2,959
Animal Feed Formulation and Production (with field trip)
General principles of feed formulation for chicken, duck and pigs. Bring calculator on second day. Aug 28-29 & 31 9-4:00 ; cost 3,289
Commercial Breadmaking and Bakery Management
Lecture: Functions of ingredients, proportions and product formulations, equipment and material sourcing, costing and pricing, bakery management. Hands-on: pan de sal, monay, ensaymada, raisin bread, buns, bread rolls, loaf bread, and bread with fillings. Bring calculator, apron and canister. Aug 28-31 8-4:30 ; cost 4,169
Laundry Soap and Detergents
Lecture: material specifications, product formulations, costing and pricing. Hands-on: Laundry bar soap, liquid and powdered detergents. Bring calculator. Aug 29-30 8-4:30 ; cost 3,399
Setting up a Domestic Ticketing Office for Airlines and Shipping Companies
Lecture: industry requirements - accreditation process of domestic airlines, legal process, capital requirements, site selection and office layout. Aug 31
8-4:30 1,375
Source: www.trc.dost.gov.ph
THE TRC ADVANTAGES
-Expertise gained over 27 years of experience
-Expert trainers from the academe and business sectors
-Very affordable fees
-Hands-on training, with field trips wherever needed
-Free materials for hands-on training
-Free business consultations
-Free attendance in MagNegosyo Forums
-Accredited training by national and international agencies
-Free attendance in MagNegosyo Forums
If you are interested in joing one of the trainings they offer, contact:
TRAINING VENUE: TRC Building, 103 J. Abad Santos cor. Lopez Jaena Sts., Little Baguio, San Juan, City
TRC also offers group and corporate trainings with discounted rate.
Please inquire at 727-6205 loc. 208, 209 / 0928-5022684
Schedule for the month of August 2009 are as follows:
How to Make Fashion Accessories
Lecture: Methods used, sources of tools and materials, costing. Hands-on: necklace, earring, cellphone charm, bracelet, bag charm and ID holder. Bring long-nose pliers and sharp scissors. Aug 1-2 8-4:30; cost 3,399
Coffee Shop Management and Operation (with field trip)
Lecture: personnel administration, organization, site selection, marketing, materials and equipment, cost analysis. Hands-on: different coffee concoctions/preparations. Aug 1-3 9-4:00; cost 3,729
Broiler Production (Meat Type Chicken)
Breeds, production management, nutrition, feeds and feeding, and production economics. Aug 3-4 9-4:00 ; cost 2,959
Herbal Bath Soap
Lecture: material specifications, product formulation, preparation of extract, costing and pricing. Hands-on: papaya soap, cucumber soap, carrot soap, germicidal and moisturizing bath soap. Aug 3-4 8-4:30; cost 3,399
Aromatic and Decorative Candle Making
Lecture: types of waxes, formulation, art of blending of essential oils and uses, melting method, proper wick fixing, techniques in forming/moulding candles, design techniques and cost and return analysis. Hands-on: hurricane candle, floating candle, hand-formed candle, and candles in glass containers with application of aromatherapy oil. Aug 5-6 8-4:30; cost 3,399
Layer Production (Table Egg) (with field trip)
Layer breed, production management, housing, nutrition, feeds and feeding management and production economics. Aug 5-7 9-4:00 ; cost 3,289
Jewelry Appraisal and Pawnshop Operation
Lecture: gold testing and diamond grading, pricing, valuation and identification of gemstones, government laws and implementing guidelines related to pawnshop operation. Hands-on: determining genuine stones and appraising of gold and diamond, plating of jewelry (gold to gold). Bring calculator. Aug 7-8 8-4:30; cost 3,399
Advance Meat Processing
Lecture: preparation of different types of meat products, quality control, marketing, and packaging. Hands-on: siomai, embutido, quekiam, luncheon meat, meat loaf, nuggets (pork and chicken), pork barbeque, spicy wings, pear-shaped ham and morcon. Bring apron and hand towels. Aug 7-8 8-4:30 ; cost 3,399
Setting up a Travel Agency
Lecture: role and functions of a travel agent, organizing the business, requirement for travel agency set-up, rules and regulations governing travel agencies, basic travel agency operations and office procedures, professional code of ethics, the travel agency and other providers of travel products - transportation, accommodations, etc. Aug 8 8-4:30 ; cost 1,375
Trendy Balloon Decors
Lecture/Hands-on: material requirement and supplier, cost requirement, balloon twisting and how to make balloons as decorations. Aug 10 8-4:30 ; cost 1,815
Tilapia Culture (with field trip)
Grow-out pond culture, tilapia fingerling production, hatchery and nursery system and management (open pond, hapa method on pond, cage and tank systems), feeds and feeding, population control, hybridization, water and soil quality management, production economics. Aug 10-12 9-4:00 ; cost 3,289
Operating a Retail Store Business
Store operations management, inventory control, marketing strategies, location evaluation and selection and financial planning. Aug 11-12 8-4:30 ; cost 2,959
SORBETES (Commercial Production)
Lecture: basic technology of ice cream production, material and equipment requirements, product formulation and costing. Demonstration: ice cream-on-stick preparation (pinipig crunch and other flavors). Hands-on: ice cream with assorted flavors. (With field trip to an ice cream plant). Bring apron and hand towels. Aug 12-13 8-4:30 ; cost 3,509
Commercial Breadmaking and Bakery Management
Lecture: Functions of ingredients, proportions and product formulations, equipment and material sourcing, costing and pricing, bakery management. Hands-on: pan de sal, monay, ensaymada, raisin bread, buns, bread rolls, loaf bread, and bread with fillings. Bring calculator, apron and canister. Aug 13-16 8-4:30 ; cost 4,169
Accounting and Record Keeping for Small Businesses
Lecture: bookkeeping, reporting and analysis of transaction results for small business operators and owners. Bring calculator. Aug 14-15 8-4:30 ; cost 2,959
Fresh Flower Arrangement and Flower Shop Operation and Management (with field trip)
Lecture: creativity, balance, proportion, texture and color harmony, flower shop operation and organizational management, costing, pricing and sourcing of materials. Demonstrations on standing flower arrangements for inaugural, funeral and other important occasions. Hands-on: traditional round center piece, long and low arrangements, floral bouquet, line, plane and mass arrangements. Bring garden scissors. Aug 15-17 8-4:30 ; cost 3,729
Basic Meat Processing
Lecture: meat preservation technology, production and quality control guidelines, packaging, handling and storage, new trends in the business. Hands-on: bacon, tocino, pork and chicken ham, pork sausage (fresh native and canton), corned beef, hamburger and beef tapa. Bring apron and hand towels. Aug 17-18 8-4:30 ; cost 3,399
Event Planning, Marketing and Management
Lecture: basic knowledge of event planning and management for wedding, parties, local trade exhibits, meetings, consumer events (tiangges), seminars, conventions, conferences conceptualization and topical development, etc. and profitability and traffic for the event; a thorough knowledge of management functions is a requisite for successfull events. Aug 18-19 8-4:30 ; cost 2,959
Silkscreen Printing
Lecture: computer/digital art preparation, photographic stencil making, finishing - curing and drying, pressing techniques. Hands-on: t-shirt, ceramics, decals, glass and metal printing. Bring #0.5 technical pen, ink and USB. Aug 18-20 8-4:30 ; cost 3,729
Perfumes and Colognes
Lecture: starting a perfume business, formulations, blending of essential oils, types of perfumes and colognes, product requirements, materials specifications, cost and return analysis. Hands-on: oil-based and water-based, cream perfumes for men and ladies, body splash, gel colognes and eau de toilette. Aug 20 8-4:30 ; cost 1,815
Operating a Laundry Shop Business (Small-Scale)
Lecture: plant layout and design: production flow, job function; customer service and its place in the textile care industry; operating a small laundry washing machine, pressing, laundry washroom chemistry, market strategy including pricing, promotion, site selection. Environmental management concerns. Aug 22-23 8-6:00 ; cost 3,289
Jewelry Appraisal and Pawnshop Operation
Lecture: gold testing and diamond grading, pricing, valuation and identification of gemstones, government laws and implementing guidelines related to pawnshop operation. Hands-on: determining genuine stones and appraising of gold and diamond, plating of jewelry (gold to gold). Bring calculator. Aug 22-23 8-4:30 ; cost 3,399
Swine Production (with field trip)
Starting a piggery business, general management for piglets and fatteners, housing and equipment, feeds and feeding, record keeping, analysis and interpretation, health management. Aug 22-25 9-4:00 ; cost 4,059
Setting up a Travel Agency
Lecture: role and functions of a travel agent, organizing the business, requirement for travel agency set-up, rules and regulations governing travel agencies, basic travel agency operations and office procedures, professional code of ethics, the travel agency and other providers of travel products - transportation, accommodations, etc. Aug 24 8-4:30 ; cost 1,375
Basic Reservation and Ticketing for Travel Agencies (with field trip)
Lecture: introduction to travel agency ticketing procedures and preparing a passenger ticket. Aug 25-26 8-4:30 ; cost 2,959
Catering Business Operation
Lecture: table setting, equipment, menu planning and preparation, costing and pricing. Hands-on: table skirting and napkin folding techniques. Bring calculator. Aug 25-26 8-4:30 ; cost 2,959
Specialty Cakes and Pastries
Lecture: material and equipment specifications, functions of ingredients, product formulation, costing and pricing; Hands-on: mousse cake, black forest, crema de fruta, sans rival, apple pie, swiss roll, puff and danish pastry varieties. Bring calculator, apron, hand towels and canisters. Aug 26-27 8-4:30 ; cost 3,399
Honeybee Culture (with field trip)
Lecture: Role of bees in improving crop yield and plant species, different species of honeybees, castle differentiation, colony, breeding, feeding techniques, control of pests and diseases, harvesting, marketing, cost and return analysis. Aug 27-28 8-4:30 ; cost 2,959
Animal Feed Formulation and Production (with field trip)
General principles of feed formulation for chicken, duck and pigs. Bring calculator on second day. Aug 28-29 & 31 9-4:00 ; cost 3,289
Commercial Breadmaking and Bakery Management
Lecture: Functions of ingredients, proportions and product formulations, equipment and material sourcing, costing and pricing, bakery management. Hands-on: pan de sal, monay, ensaymada, raisin bread, buns, bread rolls, loaf bread, and bread with fillings. Bring calculator, apron and canister. Aug 28-31 8-4:30 ; cost 4,169
Laundry Soap and Detergents
Lecture: material specifications, product formulations, costing and pricing. Hands-on: Laundry bar soap, liquid and powdered detergents. Bring calculator. Aug 29-30 8-4:30 ; cost 3,399
Setting up a Domestic Ticketing Office for Airlines and Shipping Companies
Lecture: industry requirements - accreditation process of domestic airlines, legal process, capital requirements, site selection and office layout. Aug 31
8-4:30 1,375
Source: www.trc.dost.gov.ph
Jul 20, 2009
How to make Tapa the Filipino Way
I was searching the internet about Tapas, and I ended up in a site featuring Spanish Tapas, but it is kind of different from the Tapa that I know. Anyway, Tapa in Filipino is a beef marinade - cured and usually dried. This Filipino tapa recipe is fried and served together with eggs and atsara (pickled papaya strips), and the menu is called Tapsilog.
The term tapa however, has mostly become associated with this form of cured meat and tinapa (literally "made into tapa") with smoked fish. Filipinos prepare thin slices of meat and cure it with salt and spices as a method of preserving it.
So, how do we make tapa? There are two ways, I suggest you choose the easiest. Also, below is a video showing how to do it.
Method 1: No drying needed
Materials needed:
Meat pounder
Stainless steel bowl
Plastic container
Frying pan
1 kg. lean beef (beefsteak cut, round, or rump), sliced 1/4 inch thick
Salt, Sugar, Ground black pepper
tbsp. finely chopped garlic
1/2 tsp. msg
2 tbsp. distilled white vinegar
Soy sauce
Vegetable oil
Procedure:
1. Use the meat pounder to tenderize and thin out the meat.
2. Place the meat into the stainless steel bowl, together with salt, pepper, sugar, chopped garlic, MSG, white vinegar, and 3 to 4 tablepoons of soy sauce. Mix well.
3. Transfer everything to a plastic container, and let meat marinate for about 12 hours in the refrigerator. Remove and mix again.
4. You can opt to repack and freeze the meat for a later date. When the meat is ready to be served, fry in a hot pan, using vegetable oil. Tapa is usually eaten together with rice and egg.
Method 2: You need bamboo sticks and you have to dry the tapa under the sun
Ingredients:
beef - 1 kg
salt - 3 tbsp
sugar - 3 and 1/2 tbsp
prague powder - 1/2 tsp
vetsin (optional) - 1/2 tsp
garlic - 1 and 1/2 tsp
ground pepper - 1/4 to 1/2 tsp
Utensils:
knife
measuring spoons
chopping board
tray
mixing bowl
Procedure:
1. Slice mat 1/8 - 1/2 cm thick.
2. For every kilo of sliced meat, mix salt, sugar and other ingredients.
3. Pierce meat with bamboo sticks and dry under the sun.
4. Place dried meat in clean container.
5. Store at room temperature for 2 days in a clean dry place.
Video showing how to make tapa:
The term tapa however, has mostly become associated with this form of cured meat and tinapa (literally "made into tapa") with smoked fish. Filipinos prepare thin slices of meat and cure it with salt and spices as a method of preserving it.
So, how do we make tapa? There are two ways, I suggest you choose the easiest. Also, below is a video showing how to do it.
Method 1: No drying needed
Materials needed:
Meat pounder
Stainless steel bowl
Plastic container
Frying pan
1 kg. lean beef (beefsteak cut, round, or rump), sliced 1/4 inch thick
Salt, Sugar, Ground black pepper
tbsp. finely chopped garlic
1/2 tsp. msg
2 tbsp. distilled white vinegar
Soy sauce
Vegetable oil
Procedure:
1. Use the meat pounder to tenderize and thin out the meat.
2. Place the meat into the stainless steel bowl, together with salt, pepper, sugar, chopped garlic, MSG, white vinegar, and 3 to 4 tablepoons of soy sauce. Mix well.
3. Transfer everything to a plastic container, and let meat marinate for about 12 hours in the refrigerator. Remove and mix again.
4. You can opt to repack and freeze the meat for a later date. When the meat is ready to be served, fry in a hot pan, using vegetable oil. Tapa is usually eaten together with rice and egg.
Method 2: You need bamboo sticks and you have to dry the tapa under the sun
Ingredients:
beef - 1 kg
salt - 3 tbsp
sugar - 3 and 1/2 tbsp
prague powder - 1/2 tsp
vetsin (optional) - 1/2 tsp
garlic - 1 and 1/2 tsp
ground pepper - 1/4 to 1/2 tsp
Utensils:
knife
measuring spoons
chopping board
tray
mixing bowl
Procedure:
1. Slice mat 1/8 - 1/2 cm thick.
2. For every kilo of sliced meat, mix salt, sugar and other ingredients.
3. Pierce meat with bamboo sticks and dry under the sun.
4. Place dried meat in clean container.
5. Store at room temperature for 2 days in a clean dry place.
Video showing how to make tapa:
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