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Plan de Ejecución del Proyecto
This is the project plan for ChaRM flow implementation.
Tool used with Tony Robbins RPM Planning System. Project planner sheet. RPM is a results focused, purpose driven, massive action plan.
A Project Plan for Cooking Pancit Bihon Project Plan No.:
Date Started:
Name of Project:
Date Finished:
A.
Objectives 1. Cook a native dish: Pancit Bihon. 2. Apply principles of preparing and cooking noodles, poultry, and vegetables. 3. Value the importance of knowing how to cook some native delicacies which is part of our Filipino culture.
B.
Ingredients and their Cost, Utensils, Equipment Needed Large Wok
Knife
Chopping Board
Ladle
Measuring Spoon
Containers/Bowls
Ingredient Pancit Bihon (dried rice noodles) Boneless Chicken Breast Frozen Shrimps Yellow & Red Capsicum Chayote Carrots
Procedure 1. Boil chicken in 4 cups water to make the stock. Once cooked, shred the chicken meat into thin strips. Set aside the stock. 2. Heat a large a wok to medium-high heat. Add the oil. Stir fry garlic and onions until onions turn clear. Be careful not to burn the garlic. Add the shredded chicken pieces and thawed shrimps. Once the shrimp turns pink, transfer the mixture into a container. 3. Stir fry the vegetables one at a time. Transfer back to its container. 4. Pour the chicken stock into the heated wok. Once it starts boiling, turn the heat down to medium. Add rice sticks, soy sauce and fish sauce. Boil for another 5 minutes or so until there is approximately ¼ cup stock left. Add the meat mixture back into the wok and also
the vegetables. Lightly stir fry until all the liquid has evaporated. Add maggi sinigang mix. Lightly stir fry again and adjust the taste. Add salt if needed. Lastly, add ground black pepper. 5. Transfer into a serving container and garnish with lemon wedges & chopped spring onions.
D.
Evaluation of The Cooked Product
Name Of Recipe: Dimension
Date Prepared: Description
1. Cooked Product a. Nutritious b. Appearance c. Flavor d. Doneness
A checklist of the nutrients derived from the product indicates that it is nutritious. It is appetizing and the blending of colors is pleasing to the eyes. The blending of flavor is palatable and delicious. It is neither bland nor too salty. The vegetables we not under/over cooked.
2.
Mode of Preparation a. Work procedure b. Use of correct tools in the proper way c. Cleanliness of the food preparation area Maximum Points =70
The recipe was closely followed. The appropriate tools were used in correct way. Orderliness was observed by keeping tools clean and by returning them in their proper places. The food preparation area was clean.
