ACTIVITY 2: Peel the raw material and weigh the amount of wastage. Use a weighing scale and observe accurancy.


RAW MATERIALS

1 SAYOTE

2 CARROTS

3 BELL PEPPER

4 SINGKAMAS

5 AMPALAYA

6 VINEGAR

7 SUGAR

8 SALT

9 SPICES (GARLIC, ONION, GINGER, AND BLACK PEPPER)



ACTUAL AMOUNT

1 KILOGRAM

2 3/4 KILOGRAM

3 1/8 KILOGRAM

4 ¼ KILOGRAM

5 ½ KILOGRAM

6 2 CUPS

7 1 ½ CUPS

8 2 TABLESPOONS

9 1/8 KILOGRAM

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TOTAL WASTAGE:
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