MEAT PROCESSING 101
Homemade Tocino and Beef Tapa
Meat Processing 101 (Homemade Tocino and Beef Tapa)
₱2,000.00
RECORDED CLASS
Learn more about different cuts of meat and how to turn them into your own homemade Tocino, Beef Tapa, and Skinless Garlic Longganisa.
We will also teach simple product costing for those who want to start a home food business.
Learn more about different cuts of meat and how to turn them into your own homemade Tocino, Beef Tapa, and Skinless Garlic Longganisa.
We will also teach simple product costing for those who want to start a home food business.
You will need the following if you plan to participate in the class:
Requirements:
- Tocino
- pork
- salt
- sugar
- anisado wine
- pineapple juice
- crushed garlic
- ascorbic acid
- red food color
- monosodium glutamate (optional)
- Beef Tapa
- beef sirloin
- salt
- sugar
- soy sauce
- calamansi juice
- crushed garlic
- ground black pepper
- Skinless Garlic Longganisa
- ground pork
- unflavored gelatin
- brown sugar
- crushed garlic
- soy sauce
- salt
- vinegar
- ground pepper
Our Chef Instructor
Chef Dan Wilford B. Libunao is one of Maya Kitchen in-house Chef Instructor, a Food Technologist and a Culinary Arts graduate, he teaches our basic culinary certificate classes and some of our culinary lifestyle classes. He is also one of the recipe researchers for some of our Maya Cook Books.
How It Works
After you register and pay for the recorded class, we will send you the course outline, a recipe card, and preparation sheet (complete with shopping list, equipment needed and set-up tips)
Our chefs will be available to answer your questions on email.
Note: Payment becomes non-refundable once you have received the course outline, recipes, and shopping list which will be sent to you within 24 hours after payment verification.
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