How Sane Are You In Cooking???

Adobo that is clean, beautifully done, full of nutrients and not that expensive Enough amounts of fat and meat with fewer amounts of sodium and more amounts of other spices Hot, newly cooked and free from any signs of spoilage Sweet salty taste with a slightly viscous sauce and proportionally cut meat Should be able to feed many individuals without using expensive ingredients

Add more pechay than beef because it's cheaper I'll worry about that when I serve it, I have to clean first Increase the beef for added protein content Make sure that the ingredients are on the right proportions while observing the proper cooking time and procedure. Make sure the pechay leaves are not overcooked but rather crisp yet tender; the beef should be soft and fibers easily separate

All stated Complete cooking utensils Disinfectant, Mop, Rags and Soap Nutrient evaluation tools Weighing scale

How to balance cost with quality How to ensure that the meal is served safely, beautifully and nutritiously without sacrificing the budget How to make it beautiful and palatable How to make it clean and safe How to preserve its nutrients

The flavors might not be the right match The food has failed in one way or the other in the aspects of SANE The food may have bacteria in it The food maybe too cheap for the customer The ingredients of the food may have reacted to the substances in the stomach

A plate washed and sanitized with boiling water Garnished with ingredients that match the appeal of the chicken Rice, vegetables and a beverage which should be able to provide enough nutrients, beautify the dish and within the budget given that all are prepared safe Vegetables to complement the chicken Water because it benefits the body most