LABORATORY OUTPUT REPORT
ENTRENUERSHIP GASTRONOMY
Date: March 18, 2025
Name:
Agcambot, Jan Rey F.
Laboratory Schedule: Tuesday - 2pm to 5pm
Group Number& Section: Group 2 - E103 (Batch2)
Recipe Name: Chicken Adobo Salad & Fern
Salad in Calamansi Vinegrette
Category: Salads
(Leave Blank: For Faculty Use)
RUBRICS FOR WRITTEN REPORT
4 3 2 1 Score
1. Organization
2. Quality of
Information
3. Interest Level
4. Neatness
5. Timeliness
TOTAL
SUMMARY OF LEARNINGS:
I learned that the key to making a great Chicken Adobo Salad is balancing the rich, savory
flavors of adobo with the freshness of salad greens. The chicken should be tender and
flavorful, allowing it to complement the lightness of the vegetables. Preparing Fern Salad
taught me the importance of preserving the delicate texture of ferns, which add a unique
crunch to the dish. The Calamansi Vinaigrette is essential in bringing everything together,
offering a tangy and refreshing contrast to the hearty ingredients. Overall, I discovered
how to combine Filipino flavors with fresh, healthy elements to create a well-rounded,
flavorful salad.
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