Republic of the Philippines
University of Northern Philippines
COLLEGE OF TEACHER EDUCATION
Tamag, Vigan City

In partial fulfillment of the requirements in
EXPERIMENTAL COOKERY

“MAJA BLANCA with the TWIST
OF ”
MANGOROT

PRESENTED TO:

MS. JEANINA B. BATIN
Instructor

RESEARCHERS:

ANGELICA C. PALOMARES
JENNIFER BARTOLOME

BSIE-IIIA Home Economics

Batch 2016

Table of Content

I. Objectives……………………………………………………………1
a. Main objectives……………………………………………………..
b. specific objectives………………………………………………………
II. Review of Related Literature………………………………………1-2
III. ExperimentalProcedure…………………………………………….3-5
A .Ingredients……………………………………………………..3
B .Directions………………………………………………………4
c. Evaluation………………………………………………………..5
IV. Documentation……………………..………………………………...6-8
V. Summary……………………………………………………………….9
VI. References……………………………………………………………..10

“MAJA BLANCA with the TWIST of MANGOROT”

I. Objectives

a. Main objectives
1. To modify new ingredients in making Maja Blanca with mango and carrot.
b. Specific objectives
1. To determine the taste of Maja Blanca.
2. To enhance the appearance of the Maja Blanca with the twist of mango carotte.
3. To distinguish the effect of the mango and carrot on the Maja Blanca.

II. Review of Literature
MAJA BLANCA is a Filipino dessert made from coconut milk, cornstarch, and sugar which is usually served during fiestas and the holidays.Adapted from traditional Spanish holiday dessert man jar Blanco which means white delicacy. It has the consistency of thick gelatin and is usually creamy white in color.

Mango is a juicy stone fruit (drupe) belonging to the genus Mangifera, consisting of numerous tropical fruiting trees, cultivated mostly for edible fruit. The majority of these species are found in nature as wild mangoes. They all belong to the flowering plant