*Food Server*

Materials/Tools/Equipment/Utensils Needed
A. Guests Table
B. 10 Service Plates
C. 10 Knife
D. 20 spoon
E. 10 fork
F. 10 highball glasses
G. 10 goblet
H. 10 soup bowl
I. 10 under liner
J. 10 table napkin
K. 10 dessert plate
L. 2 pitcher
M. 4 food warmer
N. Tray

*COOK*

Name of the Cook

1. Jeff Galang

2. Ollyver Cruz
3. Emerson Sangat

4. Leo Manalaysay

Duties and Responsibilities

Inspect food preparation and serving
areas to ensure observance of safe,
sanitary food-handling practices.
Turn or stirfoods to ensure even
cooking.
Season and cook food according to
recipes or personal judgement and
experience

MENU
-Menudo
-Butter Vegetable
-Soup
-Leche Flan
-Ice tea

**RECIPE**
MENUDO
INGREDIENTS

2 pounds honeycomb tripe

1 (1-1/2-pounds) veal knuckle

6 cups water

3 medium onions, chopped (1-1/2 cups)

2 cloves garlic, minced

2 teaspoons salt

1/2 teaspoon coriander seed

1/4 teaspoon dried oregano, crushed

1/4 teaspoon crushed red pepper

1/4 teaspoon pepper

1 (15-ounce) can hominy

Pequin chiles or crushed red pepper

Lime wedges

Prep Time: 20 minutes

Cook Time: 210 minutes

Total Time: 230 minutes

PREPARATION

Cut tripe into 1-inch pieces. Place in a dutch oven with veal knuckle, water, onions,garlic,
salt, coriander, oregano, the 1/4 teaspoon crushed red pepper, and pepper. Simmer, covered, for 3
hours till tripe has a clear, jellylike appearance and veal is very tender.
Remove veal knuckle from pot. When cool enough to handle, discard bones; chop meat and return to
soup. Add undrained hominy; cover and simmer 20 minutes longer.
Serve with pequin chiles or crushed red pepper to taste. Garnish with lime wedges.

About this recipe: When eaten with plenty of extra hot pepper, it is reputed to cure hangovers.
Yield: 8 to 10 servings
Recipe Source: Better Homes and Gardens Mexican Cooking (Better Homes and Gardens)
Reprinted with permission.

BUTTER VEGETABLE

INGREDIENTS
4 carrots, about 1/2 pound, trimmed and scraped

3 white turnips, about 3/4 pound, peeled

5 scallions or green onions, ends trimmed Salt to taste if desired

2 tablespoons butter

3 tablespoons finely chopped freshchives or parsley

Salt to taste if desired

PREPARATION

1. Cut carrots into 1 1/2-inch lengths. Cut each length into slices about 1/4 inch thick. Stack slices and cut
into 1/4-inch-thick strips. There should be about 2 cups.
2. Slice turnips and cut into strips of approximately the same size.
3. Cut scallions into 1 1/2-inch lengths. There should be about a cup.
4. Place carrots in saucepan and add cold water to cover with salt to taste. Bring to boil and let simmer
about 3 minutes. Add turnips and let simmer about 3 minutes. Add pieces of scallion and continue
cooking about 30 seconds.
5. Drain well. Return vegetables to saucepan and add butter, salt and pepper. Add chives or parsley and
toss to blend.

PROGRAM COMMITTEE
Name of the event ~ Pre-Valentine
Host ~ Darwin L. Domingo and Angelica N. Pascual
Opening Prayer ~ Ma. Pauline T. Budiao
Intermissions ~
DANCERS

SINGERS

-Angela Nicole E. Cagampang

-Angelica N. Pascual

-Aldrin Dizon

-Darwin L. Domingo

-Joana Parumog

-Emerson Sangat

-Piolo Villaviciencio

-Jeff Galang

-Alaine Dimaapi

-Divina Angelika Reyes

-Juan Miguel DeDios

-Paula Nicole Furing

Closing Prayer ~ Mark Luis Luna / Gene Jester Alcantara

Duties and Responsibilities
1. Work with relevant Internet2 staff and others as appropriate to
develop guidelines for content and format of meeting sessions within
defined track areas.
2. Determine appropriate mechanisms for soliciting and inviting session
proposals.
3. Review proposals and ideas for sessions, and work with submitters to
ensure that sessions correspond to meeting and/or track foci.
4. Work with session submitters as necessary on format, participation of
presenters, title, abstract, and anything else necessary to make the
session as effective as possible.
5. As a group, ensure that the content of the program is focused and
coherent.

6. Advise Internet2 on the inclusion of appropriate and sufficient

opportunities for member discussion and interaction.
7. Provide input and guidance on general sessions, including
suggestions for names of keynote speakers and other programmatic
content.
8. Provide input on the overall schedule and flow of program.
9. Serve as session monitors on a volunteer basis

DECORATION
**Duties and Resposibilities
-Layout /Design
**Table Skirting
-Divina Angelika Reyes
**Materials Needed

CLEANLINEST SANITATION

Sweep and mop floors.

Clean buildings by emptying trash, sweeping, and cleaning surfaces.
Clean and disinfect laboratory equipment.
Sterilize patients' rooms.
Monitor building security and safety by performing such tasks as locking doors after operating
hours and checking electrical appliance use to ensure that hazards are not created.

Steam-clean carpets.
Use cleaning solutions to remove stains and clean surfaces.
Mix various cleaning agents.
Clean windows, glass partitions, and mirrors, using soapy water or other cleaners, sponges, and
squeegees.

Dust furniture and scrub surfaces clean.

Apply wax to coat floors and buff.
Apply sealant to floors.
Clean and service restrooms with mops and disinfectants.
Mow lawns, trim shrubbery, plant flowers, and apply pesticides.
Move heavy equipment and furniture.
Identify and report possible repairs.
Fix minor plumbing leaks.
Shovel snow from sidewalks and sprinkle salt on surface.
Spray insecticides and fumigants to prevent insect and rodent infestation.

**Name of the members

Diswasher
-Dean Escudero
-Jayson Gutang
-Julius Resurrecion
-Karl April Fernando
-Jeremy Maglonzo
-Rosauro Bantog
Room
-Jayson Binobo
-Gene Jester Alcantara

-Noel Martinez
-Aldrin Dizon
-Juan Miguel DeDios
-Kayle Salvador

-Christian Lunod
-Raven Boral
-Piolo Villaviciencio
-Donald Nelson
-Alvin Santos
-Rose Ann Ledesma

Curtain
-Macy Victorio
-Prisca Ela Reyes
-Kisshia Lyn Soro
-Trixie Santos

-Mary Rose Brizo

-Stephanie Santos
-Christine Joy Dela Cruz
-Starmae Pecayora