When feeding infants and children, it is important to keep in mind three general principles:
1. Food should promote normal and healthy growth and should meet the nutritional needs of the infant or child. The quantity provided should not exceed what children are able to utilize and digest.
2. What is fed to the infant or child/and the manner ,in which it is fed, should promote good eating habits.
3. Infants and young children need to be loved and to feel secure. Feeding should be a time of happiness and pleasure, a time to promote love and security; it is not a time for speed, efficiency or neatness.
Food should be enjoyed.
Sunday, November 30, 2008
Sunday, August 10, 2008
Sample of Food Garnishing
Just compare the two and see the difference!!!
Hawaiian Tropical theme!!
Hehehe!!!iya ni sya sang group 2 ubra ya ah!!!
Amo ni sya amon gin ubra.....so far maayo gid amon ya nga design kay hawaiian tropical gid ya!!!
This is some sample of what we have done in our cooking ....we group ourselves in two groups and make our own garnishing out of different vegetables and fruits...
Hawaiian Tropical theme!!
Hehehe!!!iya ni sya sang group 2 ubra ya ah!!!
Amo ni sya amon gin ubra.....so far maayo gid amon ya nga design kay hawaiian tropical gid ya!!!
This is some sample of what we have done in our cooking ....we group ourselves in two groups and make our own garnishing out of different vegetables and fruits...
Tuesday, July 8, 2008
Tuesday, July 1, 2008
MY San Grahams Tiramisu
INGREDIENTS
Layers:
18 pieces MY San Grahams Chocolate (18 pcs = 225g Handypack)
1/2 cup black coffee (1 cup = 2 tsp. coffee, 4 tsp. suger, 1 cup water)
3 tablespoons rum (optional)
2 tablespoons sugar
Filling:
250 grams cream cheese (1 block = 250 grams)
1/2 cup confectioner`s sugar
2 tablespoons rum (optional)
1 cup all-purpose cream, chilled overnight (1 cup = 250ml brick)
2 tablespoons cocoa powder
PROCEDURE 1. PREPARE LAYERS. Combine the black coffee, sugar and rum in a bowl. Dip the graham cracker crumbs in the coffee and rum mixture. Lay the soaked graham crackers on a dish. Reserve for use later.
2. DO COFFEE CREAM FILLING. In a bowl, whisk together the cream cheese and powdered sugar until light and fluffy. Add the rum.
3. WHISK the all-purpose cream in another bowl until it doubles in volume.
4. FOLD the whipped cream into the cheese mixture, making sure both are blended thoroughly. Divide into three equal parts.
5. LAYER. Lay 6 pieces of MY San Grahams Chocolate. Pour 1/3 of coffee cream. Spread evenly. Do another layer alternating crackers and cream. Chill until cream is set. Sift with cocoa powder on top. Serve.
Makes 8 servings.
*For a decorative twist, lay thin strips of waxed paper in a criss- cross pattern over the chilled tiramisu and sift cocoa powder over. Carefully peel wax paper and discard.
When sifting cocoa powder, make sure you use a fine sifter. To get an even dust of cocoa powder,sift at least a foot high over the cake.
Layers:
18 pieces MY San Grahams Chocolate (18 pcs = 225g Handypack)
1/2 cup black coffee (1 cup = 2 tsp. coffee, 4 tsp. suger, 1 cup water)
3 tablespoons rum (optional)
2 tablespoons sugar
Filling:
250 grams cream cheese (1 block = 250 grams)
1/2 cup confectioner`s sugar
2 tablespoons rum (optional)
1 cup all-purpose cream, chilled overnight (1 cup = 250ml brick)
2 tablespoons cocoa powder
PROCEDURE 1. PREPARE LAYERS. Combine the black coffee, sugar and rum in a bowl. Dip the graham cracker crumbs in the coffee and rum mixture. Lay the soaked graham crackers on a dish. Reserve for use later.
2. DO COFFEE CREAM FILLING. In a bowl, whisk together the cream cheese and powdered sugar until light and fluffy. Add the rum.
3. WHISK the all-purpose cream in another bowl until it doubles in volume.
4. FOLD the whipped cream into the cheese mixture, making sure both are blended thoroughly. Divide into three equal parts.
5. LAYER. Lay 6 pieces of MY San Grahams Chocolate. Pour 1/3 of coffee cream. Spread evenly. Do another layer alternating crackers and cream. Chill until cream is set. Sift with cocoa powder on top. Serve.
Makes 8 servings.
*For a decorative twist, lay thin strips of waxed paper in a criss- cross pattern over the chilled tiramisu and sift cocoa powder over. Carefully peel wax paper and discard.
When sifting cocoa powder, make sure you use a fine sifter. To get an even dust of cocoa powder,sift at least a foot high over the cake.
MY SAN GRAHAMS SILVANAS
MY SAN GRAHAMS SILVANAS
INGREDIENTS
For butter cream filling:
1/4 cup butter, softened
1/4 cup Star ® margarine
1/2 cup powdered or confectionery sugar
1/2 teaspoon vanilla extract
75 grams cashew nuts, finely chopped
For base and crumbs:
5 pieces MY San Grahams Chocolate, each cut into 3 pieces
1/3 cup MY San Grahams Chocolate, crushed
PROCEDURE 1. DO FILLING. Whip butter and margarine until smooth. Add powdered sugar and vanilla extract. Beat until creamy and well-blended. Set aside about a fourth of the mixture for decorating. Mix in chopped cashew nuts.
2. ASSEMBLE. Spread about 1 teaspoon butter cream on square MY San Grahams piece. Top with another square piece to make it look like a sandwich.
3. SPREAD a thin layer of butter cream all over each graham-butter cream sandwich. Roll and cover sandwiches in crushed MY San Grahams Chocolate. Chill and serve.
Makes 7 pieces.
INGREDIENTS
For butter cream filling:
1/4 cup butter, softened
1/4 cup Star ® margarine
1/2 cup powdered or confectionery sugar
1/2 teaspoon vanilla extract
75 grams cashew nuts, finely chopped
For base and crumbs:
5 pieces MY San Grahams Chocolate, each cut into 3 pieces
1/3 cup MY San Grahams Chocolate, crushed
PROCEDURE 1. DO FILLING. Whip butter and margarine until smooth. Add powdered sugar and vanilla extract. Beat until creamy and well-blended. Set aside about a fourth of the mixture for decorating. Mix in chopped cashew nuts.
2. ASSEMBLE. Spread about 1 teaspoon butter cream on square MY San Grahams piece. Top with another square piece to make it look like a sandwich.
3. SPREAD a thin layer of butter cream all over each graham-butter cream sandwich. Roll and cover sandwiches in crushed MY San Grahams Chocolate. Chill and serve.
Makes 7 pieces.
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