Group 1 First Menu Healthy Bread (Budin) for Group Creative Activity (Cooking)

Sir, here is our first menu.  thanks.  bong canlas

HEALTHY BREAD PUDDING (BUDIN)

(with nuts, raisins, prunes and flaxseeds)

INGREDIENTS:

1 loaf of wheat bread

1 ½ cans of evaporated milk

1 110g butter

2 tbsp cinnamon

1 tsp vanilla

1 c sugar

3 eggs

30 pcs of almond nuts

½ cup raisins

20 pcs of pitted dried prunes cut into four

10 strips of dried mangos cut into small pieces

Toppings

Greek Style Yogurt

Strawberry

PROCEDURE:

1.       Pre-heat oven into 175°c.

2.       In a bowl, by hand cut into small pieces the loaf bread.

3.       Add all the ingredients to the bread.

4.       Mix by hand.

5.       After all the ingredients are mixed, in a baking pan with oil, pour in the mixture.

6.       Bake for 35-40 minutes.

7.       Before serving, top with the yogurt and strawberry before serving.

Menu - by Group 1 on Creative Activity "Organic Vegetable Quche with Anchovy

Sir, here is our second menu.  thanks.  bong canlas

ORGANIC VEGETABLE QUICHE WITH ANCHOVY

(baked in free range egg, egg tart custard)

CRUST

INGREDIENTS:

(Egg Mixture)

1 large free range brown egg

½ tsp salt

2 tbsp milk

(Dry Mixture)

2 ¼ cups sifted All Purpose Flour (APF)

½ tsp salt

½ cup cold butter

1 tbsp apple cider vinegar

1/3 cup ice cold water

PROCEDURE:

1.       In a bowl beat the eggs, salt and milk then set aside.

2.       In a separate bowl, mix the APF, butter and salt by hand. Mix until flaky.

3.       Add the egg mixture, apple cider vinegar and the cold water then mix using a fork until it forms dough.

4.       Damp in the counter to make compact.

5.       Wrap in a cling wrap and refrigerate for at least an hour (better at least for a day).

6.       After an hour, mould and make a crust to the desired size.

CUSTARD

INGREDIENTS:

60 grams All Purpose Cream

60 grams white sugar

1 tbsp organic corn flour

2 egg yolks

260 grams full cream milk

1 tsp vanilla

Anchovy

Cherry Tomatoes

Asparagus

Spinach

Bell Pepper

Ground Pepper

Quick Melt Cheese

PROCEDURE:

1.       Pre-heat oven to 175°.

2.        Combine all the ingredients in a sauce pan. Whisk thoroughly until combined.

3.       Cook over medium to low heat.

4.       Cook until near boiling. But make sure not to boil the custard.

5.       Put the sauce pan with the custard on top of a cold water to stop the cooking.

6.       Add vanilla, and then stir.

7.       Put into the mould, add a little of each vegetables and anchovy.

8.       Bake for 30 minutes.

9.       Add a slice of the cheese; melt by using a blow torch.

Strawperries menu for group creative activity 1

Prof Jorge, <group, members?>

Sending you our menu,


Strawperries

Main dish: Nachos with bell pepper dip.

Ingredients:

1 kilo Ground Pepper beef
1 whole big red bell pepper
1 whole green bell pepper
1 small red bell pepper
1 onion
Garlic
5 pcs tomatoes
Salt and pepper


1. Sauté ground pepper beef, mix with chopped green bell pepper, onion and garlic for about 5-10 minutes,the set aside.

2. For the salsa dip,using a blender. Blend 1 whole small red pepper, 1 onion and 5 tomatoes.add salt and pepper to taste.





Dessert

Ingredients:

Frozen strawberries
Chocolate toppings
Marshmallows
Brownie fudge
Candy sprinkles.


1. Dip the frozen strawberries to choco topping for about 10 seconds and drip it for 5 seconds. Roll the strawberries into candy sprinkle.

2. To garnish, place the choco coated strawberry in a barbeque stick then add marshmallows and brownie fudge.

Dry Cooking - Entrep S09 Team A

ENTREP S09

Gabatin, Rocky

Padilla, Pamela

Senica, Carlo

Ursua, Jennifer

Dry Cooking Exercise - Team A

Starting ingredients:

cherries

strawberries

red bell peppers

Additional ingredients:

condensed milk

potato chips (sour cream and onion flavour)

fresh fruits (pineapples, papaya, melon, grapes)

vegetables (lettuce, shredded carrots, cherry tomatoes, corn)

ranch dressing

wheat bread

sardines in tomato sauce

DISHES

The group prepared a healthy menu, consisting mainly of fresh fruits, vegetables and fish. Each dish was named after a team member for easy recall and branding.

Bloody Jenny - cut fresh fruits in red bell pepper cups, drizzled with condensed milk

Ingredients:

red bell peppers

fruits

condensed milk

Procedure:

cut the red bell peppers into wedges

clean the red bell peppers; remove the seeds and the thick white skin

arrange the fresh fruits in the red bell peppers, and lightly drizzle with condensed milk

Sweet Pammy - sweet and crunchy open-faced sandwich

Ingredients:

wheat bread

fresh fruits

vegetables (corn, carrots, cherry tomatoes)

condensed milk

potato chips

lettuce

Procedure:

place the lettuce on a slice of wheat bread

arrange the fruits and vegetables on top of the lettuce

crush a handful of sour cream flavoured potato chips and sprinkle over the sandwich

lightly drizzle with condensed milk and crushed cherries

serve open-faced or with another slice of wheat bread

Rocky's Dip - a fruity 'fondue'

Ingredients:

fresh fruits

Procedure:

mash cherries and strawberries together to make a dip

arrange the fresh fruits on a plate, along with the dip

Carlo's Surprise - healthy lettuce wrap with ranch dressing

Ingredients:

lettuce

sardines

vegetables

ranch dressing

Procedure:

arrange the lettuce leaves on a plate

place the vegetables on the lettuce

place the sardines with a little tomato sauce on top of the vegetables

drizzle with ranch dressing

this dish is meant to be wrapped and eaten with the hands

Please include the pitch you made in the class

MBAH 10 B creative activity - culinary arts

APS Rockwell. Rom 210.   January 19, 2013

The proof of the cooking is in the eating.  Need we say more on the food that was created by the class?

The 2nd and 3rd group creative activities for MBAH 10B entrep class involved:   product design and product protyping. The product design would be the menu and the name (to be submitted to Dra Gina) and the prototyping would be the food prepared... For this I bought bell pepper (the expensive ones) and strawberries (the large imported ones)   This cost me as it does for the Entrep students.

The students would prepare two dishes:   one sweet and one sour using these two major ingredients.
Dra Gina Nazareth was assigned as the judge.  She declared in her inspirational video that she is a certified chef.!!!  Her criteria included taste, appearance, food hygiene and handling, texture and audience impact.  At the end of the day, she said they were all good.  (Save for one of the brutal comment of a classmate to another group that their strawberry  with cream.... was....hahaha)

The class was ready after 45 minutes;  then they presented and made their pitch.  Dra Gina had taste test after.

                            Dr. Sherwin leads the class in the buffet;   lunchtime

                              The class poses with the creation

                              That's Dra Arnyl hurrying up for the group picture

The Pitch

The pitch is an important part of product launch.  You have to "alok"  You have to have a product name and you have to pound the benefits:   taste appearance, health, nutritional value of the product.  If your customer do not get the message or you make a lousy pitch, then you do not sell the product.

                           Dr Apple says that a product is nothing more than a mixture of ingredients....

                   This group was complete with menu, wine bottle and costume. That is Roslyn

         Dr. Abel, after putting out the fire,makes the pitch for the group;  he is becoming a pitcher

                                  Dra Thea, Lala and Judith make the pitch for their group


Pictures of the dishes

                              Luscious red bell pepper and strawberries

                                  Many pictures of face (food) book?

                            Fine dining presentation

                              This dish tastes great...

                                Dr Sherwin's group strawberry with cream sauce.