milk puding

ingredients :
1 liter fresh milk
500 grams sugar
500 mL water
5 pack agar-agar (gelatin)
1 sdm acetat acid for cake
1 sdm butter
1 teaspoon flour
1 teaspoon sugar

how to cook :
1. boiled fresh milk. add acetat acid until fresh milk thickens separated from water
2. filtered, if  the water runs out, give butter, flour, and 1 teaspoon sugar
3. roundly shape look likes balls  
4. add 5 pack agar-agar in the 500 mL water and 500 grams sugar, boiled
5. give milk balls, boiling until 45 minutes
6. enter in the gelatin mold
7. cooled and can be served

party puding

ingredients :
250 grams sugar
2 pack agar-agar (gelatin)
5 glass liquid milk
2 yellow eggs (shake)
red pasta, little essence

how to cook :
1. add agar-agar (gelatin) in the liquid milk, bring to boiling
2. add sugar and yellow eggs, slowly shake
3. lift and give little red pasta and essence, slowly shake
4. cooled and enter in the gelatin mold
5. agar-agar printed according to taste

fruit juice

ingredients :
400 mL tomato juice
300 grams papaya
50 mL fresh milk
50 mL Lemon squash syrup
1 fresh lemon
1 tbs rhum
500 grams ice cubes

How to make :
small pieces of papaya, add all ingredients and blend until smooth. fruit juice can be served

Durian Ice Cream

ingredients :
1 pieces of Durian
250 grams sugar
50 grams cornstarch
250 mL fresh milk or full cream



How to make :
1. fresh milk or full cream and sugar cooked until boiling
2. mixed cornstarch and durian (just fruit flesh)

3. add cornstarch and durian in the fresh milk and sugar, cooked until boiling
4. after boiling, cooled and enter in the refrigerator

chocolate ice cream

ingredients :
200 grams chocolate powder
200 ml fresh milk
500 grams sugars
3 yellow eggs
3 tbs corn starch
1 teaspoon vanilla powder
200 ml water




How to make :

1. sugars, fresh milk, and vanilla powder cooked until boiling
2. mixed corn starch, chocolate powder with water. add yellow eggs and little fresh milk. cooked until boiling
3. after boiling, cooled and enter with refrigerator

cassava tape pudding

ingredients :
1 glass flour
1 glass sugars
1 glass coconut milk from 1/2 coconuts
1 glass cassava tape
2 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1 tbs butter

How to make :
1. puree cassava tape. stir with coconut milk

2. add flour, eggs, vanilla, salt and butter
3. stir until smooth
4. enter in a buttered baking dish, oven until cooked.
5. let it cool and cassava tape pudding can be served

grilled shrimp

ingredients :
1 kilograms big shrimp
2 pieces of lemon
3 pieces onions
3 pieces garlic
2 tbs butter
4 tbs cooking oil
1 teaspoon salt




How to make :
1. clean shrimp, add lemon juice, salt, keep quiet, and then drain
2. puree garlic and onions
3. frying pan give cooking oil, cook spices until fragant
4. mixed shrimp, spices and butter, and then roast in the oven 10 minutes
5. grilled shrimp can be served and give the sauce
 

Kiwi Strawberry Smoothie

Ingredients :
2 banana
8 strawberries
3 kiwi
1 cup vanilla frozen yogurt
2 cup pineapple and orange juice blend
ice
100 grams sugar

How to make :

1. place the banana, strawberries, kiwi, vanilla frozen yogurt, pineapple and orange juice blend in a blender.
2. add sugar and ice, blend until smooth.
3. kiwi strawberry smoothie can be served

orange juice

ingredients :
300 grams fresh orange
1000 ml fresh milk
200 grams sugar
ice

How to make :

1. prepare the oranges,peel and quarter the oranges   
2. the oranges trough the feed tube
3. squeezing orange juice with a blender or food processor
4. add fresh milk, sugar and ice
5. orange juice can be served

Vanilla ice cream

ingredients :
225 grams sugar
6 eggs
1 liter fresh milk
1 teaspoon vanilla powder





How to make :

1. cooking fresh milk until boiling
2. eggs and sugar mixed until condensed. add fresh milk with stirring
3. after boiling, take away and colded
4. enter in the freezer

geplak is traditional cake from bantul jogjakarta

Geplak is one of the many legendary culinary types can be found in the particular area of ​​Bantul Yogyakarta . Culinary is a type of cake traditionally made ​​from flour dough with grated coconut and sugar so it tastes very sweet with coconut aroma is so thick . Actually Geplak also not only easy to be found in Yogyakarta , because the traditional cake has also been spread across many areas around Yogyakarta or towns in Central Java, including Solo and Semarang are also sold in stores souvenirs . Besides the packaging when buying a cake is also very unique and interesting , because it is packaged in a place that is made ​​of woven bamboo or Javanese get to know as " baskets " .For all of you who are visiting Yogyakarta do not forget to try this unique culinary or we can also make by - family home , because the traditional cake is also very easy to can be found in the area which in almost all over the pastry shop or a souvenir to sell .
Geplak Bantul has roundly shape and besides being sweet , but also their physical appearance is so colorful is also very tempting , so it will make everyone curious to taste it . In addition it is not surprising that such a legendary culinary also well-liked by all people of all circles both children and adults .

There may be some of you who have never tasted the taste of cakes Bantul, Yogyakarta like this , but you yourself also have not had the opportunity to vacation in Yogyakarta while you stay too difficult place to get it . Therefore, if you are really curious there is no harm if you try to make yourself at home .

recipe
375 grams of rice flour
250 grams of sugar
1/2 cup of boiled water
1/2 grated coconut then lengthwise
salt to taste

How to Make
First sangrailah first rice flour to dry , then add the grated coconut and stir - stir until blended and set aside
Elsewhere sugar boiled with water to boil and the sugar dissolves then lift
Put coconut batter then stir quickly until sugar palm along really well mixed and thickened
If you already take the dough and then shape round object about the size of a ping - pong ball
Wait for it to cool and harden
Nb : if like when making food can be given a special dye color to taste

papaya hehe...

Papaya is one fruit that has extraordinary properties for health of all people . The fruit is easily found in rural areas as well as in traditional markets and modern . The price is relatively cheap , making the fruit can be enjoyed by everyone in various different social classes . The fruit is very tasty to eat when the fruit is cooked . With the texture of the meat is tender and sweet taste , a small child was very fond of this fruit . Papaya fruit also have the privilege to the health of the body there . then , what is distinctive papaya fruit for the health of your body ... ? ? ?

     Companions , health tips . Papaya fruit also known as pawpaw (in Java ) . The fruit is found in many areas of tropical climates . Most of the fruit is an elongated oval shape that can reach the size of 20 inches . Associated with nutritional content , papaya including one complete nutritious fruit . Vitamins A , C , K , E , folate , potassium , and fiber is a nutrient content in the papaya fruit . Health tips will review various privileges associated papaya variety of nutrient content in the fruit . Here are 7 distinctive papaya for your health :
Antidote to Heart Disease . Having a healthy heart is a dream of all people . By regularly consuming papaya helps make organs more healthy heart and avoid the risk of heart disease .
Digestion A More Healthy And Maintained . Digestive organs have a very important role in terms of processing and distributing a variety of food nutrients throughout the body . The content of fiber , vitamins A , C , E and beta - carotene in papaya works to nourish organs and able to minimize gastrointestinal cancer in your colon .
Better eyesight . During this time , maybe carrots is considered one of the best food for eye health support . However , in fact , papaya is also very good for your eye organ . This is because , papaya contain vitamin A which is quite high as well .
Prevent Prostate Cancer In Men . For the men who want to avoid the type of prostate cancer , begin to consume fruit is oval . Because the papaya fruit contain lycopene which serves avoid prostate cancer in men .
Improve Immune System . The content of vitamin C is high enough in papaya can help maintain and improve the immune system of a person . Thus, the body does not get sick though weather conditions often change secarat erratic .
Staged defecation . By providing papaya fruit as your diet daily , then the problem of constipation or difficult bowel movements will not be encountered or suffered by you .
Various protective From Free Radicals . The air we hirups every day was mixed with various substances that can reduce free radicals and endanger the health of one's body . By eating a papaya fruit is able to protect the body from harmful free radicals

FOOD To Lose Weight

Diet food - If you want to burn more fat without wanting to effortlessly determine the diet plan , counting calories , etc. . Try entering nutritious foods into the food dietAnda . There are some suggestions that we recommend that can help you in many ways .
Some of our suggestions will help boost your metabolism , helps make you feel fuller , and foodstuffs that actually burn fat . If you have the habit of eating junk food , the best way to limit it to replace the food that we recommend is the list of foods to your diet ! Then find benefits to losing weight .
fibrous foods
All plant foods , such as for those who successfully lose weight with a diet high in fiber is the inclusion of green vegetables into her diet food menu . For some reason , highly effective fiber helps lower LDL ( bad cholesterol ) . It makes you feel full and eat less . High fiber foods take longer to digest . Increased resting metabolism because the body is working to digest the food .
Here's a list to choose from , there is no particular order or priority which is best . You can determine the taste and needs . As a suggestion try to add or increase the amount of your diet all foods .
apple
Apples are so many benefits to your diet . Pectin ( one of the substances in apples ) make you feel fuller . This is an effective way to eat less . In addition , pectin actually serves as the absorption of fat . Apple in the morning at breakfast or try it as a midday snack is the time that you can pilih.Alpukat
Avocados are proof that the diet does not always have to be low in fat to help you lose weight . Avocados contain more than 25 essential nutrients . When you eat an avocado you get vitamin B , potassium , vitamin E , and lutein .
Peppers ( or other greens )
Green vegetables ( like peppers ) has the function of accelerating metabolism . In western countries , peppers are often processed into an attractive and tasty salad , so we can assume that a healthy diet is not always bland .
broccoli
Unlike the peppers , broccoli has another role . Broccoli is a powerful anticancer food diet , high in calcium , iron , magnesium , vitamin A , and vitamin C.

Healthy Diet

To help you to stay healthy and slim every day , then today's article will explain the 10 best foods to choose from . A doctor named David Grotto been researching foods - these foods .
When lunchtime arrived , usually people - men or maybe even you were confused want to eat what food these days . Right ? ?
A David Grotto has managed to make inferences for the 9 best foods for people who are dieting , and of course the food already contains minerals , proteins , vitamins and low in calories with a certain dose .
Calories : 14 per two cups
Nutrition : Rich in vitamin D , vitamin K , iron , magnesium , manganese and folate .
So is 9 Top foods you can consume each day to supplement the nutrients your body and stay healthy . No need everything you have to eat , but choose foods that you like and want to eat .

Nuts - Nuts .
David stated that the most nutritious nuts are kidney beans . Because these beans contain vitamins and minerals that are beneficial to heart health . Red beans also can satisfy your hunger with a low number of calories .
Calories : 200 per cup .
Nutrition : Rich in vitamin B1 , folate , potassium , magnesium , iron and fiber .
yoghurt
Liquid yogurt that is low-fat yogurt , it contains vitamins and minerals and healthy probiotics . Yoghurt also contains pantothenic acid is beneficial to help increase energy metabolism in the body and also the iodine with a very high concentration . Yogurt is a great source of protein is greek yogurt .
Calories : 140 per cup
Nutrition Rich in vitamin B2 , phosphorus , iodine , potassium , pantothenic acid and calcium .
beef heart
It is very amazing , said David . Beef liver is a gold mine and very good for women who are menstruating because many contain iron . Plus beef liver also contains chromium to help regulate blood sugar and memories with kolinnya .
Even so , it is recommended only consume beef liver once a week because of this low-fat beef heart but contains a lot of cholesterol .
Calories : 137 per 3 ounces
Nutrition : Rich in phosphorus , copper , chromium , biotin , choline , vitamin A , vitamin B12 , vitamin B13 , and niacin .
If you want to lose weight , it can follow these recommendations because so many have succeeded and generally helps to reduce 1 -3 kg / week . How do I ? To find out more please click here
salmon
Is one of the foods that are low in calories and delicious . The content of salmon in the form of omega- 3 acids are very good for lowering kolesterl and improve brain performance .
Calories : 157 per 3 ounces
Nutrition : Rich in omega - 3 fatty acids , choline , biotin , vitamin D , vitamin B6 , potassium , vitamin B12 , vitamin B3 , and Vitamin B6 .
mushrooms
David Grotto noted that there are different types of mushrooms , such as portobello , oyster , button mushrooms , shiitake , and all the mushrooms are low in calories and full of nutrition . Fungus - the fungus contains vitamin B2 which is very good for the metabolism of fats , proteins and carbohydrates .
Calories : 15 per cup
Nutrition : Rich in chromium copper , pantothenic acid , vitamin B2 , and biotin .
lobster
Lobster can make you reason to treat yourself well , but remember not every day . One of the animals that contain a high selenium and zinc that is lobster , but the lobster also has a high sodium content . Recommendation of David Grotto is eating 2-3 times a week .
Calories : 65 per 3 ounces
Nutrition : Rich in copper , selenium , zinc , and pantothenic acid .
Soybeans .
Soybeans has the benefit of lowering blood sugar and cholesterol , and also helps facilitate digestion . Should be taken as much as half a cup every day .
Calories : 150 per half cup
Nutrition : Rich in soluble fiber , unsaturated fats , protein , vitamin B1 , vitamin B2 , omega 3 - fatty acids , phosphorus , iron , and magnesium .
oyster
Oysters are the food nutritious and great for people who rarely eat meat and vitamin B12 deficiency . Oysters provide important benefits to the body such as DNA synthesis , red blood cell formation , and neurological function .
Calories : 85 per 3 ounces
Nutrition : Rich in copper , iron , selenium , zinc , and vitamin B12 .
Spinach vegetables .
David said that spinach is a vegetable which is very good for the body calories .. Because spinach contains vitamin K which has benefits for fertility , production of the hormone insulin , bone health and muscle strength .

classic waffle

Ingredients :

150 g flour
1 tsp salt
4 tsp baking powder
2 tbs white sugar
2 eggs
500 ml warm milk
100 g butter, melted
2 tsp vanilla extracts

BiTERBALEN

Bahan :
75 g margarine
1 butir bawang bombay, cincang
150 gram tepung terigu
1 bungkus sari kaldu, larutkan dalam sedikit air
400 ml susu cair
1 sdt gula pasir
1/2 sdt merica bubuk
1 sdt garam halus
250 g daging cincang, sangrai
100 g keju cheddar, potong dadu
100 g tepung roti
1 butir telur, kocok dengan 1 sdm air
minyak goreng secukupnya

cara membuat :

1. Lelehkan margarine dalam wajan,  tumis bawang bombay
2. masukan terigu dan larutan kaldu 
3. tuang susu sedikit demi sedikit sambil diaduk 
4. masukan gula, garam, merica dan daging 
5. aduk rata, angkat, dinginkan 
6. Ambil adonan, isi tengahnya dengan keju, bentuk bulat.
7. masukan ke dalam tepung roti, celupkan kocokan telur dan masukan ke dalam tepung roti 
8. Goreng hingga agak coklat.

bakpia pathuk..do you know??

:

Ingredients For Skin Bakpia Pathuk Yogyakarta
100 grams of wheat flour
salt to taste
coconut oil to taste

Material To Fill Bakpia Pathuk Yogyakarta:

1.5 kg of green beans without skin
800 g sugar
salt to taste

How to Make Skin Bakpia Pathuk Yogyakarta:

Mix the flour, salt and oil. Knead until the dough is soft, not sticky to the touch and easy to set up
Take a bit of dough (the size of marbles kurleb)
Spread thin skin martabak make from eggs

How to Make Bakpia content Pathuk Yogyakarta:

Soak mung beans without skin for 3 hours. then drain
Boil green beans until mellow.Throw away skinless water.
Skinless green pea puree with sugar and salt using a blender
Take a little dough content, form whole.

Settlement in making bakpia Pathuk Yogya:

Take a piece of thin skin which has been widened
Fill with a mixture of contents
Cover and shape into slightly flattened round, make sure all the content has been covered with dough skin.
Tata on a baking sheet that has been smeared with margarine thinly.
Bake until lightly browned and cooked

ow...ketoprak food?do you know???

MATERIALS:
10 pieces / seeds out
1/2 cup vermicelli
1/2 cup bean sprouts short
4 pieces of potatoes (medium)
1 tablespoon celery slices
4-5 prawn crackers
2 hard-boiled eggs
5 tablespoons peanut
1 cup cooking oil
and:
3 cloves of garlic
3 pieces of red chilli large
3 pieces of cayenne pepper
2 tablespoons lemon juice
1 teaspoon salt
6-8 tablespoons soy sauce

HOW TO MAKE ketoprak:
• Know the four square cut small, half-baked frying.
Vermicelli and bean sprouts washed and soaked each with boiling water, then drain.
(While noodles soak, do not be too long in order not mushy rice noodles)
• Peanut skinned, fried and mashed. Also crushed red pepper, cayenne pepper and garlic.
Combine beans, lemon juice and soy sauce. Add 2 tablespoons of cooking water.
• Potatoes peeled, thinly sliced ​​and fried (made ​​chips), fried crackers.
Serves it as follows:
Tofu, vermicelli and bean sprouts sprinkled with Tabasco to taste. Put on top of crackers,potato chips and fried shallots and sliced ​​sledri.

make "gethuk" traditional food from magelang

ingredients:
200 g sugar, 100 ml water, ½ teaspoon vanilla powder, 1 kg of cassava, peeled, , to taste Topping: 100 g rather young coconut, peeled, grated, steamed with a little salt

How to make:
Boil sugar, water, and vanilla to the boil and the sugar has dissolved. Remove and strain, cold to make more hard.cut cassava, steamed until tender. Lift While hot, mashed cassava until soft. coloring, stirring until dough.make according to taste. Milled with mold or cut according to taste. Serve with a sprinkling of grated coconut. For 20 pieces

Delicious Potato Doughnuts Recipe

Material:
500 g high protein flour
50 g milk powder
11 g instant yeast
200 gr potatoes, steamed, mashed and cooled
100 gr sugar psir
75 g butter
½ teaspoon salt
4 egg yolks btr
100 ml cold water

How to make:
In container, combine the flour, sugar, milk powder, instant yeast, mix well, put the potatoes finely, pour the egg and cold water, knead until blended and a half dull.
Give butter and salt, continue to knead until smooth elastic. Rest 15 minutes.
For the dough, each 50 g, round. Let stand 20 minutes, until fluffy.
Punch a hole through the middle, into a donut shape, quickly fry until golden brown.
Remove and drain. Sprinkle with sugar donuts, or decorated with chocolate

kupat tahu one of traditional food from magelang

Material:

1. ½ fruit Kupat (diamond), mature
2. 1 piece of tofu, fried, cut into
3. 30 grams of bean sprouts, hot water soak briefly
4. 3-5 pieces of cabbage or cabbage (5 × 5 cm), fry
5. 1 piece bakwan vegetables, cut into pieces

Peanut sauce:

1. 1 tablespoon peanut, fried, minced coarse
2. Cloves garlic 1/8-1/2 putiih
3. Red chili (optional)

Topping:

1. Sliced celery
2. Fried shallots
3. Shrimp crackers

Kuah sugar:

1. 5 tablespoons brown sugar, shaved
2. 1 bay leaves
3. 1 cm galangal, smashed
4. 70 ml water
5. Salt to taste


How to Make Tofu Recipes Kupat Magelang:
1. Palm sugar sauce: Enter all the ingredients into the pot. Boil until boiling. Remove, let cool. Then strain.
2. Kupat Know: Put the peanut sauce ingredients directly dipiring (select plate thickness to be strong). Ulek garlic, beans and cayenne pepper until smooth.
3. Arrange the pieces of diamond on the seasoning. Add pieces of fried tofu, fried cabbage

Effects on nutritional content of food

Cooking prevents many foodborne illnesses that would otherwise occur if the raw food was eaten. Cooking also increases the digestibility of some foods such as grains. Many foods are inedible raw. For example kidney beans are toxic when raw, due to the chemical phytohaemagglutinin.

Proponents of Raw foodism argue that cooking food increases the risk of some of detrimental effects on food or health. They point out that the cooking of vegetables and fruit containing vitamin c both elutes the vitamin into the cooking water and degrades the vitamin through oxidation.[citation needed] Peeling vegetables can also substantially reduce the vitamin C content, especially in the case of potatoes where most vitamin C is in the skin.[citation needed] However, research has also suggested that a greater proportion of nutrients present in food is absorbed from cooked foods than from uncooked foods.

Baking, grilling or broiling food, especially starchy foods, until a toasted crust is formed generates significant concentrations of acrylamide, a possible carcinogen.[citation needed]

Cooking dairy products may reduce a protective effect against colon cancer. Researchers at the University of Toronto suggest that ingesting uncooked or unpasteurized dairy products (see also Raw milk) may reduce the risk of colon cancer.[citation needed] Mice and rats fed uncooked sucrose, casein, and beef tallow had one-third to one-fifth the incidence of microadenomas as the mice and rats fed the same ingredients cooked. This claim, however, is contentious. According to the Food and Drug Administration of the United States, health benefits claimed by raw milk advocates do not exist."The small quantities of antibodies in milk are not absorbed in the human intestinal tract," says Barbara Ingham, Ph.D., associate professor and extension food scientist at the University of Wisconsin-Madison. "There is no scientific evidence that raw milk contains an anti-arthritis factor or that it enhances resistance to other diseases."

Several studies published since 1990 indicate that cooking muscle meat creates heterocyclic amines (HCAs), which are thought to increase cancer risk in humans. Researchers at the National Cancer Institute found that human subjects who ate beef rare or medium-rare had less than one third the risk of stomach cancer than those who ate beef medium-well or well-done. While eating muscle meat raw may be the only way to avoid HCAs fully, the National Cancer Institute states that cooking meat below 212 °F (100 °C) creates "negligible amounts" of HCAs. Also, microwaving meat before cooking may reduce HCAs by 90%. Nitrosamines, present in processed and cooked foods, have also been noted as being carcinogenic, being linked to colon cancer.

Research has shown that grilling or barbecuing meat and fish increases levels of carcinogenic Polycyclic aromatic hydrocarbons (PAH). However, meat and fish only contribute a small proportion of dietary PAH intake - most intake comes from cereals, oils and fats. German research in 2003 showed significant benefits in reducing breast cancer risk when large amounts of raw vegetable matter are included in the diet. The authors attribute some of this effect to heat-labile phytonutrients.

Heating sugars with proteins or fats can produce Advanced glycation end products ("glycotoxins"). These have been linked to ageing and health conditions such as diabetes.

Food Safety

When heat is used in the preparation of food, it can kill or inactivate potentially harmful organisms including bacteria and viruses.

The effect will depend on temperature, cooking time, and technique used. The temperature range from 41°F to 135°F (5°C to 57°C) is the "food danger zone." Between these temperatures bacteria can grow rapidly. Under optimal conditions, E. coli, for example, can double in number every twenty minutes. The food may not appear any different or spoiled but can be harmful to anyone who eats it. Meat, poultry, dairy products, and other prepared food must be kept outside of the "food danger zone" to remain safe to eat. Refrigeration and freezing do not kill bacteria, but only slow their growth. When cooling hot food, it should not be left standing or in a blast chiller for more than 90 minutes.

Cutting boards are a potential breeding ground for bacteria, and can be quite hazardous unless safety precautions are taken. Plastic cutting boards are less porous than wood and have conventionally been assumed to be far less likely to harbor bacteria. This has been debated, and some research has shown wooden boards are far better. Washing and sanitizing cutting boards is highly recommended, especially after use with raw meat, poultry, or seafood. Hot water and soap followed by a rinse with an antibacterial cleaner (dilute bleach is common in a mixture of 1 tablespoon per gallon of water, as at that dilution it is considered food safe, though some professionals choose not to use this method because they believe it could taint some foods), or a trip through a dishwasher with a "sanitize" cycle, are effective methods for reducing the risk of illness due to contaminated cooking implements.

i'm busy

Everyday, one month..i'm very busy..because i have new job.. i'm very very like this job...this is the work that I am waiting for many years .. I hope the job very long. I hope you pray to god for me that I succeed. thanks a lot. But I am always on line in the blogger..nice to meet you all my friends..

Liquids and Fats

Liquids so important to cooking that the name of the cooking method used may be based on how the liquid is combined with the food, as in steaming, simmering, boiling, braising and blanching. Heating liquid in an open container results in rapidly increased evaporation, which concentrates the remaining flavor and ingredients - this is a critical component of both stewing and sauce making.

Fats and oils come from both animal and plant sources. In cooking, fats provide tastes and textures. When used as the principal cooking medium (rather than water), they also allow the cook access to a wide range of cooking temperatures. Common oil-cooking techniques include sauteing, stir-frying, and deep-frying. Commonly used fats and oils include butter; olive oil; vegetable oils such as sunflower oil, corn oil, and safflower oil; animal fats such as lard, schmaltz, and beef fat (both dripping and tallow); and seed oils such as rapeseed oil (Canola or mustard oil), sesame oil, soybean oil, and peanut oil. The inclusion of fats tends to add flavour to cooked food, even though the taste of the oil on its own is often unpleasant. This fact has encouraged the popularity of high fat foods, many of which are classified as junk food.

Vitamins and Minerals

Vitamins are materials required for normal human metabolism but which the body cannot manufacture itself and which must therefore come from food. Vitamins come from a number of sources including fresh fruit and vegetables (Vitamin C), carrots, liver (Vitamin A), cereal bran, bread, liver ( B vitamins), fish liver oil (Vitamin D) and fresh green vegetables (Vitamin K). Many minerals are also essential in small quantities including iron, calcium, magnesium and sulphur; and in very small quantities copper, zinc and selenium. Micronutrients from fruit and vegetables may be destroyed or eluted by cooking.

Vitamins from fresh vegetables and fruit may be destroyed or eluted by cooking and the greatest benefit is derived from uncooked material. Vitamin C is especially prone to oxidation during cooking and may be completely destroyed by protracted coking. Minerals may also be eluted by extended boiling.

Proteins and Carbohydrates

Edible animal material, including muscle, offal, milk and egg white, contains substantial amounts of protein. Almost all vegetable matter (in particular legumes and seeds) also includes proteins, although generally in smaller amounts. These may also be a source of essential amino acids. When proteins are heated they become de-natured and change texture. In many cases, this causes the structure of the material to become softer or more friable - meat becomes cooked. In some cases, proteins can form more rigid structures, such as the coagulation of albumen in egg whites. The formation of a relatively rigid but flexible matrix from egg white provides an important component of much cake cookery, and also underpins many desserts based on meringue.

Carbohydrates include simple sugars such as glucose (from table sugar) and fructose (from fruit), and starches from sources such as cereal flour, rice, arrowroot, potato. The interaction of heat and carbohydrate is complex.

Long-chain sugars such as starch tend to break down into simpler sugars when cooked, while simple sugars can form syrups. If sugars are heated so that all water of crystallisation is driven off, then caramelization starts, with the sugar undergoing thermal decomposition with the formation of carbon, and other breakdown products producing caramel. Similarly, the heating of sugars and proteins elicits the Maillard reaction, a basic flavor-enhancing technique.

An emulsion of starch with fat or water can, when gently heated, provide thickening to the dish being cooked. In European cooking, a mixture of butter and flour called a roux is used to thicken liquids to make stews or sauces. In Asian cooking, a similar effect is obtained from a mixture of rice or corn starch and water. These techniques rely on the properties of starches to create simpler mucilaginous saccharides during cooking, which causes the familiar thickening of sauces. This thickening will break down, however, under additional heat.

COOKING

Cooking is the process of preparing food by applying heat, selecting, measuring and combining of ingredients in an ordered procedure for producing safe and edible food. The process encompasses a vast range of methods, tools and combinations of ingredients to alter the flavor, appearance, texture, or digestibility of food. Factors affecting the final outcome include the variability of ingredients, ambient conditions, tools, and the skill of the individual doing the actual cooking.

The diversity of cooking worldwide is a reflection of the aesthetic, agricultural, economic, cultural, social and religious diversity throughout the nations, races, creeds and tribes across the globe.

Bananas Fried

Material :
125 grams self raising flour

1 tablespoon caster sugar (superfine)
1 teaspoon cinnamon powder
4 bananas
oil to fry
ice cream

How to Make :

1. Mixed flour and a little salt
2. Add 250 ml water little by little
3. Leave it up to 30 minutes
4. Mixed cinnamon and sugar
5. Two banana split. Intervention in the flour dough
6. Fry in oil for 2 minutes
7. give bananas fried with cinnamon and sugar
8. Served with ice cream

MoonLight

Material :
500 grams wheat flour high-protein
300 grams sugar
10 grams baking powder
4 chicken eggs
1 teaspoon vanilla
1/2 teaspoon salt
1.1 Liter water

Decoration :
100 grams chocolate
50 grams wijen
100 grams peanuts
150 grams sugar
sweet condensed milk
150 grams margarine

How to Make :

1. Mixed wheat flour and baking powder, add sugar and eggs while stirred
2. Add water little by little while whipped until softly
3. Leave the batter cake for 1 hour
4. Give the batter cake into the mold containing diameter 10 cm
5. Roast
6. Leave to mature. Lift
7. Give 2 tablespoon margarine on top of cake
8. Give 2 tablespoon sugar, chocolate, wijen, and peanuts
9. Cut 2 sections of cake and then give sweet condensed milk on top of cake
10. Cut small and served