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Cooking for young children

Faculty of Education & Humanities


COOKING FOR YOUNG CHILDREN (HTCB2073)

Assignment 1

By

Aqlima binti Kamarazaman

(MC1302BC2729)

Diyana binti Hussin

(MC1302BC2189)

Submitted to:
Madam Nor Asmawati Nor Din

Date of Submission:
31th December 2015
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Cooking for young children

Acknowledgement
We would like to take this opportunity to honestly thank all the people who
had involved in completing this report.
We have to thank our lecturer Madam Asmawati to assign us the
assignment and we were able to explore the children menus. It has been helpful
and important to us as an early childhood student to know about the children
menus and the ways teacher should prepare the children menus in order to help
them enjoy the meal time. Besides that, we also got opportunity in making bento
as a menu lunch for children. All the experiences and knowledge we got will be
used when we being a teacher and educators.
Other than that, we also thank to our friends who have guide and
discussed with us to do the assignment. From them, we got a lot of information
about this assignment and also the subjects. We got a chance to exchange the
details and experience that we have collected.
Last but not least, we have to congratulate ourselves because we have
got nice pair to perform this group assignment. In the group, we divided our task
equally and arrange a proper time to discuss and do this assignment. I take the
responsibility to edit this report and my partner, Diyana shares the ingredients
and preparation instructions of all menus. Therefore, all of us managed to
complete this assignment successfully.

Table of contents

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No.

Contents

Pages

1.

Introduction

5-6

2.

Topic 2: Breakfast items

2.1 Mixed fruits with yogurt

8-10

2.2 Muesli

11-12

2.3 Waffle

13-16

2.4 Pancake

17-19

Topic 3: Appetizer

20

3.1 Canape

21-24

3.2 Bruschetta

25-29

Topic 4: Salad

30

4.1 Fruit salad with yoghurt dressing

31-32

4.2 Chicken salad with mango dressing

33-35

Topic 5: Cooking for fun-Asian dishes

36

5.1 Fried bee hoon Singapore

37-39

5.2 Chinese fried rice

40-42

Topic 6: Cooking for fun-Western dishes

43

6.1 Fish & chips, finger fish with tartar sauce

44-46

6.2 Baked macaroni with cheese

47-50

Topic 7: Cooking for fun-Western snack

51

7.1 Tuna puf

52-53

7.2 Mini burger bun

54-56

Topic 8: Cooking for fun-Asian snack

57

8.1 Mini spring roll

58-59

8.2 Mini samosa

60-61

Topic 9: Pastries, quick bread & cookies

62

9.1 Fruit tartlet

63-66

9.2 Muffin

67-68

3.

4.

5.

6.

7.

8.

9.

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10.

11

Topic 10: Confectionary

69

10.1 Doughnut

70-71

10.2 Cupcakes

72-73

10.3 Chocolate chip

74-75

10.4 Fruit jelly

76-77

10.5 Cream caramel

78-79

Conclusion

80

1. Introduction
This report contains compilation of weekly kitchen activity and standard
menu starting from prepare breakfast items, appetizer, salads, cooking for fun

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Asian dishes, cooking for funWestern dishes, cooking for funwestern snack,
pastries quick bread and cookies and confectionary.
In the week of preparing breakfast items, we have prepared mixed fruits
with yoghurt, muesli, waffle and pancake. The method of cooking these dishes
was diferent therefore they required diferent skills and handling. Besides that,
we can add some fruits like apple, strawberry, banana and kiwi to make it
interesting and attract children to eat.
While in the week of prepare and cook salads, we learnt the proper
preparation and cooking fruit salad with yogurt dressing and chicken salad with
mango dressing salad, We learnt how to make the platting of all dishes so that it
attract the people to eat especially for children who afraid to eat vegetables.
Then, on the next week, we learnt how to make fried bee hoon Singapore
and Chinese fried rice. As we know, Chinese fried rice included mix vegetables
that are healthy for children. The preparation of these dishes also is not difficult
and it took only few minutes to prepare.
For prepare and cook western main course, we learnt how to cook fish and
chip, finger fish. We got some knowledge about the cooking method of fish.
Then, we prepared and cook baked macaroni with cheese. We are involved in
many stages and procedures when preparing and cooking these dishes.
Lastly, in the week of prepare and make pastries, quick bread & cookies,
we learnt preparing and make fruit tartlet and muffin. All dessert were so
delicious and can be served during hi tea time. The desserts also need to cook in
oven with suitable temperature so that the texture will be nice. For these dishes,
they were simple and easy to prepare and did not requires much time when
preparing and cooking. We also had opportunity to make cupcakes that was our
first experience. We used the variety of skills in making decorations of cupcakes.

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Topic 2: Breakfast items


Breakfast skipping is fairly common in children and increases as children age.
Breakfast can enhance children's diets by positively contributing to daily nutrient
intake, augmenting intake of key nutrients such as fiber and calcium, and
provides an opportunity to help meet the recommendations of the Dietary
Guidelines for Americans. Breakfast also is associated with more healthful food
choices. Cross-sectional studies support that eating breakfast more often may
help children maintain a healthful weight. However, the results from longitudinal
studies are inconclusive and suggest that more research is needed to clarify this
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relationship, including understanding the mediating efects of initial weight


status, dieting behaviour and physical activity levels. Breakfast consumption
may provide some benefit toward cognitive function and academic achievement,
but more research is needed. Breakfast is one facet of a healthy lifestyle that
may help contribute to the short- and long-term health and well-being of
children. Health practitioners can promote healthy breakfast consumption in
children and adolescents by addressing barriers to eating breakfast and focusing
on individuals who may be more likely to skip breakfast on a regular basis.

2.1 Mixed fruits with yoghurt

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Mixed fruit or fruit salad is a dish consisting of various kinds of fruit, sometimes
served in a liquid, either in their own juices or a syrup. When served as an
appetizer or as a dessert, a mixed fruit is sometimes known as a fruit
cocktail or fruit cup. In diferent forms mixed fruit can be served as an appetizer,
a side-salad, or a dessert.
Ingredients

1 bowl mixed fruits (strawberry, apple, banana, kiwi and canned fruits)

30gm walnut

3 tbsp yoghurt

1 tsp honey

Preparation instructions
1. Cut the fruits such as apple, banana, kiwi and canned fruits into small dice
by using knife onto chopping board. Then, put them into medium bowl.

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2. Chopped the walnut suitable for children to avoid from chocking.

3. Then, pour the chopping fruits and yoghurt into the mixing bowl and
stirred it by using spoon until well blended.

4. Season the mixed fruits with a little bit of honey.


5. After a few second, pour the mixed fruits into a dessert bowl.
6. Cut the strawberry into half and garnished it above mixed fruits to make it
interesting and colourful.
7. Finally, scattered the walnut on the mixed fruits. Finished! It was already
to serve for

children.

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2.2 Muesli

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Muesli is

a breakfast and brunch dish

based

on

raw rolled

oats and

other

ingredients including grains, fresh or dried fruits, seeds and nuts, and may be
mixed with cows milk, soy milk, almond milk, yogurt or fruit juice. Muesli can
also be freshly prepared using either dry rolled oats or whole grain oats that
have been soaked in water or fruit juice.
Ingredients

Apple

Strawberry

20gm walnut

50gm raisin

3 tbsp wheat cream

2 tbsp fresh milk

5 tbsp quaker oat

1 tsp honey

Preparation instructions
1. Pour all ingredients (apple, raisin, walnut, quaker oat, fresh milk, wheat
cream and honey) in the mixing bowl except strawberry and mixed
together until well blended.

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2. Finally, garnished the muesli with strawberry according to own tastes.

2.3Waffle

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A waffle is a leavened batter or dough cooked between two plates, patterned to


give a characteristic size, shape and surface impression.
Ingredients

1 cup flour

tsp sugar

1/8 tsp salt

2 tsp baking powder

1/8 tsp baking soda

1 nos egg

1 tbsp corn oil

2 tbsp butter

1 cup water

1 tsp honey

Preparation instructions
1. Mix the flour, baking powder and baking soda in the mixing bowl and sieve
them by using filter.
2. Break the egg and separate the egg yolk and egg white in another bowl.
Then, beat the egg white by using whisk until flufy and put aside.

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3. Pour the egg yolk, butter, water and add in salt, sugar in the bowl that had
already filtered and beat it by using whisk.

4. Then, pour the egg white in that bowl and mix all together until well
blended.

5. Place the waffle mold and heat before used.

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6. When the mold just already hot, heat clarified butter by using pastry brush
in a waffle mold.
7. Pour the beaten mixture in the waffle mold and wait until cooked.

8. Once the waffle had changed with brown colour, used the tongs to take
the waffle.

9. Put the waffle

on the plate and

garnished it

with strawberry and

season it with honey.

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2.4Pancake

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A pancake is a flat cake, often thin, and round, prepared from a starchbased batter that may also contain eggs, milk, sugar, baking powder, plain four
and corn oil and cooked on a hot surface such as a griddle or frying pan, often
with oil or butter. They may be served at any time with a variety of toppings or
fillings including jam, fruit, syrup, chocolate chips, or meat.
Ingredients

1 cup plain flour

1 tbsp sugar

180ml fresh milk

1 tbsp baking powder

1 nos egg

2 tbsp corn oil

1/8 tsp vanilla essence

2 tbsp honey

Preparation instructions
1. Mix the plain flour and baking powder in the mixing bowl and sieve it by
using filter.

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2. Then, pour the sugar, egg, corn oil, fresh milk and vanilla essence in the
mixtures and beat it by using whisk.

3. Placed a frying pan over medium heat. Add the corn oil to the pan and
continued to heat until the corn oil was hot.
4. Gently, poured the beaten mixture in the frying pan and make it medium
round shape by using spoon.

5. When the pancake turned to brown colour and had small hole on the
surface, inverted it by using metal spatula.
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6. When the pancake had just cooked and looked nice colour, took it by using
metal spatula and served it on the plate.
7. Finally, garnished it with fresh strawberry and season it with honey.

Topic 3: Appetizer
An appetizer is part of a meal thats served before the main course. Usually, an
appetizer is a small serving of food just a few bites meant to be eaten before an
entree, and often shared by several people. Appetizers are intended to excite
and amuse dinners, but not to fill them up. As a matter of fact, the French call
appetizers amuse bouche, meaning amuse the mouth, in recognition of the
role they play in the meal. There are various types of appetizers. Two categories
are canaps and bruschetta.

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3.1 Canape

A canape may also be referred to as finger food, although not all finger foods
are canapes. Crackers or small slices of bread or toast or puf pastry, cut into
various shapes, serve as the base for savory butters or pastes. Canapes are built
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on stale white bread, cut in thin slices and then shaped with a cutter or knife.
Shapes might include circles, rings, squares, strips or triangles.
Ingredients

2 pieces bread

8 pieces biscuits

2 tbsp butter

50gm cherry tomatoes/lettuce

2 piece salads

1 piece cheese

1 tsp white pepper powder

1 nos mashed egg

2 nos chicken sausage

Tuna

tuna

1 tbsp mayonnaise

1 wedge lemon juice

1 tsp salt

1 tsp white pepper powder

Preparation instructions
Step 1: Prepare tuna
1. Poured the tuna into the bowl and mashed it by using fork. Squeezed a
little of lemon juice and mixed with mayonnaise. Season it with salt and
white pepper powder.

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Step 2: Prepare canap


1. Use the knife to cut the edge of bread. Then, use the shape to get the nice
shape.

2. Buttering one side on both slice of bread using room temperature butter.
Heated the bread on the frying pan until the under-side is golden brown.
3. Once the bread was cooked, lifted up it and place the bread and biscuits
on the plate.

4. Put a piece of lettuce and slice cherry tomatoes on top of the bread and
biscuits.

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5. Top-up with tuna mixture on top of the salads.

6. Finally,
canape

garnished
with

chicken

turkey,

the
sausage,

mayonnaise,

mashed egg and cheese based on our own creativity to make them look
interesting and colourful Sowed the white pepper powder on top of
canape.

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3.2

Bruschetta

Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with


garlic and topped with olive oil and salt. Variations may include toppings
of tomato, vegetables, beans, cured meat, or cheese. Bruschetta is usually
served as a snack or appetizer.
Ingredients

1 tbsp chopped garlic

2 tbsp chopped onion

1 tbsp butter

1 small bowl mozzarella cheese

Prego sauces

dice mushrooms canned

2 pieces chopped turkey

100gm dice capsicum


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1 tsp salt to taste

Preparation instructions
Step 1: Prepare sauce
1. Heated the pot, add in butter
and saute
and

chopped garlic

chopped

onion

until

fragrant. Add in chopped turkey and stirred until its mixed well.
2. Add in dice capsicum until it smells. Then, poured the Prego sauce with
dice mushroom.
3. Saute them until it well blended. Make sure the sauce was not too dry and
look creamy.
4. After it cooked, pour into bowl.

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Step 2: Prepare bread


1. Cut the bread with same size and shape.

2. Buttering one side on both slice of bread using room temperature butter.
Heated the bread on the frying pan until the under-side is golden brown.
Make sure it was not too longer when baking the bread so that the bread
wouldnt burn. After it was half cooked, lifted up the bread and put onto
plate.

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3. Sweep

the

Prego

sauce

or

mushroom sauce on the bread


and place the top slice of bread

on the tuna.

4. We choose two filling which were tuna and turkey sauce.


5. Then, garnished with capsicum, chicken sausage and mozzarella cheese.

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6. Finally, arranged the bruschetta on the tray and baked within 5 minutes.
Served hot.

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Topic 4: Salads
A salad is a dish consisting of small pieces of food, which may be mixed with a
sauce or salad dressing. They are typically served cold. Salads can incorporate a
variety of foods including vegetables, fruits, cheese, cooked meat, eggs and
grains. Garden salads use a base of leafy greens; they are common enough that
the word salad alone often refers specifically to garden salads. Other types
include bean salad, tuna salad, fattoush, Greek salad, and somen salad.
The sauce used to a flavor a salad is commonly called a salad dressing; wellknown types include ranch, Thousand Island, and vinaigrette.
Most salads are served cold, although some, such as south German potato salad,
are served warm. Some consider the warmth of a dish a factor that excludes it
from the salad category calling the warm mixture a casserole, a sandwich
topping or more specifically, name it for the ingredients which comprise it.
Salads may be served at any point during a meal, such as:

Appetizer salads, light salads to stimulate the appetite as the first course
of the meal.

Side salads, to accompany the main course as a side dish.

Main course salads, usually containing a portion of heartier fare, such as


chicken breast or slices of beef.

Dessert salads, sweet versions often containing fruit, gelatin and/or


whipped cream.

4.1 Fruit salad with yogurt dressing


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Fruit salad is a dish consisting of various kinds of fruit, sometimes served in a


liquid, either in their own juices or a syrup. When served as an appetizer or as a
dessert, a fruit salad is sometimes known as a fruit cocktail or fruit cup. In
diferent forms fruit salad can be served as an appetizer, a side-salad, or a
dessert.
Ingredients

1 small bowl yogurt

Half of mango (small dice)

Half of kiwi

2 tbsp mix fruits

1 nos apples (small dice)

2 nos strawberry (small dice)

2 tbsp yogurt

10 gm raisin

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2 tsp honey

Parsley

Preparation instructions
1. Wash green apple, mango, strawberry and kiwi. Put it aside.
2. Cut medium dice for green apple, strawberry, mango and kiwi.
3. Add yogurt in a mixing bowl. Add the green apple, strawberry, mango, kiwi
mix fruits and raisin together.

4. Mix until it combines nicely.


5. Season it honey.
6. Serve it with strawberry.

4.2 Chicken salad with mango dressing


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Chicken salad is any salad that counts chicken as a main ingredient. Other
common ingredients may include mayonnaise, celery, onion, pepper and a
variety of mustards.
Ingredients

1 nos manggo

20 gm chicken (dice)

1tbsp onion

1 tbsp paprika powder

1tsp garlic

red capcicum (dice)

green capsicum (dice)

Lettuce

tbsp salt to taste

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tsp white pepper

Preparation instructions
Step 1: Chicken salad
1. Season the chicken cutlets with salt, pepper and paprika powder to taste
and marinate for 5 minutes in chiller.

2. In a large saut pan, preferably non-stick, over medium-high heat, heat


just enough oil to coat the bottom. Add garlic and onion and stir for 30
seconds until fragrant.
3. Add the chicken cutlets. Saut turning once until the cutlets are cooked
through and nicely browned. It should take about 3 to 4 minutes on each
side, depending on the thickness of the cutlets.
4. Add in red and green capsicum. Cook for about 2 minutes on medium
heat.

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5. Season it with salt and pepper.


6. Cut the mango and mix together with chicken cooked.

Step 2: Prepare dressing


1. In a blender, blend the mango until smooth. If the dressing is too thick,
add more orange juice, one tablespoon at a time and honey until the
dressing is the desired consistency. It should be thick but pourable.
2. To assemble, add the dressing to the chicken and vegetables. Garnish with
lettuce and strawberry. Serve immediately.

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Topic 5: Cooking for fun- Asian dishes


Asian cuisine refers to any of several major regional cuisines, including East
Asian, Southeast Asian, South Asian, Central Asian, and Middle Eastern. A cuisine
is a characteristic style of cooking practices and traditions, usually associated
with a specific culture. Asia, being the largest and most populous continent, is
home to many cultures, many of which have their own characteristic cuisine.
Ingredients common to many cultures in the East and Southeast regions of the
continent include rice, ginger, garlic, sesame seeds, chilies, dried onions, soy,
and tofu. Stir frying, steaming, and deep frying are common cooking methods.
While rice is common to most Asian cuisines, diferent varieties are popular in
the various regions. Basmati rice is popular in the subcontinent, Jasmine rice is
often found across the southeast, while long-grain rice is popular in China and
short-grain in Japan and Korea.
Curry is a common dish in southern and southeastern Asia, however it is not as
common in East Asian cuisines. Curry dishes with origins in India and other South
Asian countries usually have a yogurt base while Southeastern and Eastern
curries generally use coconut milk as their foundation.

5.1 Fried bee hoon singapore


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Singapore-style noodle is a dish of stir-fried rice vermicelli seasoned with curry


powder, bean sprouts, soy sauce and sliced chilli pepper. It is served as a
vegetarian dish or can be accompanied by small slices of chicken, beef, char
siu pork, and/or prawns.
Ingredients

Portion & piece: 2

1 medium bowl bee hoon

30gm minced chicken

10gm prawn

2 tbsp oyster sauce

2 tbsp chili sauce

2 tbsp soy sauce

1 tbsp chopped onion

5gm garlic

red capsicum (cut in julienne


shape)

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green capsicum (cut in julienne shape)

5 nos tomato cherry

Half carrot (cut in julienne shape)

nos button mushroom (chopped)

tbsp salt to taste

tsp white pepper

Preparation instructions
1. Boil water in the pot. Once boiling, add in the mee hoon. Cook until aldante.
2. In a heated wok add oil, add garlic and onion and stir for 30 seconds until
fragrant.
3. Put the chicken and prawn, stir well.
4. Stir in tomato cherry, carrot, red and green capsicum and mushrooms.
Cook for about 2 minutes on medium heat.

5. Add all the sauces, salt and white pepper. Check for seasoning.
6. Stir well till all the contents are well combined.
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7. Allow the noodles to be cooked in the sauces. When the sauces are
absorbed, push noodles to the side of the pan so that the middle portion is
empty.
8. Singapore fried bee hoon is ready!!. Enjoy the Singapore fried bee hoon!!!

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5.2 Chinese fried rice

Fried rice is a dish of steamed rice stir-fried in a wok, often mixed with other
ingredients, such as eggs, vegetables, and meat. It is sometimes served as the
penultimate dish in Chinese banquets, just before dessert. As a homemade dish,
fried rice is typically made with leftover ingredients, including vegetables and/or
meat from other dishes, leading to countless variations.
Ingredients

1 big bowl rice

20gm minced chicken

10gm prawn

2 tbsp chopped onion

5gm garlic

50gm mix vegetable

2 tbsp oyster sauce

2 tbsp chili sauce

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2 tbsp soy sauce

2 nos egg

tbsp salt to taste

tbsp white pepper

Preparation instructions
Step 1; Scrambled egg
1. Break eggs into a stainless steel bowl and beat until well blended. Season
with salt and pepper. If desire, add a small amount of milk.
2. Heat clarified butter in a small saut pan (or in large skillet as for fried
eggs).
3. When fat just hot enough to make a drop of water sizzle, pour in an eggs.
Cook over low heat, stirring gently from time to time as the eggs
coagulate (formation of large creamy flakes). Lift portion of coagulate eggs
so that uncooked eggs can run underneath. Too much stirring will break up
eggs into very small particles. Do not let the eggs brown. Keep heat low.
4. When eggs are set but still soft and moist, remove on heat and turn out
into serving plate and served immediately or into bain marie.
Step 2: Chinese fried rice
1. Heat the pan. Add in oil and saute chopped onion and garlic until fragrant.
Add in minced chicken and prawn and stir until its mixed well.
2. Stir in mixed vegetables, red and green capsicum. Cook for about 2
minutes on medium heat.

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3. Add all the sauces, salt and white pepper. Check for seasoning.
4. Stir well till all the contents are well combined.
5. Allow the rice to be cooked in the sauces. When the sauces are absorbed,
push rice to the side of the pan so that the middle portion is empty.
6. Then, put the scrambled egg on the top of rice.

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Topic 6: Cooking for fun- Western dishes


European cuisine, or alternatively Western cuisine, is a generalised term
collectively referring to the cuisines of Europe and other Western countries,
including that of Russia, as well as non-indigenous cuisines of Australasia, Latin
America, North America, Southern Africa and Oceania, which derive substantial
influence from European settlers in those regions. The term is used by East
Asians to contrast with Asian styles of cooking. When used by Westerners, the
term may sometimes refer more specifically to cuisine in Europe.
The cuisines of Western countries are diverse by themselves, although
there are common characteristics that distinguish Western cooking from cuisines
of Asian countries and others. Compared with traditional cooking of Asian
countries, for example, meat is more prominent and substantial in serving-size.
Steak and cutlet in particular are common dishes across the West. Western
cuisines also put substantial emphasis on grape wine and on sauces as
condiments, seasonings, or accompaniments.
Many dairy products are utilised in the cooking process, except in nouvelle
cuisine. Wheat-flour bread has long been the most common source of starch in
this cuisine, along with pasta, dumplings and pastries, although the potato has
become a major starch plant in the diet of Europeans and their diaspora since
the European colonisation of the Americas. Maize is much less common in most
European diets than it is in the Americas; however corn meal, is a major part of
the cuisine of Italy and the Balkans.

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6.1 Fish & chips, finger fish with tartar sauce

Fish and chips is a hot dish of English origin, consisting of battered fish,
commonly Atlantic cod or haddock, and chips. It is a common take-away food.
Fish and chip is a popular lunch meal eaten by families travelling to seaside
resorts for day trips that do not bring their own picnic meals.
Ingredients

150 gm fish fillet

Salt to taste

Pepper powder to taste

1 no egg

50 gm breadcrumb

500 ml cooking oil

50 gm flour

1 wedge lemon wedges

1 tbsp mayonnaise
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1 bush fresh parsley

Preparation instructions
1. Marinate the fish with salt and pepper powder.
2. Coated with flour, beaten egg and breadcrumb.

3. Deep fried the breaded fish. Use shallow oil. Fried until it cooked.
4. Remove the fried fillet fish from oil and strain the oil.
5. Serve on the plate.

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Tartar Sauce
Tartar sauce is a mayonnaise-based sauce, typically of a rough consistency. It is
often used as a condiment with seafood dishes. It is based on mayonnaise (egg
yolk, mustard or vinegar, oil) with some extra ingredients.
Ingredients

100 gm mayonnaise

10 gm onion

10 gm garlic

10 gm olive

10 gm capers

10 gm gherkin

10 gm boiled egg white

Few drops lemon juice

Seasoning to taste

1 string parsley chop

Preparation Instructions
1. Chopped onion, garlic, olive, capers, gherkin and boiled egg white.
2. Mixed all together in the mixing bowl. Add in mayonnaise, lemon juice,
and seasoning and chopped parsley.
3. Serve it with breaded fried fish.

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6.2 Baked macaroni with cheese

Macaroni and cheese, also called mac and cheese in American English; macaroni
pie in Caribbean English; and macaroni cheese in the United Kingdom, Australia,
Canada and New Zealand. Traditional macaroni and cheese is a casserole baked
in the oven; however, it may be prepared in a sauce pan on top of the stove or
using a packaged mix.
I.

Macaroni

Ingredients

150gm macaroni

30 gm chicken

1 nos mushroom

1 nos chopped garlic

10 gm grilled pepper

10 gm capsicum

1 pieces cheddar cheese

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1 tbsp olive oil

Salt to taste

Pepper to taste

Celery

Mix vegetable

10 gm Holland

1 pieces bay leaf

tsp oregano

1 tin Prego sauce

II.

Topping

1 nos egg

250 ml milk

Salt and pepper

Mozzarella cheese

Cheddar cheese

Preparation instructions
1. Boil water in the pot. Add in oil and salt. Once boiling add in the macaroni
Cook until al-dante.
2. In a large saut pan, over medium-high heat, add 1 tablespoon oil.

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3. Add in chopped onion, garlic and bay leaf until fragrant.

4. Then, add in chicken until its browned, breaking up chicken with a wooden
spoon.
5. Add in red and green capsicum. Cook for about 2 minutes on medium
heat.
6. Then, pour tomato sauce and Prego sauce and cook until its mixed well.
7. Once its cook, of the fire. Make sure the sauce is not to dry. Mixed it with
macaroni and garnish with chopped parsley.
8. Season it with salt and pepper.
9. After that, put the macaroni in aluminium container, whisk together eggs
and milk, then mix in cheddar cheese and mozzarella cheese on the top of
macaroni.

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10.Baked for 30 minutes with temperature 180C.

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Topic 7: Cooking for fun Western Snack


A snack is a portion of food, often smaller than a regular meal, generally
eaten

between

meals.

Snacks

come

in

variety

of

forms

including

packaged snack foods and other processed foods, as well as items made from
fresh ingredients at home.
Traditionally, snacks are prepared from ingredients commonly available in
the home. Often cold cuts, fruit, leftovers, nuts, sandwiches, and the like are
used as snacks. The Dagwood sandwich was originally the humorous result of a
cartoon character's desire for large snacks.
Beverages, such as cofee, are not generally considered snacks though
they may be consumed along with or in lieu of snack foods. A beverage may be
considered a snack if it possesses a substantive food item (e.g. bananas, kiwis,
or strawberries) that has been blended to create a smoothie.
Plain snacks like plain cereals, pasta, and vegetables are also mildly
popular, and the word snack has often been used to refer to a larger meal
involving cooked or leftover items. Six-meal eating is a form of eating that
incorporates healthy snacks in between small meals, to stave of hunger and
promote weight loss.
With the spread of convenience stores, packaged snack foods became a
significant business. Snack foods are typically designed to be portable, quick,
and satisfying. Processed snack foods, as one form of convenience food, are
designed to be less perishable, more durable, and more portable than prepared
foods. They often contain substantial amounts of sweeteners, preservatives, and
appealing ingredients such as chocolate, peanuts, and specially-designed flavors
(such as flavored potato chips).

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7.1 Tuna puf

Puf pastry has many layers that cause it to expand or puf when baked. Puf
pastry is made using flour, butter, salt, and water. The pastry rises up due to the
water and fats expanding as they turn into steam upon heating. Puf pastries
come out of the oven light, flaky, and tender.
Ingredients

250gm butter

500ml water

tsp sugar

250gm super fine flavor

1tsp baking powder

Eggs

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Tuna filling

1 tin tuna

2 tbsp mayonnaise

lemon

1 tsp salt

1tsp pepper

Preparation instructions
1. Place a pot over medium heat. Add the butter to the pot and continue to
heat until the fat is hot, wait until rolling boil.
2. Stir the flour and salt well by using wooden spoon.
3. Transfer the dough to a large mixing bowl.
4. Let stand 15 minutes until cool.
5. After already cool, put dough in bread maker beat in the eggs one at a
time, mixing well after each.
6. When the shells are cool, either split and fill them with the dough mixture,
or use a pastry bag to pipe the dough into the shells.
7. Bake for 20 to 25 minutes in the preheated oven, until golden brown.
8. Garnish the shells with tuna, lettuce and tomato cherry.

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7.2 Mini burger bun

A burger is a sandwich consisting of one or more cooked patties of ground meat,


usually beef, placed inside a sliced bun. Burgers may be cooked in a variety of
ways, including pan-frying, barbecuing, and flame-broiling. Hamburgers are often
served

with lettuce, bacon, tomato, onion, pickles, cheese and condiments such

as mustard, mayonnaise, ketchup, relish, and chilles.


Ingredients

500 g high protein flour

10 g instinct leave

1 tbsp bread softener

60 gm butter

60 gm custard sugar

tbsp milk powder


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2 nos eggs

1/8 tsp salt

50 ml fresh milk

150 ml cold water

Decorative ingredient

Lettuce

Tuna

Cheddar cheese

Chicken burger

Capsicum

Tomato and chili sauce

Tomato cherry

Sweep material surface

1 nos egg mix with 5 tsp water

Preparation Instructions
1. Mix all ingredients in the bread maker or mixer. Knead for 30 minutes if
used mixer and if used bread maker, use dough menu.
2. Blend until being dough. Remove it from bread maker and rest for 20
minutes.
3. Make the circle around 20 gm for each of dough.
4. Relax until flufy doubled.
5. After that, sweep a surface of the bun and sprinkle with a sweep of
decoration ingredient above smoother.
6. Preheat the oven and bake bread at 180 c around 15 minutes
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7. Let stand 10 minutes before serving.


8. Cut bread 2 pieces and sweep the butter and then bake in pan around 2
minutes
9. Put inside of bread like lettuce, tomato cherry, cheddar cheese, chicken
burger, tomato sauce and chili sauce.

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Topic 8: Cooking for fun Asian Snack


A snack is a portion of food, often smaller than a regular meal, generally eaten
between meals. Snacks come in a variety of forms including packaged snack
foods and other processed foods, as well as items made from fresh ingredients at
home.
Traditionally, snacks are prepared from ingredients commonly available in
the home. Often cold cuts, fruit, leftovers, nuts, sandwiches, and the like are
used as snacks. The Dagwood sandwich was originally the humorous result of a
cartoon character's desire for large snacks.
Beverages, such as cofee, are not generally considered snacks though
they may be consumed along with or in lieu of snack foods. A beverage may be
considered a snack if it possesses a substantive food item (e.g. bananas, kiwis,
or strawberries) that has been blended to create a smoothie.
Plain snacks like plain cereals, pasta, and vegetables are also mildly
popular, and the word snack has often been used to refer to a larger meal
involving cooked or leftover items. Six-meal eating is a form of eating that
incorporates healthy snacks in between small meals, to stave of hunger and
promote weight loss.
With the spread of convenience stores, packaged snack foods became a
significant business. Snack foods are typically designed to be portable, quick,
and satisfying. Processed snack foods, as one form of convenience food, are
designed to be less perishable, more durable, and more portable than prepared
foods. They often contain substantial amounts of sweeteners, preservatives, and
appealing ingredients such as chocolate, peanuts, and specially-designed flavors
(such as flavored potato chips).

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8.1 Mini spring roll

Spring rolls are a large variety of filled, rolled appetizers or dim sum found in
East Asian and Southeast Asian cuisine. The kind of wrapper, fillings, and cooking
technique used, as well as the name, vary considerably within this large area,
depending on the region's culture.
Ingredients

10 slice skin

30gm minced chicken

1 tbsp chopped garlic

2 tbsp chopped onion

red and green capsicums (cut in julienne shape)

nos carrot (cut in julienne shape)

turnips (cut in julienne shape)

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tbsp salt to taste

tbsp white pepper to taste

Preparation instructions
I.

Filling
1. Heat the pan. Add in oil and saute chopped onion and garlic until fragrant.
Add in minced chicken and stir until its mixed well.
2. Stir in carrot, red and green capsicum and turnips. Cook for about 2
minutes on medium heat
3. Add salt and white pepper for seasoning.
4. Stir well till all the contents are well combined.
5. Once it cooked, turn of the heat and pour into bowl.

II.

Preparation skin
1. Place a wrapper on a clean, dry surface and place a portion of the filing
mixture in one corner of the wrapper.
2. Roll over the wrapper till th.
3. Fold over from both the sides one by one towards the centre.
4. Finally roll it completely and seal the edge using a little maida-water
mixture.
5. Repeat steps 2 to 5 to make more rolls.
6. Heat the oil in a deep non- stick pan and deep-fry, 2 rolls at a time on a
medium flame, till they turn golden brown in colour from all the sides.
7. Drain on an absorbent paper.
8. It will be nice if served with schezaun sauce.

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8.2 Mini samosa

Samosa is a fried or baked pastry with a savoury filling, such as spiced potatoes,
onions, peas, lentils, macaroni, noodles, and/or minced meat (lamb, beef or
chicken). Pine nuts can also be added. Samosas are a popular entre, appetizer
or snack in the local cuisines of the Indian subcontinent, Southeast Asia, Central
Asia, Southwest Asia, the Arabian Peninsula, the Mediterranean, the Horn of
Africa, East Africa and North Africa.
Ingredients

10 slice skin

30gm minced chicken

1 tbsp chopped garlic

2 tbsp chopped onion

red and green capsicums (cut in julienne shape)

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nos carrot (cut in julienne shape)

turnips (cut in julienne shape)

tbsp salt to taste

tbsp white pepper to taste

Preparation instructions
I.

Preparation skin
1. Prepare all the samosa this way and keep covered with a moist kitchen
napkin.
2. Press both the edges. Be sure there are no cracks.
3. Cut the skin into 3 slices.
4. Join all the skin together so that it looks even wider.
5. Roll the samosa in triangle shape and put the filling inside it.
6. Apply some mixture water and plain flour with fingertips or brush at the
end of samosa roll.
7. Repeat steps 1 to 5 to make more samosa.
8. Heat the oil in a deep non- stick pan and deep-fry, 2 rolls at a time on a
medium flame, till they turn golden brown in colour from all the sides.
9. Drain on an absorbent paper.
10.It will be nice if served with schezaun sauce.

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Topic 9: Pastries, quick bread and cookies


Quick breads include many cakes, brownies and cookiesas well as banana
bread, beer

bread, biscuits, cornbread,muffins, pancakes, scones,

and soda

bread.
Preparing a quick bread generally involves two mixing bowls. One contains all
dry ingredients (including chemical leavening agents or agent) and one contains
all wet ingredients (possibly including liquid ingredients that are slightly acidic in
order to initiate the leavening process). In some variations, the dry ingredients
are in a bowl and the wet ingredients are heated sauces in a saucepan of-heat
and cooled.
A cookie is a small, flat, sweet, baked good, usually containing flour, eggs, sugar,
and either butter, cooking oil or another oil or fat. It may include other
ingredients such as raisins, oats, chocolate chips or nuts.
In most English-speaking countries except for the US and Canada, crisp cookies
are called biscuits. Chewier cookies are commonly called cookies even in the UK.
Some cookies may also be named by their shape, such as date squares or bars.
Cookies may be mass-produced, made in small bakeries or home-made. Cookie
variants include using two thin cookies with a creme filling (e.g., Oreos) and
dipping the cookie in chocolate or another sweet coating. Cookies are often
served with beverages such as milk, cofee or tea.

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9.1 Fruit tartlet

A tart is a baked dish consisting of a filling over a pastry base with an open top
not covered with pastry. The pastry is usually short crust pastry, the filling may
be sweet or savory through modern that are usually fruit based, some,
sometimes with custard. Tartlet refers to a miniature tart an example would be
egg tarts. Example of tarts includes jams tarts, which may be diference colours
depending on the flavour of the jam used to fill them and the bake well tart.
Ingredients

250gm plain flour

100gm butter

1/8 icing vanilla

1/2 nos egg

80gm icing sugar


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Filling (vanilla pastry cream)

50 gm corn flour

120gm castor sugar

250ml water

2 nos egg

40gm milk powder

1/8 tsp icing vanilla

1/8 yellow egg

30 gm butter

Strawberry

Kiwi

Chocolate chip

Preparation Instructions
I.

Dough
1. Used the large bowl, add plain flour and butter then mixed it well.
2. Add the sugar, icing vanilla and egg. Knead until blended
3. Gently mix with a dough scraper or spatula until the dough comes
together in a ball.
4. Lightly flour a work surface, knead until have a smooth soft dough.
5. Rest the dough around 5 minutes.
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6. Sweep tart cases with butter and make the dough shape.

7. Bake in 15 minutes
8. Remove from the oven and allow to cool 10 minutes.
9. Use the spatula to take the cream and in a piping bag and pipe into the
pastry cases.
10.Topping the tart with the strawberry, kiwi, orange and chocolate chip.
Sweep with gelatin for shiny.
II.

Filling (vanilla pastry cream)


1. Add a corn flour, milk powder, icing vanilla, castors sugar, egg, water
and yellow egg in large bowl and whisk until colour changes and mixed
well.

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2. Used slow fire, heat in pot and whisk until mixture condensed.

3. After that, of the fire. Add the butter and stir until mixture.
4. Place the filling in medium bowl and cool in 15 minutes.

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9.2 Muffin

A muffin is an individual sized quick bread product. Muffin in America is similar to


cupcakes in size and cooking method. These can comes savory varieties such as
corn or cheese muffins or sweet varieties such as blueberry or banana.
Ingredients

500gm plain flour

250gm butter

240gm castor sugar

130ml fresh milk

1 tbsp baking powder

icing vanilla

1 tbsp cappuccino flavour

1 tbsp chocolate flavour


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Preparation Instructions
1. Beat butter and sugar in a bread maker until light and flufy.
2. Used a bowl, whisk the plain flour, baking powder, castor sugar and icing
vanilla. Put inside bread maker.
3. Add the fresh milk and egg. Beat until blended.
4. Remove from the bread maker and add the chocolate chip.
5. Separate the bowl for cappuccino flavour and chocolate flavour.
6. Place muffin cup in tray.
7. Put the cream in a piping bag and pipe into the muffin cup.
8. Topping the muffin and garnished with corn.
9. Bake in 25 minutes.

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Topic 10: Confectionary


Confectionery is the art of making confections, which are food items that are rich
in sugar and carbohydrates. Exact definitions are difficult. In general, though,
confectionery

is

divided

into

two

broad

and

somewhat

overlapping

categories,bakers' confections and sugar confections.


Bakers' confectionery, also called flour confections, includes principally sweet
pastries, cakes, and similar baked goods. In the Middle East and Asia, flour-based
confections are more dominant.
Sugar confectionery includes sweets, candied nuts, chocolates, chewing gum,
sweetmeats, pastillage, and other confections that are made primarily of sugar.
In some cases, chocolate confections (confections made of chocolate) are
treated

as

confections. The

separate

category,

words candy (US

as
and

are

sugar-free

versions

Canada), sweets (UK

and

of

sugar

Ireland),

and lollies (Australia and New Zealand) are common words for the most
common varieties of sugar confectionery.
The confectionery industry also includes specialized training schools and
extensive historical records. [4] Traditional confectionery goes back to ancient
times, and continued to be eaten through the Middle Ages into the modern era.

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10.1 Doughnut

A doughnuts or donut is a type of fried dough confectionery or dessert food. The


doughnuts is popular in many countries and prepared in various form as a sweet
snack that can be homemade or purchased in bakeries, supermarkets and food
stalls. Donut are usually deep-fried from a flour dough and typically either ringshaped or a hole and often filled. Various toppings and flavourings are used for
diferent type such as sugar, chocolate or maple glazing.
Ingredients

500gm flour

1 tbsp yeast

40gm castor sugar

1 nos egg

1 tbsp softener

20gm butter

50gm softening

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tsp salt

220ml Water

Preparation Instructions
1. Add the flour, salt and butter, into a large bowl.
2. Make a well in the flour and pour in the yeast, softening and bread
softener. Then put the water and the egg.
3. Mix to make dough and then knead, cover the bowl and leave to stand for
45 minutes until the dough has doubled in size.

4. After that, on a floured work surface, knead the dough for 5 minutes then
divide into 12 balls and make the circular shape/ centered hole.
5. Heat the oil in pan, gently put the dough balls one at a time into the hot
oil and fry for 3-5 minutes or until golden brown and carefully turn over.
6. Roll the hot doughnuts in the remaining sugar.
7. Serve.

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10.2 Cupcakes

A cupcake is a small cake designed to serve one person, which may be baked in
a small thin paper or aluminium cup. As with larger cakes, icing and other cake
decorations such as chocolate chip, cream, candy.
Ingredients

400gm flour

6 nos egg

250gm butter

100gm coco powder

10gm baking powder

10gm soda bicarbonate

200gm castor sugar

Garnish

Cream

Chocolate rice

Chocolate ganache
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Chocolate chip

Preparation Instructions
1. Beat butter and sugar in a bread maker until light and flufy.
2. Add the flour, baking powder and soda bicarbonate, beat until mixed well.
3. Then, put the egg, after 5 minutes add the coco powder.
4. Bake in 45 minutes.
5. Garnish with cream, chocolate chip, chocolate rice.

10.3 Chocolate chip


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Chocolate chips are small chunks of chocolate. They are often soil in a round,
flat-bottomed teardrop shape. They available sizes, from large to miniature but
are usually less than 1cm in diameter. Another variety of chocolate chips is
rectangular, circle, square chocolate chunks.
Ingredients

230gm flour

160gm castor sugar

200gm chocolate chip

2 nos egg

250gm butter

10gm walnut

10gm coco powder

1 tsp icing vanilla

50gm nestum

Preparation Instructions
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1. Beat the butter, castor sugar, eggs and icing vanilla until light and flufy.
2. Then, add the flour, coco powder, nestum slowly into the mixture and mix
gently using wooden ladle.
3. Add the chocolate chip and pour until blended.
4. Spoon the mixture into a small ball on the cookies sheets.
5. Bake for 25 minutes.

10.4 Fruit jelly

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Fruit jelly is a dessert, these colourful fruit jelly are simple to make and fun to
eat, try one of these flavour combination example apple juice, grape juice, and
coconut juice.
Ingredients

1/3 cup fruit jelly juice (nata de coco)

1 packets powdered gelatin

200gm sugar

300 ml water

Preparation Instructions
1. Heat the water, add powdered gelatin, return to a boil and cook until thick
and syrupy around 2 minutes.
2. After that, add the sugar pour until blended.
3. Then, add the fruit jelly juice.
4. Place the shallow bowl and put the jelly.
5. Refrigerate for 3 hours.
6. Cut the fruit jelly into I inch half circle.

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7. Ready to serve.

10.5 Cream

Caramel

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Cream caramel is a French dessert with a simple custard base and a soft caramel
topping, related to cream brulee except that the dessert is not fired before
serving to create a hard sugar crust. A number of nations make variations on
crme caramel, and the dish is extremely popular. Since it is served chilled,
cream caramel is an excellent dish to pair with a heavy or hot meal, since it cools
and calms the stomach.
Ingredients

8 nos egg

1 litter fresh milk

150gm sugar

200gm caramelized sugar

1tsp vanilla flavour

1 drop egg yellow coloring

Preparation Instructions
1. Add all ingredients in a bowl then whip until mixed well and strain it.
2. Heat the sugar in a pan until brown colour the pour on top of caramel.
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3. Cook for 1 hour with temperature 180C. (Water bath bake) 180c.

Conclusion
Throughout learning this subject, I have gained many beneficial and valuable
lessons. I learnt the proper behaviour and attitude one should possess during
preparing and cooking activity. I aware the personal hygiene is most important
part during preparing food to avoid food cross contamination. Before start
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cooking, we need to make sure all equipments are washed and table hood is
clean. I also learnt diferent materials and tools to use and their functions as well
as the right way to use them.
As we know, kitchen area could be a dangerous and hazardous place. During our
kitchen classes, we are exposed to slippery floor, heavy equipments, sharp tools
and also electrical machines. Every person should be aware of these hazards,
and helping each other by reminding to put safety first. Besides that, we also be
careful to use knife when cutting food in order to prevent injury.
During cooking activity, ready menu might have slight alteration depending on
the condition and suitability of the food. For example, we may add more salt and
pepper when we are not satisfied with taste of the dish. Therefore, it is important
to concentrate on the condition of the food and make use of our sense of taste.
The flavour is depends on person because some person dont like pepper and it
could add little while some person like pepper and they can add more.
Each menus have diferent methods of cooking. The benefit I receive by learning
this subject is that I have identified and learned variety of cooking methods. We
were given the opportunity to use diferent methods of cooking apart from what
has been written in the standard menu. Then, after learned the cooking method,
we are excited to practice in the home. The mother also needs to make the
variety of cooking method so that children get balance diet and proper nutrition.
I would like to thank my lecturer, Chef Asma for giving guidance and knowledge
and for allowing us to explore and apply diferent techniques. I am also grateful
for having cooperative and fun classmates throughout this subject.

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