"Kids Food Fun" at the Del Monte Test Kitchen (Part 2)

Faith @ the Del Monte Test Kitchen

As we waited for Faith’s classmates to come back we had ample time to take some pictures of the surroundings.

Del Monte’s Vision, Mission and Core Values

Del Monte, a well known and trusted brand all over the world has been in existence since 1892. Some of the earliest food products I remember from my childhood were sold by Del Monte. So it came as a bit of a surprise when I read from their (Del Monte Pacific Limited) vision statement that they were aiming to be “one of the top ten food and beverage companies in the country.” I mean, haven’t they yet achieved that?

At any rate, the afternoon started with the third recipe, another kids’ favorite – chocolate cookies…with a nutritional twist.

Third Recipe: “Cookie Sandwich”

PORTION	UNIT MEASURE	INGREDIENT	PREPARATION
8	Pieces	Oatmeal cookies
2	Pieces	Ripe lacatan bananas	Sliced
1	Tsp	Calamansi juice
2	Tbsp	Hazelnut/Nuttela spread
2	Tbsp	Creamy peanut butter

Procedure:

1. Place a generous amount of hazelnut or peanut butter spread over two pairs of cookies.
2. Slice the bananas in a crosswise manner and soak the slices in 2 tablespoon of water with calamansi juice. Drain after a few minutes.
3. Place the slices of bananas over the cookies. Cover each with another cookie to make a sandwich.

These portions combined makes for 4 servings.

Faith with recipe ingredients

Faith and group mates slice through several bananas

Spreading hazel nut and peanut spread on top of the cookies

Semi-finished products

Icing preparations

Preparing the cake icing was quite difficult for kids to do on their own so much of it was done by Chef Joy Tuliao. At this point the kids had to be simply content with mixing some of the icing with food color additives.

Boiled Icing

PORTION	UNIT MEASURE	INGREDIENT	PREPARATION
1 - ¼	Cup	Sugar
½	Tsp	Cream of tartar
½	Cup (5pc)	Egg whites
1	Tsp	Vanilla extract
3 to 5	Drops	Food color

Procedure:

1. Combine the sugar, cream of tartar and ½ cup of water in a heavy saucepan.
2. Put egg whites in a mixer bowl and set aside.
3. Boil sugar mixture until it reaches 240°F. Set aside.
4. Beat egg whites at high speed until stiff.
5. Slowly pour hot syrup into egg whites while beating. Add vanilla. Continue beating for 1-2 minutes more.
6. Mix with desired food color.

These combined portions make 4 cups of icing for the cupcakes.

Game Time!

All work and no play make dull junior chefs. That seemed to be the philosophy of the afternoon’s midway game time for the kids. As expected, these games brought out Faith’s competitive spirit to do her best and win.

Faith wins a Kitchenomics Cook Book!

For her game efforts, Faith won a Del Monte Kitchenomics 20^th Anniversary Edition Cookbook (Volume III), which the company came out in 2005 to celebrate then the two decades of creative cooking by the country’s biggest culinary club, which through its breakthrough program has helped countless homemakers prepare budget friendly but at the same time, tasty and nutritious meals for their loved ones.

The anniversary cookbook features a special compilation of one hundred (100) of the best Kitchenomics recipes. Not bad, Faith for a game prize…not bad at all!

Putting icing on the (cup)cakes

Chocolate Cupcakes

PORTION	UNIT MEASURE	INGREDIENT	PREPARATION
¾	Cup	Evaporated milk
½	Tbsp	Del Monte Red Cane Vinegar
1 – ¾	Cups	Sifted cake flour
½	Cup	Karo syrup
½	Cup	Sugar
½	Cup	Packed Brown sugar
1 – ½	Tsp	Baking soda
¾	Tsp	Iodized fine salt
½	Cup	Unsalted butter	Softened
2	Pc (1/3 – 1/2 c)	Eggs
1/3	Cup	Cocoa powder
1	Tsp	Vanilla
½	Tsp	Red food color
24	Pc	Paper cups

Procedure:

1. Preheat the oven at 350°F. Line muffin pan with paper liner. Set aside.
2. Combine milk and Del Monte Vinegar. Stand for 5 minutes to curdle.
3. Combine all ingredients and beat on low speed for 1 minute. Beat on high for 2 minutes.
4. Pour into cups and bake for 30-35 minutes. Cool. Frost with desired icing.

These combined portions make 24 cupcakes.

Zany works of food art

This kid had fun making a tower with his blue icing cupcakes

The taller they are…the harder they fall!

Building again…

…oh well!!

This three year-old kid is very artistic

And so is my own little princess

Gobbling cupcakes

Popsicle break!

After a round of cool popsicles (pineapple flavored I’d presume!), the kids went about their last recipe – pizza making!

Pizza

PORTION	UNIT MEASURE	INGREDIENT	PREPARATION
12	Pc	Mini pizza (ready made)
1	Pack (115 grams each)	Del Monte Sweet Pizza Sauce
100	Grams	Pepperoni	Sliced
1	Pouch (115g)	Del Monte Pineapple Tidbits	Drained
½	Cup	Canned Sliced Mushroom
100	Grams	Grated quickmelt cheese

Procedure:

1. Spread pizza crust with sauce.
2. Top with pepperoni, pineapple tidbits and mushrooms.
3. Sprinkle with cheese.
4. Preheat the oven toaster. Toast pizza for 2-3 minutes.

These combined portions make 12 pizza servings.

Pepperoni, mushroom, cheese and bread - basic ingredients for a pizza!

The art of pizza making

Grating cheese (…again!)

Placing Del Monte’s Sweet Pizza Sauce

Pizza making requires patience….

….and tender loving care

Heavenly Hawaiian Pizza

Faith “graduates” from the culinary program

With Del Monte’s Test Kitchen Chef Christian

Along Bonifacio High Street with the “King of Rock & Roll”

Chilling out at the BGC

I think it would be safe to say that despite the delays, miscues and “stress” of being in a room full of restless young kiddie chefs that everyone had a good time today. Faith of course was the happiest by far, proud of the certificate of participation she held at the end of the short but fun-filled food course.

With the look on Joshua’s face, I’m sure he was much inspired as well to further improve his skills and learn more about the culinary arts. The good thing about my kids is that they look at preparing food as fun and not as a chore. And this activity reinforced that positive attitude.

I’m sure Faith and Joshua’s enjoyable food experience today will lead to greater challenges and more fun bonding times for everyone in our family!