Epekto Ng Teknolohiya Nakakabuti Nga Ba?

STI SAN JOSE CITY NUEVA ECIJA FOOD press cutting SUBMITTED BY Paulino , G. T, Garcia S. and Alvarez Catherine B. SUBMITTED TO Mr. Marvin Sinacay On the 8th of folk Yuzhno-Sakhalinsk, my hometown, celebrated 130 year anniversary since the time it was frame in 1882. For these 130 years the city has changed 3 names as Vladimirovka, Toyohara and Yuzhno-Sakhalinsk. The city has belonged to Russia, past to lacquer and later on all to Russia again. The city has an interesting history. Many cultures create mixed here in peerless multinational community.But my story today is about vegetable form displays what we made for the CityDay. I asked two of my students to attention with the exhibition. And they made a few crafts too. I made a bird sitting on a pumpkin tower. I forged carnations out of beetroot using the technique learned fromMr. Chat Kunsriat the III Thai Carving Event in Tokyo. The3D pumpkin facesmade the visitor buoyant and taking photo. (Mr. Chat Kunsuri on sEptember 24 2012) intellectual nourishment Carving & Garnishing Fruit and vegetable carving & Garnishing was first developed in the imperial palace of Chinese Dynasty some 800 years ago.The culinary workers in the imperial kitchen often served the royal family with sumptuously and beautifully decorated food dishes in order to pay food to a greater extent attractive and appetizing. As the days past, food carving & garnishing is no long a decorative feast that only was served in the imperial palace. It became a traditional business feature at restaurants. Today, food carving & garnishing has moved to an impostureistic stage without the world. It not only can be found in the restaurants but also can be economic consumptiond in festive dinner intermities, gathering events, home tables and all sorts of occasions. Food carving & garnishing has become an international food artistry, which can be an occasion for all sea captain food artisans to show off their sophisticated carving and garnishing skills. cheatistic carving and garnishing is by no means difficult. To display beautiful decorated food dishes, all it takes is concentration as well as practice. Although special carving tools will make the food carving quicker and easier, bingle sharp-pointed natural language is enough to commence to carve increase and vegetable. From root crops uniform carrots, radishes, yams and potatoes, along with vegetables like peppers, tomatoes, cabbages and cucumbers to fruits like apples, pears, grapes and watermelons, which can be dedicated carved and garnished into a colourful display of flowers, animals or toon faces. (China Fongon 2010) heart and apple butterfly I have many people visiting my intercommunicate by searchingHow to make an apple butterfly. As many of you I lovebutterfliestoo. When I was a child I had a collection with bugs, moths, dragonflies and other(a) flying creatures. We have a nobble summer season here on Sakhalin.The most of things from my c ollection were found sleepy between windowpane glasses and in some warm places in the balcony. In this video I show how to carve a butterfly pattern on an apple. Its not so difficult. You may do that with a knife only. Though some special carving tools will be in help. See this video to take inhow to make an Apple Heartfor Valentine Day. (Miss. Selena on January,3,2010) Mukimono, fruit and vegetable carving art Sajan Thapa Magar, born in April 18, 1986, received his basic education in Dharan, a city located in the eastern part of Nepal.He is a self taught artist who held a solo exhibition of his arts at Gurukul, Kathmandu from November 18 to December 7, 2010. His second exhibition, titled Mukimono (Fruits and Vegetable Carving), was showcased at Gurukul, Kathmandu in September, 2011. Mr. Thapa Magar works as a theatre actor at Gurukul, one of the leading theatre companies in Nepal. He has performed in legion(predicate) plays and is well appreciated by the theatre critics in Nepal . Besides acting he also looks after lights, props and publicity departments at Gurukul, a School of Theatre.Apart from performing plays and producing manpower for theatre, Gurukul also organizes art workshops and art exhibitions. At Gurukul, Sajan Thapa Magar got an exposure to numerous art events, which nurtured his interest in painting. In the beginning he copied other artworks, but as his creative impulse took rein over him, he marveled into his imagination. Today, he remains in touch with well established artists of Nepal like Prakash Chandwodkar, Karna Maskey and Kiran Manandhar, and has been receiving guidance and inspiration from them.After his first exhibition, he joined Kasthamandap Art Studio run by well established artists in Kathmandu, where he learned fruits and vegetable carving. On September 3, artist Sajan Thapa Magar, gave a perfect example of vegetable and fruit art by creating sensational art pieces from them. His artworks amazed the visitors who got opportunity to witness his creations at the art exhibition Mukimono held at Gurkul, Puranobaneshwor, Kathmandu. ( Sajan Thapa Magar on September 7, 2011) Japanese cuisine is renowned for the beauty of its presentation.Among the key elements in this presentation style aremukimonothe decorative garnishes and carvings that add the final flourish to a dish. It might be a carrot round in the shape of a plum blossom. Or a scattering of cherry blossoms plucked from a radish. by chance a swallow, a butterfly, a ginkgo leaf or a cluster of pine needles. whatsoever the motif, it will have been created to delight the eye and the palate with its shape, twine, and taste. InThe decorative Art of Japanese Food Carving, internationally acclaimed chef Hiroshi Nagashima offers 60 edible garnishes and food carvings for home, party or professional use.Some are designed to be set on top of the food. Others are fashioned to stomach the foodand sometimes, they simplyarethe food. separately is introduced in full color, with easy-to-follow, step-by-step operating instructions, sample food arrangements, further ideas and secret, insider tips for fortunate presentation. Most are plain enough for the amateur chef to master, although a few are quite intriguing and require much practice. Nagashimas instructions rely on household utensils found in a typical American kitchenfrom knives to peelers to cookie cuttersand use familiar, easily attainable ingredients. Kenji Miura on September 2012) Japanese cuisine is renowned for the beauty of its presentation. Among the key elements in this presentation style are mukimono the decorative garnishes and carvings that add the final flourish to a dish. In The decorative Art of Japanese Food Carving, internationally acclaimed chef Hiroshi Nagashima offers 60 edible garnishes and food carvings for home, party or professional use. Some are designed to be set on top of the food. Others are fashioned to hold the food and sometimes, they simply are the food. Each is introduced in full color, with easy-to-follow, step-by-step instructions, sample food arrangements, further ideas and secret, insider tips for successful presentation. Most are simple enough for the amateur chef to master, although a few are quite challenging and require much practice. The Decorative Art of Japanese Food Carving is more than a matter-of-fact handbook, however. It is also an inspiration book, filled with creative suggestions and inventive ideas to enhance and transform the way we cook. (Hiroshi Nagashima on 2009 )Vegetable carvers from around the world are taking part in the first European Carving Championships being held at bottom the GASTE 2011 Trade Fair for the Restaurant, Hotel and Catering Business, in Leipzig, Germany. The three-day championships which was held from September 4th till 6th, included both person and team competition. Individual food sculptors competed with each other in three categories individual, cocktail and platter set and composi tion, and then teamed with fellow competitors for the live carving competition.In the latter competition, participants had four hours to use their imagination and creativity to carve in front of the jurys eyes. Each participant was provided with a basket containing melons, giant papayas, kohlrabi, cucumbers, radishes, Chinese cabbages and carrots. Participants may bring their own pumpkin too. (Kaushik on September 14,2011) The art of carving The detailed techniques used in bothm fruit and vegetable carving came to the U. S. from Asia, where it has been practiced for more than a thousand years. The traditional styles come from China, Thailand and Japan.The Chinese style is perhaps the oldest, and is said to have originated during the Tang Dynasty in the 6th century. In the traditional Chinese style, carvings are often three- dimensional and crowned with small nanimal figurines. In Thailand the art is called kai-sa-luk, and is said to have had its beginnings in The Royal Palace, Sukot hai, about 700 years ago. Because it was once feared that this art would be lost, today it is taught in schools from the early grades through university. The other traditional style of carving, mukimono art, comes from Japan and is said to have been popular during the Edo period, 1600- 1800.Classic mukimono carvings typically have clean, precise lines. to create a multitier masterpiece that stood more than 6 feet tall and featured a solarise sculpture towering over a seabed adorned with a carved treasure federal agency and shipwrecked vessel. The piece, which was completed in four hours, won a gold medal and $10,000. Competitions are becoming more popular, and many criteria are taken into consideration during judging, according to Bill Sy, CEC, AAC, academic department director of culinary arts at The International Culinary School at The Art Institute of Tucson (Arizona).Sy is trained in both Chinese and Thai techniques of fruit and vegetable carving, and often serves as an intern ational judge. He says judge look for the degree of difficulty in the techniques, as well as the variety of product, number of products used, detail, color contrast and, finally, overall design and total presentation. Sy says Chinese food seldom uses garnishes except for vegetable and fruit carvings (Daniel Paliska on january 6, 2011) TABLE OF CONTENTS Cover Page1Pumpkin Carving Exhibition for the City Day . 2 Vegetable & Fruit Carving and Garnishing 3 Apple heart and apple butterfly.. 4 Mukimono.. 4-5 The Decorative Art of Japanese Food Carving 5 Elegant Garnishes of All occasion.. 6 European Vegetable Carving Championships.. 7 Fruit Carving101.. 8 References9