Climate Change-is attributed directly or indirectly to human activities that after the composition of the global atmosphere, in addition to natural climate variability observed over comparable time periods.

 How will climate change?
*current climate model predict a global warming of about 1.4 degree to 5.8 degrees Celsius by the years 2100:
*Even a minimum of 1.4 degree of Celsius.

Northlink technological College
Panabo City
No.	Last Name	First Name	Middle Initial
1	Otara	Jaminah	D.
2	Caracut	daesy Jayne	M.
3	Bantilan	Jessa joy	V.
4	Pangay	Halima	F.
5	Gagabe	April joy	D.
6	Garcia	Ma Luisa	R.
7	Jungco	Margie	J.
8	Normandia	Camelle	O.
9	Legurpa	Annalou	P.
10	Abarquez	Mergie Mea	D.
11	Distor	Mary Jane	T.
12	Manco	Christian jay	B.
13	Nabor	Gary Paul	B.
14	Plaza	Jobeth	D.
15	Otugay	Leonily	S.
16	Quire quire	Jenelyn	R.
17	Salem	Rodelyn	B.
18	Lisen	Jesa	E.
19	Fortich	Decerie Joy	J.
20	Alfeche	Salvador	C

Tangerine Chiffon Cake





Ingredients:

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• CAKE:

• 4 tangerines or 3 navel oranges

• 2 1/4 c. cake flour

• 1 TBSP. baking powder

• 3/4 tsp. salt

• shopping list

• 1 1/2 c. granulated sugar

• 1/2 c. vegetable oil

• 5 large eggs, separated

• 2 large egg whites

• 1/2 tsp. cream of tartar

• GLAZE:

• 2 tangerines or 1 navel orange

• 1 1/2 c. confectioners' sugar

• 1/4 teaspoon(s) vanilla extract

• CANDY DAFFODILS:

• 4 to 8 yellow fruit chews (depending on size), such as Laffy Taffy or Starburst

• 4 green fruit chews, such as Laffy Taffy or Tootsieroll

• 4 small orange spice drops

• 1 container (1 ounce) white nonpareils

How to make it

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• Prepare Chiffon Cake: Preheat oven to 325 degrees F. From tangerines, grate 1 tablespoon peel and squeeze 3/4 cup juice. In large bowl, stir together flour, baking powder, salt, and 1 cup granulated sugar. Make a well in center. Add oil, egg yolks, and tangerine peel and juice; whisk into dry ingredients.

• In another large bowl, with mixer on high speed, beat 7 egg whites with cream of tartar until soft peaks form. Gradually sprinkle in remaining 1/2 cup granulated sugar, 2 tablespoons at a time, and beat until whites just stand in stiff peaks when beaters are lifted. With rubber spatula, gently fold one-third of whites into egg-yolk mixture to loosen the batter, then fold in remaining whites.

• Pour batter into ungreased 10-inch angel food cake pan. Bake 60 to 65 minutes or until top springs back when lightly touched with finger. Invert cake in pan on metal funnel or bottle; cool completely, about 2 hours. With knife, carefully loosen cake from side and center of pan. Remove cake from pan and place right side up on cake plate.

• Prepare Tangerine Glaze: From tangerines, grate 1 teaspoon peel and squeeze 2 tablespoons plus 1 teaspoon juice. In small bowl, stir together confectioners? sugar, vanilla, tangerine peel, and 2 tablespoons tangerine juice until smooth, adding remaining teaspoon juice if necessary for good spreading consistency. Spoon glaze over cooled cake, spreading glaze with back of spoon and allowing glaze to run down sides of cake. Let stand until glaze is set, about 30 minutes. Decorate with Candy Daffodils.

• Candy Daffodils:

• For each daffodil, on waxed paper, with rolling pin, roll out yellow and green fruit chews to 1/8-inch thickness . (If too stiff to roll, warm candy in microwave on High 2 to 3 seconds to soften.) From 1 or 2 rolled yellow pieces, cut five 1 1/4-inch teardrop shapes. Pinch together wider end of each teardrop, creating fold of a petal, and slightly pinch narrow end, rounding to shape like a petal. Cut green piece into two or three 1 1/4-inch leaf shapes. Arrange petals, wide end toward center, to resemble flower; press together in center, using a drop of water, if necessary, to help petals stick together. Trim small piece from rounded end of spice drop. Cut out small piece from center of flat end of spice drop; sprinkle with some nonpareils . Press smaller end of spice drop into center of flower. Press green leaves to attach to back of flower. Repeat to make 4 daffodils in all. Do not refrigerate candy flowers.

BANANA CHIFFON CAKE

ngredients

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• 2 cups flour

• 1½ cups white sugar

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1 large, ripe banana

• ½ cup vegetable oil

• 7 large eggs, whites and yolks separated

• 1 tsp vanilla extract

• ½ teaspoon almond extract

• ¾ cup cold water

• ½ teaspoon cream of tartar

How to make it

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• In a large mixing bowl, whisk together flour, sugar, baking powder and salt; set aside.

• In a separate bowl, mash the banana.

• Add oil, egg yolks, vanilla and almond extracts, and the cold water. Add the oil mixture to the flour mixture, and whisk batter until smooth.

• In a large mixing bowl, beat egg whites and cream of tartar with an electric mixer until stiff peaks form.

• With a rubber spatula, gently fold the beaten egg whites into the batter just until combined – it is important not to over-mix at this step.

• Pour batter into an ungreased 10” angel food cake pan.

• Bake at 350 degrees for about 55 minutes, or until a toothpick inserted into the center of the cake comes out clean.

• Invert pan over counter (if your angel food pan does not have “legs” around the top rim to hold the cake off the counter when inverted, then invert the pan onto a sturdy bottle neck).

• Allow cake to cool completely in this upside down position.

• When cool, turn the pan right side up again and run a sharp, thin knife or spatula around the edges to release the cake from the pan. Turn cake out onto a platter; frost or simply dust with powdered sugar. My mother used a browned butter frosting and the flavor was a perfect match.

• CARROT CAKE

• 

Ingredients

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• 2 cups sugar

• 1 cup oil

• 4 eggs

• 2 cups flour

• 2 teaspoons baking powder

• 1 1/2 teaspoons baking soda

• 1 teaspoon salt

• 2 teaspoons cinnamon

• 3 cups grated carrots

• 1/2 cup chopped pecans

• cream cheese
 icing as follows

• 1 stick margarine/or butter

• 8 ounces cream cheese

• 1 teaspoon vanilla

• 1 pound powdered sugar

• 1 cup finely chopped pecans

How to make it

• Cream sugar and oil

• add eggs and beat well.

• sift together dry ingredients and add to sugar mixture.

• fold in carrots and pecans.

• pour into 2 greased and floured 9 inch round cake pans.

• bake at 360 degrees for 35 minutes .cool and decorate layers

• cream cheese icing as follows

• cream together margarine and cream cheese.

• add vanilla, beat in powdered sugar.

• fold in pecans, spread generously between layers then on sides and on top...... then enjoy

People Who Like This Dish 54

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• and beat well.

• sift together dry ingredients and add to sugar mixture.

• fold in carrots and pecans.

• pour into 2 greased and floured 9 inch round cake pans.

• bake at 360 degrees for 35 minutes .cool and decorate layers

• cream cheese icing as follows

• cream together margarine and cream cheese.

• add vanilla, beat in powdered sugar.

• fold in pecans, spread generously between layers then on sides and on top...... then enjoy

The effect of  Modern Technology to Tourism industry specially the word of wide web has increased tremendously over the past years  and this tried will certainly  continue. However, since the technological itself is now available to almost everyone, its  use alone does not necessarily bring a competitive advantage anymore.

    First of all I'am Jaminah Otara, at Northlink Technological College. I was born on June 10 1991 , I'am 21 yrs. old from Panabo City.
    My hobbies is I want to clean my house and watching t.v. and i love my family.