Giving light to preparation methods, Also giving light to consumption and the quantification of food items individually to create a meal that is no more than required in proportion for an adult or a minor respectively.

#Focusing on the cooking practice from the beginning of filtration, the garnishing and seasoning phases; to the dishing and serving of the appropriate portions.

Concerning the equipments used and their usage thereon, protection / safety of equipment and the body more importantly is highly recommended.