Scones

The ultimate goal when making scones is to create flaky layers without over kneading the dough. If you over knead the dough it will become tough. We made these scones so we knew how to make them for our breakfast sandwiches the following week. Our product standards were golden brown, tender, flaky layers, not dry and similar size and shape. During this recipe I learned that sometimes you have to add a tiny bit of water to make the dough stick together better. When making scones we use the biscuit method. It is similar to the muffin method because in both we don’t overmix and we pour the wet into the dry. In the biscuit method we use a cold fat and in the muffin method we use a liquid fat (oil). When the scones came out of the over and were a perfect golden brown. When I bit into it I could see the flaky layers… success! This recipe was easy to follow and scones were easy to make, I would totally make this again.

Chocolate Chip Oatmeal Cookies

In this lab I made chocolate chip oatmeal cookies. We made them as an intro back into cooking and to see how well we would work in groups. When we took them out of the oven they were golden brown, similar size and shape and moist and chewy. They matched the product standards! My partner and I worked well together to make the cookies and to clean up. If I had to change one thing I would add less salt, because Himalayan pink salt is saltier than regular salt, which we forgot. I would definitely make them again because, who doesn’t like a classic chocolate chip cookie!

Most Memorable Food Experience

My most memorable food experience was when I made a three course meal at home for my grade 9 foods class assignment. I invited my Mom, Dad, Aunt, friend and her mom to my house. For an appetizer I made stuffed mushroom caps, for the entrĂ©e I made Thai coconut prawns and for dessert I made raspberry, cheesecake, brownie trifles. This meal stood out to me because it was the first time I made such an elaborate, large meal all by myself. The cooking part was a little stressful but once I could sit down and enjoy the meal, it was worth it. I made a few dietary adaptations on the dessert for my friends mom (taking out the cream cheese from the dessert for her). The stuffed mushrooms were so creamy and flavorful. The Thai coconut prawns had the perfect amount of spice and the caramelization of the onions shone through. It was a bright yellow colour with hints of red from the peppers. The brownie trifle was rich. The pairing of the chocolate with the cream cheese and the fresh raspberries was delicious. Everyone enjoyed it so much and that’s all they talked about for the whole dinner. It was amazing!