On October 3rd we had a chef come in from LaSalle college and demo a lab for us. He made Mexican rice, with many colorful vegetables and Mexican spices. The next day we got to make the rice ourselves. This dish can be eaten at any meal, since we were in our breakfast unit we decided to cook and egg with it. We used the mise en place method for this, by preparing all our veggies and ingredients before we cooked them.
I gave myself a 5 on this lab because I sliced and diced all my veggies well and sauteed them the right amount. The amount of spice and seasoning was good and it the presentation was done well.