In this lab, we made a breakfast hash. The product standards for this lab were for the egg to be slightly runny and the potatoes are golden brown. The skills I used during this lab include sautéing, knife skills and egg cookery. One special thing about this recipe was that we added turnip with the potatoes. A challenge I experienced when making this was getting all of the time correct on when to cook things. I could have planned better how long it would take to prep certain ingredients. A success I had was cutting the vegetables, I cut the vegetables to the correct sizes for the dish. My dish, unfortunately, did not meet the product standards. The egg was not very runny and the onions were slightly overcooked giving the dish a slightly burnt flavour. To improve for the next time I would plan when to start adding ingredients to the stove as to have them cook for the correct amount of time.

In this lab, we made our very own veggie frittatas. For my frittata, I added broccoli, red pepper, tomato, and garlic. The methods we used in this lab include sautéing, egg cookery, and knife skills. I was able to learn an easy dish great for getting rid of leftover vegetables and anything that you have available. Some of the skills I used in this lab include sautéing, parboiling, slicing, grating and whisking. One challenge I had when making this dish was ensuring that we were able to complete the lab before the end of the block. A success that I had during this lab was the final product of the dish, it had an amazing taste with all the different flavours the meal had. The product standards for this dish were met, the eggs and vegetables were cooked perfectly and were seasoned correctly. I would make this dish again because it is great at using anything you have available to create a well-balanced breakfast or dish. Some facts I learned while researching this dish were that frittatas are similar to quiches, breakfast sandwiches, and omelets. I also learned that for something to be considered a balanced breakfast it must include foods from at least 3 of the 5 food groups.

In this lab, we made crepes with whipped cream and blueberry sauce. I learned how to make a sweet and delicious meal in an efficient way. The product standards for this dish were that the crepes had to be golden brown and the whipped cream had to be light and fluffy. In addition to the crepes, I made my very own blueberry sauce, the sauce was sweet, and fruity with a tiny bit of acidity from some added lemon. Some skills I used when making this dish include whisking and blending. One challenge I encountered when making this dish was making sure I boiled the blueberry sauce for the right amount of time to give it the right consistency. One success I had when making this dish was creating the blueberry sauce. This was the first time I have made a fruit-based sauce before. I would make this dish again because I was easy to make and tasted delicious.

In this lab, I made my own breakfast sandwich. The ingredients that I added were bacon, caramelized onion, jalapeno, chives, gouda, and swiss cheese with pesto sauce. Some of the skills I utilized during this lab were my knife skills and sauteing skills. My sandwich met the product standards I created, the bacon was crispy, the onions were caramelized, the scones were golden brown and the sandwich was delicious and filling. One challenge I faced was finishing the lab on time, we had to hurry our cleaning to finish on time. One success was how the sandwich turned out. It tasted amazing, the bacon and onions were fantastic, the jalapeno added a bit of extra spice that really enhanced the flavours. To improve my meal I would use a different type of sauce. A hollandaise sauce or hot sauce might’ve been better. I would make this dish again because it was a hearty meal, was easy to make and tasted great.