For this home cooking assignment, I made Chinese Almond Cookies. The product standards for this recipe was for the cookies to have a light brown top, and have a crumbly and crisp bite. I met all of the product standards except for the light golden brown top, my cookies did not achieve this. The safety for this recipe was oven safety because the oven is used to bake the cookies. Some methods and skills I used for this recipe are beating, creaming, and combining. One success had with this recipe was creaming the butter and sugar together, as well as combining all the other ingredients. A challenge I had with this recipe was shaping the cookie dough into balls. Due to the dough being very crumbly it was hard to get the dough to stay together. I would only make this recipe again if I had all the ingredients available and had a craving for a shortbread-like cookie. To improve I would work harder on shaping the dough balls to create better-looking cookies. This recipe was not very nutritious with sugar, butter, and flour being the main ingredients. I chose this recipe because a friend told me about them so I decided to research a recipe and make them.

For this assignment, we were to chose and make a recipe that fit within our family’s budget. The product standards for the cheesecake was for it to be light and fluffy with a golden brown top. Some methods and skills I used during this include measuring, blending, whisking, and folding. One success I had making this dish was folding the ingredients together to keep the cake fluffy and light. A challenge I experienced when making this was my oven. I accidentally used the convection mode on my oven instead of normally baking it. This caused the cake to be slightly more cooked then I would have liked. To improve for the next time I would not use the convection setting on my oven. My cake had a golden brown top and was slightly denser than I would have liked due to the convection cooking. I would definitely make this dish again, it was light, delicious, and was a great dish to serve to my family. I chose this recipe because I have always wanted to learn how to make Japanese cheesecake, my family also happened to already have all the ingredients needed to make it.

In this lab, we learned how to make a pineapple delight. I was able to learn how to create an easy dessert. A skill we used when making this dish was creaming together the butter, eggs, vanilla and powdered sugar. The product standards for this dish was to have fluffy and light whipped cream and a crisp graham cracker crust. One challenge I had with this recipe was packing the graham cracker, I packed mine too hard making the crust too thin. A success that I had in this lab was making the whipped cream, it was very light and fluffy. To improve this dish I would add less powdered sugar because I found the dish way too rich and sugary. I would make this dish again if I could add a bit of extra pineapple and less powdered sugar.