Greek Week

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For this assignment, we were required to make 6 different dishes for Greek Week. Those dishes include tzatziki, roasted potatoes, chicken souvlaki, greek salad, pita bread, and kourabiedes. The tzatziki went great with the potatoes, chicken and pita bread as a dip. The chicken was excellent and the marinade I made for it really enhanced its flavours. The greek salad was refreshing and added extra colour to the meal. The pita bread was soft and slightly chewy. I believe that I met all the product standards for this dish. The safety for this meal was knife safety, oven safety, and stovetop safety. The biggest success of this meal was the chicken. The chicken was cooked and marinaded well making it taste amazing. The biggest challenge I experienced was timing everything out. I had to plan what order I wanted to make the dishes so everything would be ready at the right time and nothing would get cold. I would definitely make this meal again, it did not take very many ingredients and was fairly easy to make. The only problem with this meal is that it takes a long time to prepare. The cleanup was easy, the recipes use a lot of the same ingredients and you can clean up as you go. If I could have done something differently I would have let the butter sit out a bit more to reach room temperature for the cookies. The thing I am most proud of is the pita bread, it was my first time kneading dough for bread and I think that I did a good job. This meal was very nutritious, it included ingredients from all food groups.

Chocolate Lava Cake

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For this assignment, I made a chocolate lava cake. The product standards for this recipe was for the center to be gooey and runny, the cake must also be not undercooked or overcooked. I met all of the product standards with my cake. The safety for this recipe included oven safety because you must use the oven to bake the cake. Some skills and methods I used in this recipe include stirring, beating, sifting, and folding. One success I had with this dish is the inside of the cake. When I cut it open it spilled out with delicious molten chocolate, the cake was moist and tasty. One challenge that I had was taking a photo of the cake, it deflated very fast making it quite unphotogenic. To improve for this next time I would serve the dish faster than I did previously. I also think this dish would taste much better with some fresh fruit or ice cream as it is very rich. I would make this recipe again because it took very few ingredients and was easy to make. This dish is not very nutritious but it is better than other variants you could get that have more sugar. The cleanup for this dish was very easy as it used little ingredients. My favourite part of the dish was the molten chocolate center of the cake, it tasted amazing.

Risotto

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For this cooking assignment, we were required to make risotto. I chose to make a sweet potato and sage risotto with a brown butter sauce, fried sage, and bacon for a topping. I used sweet potato because I could not find any butternut squash at the store I normally go to. The product standards for this recipe were for the rice to be fully cooked, the bacon to be a bit crispy, and make sure the butter is sufficiently browned. I achieved all of the product standards except I could have cooked the bacon a bit longer. The safety for this recipe was stove safety, knife safety, and oven safety. Some skills and methods I used to make this dish included chopping, baking, pureeing, deglazing, and frying. One success I had with this recipe was making the fried sage and browned butter. They both turned out delicious and this was my first time making them. A challenge I had was the fact that butternut squash was unavailable at the grocery store I go to. To persevere through this challenge I searched substitutes for butternut squash and used sweet potato instead. I would make this meal again because it was an extremely delectable dish that was very filling. It is a somewhat nutritious dish as it had sweet potato but it also used quite a lot of salt and butter. If I could do anything differently I would like to try what the dish tastes like if you use butternut squash as you are supposed to. The cleanup for this dish was very long as it used many different pots and appliances such as a blender. My favourite part about this dish was the browned butter and fried sage. It added another level of flavour and really enhanced the dish.

Stuffed Red Peppers

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For this home cooking assignment, I made stuffed red peppers. The product standards for this recipe was for the red peppers to be cooked but still have a bit of crunch to them, the cheese has to be fully melted. I met all of these product standards. The safety for this recipe was knife safety, stove safety, and oven safety because you use a chef’s knife to cut vegetables, the stove to saute the filling, blanch the red peppers, and the oven to fully cook everything. Some skills I used in this recipe include chopping, cutting, blanching, draining, and sauteing. One success I had with this dish was sauteing the filling and prepping all the ingredients. The filling was cooked perfectly and cut to the correct size. A challenge I experienced was blanching the red peppers, this was my first time blanching anything so this was new to me. I had to be careful not to splash any boiling water on myself. I would make this meal again because it was a balanced dinner that had an ingredient from each food group and was very nutritious. The recipe used rice, red peppers, ham, onions, cheese, tomatoes, and mushrooms as well as several other seasonings. One thing that I would have done differently is mix spice/hot sauce into the filling to give it some extra flavour. I chose this recipe because it was a balanced meal and I had an excess amount of red peppers at home so I decided to make a dish that included them. The cleanup was fairly lengthy for this recipe as it uses multiple pots/pans to cook the ingredients.

Chinese Almond Cookies

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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.

Banana Bread

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For this home cooking assignment, I made banana bread. The product standards for this recipe was for the bread to be moist and soft on the inside and have a deep brown crust. I met all of these product standards. The safety of this recipe was the oven because the oven was needed to cook the bread. Some methods and skills I used to make this recipe are creaming, beating, blending, combining, mixing, greasing, and pouring. One success I had with this recipe was combining all the ingredients, measuring them correctly, and creating a good looking final product that tasted delicious. A challenge I experienced when making this recipe was cleaning. I should work harder on cleaning faster and being more efficient with my time. I would definitely make this recipe again because it didn’t take that many ingredients to create and it tasted fantastic. I thought everything about the recipe was excellent. One thing that I would have done differently is to give the bread slightly more time to cool so it would be easier to cut. I chose this recipe because I had some bananas in my house that were about to go bad. I figured I should make something with them so they would not be wasted. This recipe is not overly nutritious but it is much better than most other recipes as it uses less sugar.

Biscuits

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For this home cooking assignment, I made biscuits. The product standards for this dish were for the biscuits to be golden brown, flaky, and similar size. I met all of my product standards although I believe I could have done better at making the biscuits the same size. The safety of this recipe was oven safety because using the oven was required to cook the biscuits. Some skills and methods I used during this recipe were using a pastry blender to incorporate the dry ingredients and butter, stirring, rolling out the dough and cutting the dough. One success I had with this dish was that the biscuits turned out flaky and an attractive golden brown top. One challenge I had was rolling out the dough. It was difficult to keep the dough at an even height on all sides as to keep the biscuits a uniform size. To improve my biscuits I should have spent more time making sure all my biscuits were level to create better-looking biscuits. I chose this recipe because my family was having soup for dinner and I thought biscuits would go well with it. I would make these biscuits again because the recipe needed only a few ingredients and it was quick to make. This recipe is not very nutritious though it is much healthier than most other biscuit recipes are, as it has no sugar.

Cornbread

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For this home cooking assignment, I decided to make cornbread. The product standards for this dish was for it to be golden brown on the top and warm and soft in the inside. I believe that my cornbread met these product standards. The safety of this recipe was oven safety because I used the oven to cook my cornbread. Some skills and methods I used in this recipe were stirring the ingredients together and pouring them into a pan I greased. One success I had with this recipe was combining the ingredients and creating a good looking final product. A challenge I encountered when making this recipe was serving it. I did not wait long enough for it to cool resulting in it being a bit crumbly. To improve I would have left the cornbread to cool for longer. I would definitely make this dish again, it was easy to make, tasted good, and required few ingredients. The reason I chose this recipe was that my family was having chili for dinner and I thought that cornbread would go well with it. I gave this recipe four out of five stars because by itself the dish can be bland without anything served with it.

Japanese Cheesecake

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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.

Breakfast/Lunch Home Lab

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For this assignment, we were to create our own breakfast at home and serve it to our families. I made a blueberry smoothie, breakfast hash, and congee. Some of the tools I needed for this meal included a blender, small measures, dry measures, liquid measures, knives, bowls, a baking sheet, and a spatula. Overall the dish went well for me the breakfast potatoes were flavourful, golden brown and crispy, the red pepper added a sweet flavour that went well with the potatoes and onions. The congee was delicious with many different toppings to add for more depth. The smoothie was refreshing, cool and provided a fruity flavour to the breakfast. I used various skills and methods when making this including sautéing, blending, knife skills, whisking, peeling, marinading and simmering. One challenge I experienced when making this was finishing all the dishes at the same time. I ended up having to keep the potatoes in the oven to stay warm because the congee was taking longer to cook than expected. To improve I would’ve made the potatoes later on so they would be hot when served. The biggest success I had making this dish was the overall turnout. Everything tasted amazing together and my family loved it. I would definitely make this dish again because it tasted fantastic and was a great dish to serve to my family.

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