My partner and I made Carrot Cake Muffins. The muffins tasted very rich and saporous, they also looked really appetizing and smelled very sweet. I chose this as my most successful foods lab so far because it went really smoothly and there was only one little challenge along the way. Some of the successes were sifting the dry ingredients, mixing the liquid ingredients, mixing the dry and wet ingredients together, and making the icing. A new skill I learned was using the electric mixer. Before turning on the mixer you should place it inside the batter so that the batter doesn’t fly everywhere, then start with 1 and slowly increase your speed while moving in a circular motion. The one challenge that I think we had was transferring the batter into the baking cups, it took longer than usual. I would like to improve this so that I am more time-efficient in future labs. We definitely met product standards our muffins were similar in size/shape, moist and flavorful, slightly rounded, and had a pebbled surface. I am most proud of our final product because it met the product standards and tasted very scrumptious. In the end, this was my most successful lab and even though there was one little challenge I think the muffins turned out great, I would love to make these muffins again in the near future.

I made a Quinoa Salad Bowl. The salad was very flavorful and had an amazing appeal to it. It looked very delicious. I chose this as my most challenging foods lab because even though the finished product was great I had a couple of challenges along the way. Some struggles I had while making this meal was cooking the egg, not knowing how to dice the vegetables and not knowing which to display the salad. I would really like to improve my knife skills, they aren’t too great and I know that i can slice my vegetables more finely. Despite all the challenges, I am proud of the final product. In my opinion, it tasted great and looked very appealing. In the end, I am proud of the final product and even though I had struggles along the way everything turned out well.

My partner and I made Pizza with homemade dough. The Pizza tasted really delicious; it was crispy, cheesy, and had a very fresh smell. This has been my favorite lab so far because the process and the food itself was enjoyable, kneading the dough was really fun and gave me a good experience. In addition, Pizza is also one of my most favorite foods ever. My greatest success during this lab was the final product it turned out pretty well and tasted delicious. I would like to improve my kneading skills even more so that I am able to make food for myself later on in the future. In the end, this lab was extremely fun and also gave me a really good experience with kneading. I would definitely make this again

For my Breakfast Home Lab, I made a Breakfast Burrito called the BBB (Best Breakfast Burrito). The serving consisted of bacon, spinach, onions, eggs, sriracha, and tomato. It was really tasty and had a small kick because of the sriracha. The burrito was also very savory and had a smooth texture. I chose this breakfast over the other 3 because it looked the most challenging. One challenge I had to overcome was cooking the bacon, I would always undercook it which left the bacon too chewy. I overcame this challenge by setting a timer for when to flip my bacon. I want to improve my knife skills, I know that I can do a better job of dicing my veggies. My greatest accomplishment during this lab was sautéing the veggies, they all turned out very flavorful. My parents were really surprised with the outcome of my burrito and said that it tasted very delightful.

On September 24th we made delicious scones, it went really well. Some things that went well were sifting the dry ingredients and adding the liquid ingredients to the dry all at once. I found kneading the dough to be quite challenging, I learned to push the dough with the heel of my palm.

The safety concern when making the scones had to do with washing our hands, and it is even more of a concern now because of COVID. If you have ever made scones you know that you use your hands a lot so we made sure to keep our hands clean. We washed our hands constantly to ensure our we were safe and clean. We made sure that everything we used was clean, such as the sink, dishes, cookie sheets, and mixing bowls. In the end, we were able to make delicious scones with blueberry compote and powdered sugar while keeping safe and clean

This lab went really well in my opinion. Mostly everything was a success, from gathering the ingredients to actually making the omelet. One challenge I had was transferring the omelet from the frying pan to the plate, the omelet was sticking to the pan. Next time i am going to add a little more oil.

In my opinion, the rubber spatula is the most useful tool in the kitchen, it can be used for so many different things. It can be used to put butter in a pan, scrape contents out of bowls, stir batters, and even fold mixtures. I used the spatula in this lab by sauteing the vegetables, fold the omelet and spreading it across the pan. One thing we haven’t practiced with the spatula is scraping contents out of bowls/jars. In conclusion, the rubber spatula is one of the most useful kitchen tool and it can be used in many ways.

My most memorable food experience was Teppanyaki. It is a post-world war 2 style of Japanese cuisine that uses an iron griddle to cook food. My family and I experienced this in Los Cabos, Mexico when we were on vacation. This meal stood out to me because I never got to experience my food being cooked right in front of me on a griddle. The chef served beef, chicken, shrimp and rice with a variety of grilled vegetables. In the end, this was my most memorable cooking experience and I got to enjoy it with my whole family.