On September 31, I made omelets in my foods class. We got to put whatever vegetables we wanted inside. Inside mine, I put potatoes, peppers, kale, a bit of jalapeño and arugula. This was the first time I’ve ever tied arugula. I couldn’t taste it a whole lot but it was a bit bitter with a watery taste to it. During this lab I learned what sautéing vegetables was. Once I sautéed the vegetables, I transferred it to a plate and starting cooking the actual omelet. The most successful part about this lab when definitely not burning or browning to egg. Even though that was successful there were some parts that weren’t. Sliding the omelet off of the pan was a bit difficult. I’m pretty sure it was because I didn’t add enough butter to the pan. The other challenging part about the omelets was getting all the veggies similar size and shape. This is Knife Skills. In the lab I started cutting the peppers first. The peppers have an outside skin but once yo cut through it its easier the cut. This is why knife skills are important. You need to know how much pressure to put so you can cut through.

The picture above shows how you hold a knife properly. The reason you hold it like this is because you need to use wrist and cut smooth without lifting the knife from the cutting board. There are other ways to hold and use a knife but this is the one I learned how to use. Some other types of knives are butter knives, bread knives, paring knives and many more. On that day I only needed to use the chefs knife but I know in the future I will be needing to use some of the other knives too.