On my 4th foods lab I made a sunny side egg. There was a perfect balance in the runny yolk and the white of the egg, which made my mouth water. The white was cooked, the yolk remained whole, and the yolk was the desired consistency. The eggs were soft like butter and released a buttery aroma. This was my most successful lab so far because there was a white layer gradually forming on the yolk which was desired. I learned that if u add around 5 mL of water with the egg before it’s cooked. A white layer will form over the yolk, which was also my greatest success. Luckily, I had no challenges to overcome and Mr.Bolli liked my outcome which is what I was most proud of.

On my 15th food lab, I made a cast iron skillet pizza from scratch. My pizza was red and yellow, with flour on the crust. It smelled like tomato sauce and various vegetables and I tasted the sweetness of the onions and a hint of grease and spice. Lastly, the pizza was bumpy, greasy, stretchy and soft. This is currently my favorite foods lab so far because it tasted and looked fabulous. There was the perfect amount of sweetness, and a hint of spice and grease in every single bite. But as we were creating our dough Devonte and I noticed that our batter was to sticky and we couldn’t work and kneed it well. To overcome this problem Devonte and I decided to gradually add more and more flour until it was perfect. My greatest success in this dish was my final product because it tasted like any other pizza from Boston pizza and pizza hut, and I am most proud of experiencing various ingredients in my pizza because it enhanced the flavour.

During my breakfast home lab I decided to create pancakes with a fruit bowl on the side, so I titled it flavourful pancakes with fruit bowl. My pancakes were soft and fluffy, the aroma was sweet with a hint vanilla. They were roughly the same size and shape and contained a slightly salty and sweet taste, and the crystallization created crispy edges. I chose this breakfast home lab over the other 3 because my dish had a lot healthy qualities such as, whole wheat flower, a small amount of salt, only to enhance flavour, and I added a smaller amount of sugar. In addition, I added a fruit bowl on the side which consisted oranges, blackberries, strawberries, home made jam, and chia seeds to enhance flavour and texture. After making my pancakes I began to notice that my pancakes were beginning to get soggy, to overcome this problem I put them separately in a oven so they stay warm and crispy while I make more. My greatest success during my home lab was my final product because I made great designs and decorations which was far by the proudest thing I’ve done, I placed plants on the back ground and made a small decoration using whipped cream. Lastly, my parents gave positive feedback on my pancakes and loved my design.

When we were making omelets and breakfast hashes we learned how to hold a knife properly and the various forms of cutting vegetables. My successes were handling the knife properly, carrying the blade downwards, and placing the knife beside the sink when dishwashing. Although, a challenge that I needed to face was speed and precision considering I wasn’t used to the new concept. I was slower than average and the ratio between each vegetable wasn’t even. I wasn’t able to overcome it but I significantly improved from my first vegetable to my last. In addition, there are various different ways to cut vegetables such as mincing, dicing, and much more, and the purpose is to create a different texture.