My Reflection

I have made frittatas at home before but not with many ingredients in them. In this lab, I had the chance to add many veggies and experiment with flavours. As a group we made one frittata in a pan which had tomatoes, asparagus and onions in them. On one side, we added peppers and on the other side, we added mushrooms because some people didn’t want one of those two ingredients. This recipe turned out well because the eggs were fully cooked, it was golden brown and the veggies were sautéed till they were tender. I got to practice my knife skills and how to sauté veggies. Next time, I would make sure not to over cook my eggs because they were a little over cooked but still tasted good. I would definitely make this again because it was so delicious.

My Reflection

This lab was definitely one of the more challenging labs that we had to do. For the outside, we used the scone recipe that we made a few weeks before but I incorporated cheese into it to add more flavor. In the inside of my sandwich, I added scrambled eggs (with red pepper and green onions), chives, bacon and hollandaise sauce. The hardest part was making the hollandaise sauce because it need to be a certain consistency and if you heated it for too long, the egg yolks would scramble. It was my first time making this sauce but I unfortunately heated mine for too long in the microwave and the eggs scrambled. Other than the sauce not turning out, I thought that everything else did. Everything was perfectly cooked and I worked well with the people in my group to stay organized because there were a lot of steps that we needed to follow in order to complete our sandwich. I would make this sandwich again but maybe make a different sauce and add a few more vegetables.

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My Reflection

On the first day of this lab, we prepared the rice and a chef from La Salle College came to our class and demonstrated how to make this dish. He taught us how to properly season and taste and taught us proper knife skills because those were key components to making this recipe taste great. On the second day, we cooked the other ingredients and combined them with the rice. I thought that the Mexican Rice turned out great and tasted good because it was spicy and flavorful and everything was cooked thoroughly. I would absolutely make this again because it was one of my favorite recipes that we have made so far.

My Reflection

This lab was fun but was kind of challenging at the same time. This was my first time making waffles so they didn’t quite turn out the way I wanted them to. The waffles were a bit thin and had holes in them, so I should have added more batter. Although they turned out like that, they were golden brown and tasted good. With our waffles, we made blueberry sauce. It took a while for the sauce to thicken but it turned out well because it was sweet. In this lab, I worked well with my partner and I learned how to properly measure ingredients. I would definitely make this recipe again but work on putting more batter in the waffle maker to make them thicker.

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My Reflection

This lab was spread out over two days. On the first day we made the bread dough, and on the second day we baked the bread and made the shakshuka. I have made this bread before and it is really easy because it only has a few ingredients. The bread met the product standard for being golden brown, crunchy on the outside and soft on the inside. It also tasted really good because it was sweet. You could definitely make this bread to serve with breakfast, lunch or dinner as a side dish. I have never made Shakshuka or even heard of this recipe before I made it in this class. The shakshuka took more time to make than the bread but it was worth it. All of the veggies were tender, the eggs were fully cooked, the tomato sauce was thick which made for a flavorful dish. The only thing I didn’t like about it is the big chunks of tomato in the sauce. The thing I could improve on in this recipe is tasting and seasoning better. While doing this recipe, I worked well with my partner, I learned knife skills, egg cookerie, I learned how to properly sauté and season vegetables. I would make both of these recipes again but would use a tomato sauce without chunks of tomato in the shakshuka.

My Reflection

This lab asked us to make scones and an egg of your choice. I thought that this lab was easy because I have made scones and eggs before and the steps were easy to follow. The scones tasted delicious and turned out really well. They were golden brown on the outside and had flakey layers on the inside. We used cold butter instead of soft butter because that is what makes the flakey layers. Next time, I would add something to the scones like cheese or blueberries for extra flavour. Something I could improve on is rinsing and putting away dishes as we cooked because the counter got crowded. With my scone, I made a fried egg. This type of egg is super easy to make because at home I usually make a Sunnyside up egg and with a fried egg, you just flip it over at the end. I thought that it turned out well because it was cooked how I like it and wasn’t over cooked. I would definitely make these two recipes again because they are simple and easy to make for breakfast or lunch.