For this lab, we had a guest come into the class and demo this recipe for us. This was one of my favourite labs because it was different than our other labs in that I’ve never made something like it before. It had a lot of flavour which I liked, and the recipe served a lot. Our goal for this lab was to have balanced flavours in that we didn’t want to add too much jalapeños or too much rice. My partner and I worked well together because we each did different jobs to save time and finish faster. We had excellent time management and we were able to eat the dish in class and have time to do the dishes. I would definitely make this again at home for my friends and family.

For this lab, I made crepes with a peaches and cream filling. The recipe for the crepe was more simple than I had thought it was going to be as I’ve never made crepes before. The product standards for this lab were a thin crepe, and not over cooked so that we could fold it with the peaches and cream filling. My main goal for this lab was for the crepe to turn out perfectly when I cooked it so that I could easily fold it and not taste burnt. A success we had in this lab was multitasking because I made the batter for the crepe and my partner made the filling, and we finished with some time to spare. A challenge we faced in this lab was cooking the crepes because we found it hard to cook them perfectly without undercooking or over cooking them. The crepes turned out almost perfect, they were so delicious and I would definitely make the, again for my friends and family.

For this lab, we made bread as well as shakshuka to pair it with. My goal for this lab was to finish on time because it was a slightly longer lab. My product standards for this lab was flavourful, and not overcooked because then it would taste burnt and overpower the taste of the spices. We also had to make sure there was not too much liquid from the tomato sauce because it would be too difficult to eat with too much liquid. A success we had in this lab was that our product standards were perfect, and a challenge we faced during this lab was finishing on time because we started slightly too late and that resulted in rushing to wash dishes and we did not have time to eat it in class. Next time I would plan out the steps according to how much time we had in class to ensure we had enough time to eat and not rush, and this would help us be more organized. Before doing this lab, I didn’t know what shakshuka was or how to make it, and I was very happy with the results so I would definitely make this again at home for my friends and family.

For this lab, we made a frittata and this was one of my favourite labs we have done because I always have frittata at home, and I enjoyed making it again in class. Our goal for this lab was for the frittata to turn out perfectly, and also finish on time and ahead of schedule. We were able to be creative in this lab because we could add a variety of different vegetables depending on what we liked and disliked. My partner and I added mushrooms, spinach, peppers, and fetta cheese to the frittata and we were very happy with the results. My product standards were golden brown egg and onions, and moist in the egg.

For this lab, I made a breakfast sandwich that consisted of egg, bacon, onions, peppers, chives, and a scone to make it a sandwich. We were able to be creative with this lab because we could choose how we wanted to cook our egg, and what different vegetables we wanted to put in it. My goal for this lab was to finish it quick and efficiently, and be ahead of schedule. I achieved my goal because I planned out what I was going to do before starting so I was more organized, and then I was able to help the other people in my group with their breakfast sandwiches if they were falling behind. The skills I used in this lab were knife skills because I had to cut up onions and peppers and sauté them in a pan until they were golden brown. I feel I have good knife skills because I practice at home when I help cook dinner, so this reflects in my work in foods class. A success I had during this lab was finishing on time, and also my product standards because my egg was cooked perfectly as well as the scone we baked for the sandwich. It tasted delicious and it was very flavourful with the onions, peppers, and chives. I would definitely make this again at home because it was very easy to make, and I would add different foods to my sandwich for example, lettuce and tomato to make a BLT.

After we made banana muffins, we had the option of choosing one of six different types of eggs to make. For this lab, I made a fried egg. The product standards for my egg was golden brown, and soft yolk. This lab was the easiest we have done because I have had previous experience cooking eggs at home, and we didn’t make anything else to go with it. The recipe was very straight forward and easy to follow because I have never made a fried egg at home before. When I made it in class, it turned out perfectly because the yolk was perfectly cooked and the albumen was golden brown and I added salt and pepper to it toad more flavour. I would definitely make this again at home because it was very quick and easy to make, and you could add different food to it to make it a more balanced meal, such as berries or bacon or toast.

After we made scones, we made banana muffins. The product standard for these muffins were golden brown, moist, pebbled tops, and similar size and shape. The recipe was simple and straight forward, but one problem we faced was overmixing the batter because when we took them out of the over, the top was golden brown but the inside was slightly undercooked. Our goal for this lab was for the muffins to be moist and golden brown on the top, but we did not achieve this because the inside was still slightly undercooked. This lab I learned that fat supplies your body with energy, and three examples of this are avocados, nuts, and coconut oil.

After we made oatmeal chocolate chip cookies, we made scones. The recipe for the scones was simple and it was easy to make. My goal for this lab was for the scones to have fluffy layers and not to overcook or undercook them. I learned how to do that, and I also learned that the difference between the biscuit method and the muffin method is that you knead the dough for the biscuit method, and you only knead it maximum three times to prevent the butter from melting. We were successful in achieving our goal for this lab because our scones met the product standard, but one challenge we faced was remembering to put all the ingredients in before moving on to the next step of the recipe. I would definitely make this again at home for my family and friends.

These are the chocolate chip cookies I made in class, They’re the first thing I made this year. I enjoyed making these cookies because I got to know my partner and we worked well together. Our goal for this lab was or the cookies to be golden brown and soft in the middle, but also to farmiliarise ourselves in the kitchen again and be able to work with people we haven’t worked with befor. The recipe was simple so it was easy to make and good as a refresher for where everything is located in the unit, and also fairly healthy for a chocolate chip cookie. They tasted delicious and I would definitely make this again at home for my family.