On 9th March, my food class made pineapple delight. We kept it in the refrigerator for a day to let it cool down. The only safety we needed to take care of was an oven. The nutrition was not that good because it was just whipped cream and some pineapple. A challenge that we had to deal with was to make the whipped cream to the right extent and not let it get ruined. I met the product standards. My strength was working effectively and communicating with my partner when I needed to. The clean up went pretty well. I don’t think I will make this again because my family doesn’t eat pineapple that much. I would like to change the recipe and add some butter to the bottom otherwise it turns out too hard and it’s almost impossible to break it with a spoon.

On 13th March, my food class made potatoes hash. The only safety we needed to take care of was knives and stove. We cut lots of different vegetables in this recipes and dealt with spices. The nutrition was average since it has a source of protein and vitamins, but the fat was high too. A challenge that we had to deal with was the potatoes taking too much time to cook plus we needed to make sure that they were cooked to the right extent. I met the product standards. My strength was working effectively and communicating with my partner when I needed to. The clean up went pretty well. I think I will make this again because my family really loves to eat potatoes and uses them a lot. I would like to change the recipe and add the onions just a few minutes before the potatoes because otherwise the onion gets burnt.

A chef came to our kitchen to demo and taught us how to make this recipe properly. The only safety we needed to take care of was knives and stove. We cut lots of different vegetables in this recipes and dealt with spices. The nutrition was average since it has a source of protein and vitamins, but the fat was high too. I chose corn, red pepper and black beans because it made the food look more appealing and bright. A challenge that we had to deal with was when the spices were heating up, they really went up to my nose and made me feel nauseous. I met the product standards, as shown by the chef. My strength was working effectively and communicating with my partner when I needed to. The clean up went pretty well. I think I will make this again because my family really love spicy foods and this was very spicy. I would not have changed anything about this recipe.

·

My food class made this recipe following what the teacher said. This recipe was not actually made by us. The rustic bread was already ready by the teacher and we just ate it. The nutrition in this is not very good because it has only carbs and some fat. We chose rustic bread because it tastes really good with shakshuka with feta. I think it met the product standards really well. The clean up went extremely well and the communication with my partner was good as well. I will probably make this again someday if I have time because I love eating bread and basically carbs in any form. I liked the texture of the bread and if I made it, I would not have changed anything because to me, the bread tasted perfect.

My food class made breakfast sandwiches and I made mine with scones. We were given the choice of choosing any vegetables of our choice. I made the breakfast sandwich with caramelized onions, spinach, egg, bacon, pepper and garlic and it turned out exceptionally well! I think this breakfast sandwich was a REALLY good way of gaining a balanced diet and good nutrition. I would give this recipe a 5 out of 5 because it was very healthy and full of nutrition.

On February 7, 2020, my foods class made banana muffins. I had already made muffins several times before so it wasn’t anything new for me. Our goals and product standards for these muffins were that they needed to be golden brown, fluffy, moist, pebbled surface and all of them needed to have similar size and shape. The methods used for this recipe were quick bread, muffin method and flour mixture method. We needed need a lot of skills in this recipe because we have already made a lot of recipes in the past where the same skills were required. I would give this recipe a 2.5 out of 5 because it was not that healthy and did not have a lot of nutrients.

I learnt how to make scones for the second time in my foods class. We made scones because currently we are going through the breakfast unit which involves making foods that people generally eat in their breakfasts. The goals and standard products for this product were that it needed to be golden brown, flaky, moist with tender layers. All the scones needed to be of different size and shape and double in size. The scones were made using the biscuit method, flour mixture method and the quick bread method. We needed to be patient while making the scones because the cutting in of the butter with the pastry blender took a lot of time an effort. If you want layer-y scones, you need to make sure there’s just the right amount of dryness in the scones batter. I would give this recipe a 2.5 out of 5 because it was not that healthy.

My foods class in block 3 made shakshuka with feta in February’s last week. It was very flavorful and rich and spicy. I learnt how I could make tender eggs in a recipe easily. It was a really fun experience and the method was egg cookery and sauteing vegetables. The knife skills required for it were necessary because we had to mise en place various vegetables. I gave it a 5 star because its extremely healthy and flavorful at the same time.