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.
This recipe was one of my favourites in the class. The safety for this recipe was knives, stove and oven. Our knife skills were tested cutting the different vegetables in all different ways. I would say this recipe was high on nutrition because it has a lot of protein, carbs and vitamins and minerals as well. I chose these ingredients to make the recipe more healthy. A challenge was trying to get the potato to cook properly. It met the product standards. The strengths of this lab were that it was full of nutrition. The process was long and hectic because it took a long time to clean up and cook the recipe. I don’t think I would make this again. I liked everything about this recipe except the fact that it takes a while to cook the potatoes. I would not have done anything differently because I think everything, including the spices and potatoes, was precise.
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.
On February 25, 2020, my foods class and I had a lab where we made basic creeps. I did not have any idea what creeps were because I had neither heard of them nor made them ever before. There was not much safety required, we just needed to be careful with the stove. This recipe was not very nutritional because it only had carbohydrates, fats and some vitamins. I chose the recipe and the ingredients as it was one of our labs. Some challenges I had to face were that I didn’t know when and how to flip the creeps. I met the product standards. The clean up went well and I communicated well with my partner. I don’t think ill ever make this again because it’s basically pancakes but pancakes are so much easier to make. I like out its handy and can be eaten in less than 10 minutes and I don’t think I would want to change anything in this recipe.
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 10, my foods class made eggs. We were given the choice of choosing between making 1 out of 6 different types of eggs. I made the boiled egg and it turned out exceptionally well! I think these eggs were a REALLY good way of eating my eggs because I have never made baked eggs before, so it was entirely new for me. I, also, ate these with English Muffins so it tasted even better. I would give this recipe a 2 out of 5 because it was not very healthy.
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.