We had a chef from LaSalle College come in and demo Mexican rice. He taught us some good skills to use in the kitchen. The next day I got to cook Mexican rice with my partner. This lab taught me how to spice up the food and give it plenty of flavour. Another thing I learned was to give the dish colour, and make it look appetizing. The peppers, tomatoes, and corn were able to give the dish a pop of colour. My dish had a kick of spice and next time I would personally not add as much hot sauce. I added an egg and that tasted great with the Mexican rice.

This shakshuka with a rustic bread on the side is filled with delicious flavor. This was another one of my favorite breakfast dish’s we made in class. There was plenty of spices. Cooked on a skillet with a sunny side up eggs, tomato sauce spiced with cumin, paprika, as well as cayenne. ​Next time I would shred or make the pieces of cheese into smaller pieces. Also, I would separate the eggs instead of having them both in the middle.

The frittata is a egg based dish, that has potato, feta, eggs, tomato, spinach, onion, and pepper. If I were to make this again I would cook the potato longer, because it was a little raw. Another thing I would do is make sure my partner and I have read over the recipe, because there was not enough egg in the food. The food was very flavourful and filling. I got more practice with my knife skills because there was lots of vegetables to cut.

This lab gave everyone a opportunity to cook an egg in many different ways. I chose to make a poached egg because I’ve never cooked a egg this way. I thought it was going to be more difficult, but it was very simple to cook. It was more of a individual work when cooking the egg, and I learned to work independently in the kitchen. The scones turned out with flaky layers, and tasted slightly sweetened. To make it flaky I thoroughly sifted the dry ingredients and used a pastry blender for the butter. It was difficult to keep the butter cold when mixing the ingredients.