Breakfast Home Lab
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Reflection-
For this home lab, I decided to make a breakfast bagel and a strawberry, mango smoothie. My smoothie turned out great and tasted
My Centaurs Digital Portfolio
Reflection-
For this home lab, I decided to make a breakfast bagel and a strawberry, mango smoothie. My smoothie turned out great and tasted
My Reflection-
One of my foods 12 home labs I decided to make French toast. It was super easy and delicious as well! It’s a super simply and fast breakfast to make. I made no problems making it and it would go well with Nutella and syrup. To make it a little healthier you can add some berries on top.
Reflection
Sausage hash brown breakfast casserole is an easy, and gluten-free breakfast dish. This dish has lots of nutrition from the egg to a variety of vegetables. Some of the vegetables included were peppers, and spinach. When creating this dish we had to use different types of skills an methods like egg cookery, and knife skills.
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
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 waffles are made from leavened batter. This was a easier lab to do, because I have made waffles before. I put the batter in a waffle iron grill to give it that patterned and characteristic size and shape. I served it with blueberry sauce, next time I wouldn’t add as much because it was very sweet. This lab has been one of my favourite labs, because it’s easy to make at home and tastes delicious.
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.
My partner and I decided to really challenge are selves for this lab. We decided to make homemade croissants, instead of baking a scone or biscuit. When making the croissants at home I tried following the recipe to the best of my ability, but they didn’t turn out light and flaky. The filling in the croissant was tasty, and healthy. Next time I would try a two day recipe instead of a one day recipe for the croissants. My partner did a t
wo day recipe and hers meet product standards.
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.