Reflection-

For this home lab, I decided to make a breakfast bagel and a strawberry, mango smoothie. My smoothie turned out great and tasted delicous. Inside the bagel is ham, cream cheese, avocado, and a fried egg. I have it five stars because I would eat this again and is a fast breakfast you can make.

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 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.