Thin Crust Pizza
Italian Pizza – hand made
My Centaurs Digital Portfolio
Italian Pizza – hand made
Risotto Balls – Arborio rice rolled into small balls and
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.
Reflection-
We made an appetizer buffet that was a three day lab. I got to choose to make spring rolls and I was very interested in making spring rolls because I have never made them before. It was really easy to prepare the vegetables, which was carrots, cucumber, parsley, udon noodles, lettuce, and peppers. Next time, I would make the rolls tighter because they were very lose and easy to fall apart. I would also not stack them together after rolling them up, because they clung to each other which made them rip when separating them.
Reflection:
We had the choice between four different kind of soups to make. My group made broccoli cauliflower soup, it was a great experience for me to try out a different kind of soup that I wouldn’t normally make. This soup is made from carrots, celery, onion, garlic, broccoli, cauliflower, and potatoes. We also made homemade rustic bread, that goes well with are soup. The food turned out great and I would make this again.
Buda Bowl – A dish full of vegetables, Udon noodles, cucumbers, tomatoes, avocado, hummus, fried egg, and shredded roasted carrots. It was a colourful mixture of raw and roasted vegetables. I made this as I was going because I missed the planning of this lab. I didn’t face any challenges. We had a variety of vegetables to choose from.
This Indian soup was a
Chicken Salad Sandwich – This sandwich had avocado, chicken, spinach, cucumber, green onions, almonds, mayo, carrots, dill, celery, dijon mustard, and chopped parsley. I missed the planning of this lab so I had to make this sandwich on the spot. I made a similar sandwich last year in class, so I had an idea of what I wanted my sandwich to taste like. The bread was a little hard, next time I wouldn’t toast it for as long as I did. It was a little different then what I would make because of the dijon mustard and dill.
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.