My Centaurs Digital Portfolio
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.
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.
