This is my omelette lab. This lab went pretty well, there wasn’t any major issues and the final project was good. The successes I’d say were cutting the veggies and sautéing them, as for me that’s not the easiest thing to do. This lab wasn’t technically easy, I faced a few minor challenges. I struggled with evening out the egg on the plan to make sure it was all evenly cooked, but I did get it in the end. I also struggled with flipping half of the eggs, I ended up ripping it a bit, only one tear occurred so it was alright. These were challenging for me because I wasn’t expecting these minor setbacks to occur but I got through it. Safety and sanitation concerns from this lab conclude of: stove cookery, knife safety, and grater safety, the cleanliness of your hands while your preparing your food, you have to tie long hair back to keep it out of your face and to prevent your hair ending up in your food, you wear an apron to protect germs in your food and you either roll up your sleeves or take off your hoodie/long sleeve. To ensure everything was safe and clean, I enter the classroom with my phone in my bag so im not putting the germs on my phone screen back onto my hands before preparing food, I tied my hair back, got my recipe out of my duotang, I took my hoodie off to make sure I sleeves wouldn’t fall, if I rolled them up and they fell that can lead to germs in your food or your clothing could catch on fire or it could get stuck in machinery and end in injury; lastly I wash my hands as the last step so my hands are as germ free as possible so there’s less contamination onto the food I’m preparing. These are important because you want to prevent germ spread onto what you’re eating or what someone else is eating as it can lead to getting sick, specially now you need to stay as germ free as you can to prevent covid spread. Its also important because you don’t want to get hurt while cooking, you must be very careful and aware at all times, and you follow the safety steps.