Pasta Carbonara
Making and Sharing Reflection
Making – Identify appropriate tools, technologies, food sources, processes, and time needed for production
In this lab we used a number of different tools to complete it efficiently. We started off with a knife and cutting board, Then moved to a grader and micro plan; and lastly I used a pan and stove top. I used the pan and stove top to cooking the food carefully and well. The only technologies we used to complete it was the stove top. I used Mrs. Boils so it was electric. For this lab we used a number of different processes including, boiling water and cooking our pasta. checking for doneness or ” Al Dente”. Ensuring our meat was correctly and fully cooked. We also tempered the eggs with some boiling pasta water to make sure that the eggs where way less likely to fry, when we added them into the hot pan with pasta. The time needed for this project would definitely ideally 1 hour. 20 minutes for prep. and 40 for cooking all final dish.
Making- Use food materials in ways that minimize waste
To ensure we minimized waste we always used and ate all the food we where given. Not to mentioned ensured we used the most of the food as possible. That was we where putting less in the food waste. Another way we reduced our waste was putting our food scraps in the food waste and not the garbage. That was it is less likely to end up in the landfill and more likely to be positively recycled; And lastly we only took as much as we could eat. We didn’t take too much or too little we ensured before hand we discussed how hungry we where and what foods we liked/wanted in our dish. Having that conversation makes sure the dish is tailored to both people making the dish and both people will enjoy all ingredients in the dish.
Sharing- Decide how and with whom to share finished product Assess their ability to work effectively both as individuals and collaborative
In our class I shared this dish with the person I made it with ( my partner). After we finished our dish we sat down at our table together and ate our food together. Personally I think we worked pretty well together. We made sure we where communicating constantly, and we made sure we told each other when and what we where doing. That way everything we needed to do was done and we where aware of all of it. Individually I did fairly well. I ensured all the tasks I was given were done efficiently and correctly that way we would have the best success for the dish as possible.
Core Competency Reflection
Examples of where I communicated clearly and purposefully can be see in…..
When Doing the lab I ensured before we started we communicated who likes what food, what food we wanted in our dish and what way/ways we would cut up the foods. We also discussed how to cook each food. Next after that we communicated who was going to do what task and when that task was to be done. After that when we started cooking we made sure where where communicating what we where doing, and when we where doing. And what we have finished. That way we where both aware of what was done and what still needed to be done.
If the group is not being productive, we can …… in order to make sure we get things moving in the right direction.
If things are taking longer then anticipated we can start helping each other out. For example, if someone is taking longer doing the cutting you can either help them out with any other they have left, or start the cleaning prep. What I mean by this is, if they are cutting peppers and have 1 left you can always jump in and help them cut that last pepper to move things on. Or start pre rinsing the dishing’s, wiping down the counter top, or even take the food waste to the food waste bin.
