Safety and Sanitation

In this lab we made an omelette, first dicing in-season vegetables then sauteing them. After that we cooked the egg and put the veggies in and folded the egg over creating the omelette. This lab went well due to the fact that I was able to cook the veggies for the right amount of time making the overall product not over or undercooked. In my opinion the biggest challenge was making sure my egg wasn’t to wet; because if it was, some parts would have cooked differently so i had to work hard to ensure it was the same consistency throughout the egg. In this lab the safety part of it was working with a knife and working with the stove top, and the sanitation was making sure we didn’t infect the food or ourselves with any kind of bacteria. To ensure that our safety and sanitation was all good, we made sure to use the proper knife and oven skills we learned from the demo and from our preparations the day before. And for the sanitation side of it we used aprons tied, tied hair back, rolled sleeves up, and most importantly washed our hands multiple times. These things are important because without them we could have hurt ourselves or been infected with some type of harmful bacteria.