Pancakes

My Reflection

I love pancakes! My friends came over for a sleepover and we decided to have a nice breakfast together. I made the pancake batter from scratch and the pancakes cooked very evenly and the were golden brown. They were light and fluffy with lots of air pockets because I sifted the dry ingredients. I then finished off the breakfast with breakfast sausages and scrambled eggs. My friends were very impressed and I had a lot of fun cooking for them and surprising them with this breakfast.

Breakfast Home-Lab

My Reflection

My crepes turned out so well. They were golden brown and they were nice and thin. The crepes were even and they were not too sweet. This was first time making crepes and I believe I did a wonderful job because this can be a complex breakfast. As well as I made poached eggs and bacon for my family. They all really enjoyed this lab and I enjoyed making it for them.

I also made a strawberry smoothie with orange juice and vanilla yogurt. This smoothie was perfectly smooth and was the perfect balance of tang and sweetness.

Breakfast Appetizer Buffet

Overall

This was the final result of our Breakfast Appetizer Buffet. The entire class did an amazing job preparing our dishes, and the other teachers and staff of Centennial loved it all. I had a lot of fun working with my entire class to get all out stuff done to show it off. These Buffet/Show for other staff and students is always fun and very exciting because they get to enjoy our cooking as well. We work very hard in our Foods class and this is an amazing experience.

Breakfast Hash

My Reflection

This breakfast hash was super simple, delicious, and a healthier version of a potato breakfast hash. My group and I wanted to added veggies and less fat (bacon). We started with smaller cubes of potatoes, and par cooked them in the microwave the day prior so they would take less time. We then cooked them in a cast iron frying pan with seasoning, then added our chopped red peppers. While these potatoes were cooking the day before, we diced our bacon and cooked it in a small cast iron so we could make the next day go smoother and fast by adding cooked bacon that just needed to be heated. Before we served our breakfast hash, we topped it with fresh shredded cheddar and mozzarella cheese and broiled it in the oven for about 5 minutes. So the cheese was golden and melted. After the oven we topped the hast with green onion garnish and served for our class and teachers to enjoy. This breakfast hash was one of my favourites and everyone who tried it, loved it!

Mini Smoothie Bowls

My Reflection

For one of my breakfast appetizers, my group and I made 8 mini fruit smoothie bowls with homemade granola. We made the smoothie by blending blueberries, strawberries, bananas, and oranges. We made the homemade granola to add on top of our mini bowls. We made it by soaking the oats in maple syrup, brown sugar, cinnamon, fresh lemon juice, and melted butter. We roasted it in the oven for about an hour and rotated the pan, and mixing the oats around every 15 minutes. They were ready when the oats were caramelized and crunchy. For the other toppings, we added whole blueberries, sliced strawberries, and sliced bananas only on one half. on the other half was the granola and some chia seeds. The chia seeds went under the granola because the black colour wouldn’t look nice on the top with the bright colours. I loved this lab! I had never had or made a smoothie bowl before this and I enjoyed the process and plating of it all. It was a rustic plating but had to look like the others, which was cool. The granola turned out amazing and added some nice texture to the smoothie that was completely blended all the way through!

Shakshuka and Rustic Bread

My Reflection

The shakshuka was colourful, flavourful, and tasted amazing. I really enjoyed this dish once again! I made it with a little less whole tomatoes and added more of the juices. The veggies we added into the sauce was roasted yellow peppers and spinach, which tastes amazing together! I have made this so many times for my family and they enjoy it every time. we kept the eggs a little more runny than firm which tasted well with the tomatoes sauce and homemade bread.

The rustic bread was really easy and simple recipe. I have made this bread before so this time I took a step back and just helped my partner as she took the lead. We were able to have out bread triple in size after it rested overnight. When we cut into our bread, we had air pockets which means the dry ingredients were sifted enough to add extra air! The bread tasted amazing with the shakshuka and runny eggs.

Crepes, Waffles and Blueberry Sauce

My Reflection

Our groups crepes and waffles turned out amazing! We had a rough start with the waffles because they kept sticking to the waffle iron but once we added a little bit more oil, they were good. The crepe batter was a little too thin at first, so we added a little but more flour and then it looked right. No crepes stuck to the pan and they cooked perfectly and tasted delicious. I would make the crepes again but not the waffles because I’m not a fan of waffles, I prefer crepes as they are thinner and a little sweeter.

The blueberry sauce was sweet and sour. I don’t normally like blueberry sauce but I loved this one! It tasted really well with the crepes and waffles! This blueberry sauce was very easy and fast to make. I would totally make this sauce again!

Veggie Frittata

My Reflection

My veggie frittata turned out amazing! I really enjoyed how the veggies, eggs and feta cheese tasted together with all the spices we added to make ours different and flavorful. I really liked how all the veggies and eggs were cooked perfectly. This was an easy recipe to follow and it was an easy rustic recipe to be able to help my group members learn more knife skills. The frittata had two different halves. One half had mushrooms, spinach, and tomatoes. The other half had peppers, tomatoes, and spinach. I have made this many times at home and my family and I love it! This combo of veggies is my favourite on the frittata. The only thing I change when I make this for my family is that I diced the onions and peppers so they taste better in my opinion.

Breakfast Sandwich

My Reflection

My scones turned out as expected because I’ve made these before but this time added shredded cheddar cheese. The poached egg also turned out well and I’m glad I practiced once before so I wasn’t as nervous they wouldn’t turn out on lab day. The flavorful cooked spinach and onions with raw sliced tomatoes tasted so good in my sandwich. The diced jalapenos that were slowly added into parts of the dish really made everything come together. The homemade chipotle hollandaise sauce tasted delicious on this sandwich! I feel like my partner and I did well on this lab and we had fun making our sandwich. I would totally make this sandwich again but i would add more veggies next time because the spinach shrunk more then we thought. I would make a hollandaise sauce again but not in the microwave to see if the results would be different because i would have more time at home.

Poached Egg and Scones

My Reflection

My scones turned out well. We had a challenge because there wasn’t enough milk so there was extra dry mixture but we added a little more milk and the dough can together. The scones had flakey layers which means when the scones went into the oven the butter was still cold and solid. We want scones to have flakey layers, to be golden brown outside, and soft inside with crumbling layers that pull apart. I would totally make these again for my family and I, it was an easy recipe to follow and I enjoyed making them.

I’ve never made a poached egg before so when mine turned out well, I was surprised. The egg whites stayed together and the egg yolk was perfectly cooked to my liking. I prefer poached eggs now over any other kind and they were easier to make then I thought. I make these all the time for breakfast for my family and they prefer poached eggs now! The only challenged I faced was dropping the egg into the boiling water but after it was in, they were easy to cook.