Creme Brulee French Toast

Making and Sharing Reflection

To explain the learning that went on in the creating of this food item I’ve chosen “create food product, incorporating feedback from self, others, and prototype testing” and “critically reflect on their design thinking and processes, and identify new design goals” as promotes. For the first one the food product was for the dish to be sweet, eggy, creamy on the inside and golden brown on the outside. The topping was to taste like caramel and the sauteed apples to give it a tart crisp. My feedback from me to me is that it turned out exactly as product standards, but I could have made it look more appealing. Others told me it looked good, but I know I could have made it a lot better. I only made it once so there wasn’t a lot of the prototype testing, but I will be sure to make it again in the near future and make it look more appealing. For the second promote, my thought process when designing the look, I wanted to put all the topping on top of the bread with apples layered evenly on top. Though that makes fore even bites I could have put the apples first in a flower design and drizzled the topping sauce on top. New design goals I have for myself are to think more creatively and try making more floral, shape and asymmetrical designs.

Core Competency Reflection

The ways I communicate while cooking differ from how I communicate at friend hangouts. When I am cooking, I am a bit of a perfectionist and want everything done properly while when I am with my friends, I am more leaned back.

One of the ways I ensure my group is clear on the common purpose is by talking everything over before getting started.

I know the group is working well together when I hear/ see us helping each other out and proper communication.

The promote I want to work on the most is “when I need to work collaboratively with people I don’t know well, I…” I work well enough with people I don’t know but I don’t always feel comfortable with them and feel anxious, which makes me second guess myself more when cooking. I need work on this talking more to people.

Shakshuka with Feta

Making and Sharing Reflection

When Ms. Munroe demonstrates how to create a food product she gives us lots of feedback. This helps when trying the recipe for the first time. The recipes we make for school is like a prototype for if we try it at home.

When ever I make something in class I show a photo of it to my mom at home. Also when I have extras I share them with my friends and family. I feel it gives me a opportunity for more feedback on my dish.

Core Competency

I show that I value feedback from others in my group by listening to them. I take their advice unless I feel that my way works better for me than I would just explain my way of thinking to them.

I know the group is working well together when I hear/see them explaining their thinking to each other.

The ways I communicate while cooking differ from how I communicate at family events. At family events I am more relaxed while when I cook I want everything to be perfect.

One goal I have for myself is to communicate clearly and purposefully. I find that I am often scattered and have a hard time getting out the right words. To achieve this goal I will focus for on one topic at a time when speaking.