Berry Pavlova with Lemon Curd
Making and Sharing Reflection
To create this dessert, key tools include an electric mixer, whisk, small measures, pot and mixing bowls. Technologies like the oven are critical, while refrigeration is necessary to store the components overnight. The stove is used to make the tangy lemon curd. Food sources include eggs, sugar, cream, fresh berries, butter, and lemons, with pantry staples such as vanilla extract. Processes involve making the meringue and lemon curd on day one, and assembling the dessert with whipped cream, heated lemon curd and berries on day two. Costs were cheap, as we already had the majority of the ingredients. My group and I shared this meal with various teachers and peers.
Core Competency Reflection
As an active listener, I notice that I stop what I am doing when the teacher is speaking. I focus on key points such as ingredients we will need and various procedures we can follow.
Examples of where I communicate clearly and purposefully can be seen in several steps of each lab. Before the process, my group and I communicate about our duties and what steps will take place. During the process I ask for help when I am confused and help peers who are struggling.
I show others that I truly value their contributions by acknowledging their help and support. I ensure that I do my share as well. This shows that I am not taking advantage of their time and energy.
A goal I have for the future is to perfect my baking and cooking skills by experimenting with more intricate meals and desserts, such as tarts. This will positively impact my cooking experience later in life. I can share them with peers to receive criticism and develop my skills.
