Fettuccine Alfredo
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1. Why did you choose to reflect on this lab?
I chose this lab to reflect on because I thought it was one of the more “complicated” labs that we have done because of the Alfredo sauce, by adding the milk slowly to the roux so the milk would not scorch on the bottom and then constantly having to move the milk and then when adding the bay leaf making sure that it did not break. I also chose this lab because we had more “freedom” in this lab because as a group we could decide what herbs like basil or if we wanted to add 2 bay leafs. Overall this was one of my favourite labs we have done because I actually thought it tasted amazing thinking that my group made this, and as well as I would make this at home for lunch or dinner.
2. Did you enjoy the lab?
Yes I did enjoy this lab because Fettuccine Alfredo is one of my 10 ten favourite dishes as well as I thought my group did ever well making it.
3. Did your product turn out the way you had hoped?
Yes, It did turn out better then I hoped, it was very tasty and wasn’t to heavy like a fettuccine Alfredo at a restaurant.
4. Did you group work well together during the lab?
Yes my group worked very well together because we all did equal like making the sauce, watching the pasta OR chop the parsley (because Josh really wanted to chop it) but we all chipped in to finish all the duty’s of the group and finish about 10 minutes before the bell.
5. If you were to do this lab again, what might you do differently?
I would definitely add chicken to the dish because it would add a big boost of protein factor in the dish, as well as I would of probably added more milk just to try and thicken the sauce because the sauce was just a tab bit to light for my liking.