Month: May 2017

Stretch the Kitchen

by Maddie

 

My group decided to make peanut butter cookies and added chocolate chips to the recipe and substituted white flour for whole wheat flower. Overall, this lab went well, although there were some things we could of changed to make it even better. In my opinion, we should of cut the recipe in half as it was very difficult to mix and resulted in us hand mixing and making larger cookies than we desired. Another thing I would of changed is the amount of chocolate chips, we added 1 cup when all we really needed was a 1/2 or 1/4 cup. We made decisions based on everyone’s own wants in our group, no one was left out and everyone was able to give their opinion, I believe that is what helped things move so smoothly.

Noodles at Home

by Maddie

Part 1 – Recipe Hunt

1. Classic Rice Pilaf 

A rice dish which is cooked and seasoned with broth. It can also be cooked with vegetables like onion and green pepper as well as a mix of spices. Meat, fish and pasta can also be added, but is optional. 

http://allrecipes.com/recipe/228044/classic-rice-pilaf/

Download

2. Spaghetti Sauce with Ground Beef

A simple but yet tasty sauce to add to your spaghetti, it involves many vegetables like onions, tomato, green pepper and garlic making it very nutritious! It also includes beef for a source of protein. 

http://allrecipes.com/recipe/158140/spaghetti-sauce-with-ground-beef/

3. Gourmet Mushroom Risotto 

Gourmet Mushroom Risotto

Authentic Italian-style risotto cooked the slowly, but worth the time. This rice dish compliments grilled meats and chicken dishes very well.

http://allrecipes.com/recipe/85389/gourmet-mushroom-risotto/

Part 2 – Cooking Time

Mise-en-Place

During

Final Product

Clean Kitchen

March/April Lab Reflection

by Maddie

I chose to do my reflection on the Chicken Yakisoba lab because it took most of the block for us to complete and it involved us having to cook chicken, which helped all four of us learn how to properly cook chicken for future purposes. I enjoyed the lab because there was something for all of us to do, whether it was actually making the dish or cleaning up the unit, no one was standing around watching the others. The final product did turned out how I expected, although the noodles were a little overcooked, but it didn’t ruin the taste. What helped was the fact that everyone was helping. My group worked well together because we all understood how to do the lab and we all knew what we had to do in order to complete it. If I was to do this lab again, I would wait a bit before cooking the noodles so that everything was finished at the same time.