May Reflection – FN11

I chose to reflect on the spanakopitas because I think it was the lab in which my group was best able to work together. I also really enjoyed the end result, I thought they turned out similarly to many good spanakopitas I’ve had in the past! I really enjoyed this lab, I thought it was […]

Frühstück

Vanilla Crepes “Crepes are made with a little extra vanilla for a heavenly aroma. Simple ingredients and a quick cook time make for easy Sunday brunch.”   Asiago Hashbrowns “This creamy blend of hash brown potatoes and Asiago cheese makes a great side dish, or may even be served for breakfast!”   Cheddar Bay Biscuits […]

April Reflection – FN 11

The lab I chose to reflect on for the April reflection was the chicken parm we made. I chose to reflect on this lab because it was most similar to what I would generally make at home. I cook many meals for my family, generally 2 or 3 a week, and I make a lot […]

DNA and Protein Synthesis

Explain the structure of DNA – use the terms nucleotides, antiparallel strands, and complimentary base pairing. Nucleotides are made up of a ribose, a phosphate, and a nitrogen base. In our photo, these are represented by a bit of blue pipecleaner, the coloured beads, and the black beads. These three things, combined, make a nucleotide. […]

Five Flours

Baker’s Patent/Bread Flours Produced from hard spring or hard winter wheats Granular to the touch and high in protein. Used for commercial breadmaking, as it is too difficult for homecooking. One would not use this kind of flour for making pastries, it is too dense. http://www.canadianmillers.ca/productspecs.php  Bakers Clears/High Gluten Produced from hard red wheat Used […]