An aspect of critical thinking that I have applied to the kitchen is developing problem solving within the realm of food. Adapting a recipe to meet dietary restrictions and converting from imperial measurements to the metric measurements. This skill is very valuable because I can use it throughout my entire life on all of the recipes that I use. Critical thinking has taught me to weigh the pros and cons of making certain foods in the kitchen, weighing how long each recipe would take and if we would have enough time to complete it within the lab. Critical thinking is a skill that I have greatly improved upon in this Foods 12 class, and I hope to improve more upon it in the future.
Core Competency Reflection — Foods 12
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