Category Archives: Foods 11

Foods 11 – May Lab Reflection

I chose to reflect on the Vegan Pasta lab because it was my favourite to make this month. I ready enjoyed the way that we were able to incorporate a vegan diet into our class. I try my best to avoid meat if I can so having a lab like this where we were able to have a delicious meal that was vegan made me very happy. To be completely honest I was slightly disappoint with the pasta only because I wish that there had been more spices in it but other than that I was very happy with how the lab turned out. Our group was able to do this lab very fast and efficiently and we ended up being done early. I believe that our group works very well together and that we are able to split up our tasks into easier to manage tasks to share between two smaller groups. If I were to do this lab again I would probably chang it from vegan to vegetarian and add some cheese and maybe some more spices of some sort to give the pasta some more flavour. But if I were to remake it again exactly the same I would still be happy with the finished product.

Eating Disorders – Anorexia Nervosa

Anorexia Nervosa or more commonly Anorexia is a psychological eating disorder that can be potentially life-threatening to the patient. There are two types of anorexia: restricting and purging. The restricting type of anorexia achieves weight loss though restricting calories. The purging type of anorexia achieves weight loss through vomiting and laxatives. Anorexia affects the body and  and the mind much like other eating disorders. It affects the body by causing dramatic weight loss, low iron levels, dehydration, muscle loss, weak bones, poor blood circulation as well as other things. Anorexia affects the mind in several different ways such as a fear of gaining weight and a preoccupation with food. There is no single reason as to why a person has anorexia. It is generally started because of mental and emotional reasons such as body dysmorphic disorder (BDD), low self esteem, body dissatisfaction  or bullying from others. Generally anorexia affects women more than men but there are lots of men who suffer with anorexia. The recognizable features of someone who is anorexia are extreme weight loss, anxiety and/or depression, heightened anxiety around meal times, loss or thinning of hair. It is important to remember that just because someone is skinny,that does not mean that they have an eating disorder. Treatments for anorexia can vary based on the patient but common treatment includes: therapy, nutritional-such as meal planning and educating, and medical treatment.

Ekern. (2018). Anorexia Nervosa: Causes, Symptoms, Signs & Treatment Help. Retrieved from https://www.eatingdisorderhope.com/information/anorexia

Smith, & Segal. (2018). Anorexia Nervosa. Retrieved from https://www.helpguide.org/articles/eating-disorders/anorexia-nervosa.htm

Anorexia Nervosa. (2017). Retrieved from https://www.eatingdisorders.org.au/eating-disorders/anorexia-nervosa

Foods 11 – April Lab Reflection

I chose to reflect on the Cinnamon Buns lab because it was my favourite lab to make this month. I very much enjoyed this lab because I usually don’t like cinnamon buns because I did that they are too sweet so I was pleasantly suprised to find out that the sugary taste was not too overpowering. At first I was not expecting the buns to grow as much as they did especially because they were so small when we first put them in the oven. The only problem I think that we had was that when we were cutting the cinnamon buns we failed to make sure that the cuts were even which resulted in some buns being quite big and some quite small. I think that our group worked really good together and were able to time everything very well. If I was to do this lab again I would make sure that I cut the buns more evenly because I believe that it makes them look better. I would also make or buy some icing for the buns because I think that cinnamon buns taste really good fresh out of the oven with fresh icing on top of them.

Foods 11 – March Lab Reflection

I chose to reflect on the Cool Rise Buns + Alphabet Soup lab because it was my favourite lab to make this month. I thourghly enjoyed this lab because of the extremely delicious outcome and how fun they were to make. I personally love bread so it felt very good to be able to enjoy something that I loved and made myself instead of buying it at a store. At first I was not expecting the cool rise buns to work because I didn’t know if we had shaped them well enough so that they would stay the shape we wanted them. I was pleasantly suprised when I saw how they turned out. The Alphabet soup was a bit in the middle for me personally. I thought that it tasted fine but I found the constant heating to be a little annoying. I did enjoy how easy the soup was to make aside from the constant microwaving and I enjoyed knowing that there wasn’t too much salt going into the soup like there would be if we used canned soup.I think the buns and soup were a good pairing and I can see myself making the buns again in the future but I could not say the same for the soup. I believe that our group worked pretty good together. We were quite efficient and were able to get everything done early and well. I personally don’t remember having any issues as our group seemed to get along and work well all together. If I were to do this lab again I would probably put them buns in for a little less time because they ended up a little burnt. I would also put more things into the alphabet soup because I found it to be a little bland and I believe it would taste better with some added veggies and if it were a bit thicker as well.

Foods 11 – February Lab Reflection

I chose to reflect on the Apple Strüdel lab because it was my favourite lab to make this month. Doing a lab in pairs was good to work on our groups time management as we all tried to be done around the same time.  I enjoyed doing this lab because I found braiding the dough a slightly complicated but fun task. I liked this lab because it was generally simple as not much ingredients went into making it but it still turned out very tasty and very flavourful. After braiding the dough and putting the strüdel in the oven i was expecting the dough to have broken apart in the oven, but Reman and I were very happy that the strüdel turned out as it did. The main reason I believe that the braids stayed together is because Reman and I worked together to stretch the dough and glue it down with water. I think our group worked well together in pairs as well as in one unit. Reman and I make a very good pair and we would help the other people in our group whenever they would need it. Our group is always good with time management as we tend to be some of the first done. We start to do the dishes as soon as we can so we don’t feel rushed to finish the dishes right before the bell goes. If I were to do this lab again I would be more careful with the dough and not handle it too much because we had a harder time rolling the dough out into a thin sheet. We were still able to do it correctly but if we had handled the dough less the strüdel could have possibly turned out even better.

5 Flours

1.Rye Flour is made from the rye grain which gets refined into a flour. Rye flour has a rich flavour and is generallly used for different breads. Rye flour can also be mixed with wheat flour to create different styles of loaf

2.Rice Flour is a form of flour made from finely milled rice. Rice flour is often used as a substitute for wheat flour as some people believe that wheat flour irritates their digestive system. Rice flour can be used for noodles, tempura batter, and sponge cakes

3.Almond Flour is made from finely ground almonds and can be easily made with a food processor. Almond flour is a good choice for anyone with a gluten intolerance. Almond flour can be mixed with other flours that contain gluten and us usually used for cookies and tarts. 

4.00 Flour is made from wheat ground to extreme fineness. This flour is generally used in pasta and very thin crusts. The fineness of the flour makes it very easy to roll to the thinness necessary to make pasta.

5.Bread Flour is made from hard wheat and contains a large amount of gluten and a high protein content. When bread flour is worked the gluten is developed which makes a chewier consistency that is desired in bread. Bread flour is best used for breads, pretzels, and bagels. Anything that requires lots of structure. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Resources

https://www.bonappetit.com/test-kitchen/ingredients/article/guide-to-flour

http://www.bbc.co.uk/food/rye_flour

https://en.m.wikipedia.org/wiki/Rice_flour