Herbed Pan Biscuits
Date Prepared: 09/29 Techniques Used In Lab: Techniques used during this lab were chiffonade and put ingredient in individual glass bowls. Knife Cuts Used In Lab: The chiffonade cut was used throughout the lab. New Skills Learned:: In this particular lab I learned that the new knife cuts and using carbonated soda to make biscuits airy. Improvements: Improvements that could have been made are that we could have added the salt and put butter on after it cooked.
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Scratch Pancakes
Date Prepared: 10/13 Techniques Used In Lab: Techniques used during this lab were sifting the flour and other dry ingredients. Knife Cuts Used In Lab: We did not use any knife cuts in this lab New Skills Learned:: In this particular lab I learned how to sift flour and other ingredients like salt, sugar, and baking powder into the bowl to make the pancakes more delightful. Improvements: Improvements that could have been made are that we could have put less chocolate chips since they weren't incorporated so put them in while it is in the pan. |
Sweet & Spicy Almonds
Date Prepared: 10/20 Techniques Used In Lab: Techniques used during this lab was we tossed the toasted nuts in a bowl and mixed with sugar. cayenne, and salt mix. Knife Cuts Used In Lab: We did not use any knife cuts during this lab. New Skills Learned:: In this particular lab I learned that mixing a spice with sugar and salt it would add great flavor. Improvements:Improvements that could have been made is have better communication. |
Nut and Seed Granola
Date Prepared:10/22 & 10/27 Techniques Used In Lab: Techniques used during this lab lining the bowl in strawberries and toasting the granola. Knife Cuts Used In Lab: Knife cuts used in throughout the parfait were to garnish I used medium dice. As well as rough chop on the granola mixture. New Skills Learned:: In this particular lab I learned how to prepare a parfait and do a good job at the presentation. Improvements:Improvements that could have been made is be a little faster and show more layers and not cook the granola as long. |
Savory Herb Waffles
w/ Herb Syrup Date Prepared: 11/03 Techniques Used In Lab: Techniques used during this lab were sifting the syrup and thyme to help get the flavor Incorporated with not as much grainy/shreds into the herb infused syrup. Knife Cuts Used In Lab: No knife cuts were used in the preparation of this lab New Skills Learned:: In this particular lab I learned was making stiff peaks with the egg whites and learned a great way to make herb-infused syrup Improvements: Improvements that could have been made are that we rushed and didn't find a perfect temperature to cook the waffles to the golden brown.
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Potato Hash
Date Prepared: 11/12 Techniques Used In Lab: Techniques used was tossing the potatoes in both the bowl and the skillet. Knife Cuts Used In Lab: The large and small dice knife cut was used in the lab. New Skills Learned:: I learned how to properly toss the potatoes and how to prevent the film from being on the bottom. Improvements: Improvements that could have been made are that the eggs could've been cooked a little less since they were over hard. |
Biscuits w/ Sausage Gravy
Date Prepared: 01/15 Techniques Used In Lab: Techniques used during this lab was using cold butter in the dough to help make the dough flaky. As well as making a roux. Knife Cuts Used In Lab: No knife cuts were used in the preparation of this lab. But we did dice up the butter into cubes. New Skills Learned: In this particular lab I learned how to make a roux into a good tasty sausage gravy. As well as making a flaky biscuits. Improvements: Improvements that could have been made was the gravy could have added a little more spices. Since it could have been a little elevated if we added salt or some type of spice. |
Salmon w/ Reduced Maple Syrup & Green Beans
Date Prepared: 01/19 Techniques Used In Lab: Techniques used during this lab was reducing maple syrup and cayenne together and making a sauce. Knife Cuts Used In Lab: No knife cuts were used in the preparation of this lab. New Skills Learned: In this particular lab I learned how to properly cook salmon and make a good reduced maple sauce that paired nicely. Improvements: Improvements that could have been made was that we would have dialed down on the salt on the salmon since it was a bit much. But I´m not the biggest fan of fish though. |
Burrito Bowl w/ Creamy Avocado Ranch
Date Prepared: 01/26 Techniques Used In Lab: Techniques used during this lab was to make a creamy avocado ranch. As well as how to make some crunchy tortilla strip chips. Knife Cuts Used In Lab: The diagonal knife cut was used in making of the burrito bowl. New Skills Learned: In this particular lab I learned how to how to make all different components of a burrito bowl. Improvements: Improvements that could have been made was not take as much time as we did since we couldn't really enjoy it as much as we could've. |
Vanilla Creme Brulee
Date Prepared: 02/23 Techniques Used In Lab: Blow torching sugar and pouring the cream in to yolks slowly so it doesn't cook the eggs Knife Cuts: The rondelle knife cut was used in making of the Creme Brulee for the strawberries New Skills Learned: In this Creme Brulee lab I learned how to thicken up egg yolks (or any meal that needs to be thickened) Improvements: We could have been a little faster and efficient with our time since we took a long time to finish. |
Homemade Focaccia Bread w/ Homemade Butter
Date Prepared: 03/11 Techniques Used In Lab: Techniques used during this lab making butter churn in a blinder as well as bread kneading. Knife Cuts Used In Lab: We used a small dice for the garlic cloves. New Skills Learned: In this particular lab I learned the steps to making my own homemade butter as well as a delicious bread that paired great with it. Improvements: Improvements that could have been made was the fact that our dough was a little on the dryer side and was so difficult to fold as well as adding a extra spice to the butter.
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Snow Ice cream
Date Prepared: 02/16 Techniques Used: Adding the snow in half a cup at time to make sure we get the right texture and consistency we had desired. Knife Cuts: There were no knife cuts. New Skills Learned: Making ice cream that tasted great from Snow found on the ground. Improvements: See if we can get flavored snow ice cream like chocolate and flavor it like that. Anything that helps to elevate the flavor a little more. |
Mozzarella Ravioli
Date Prepared: 02/16 Techniques Used: Waiting for the water to boil and adding in the noodles as well as using the air fryer to toast the garlic bread. Knife Cuts: There were no knife cuts. New Skills Learned: I knew all the skills to prepared this delightful ravioli and garlic bread Improvements: I wish I had made it from scratch since it would've tasted a million times better. And maybe added an extra ingredient like basil or something to give additional flavor. |
Peanut Butter Parfait
Date Prepared: 03/18 Techniques Used: Mixing the peanut butter and honey into the Greek yogurt to make a Peanut Butter Greek Yogurt Knife Cuts: Rough Chop on the chocolate chips. New Skills Learned: We did a mise en place for our ingredients. Improvements: We could've added some sort of extract to the peanut butter yogurt to give it additional flavor. Although what we made was good and creative for randomly choosing 5 ingredients. |
Yeast Bread & Tuscan Dipping Oil
Date Prepared: 04/02 Techniques Used: Using yeast (blooming) and leaving the dough to rise then proofing it to make it triple in size. Knife Cuts: There were no knife cuts. New Skills Learned: Making bread and a dipping oil. I learned how to make cuts in the top and using corn meal to make an artisan art work. Improvements: Improvements we would have made were cooking the dough a little more since parts were a little too doughy and uncooked. |
Chocolate Scones
Date Prepared: 04/08 Techniques Used: Heated chocolate and mixed it with whip cream to make the chocolate sauce Knife Cuts: There was no specific knife cut although we did cut the dough into triangles. New Skills Learned: How to balance out ingredients when too much of a certain ingredient was added. Improvements: An improvement would of been the texture of the scone. It was over mixed because we had added too much of an ingredient. |
Homemade Pasta & Lemon Garlic Sauce
Date Prepared: 04/29-30 Techniques Used: We used pasta cutter to cut the pasta dough and a certain technique to fill the pasta before cooking it. Knife Cuts: We used a dice and mince cut for the onion and garlic for the cream sauce. New Skills Learned: How to make pasta dough and a great improvised filling. As well as how to properly knead the dough. Improvements: Everything it did not turn out like we would like and they weren't closed perfectly because they opened. It was just messy. |
Egg-less Espresso Chocolate Chip Cookies
Date Prepared: 05/14 Techniques Used: Creamed together the butter, sugars. and vanilla Knife Cuts: We did not use any knife cuts during this espresso cookie lab New Skills Learned: A new skill that was used was the fact we used espresso to bring out the chocolaty flavor. Improvements: I would have added salt to the top since although it wasn't overly sweet it could still use salt. |