last week in lab we made soups and salad. we made corn chowder soup, split pea soup, french onion soup, and cream of broocli. My team was in charge of making the con chowder soup.which i had never tried before this but it was good. the ingredients were corn, bacon, potatoes (three of my favorite things), and chicken stock. The soup was good but i used too much liquid so it wasnt as thick as it was suppose to be. I also made candied walnuts for the salads. The french onion soup was disgusting, i would never try that again. the spilt pea soup wasnt bad jus really thick. For the salads we had many diffrent toppings one of them were pickled celery which was very and i dont like the taste of celery. there was also pickled beets which was ok but then there was pickled olives. Olives are so disgusting everyone in my family eats them except me i tried it many times but there jus not my thing. overall this lab was pretty good and went well.
So this week in lab we made more chicken using moist heat-cooking methods. We had to chop the chicken up again into the wings, breast,leg etc. I think I did better than i did the first time. it wasnt as bad as i thought it be, but its not something that i would wanna do everyday.We poached chicken in a sauce made with tomato juice. wine vinegar, chicken stock, and seasoned it. It tasted good but I didnt really like the texture of the chicken when it was done. We made a chicken butter nut squash soup which i thought wouldnt like but it was actually very good.
This week in lab we cooked fish using striped bass which is a lean round fish. My fish still had alot of guts in it so I had gut my fish then we cut the fish into four parts. With this type of fish we would usually cook it using dry heat methods with fat. To determine wether or not you have fresh fish you must check the eyes to see if they are bulgy and clear, the gills should be bright pink, the scales should be attatched tightly to body, and the fish should smell of the ocean not have a fishy smell.
The first type of fish we made was japanses tempura. We made the mix with flour salt baking powder, kaynne pepper,paparika, white pepper, and seltzer water. we put the fish in the batter then put it in oil. I loved this type of fish it was my favorite way of cooking it in lab. After we made alamennure, which means brown butter sauce. First we dreged the fish in flour and cooked it in a pan with butter. When the fish was done we took it out squeezed a lemon over it and sprinkled parsley, then put more butter in the pan to brown and poured the butter over the fish. We also made fish called Beurre Swanet, and we made fish by putting it in aluminum foil, seasoning it and adding white wine and mushrooms. Then we put it in the oven to bake for ten minutes.
In this lab we made vegetables many different ways. We saw the effects that acidic water and basic water had on the color and texture of the different color vegetables. We made a sauce calle bechamel sauce which is one of the five mother sauces, and it is also a white roux. We poured the bechamel sauce on the califlower and sprinkle chesse on top to bake. I never tasted califlower and i liked it which i didnt expect. We made creamy spniach which i was kinda against at first because im againt any type of creamy vegetables becaues i dont like the texture but it wasnt bad. we also made baked squash. I’m still not sure whether i like it or not it has a…different taste. I cant remeber anything else that we made but for the most part the food was pretty good. I think i may change my major to hospitatilty for good.
This week in lab we practiced fabracating a chicken. I thought i started out pretty well but i ended up messing up a couple pieces. At first I didnt want to do it because i thought it was nasty but it wasnt as bad as i thought it would be. First we marinated our chicken thighs and as it sat in the fridge we started on our legs. We seasoned the legs then put them in a cupcake pan ato bake. Next we breaded our chicken tenders and dreaded our wings, they were both put into the deep fryer. the tenders we ate with bbq sauce and the wings were turned into hot wings by being covered with franks hot sauce and butter. We then made stuffing with spinach, bread crumbs, red and yellow peppers, and onions. We took the stuffing and rolled it into one of our chicken thighs and put in the oven to bake. the last thing we made was chicken that was sauteed in a frying pan with oil and clarified butter then put into the oven to cooked more. With the fond we added white wine and red onions. Once the wine was cooked out we added sauce but i forgot the name of it. We didnt get a chance to grill our marinated chicken because we ranout of time but we”ll probably do it next lab. I liked all of the ways that we cooked then chicken but i didnt really like the stuffing because i dont like spinach but i wanted to try how it was made. I had fun in this lab and for our we next lab we are suppose to cook chicken using dry methods.
In this weeks lab we made Spatzle which is a common dish in southern Europe. When this is made the mixture is poured over a pan with holes in it and the batter cooks as it falls into the boiling water. When its done cooking salt and pepper is added to flavor the pasta. We also made fresh spaghetti. We started with flour as we shaped the flour we added the wet ingredients then then folded them into each other. when the dough waas mixed well we let it sit for an hour. As the dough was sitting we started on the sauce. This week we also made risotto, basmatti rice, and coucous. The risotto was good until we added the chesse. It took a while to make because we had to keep stirring the rice as we added the liquid so that it would cook well. The basmati rice and the couscous was good. I had couscous before served as a cold dish it wasn’t to good, but I liked it when it was hot. Next week we will be making vegetables and learning about how they react to salt water, acidic liquid etc.
This week in lab we focused on breakfast foods. each group was assigned a food to make then the class rotated at the different stations. The foods that we made were pancakes, waffles, omelets, french toast, bacon, sausage, and eggs benedict. Breafast isn’t really my favorite meal of the day I’m more of a dinner person. my group started out with the waffles. To make them we used baking powder, sugar, egg yolks, egg whites, vanilla, flour, and salt. First we added the dry ingredients together, then we added the wet ingredients. We left the egg whites for last and folded it in to the mixture so the waffles would be fluffy. The station we went to was the pancake station I didn’t like it because it was just pancakes there was nothing really special about it except we used two different kinds of flour. The next station I went to was the french toast station it was prety good. I burned a little on one side but the flavor was good. when I make french toast at home I usually just use eggs, and cinnamon to soak the bread in. the next station I went to was the eggs benedict. I wasn’t a big fan of it because I don’t eat eggs with uncooked yolks, and the sauce tasted like pure butter even though I added lemon juice, and salt. After that station I went to the omelet station. my omelet came out good but it could’ve been better. Theres a guy that works in mac that makes the best omelets those are the only ones I like. Next I made eggs over hard, when I tried to flip them they broke, half went on the floor and half stayed in the pot. Overall this week’s lab was pretty good but i’m looking forward to when we are making meals like chicken, steak etc.
This week in lab we learned how to make different types of potatoes.we used waxy and starchy potatoes to cook. The names of the dishes that we made are roasted potaotes, mashed potatoes, duchesse, croquettes, and a potatoe casserole. My firt thing we made was the potatoe casserole we sliced the potatoes put then in a dish sprinkled nutmeg, salt, and white pepper, then covered it with chesse and repeated it a second time. My next favorite thing we made was the croquettes. Croquettes are potatoes that have been mashed and shaped then they are covered with flour, added to egg, dipped in bread crumbs, then deep fried. The roasted potatoes were good but they were very oily I would have to eat them with rice or meat. I enoyed this lab because we were constanly moving and not standing around, but I was tired after it. I guess i have to get use it if i want to becaome a chef standing on your feet for long periods of time comes with the job.
The first day of lab started off boring which i expected on the first day of any class. We had a tour of the kitchen, learned what a ricer was, and Chef Backus-foster explained to us the different things that we will be doing in the kitchen. This lab is 3hrs and 45 minutes. I understand why it is long because we have to cook but the day we stood the whole time while the chef was talking aand my back started hurting because I wasnt moving around. After Chef spoke we learned how to cut carrots, onions, potatoes, and tomatoes. I had no idea that there were so many different ways to cut them, and they each had different names, thatI can’t remeber at the moment, one of the names was torune. I love to cook when i’m home but now I see that it is completely different than cooking in a restaurant. I hope that having this lab will help me to know if I want to be a chef or not. It is alot of money to spend to just try something out but if I don’t try it I will never know.
Welcome to your brand new blog at Edublogs.
To get started, simply log in, edit or delete this post and check out all the other options available to you.
Also, if not already, please consider becoming an Edublogs Pro User – you can remove ads from yours and 50 other student blogs (which also get extra themes and mobile blogging), upload up to 10GB or audio, video and every other sort of content and access great features under your ‘Plugins’ menu.
And you get premium email support and over 130 extra cool themes too.
Pro users are what keeps Edublogs running and providing free blogs for education, so give it a go today 🙂
You can also subscribe to our brilliant free publication, The Edublogger, which is jammed with helpful tips, ideas and more.
And finally, if you like Edublogs but want to be able to simply create, administer, control and manage hundreds of student and teacher blogs at your school or college, check out Edublogs Campus… it’s like Edublogs in a box, all for you.
Thanks again for signing up with Edublogs!