Foods 8

Hello Everyone, Good job this week. We took another crack at making cake with eggs this week. Overall it turned out very well. We did it this time directly compared to box cake. You had the opportunity to see the differences between a convenience mix and from scratch. We will discuss next week about what we would choose, why and when we might change our mind. We also made pancakes. We separated eggs to create stiff peaks egg whites to add mechanical leavening to our batter. This resulted in a much poofier and airy end product. We also started to cook with the stove top. This gave you the opportunity to try and manage the heat transfer to your food. This is a foundational skill in cooking as it requires attention, forethought and experience to master. Have a great weekend.

Hello Everyone, Good job this week. This week we continued our work in getting used to the expectations and routines in the kitchen. It is key that we get comfortable with the routines and expectations that we find in the kitchen. Through becoming more conformable in these expectations, we will become more skilled in meeting them. Over time and with experience we will be able to complete more complected tasks in the same limited time that we have. This is the basis of experiential learning and practicing skills. This week we experienced the difference between cake with and without eggs and how that impacted not only the texture but the process and how it looks, tastes and smells. Have a great weekend.

Hello Everyone, This week we continued to work on setting up the kitchen and  becoming familiar with the standard routines and expectations. We created scones through a method of cutting the fat to create a flaky product. Next week we will continue baking and practicing the routines that will aid your success in the kitchen. Have a good weekend.

Hello everyone, This week we continued our work in the kitchen. Part of what we did was continuing to set up our work environment, and to be more comfortable in  taking responsibility of changing that space. We also looked at recipe modification. Specifically with cookies we looked at how to replace brown sugar with another sweet product, and how that would impact the end result. Overall the goal was to understand that a recipe is a guide and not law to be followed without deviation. Being in a kitchen is about responding to challenges that arise. We will continue this next week. Thank you for your efforts.  Have a great weekend.

Hello all, We have started the year right with the review of the safety and organisation of our working space, the kitchen. We have covered some of the safety requirements for how we are to work in that space and some of the dangers that can be present. We have also reviews sanitation and food safe practices through discussing hand washing, the danger zone and food poisoning. This week we will be focusing on getting comfortable in the kitchen, setting up our own spaces and the foundation of baked goods, Cookies.