In our hospitality component of the semester we learned how to make chocolate chip cookies, braided bread sticks, chocolate chip muffins, and pancakes. We also had groups of 3 in each group when making the food. I was in a group with Vickram and Harshdeep. Before we started our hospitality component we were introduced to some safety rules and taught about cross-contamination in foods and how it can affect us. We were told to clean up our bench before we started to do anything on it with a clean town and some spray.
On day 1 and 2 we made chocolate chip cookies. We did this for 2 days because on the first day we went through the whole recipe with Mr. Shaw and on day 2 we were responsible for making the same cookies by ourselves using what we had learned the other day. The ingredients that we used to make chocolate chip cookies were all-purpose flour, baking soda, salt, chocolate chips, margarine, white sugar, brown sugar, vanilla extract, and 1 egg. The equipment that we used to make our chocolate chip cookies was 2 big stainless steal bowls, 1 small stainless steel bowl, measuring spoons, measuring cups, rubber spatula, bench scraper, baking sheets, and bowl scraper. We were also told that we had to wear hair nets and an apron everyday we were in the kitchen due to safety reasons. On day 3 we were asked to make chocolate chip muffins with our group. We were to make these on our own by following the recipe that was provided to us. My group started off my reading the entire recipe, after reading the recipe we looked at how much of each ingredient we needed, after reading that we quickly and carefully gathered the right ingredients and the correct amount so we would mess up the recipe. After gathering everything we needed, we followed the recipe carefully and ended up with deliciously tasting chocolate chip muffins. For this the ingredients that we needed were the same from day 1 and 2, the only thing that changed was how much (amount) the recipe called for. We also used the same tools as day 1 and 2, the only thing here that changed was the fact that we used muffin tats instead of baking sheets and muffin liners. On day 4 our group was given the task of making braided bread sticks. The dough was made the day before we did this using water and yeast. Something that we learned while making the dough was that the yeast thrives on sugars and it rises as carbon dioxide and alcohol is released. This yeast is also used make bread and pizza dough. The ingredients that used were the dough, cheese, a little bit of water, and Mr. Shaw's secret sauce. The only equipment that we used was baking sheets and our hands. We then watched Mr. Shaw showing us how to braid the dough and we became experts at it in the matter of moments. We braided the dough and put it on the baking sheets and Mr. Shaw gave us his secret sauce and we pored it on along with some cheese to top it all off. we then put them into the oven for about 10 minutes until they were crispy and golden brown. On day 5 we made fluffy pancakes. We made the batter from scratch using all the ingredients. We then waited to see if if it was done. The equipment that we used for this task was a frying pan, rubber spatula, 2 bowls, oil, wooden spoon, measuring spoons, measuring cups, and oil. We used the oil because ww didn't want the pancake batter to get sick on to the pan. We also learned how to tell if one side of the pancake is done or not. You can determine this by looking ta the bubbles on one side. The slower they are pooping and they fewer and bigger the bubbles are is the way to determine if one side is cooked or not. So these were the things that we learned to make, and we were also told about some tips an tricks here and there by Mr. Shaw. Overall I had a great week learning about how to make things and the best part was we got to enjoying eating what we made. |