Evaluation 11.10.10

The purpose of this assignment was to create a prepared pasta meal for a targeted audience. We had approximately 5 weeks to do this assessment. By researching this assessment, I have learnt the importance of pre-packed foods and take-away meals. I know how to choose a targeted audience and to find out what that specific targeted audience what and need. I have learnt what specific pasta is suitable for which sauce and what type of pasta should be used. Within the practical area, I learnt how to prepare a meal that I had no clue on what to do and to work under pressure, because we had much work to do within a short period of time. On the 10.10.11, Aimee and I were all set for our practical lesson in producing our Sushi Pasta. Personally, I think our practical lesson was quite a success to an extent. We had some areas in which we could improve on; such as the cooking of the lasagne and the texture of the pasta sauce, but overall, our creation tasted delicious and is something that nobody has ever done. The finished product looked like a take-away and looked ordinary. This is because all the fillings were inside of the ‘sushi like’ lasagne, but the packaging looked appealing and simple, because you don’t want to overload your consumer with too much information or too much colour. Both Aimee and I are were both really excited to make our new creation. We lacked in experience with sushi and pasta and we didn’t make our recipe before hand, so we were a bit nervous in coming into the lesson not knowing what to expect. Aimee and I made lasagne for the first time and we had no clue on what to do. We had the method with us and we could easily understand and read the instruction, therefore, our lasagne cooked well. However, Mrs George gave us advice on how to cook the lasagne better, by cutting the lasagne into strips before we put the lasagne into the pot with the water. This is a good idea, because we put the whole lasagne into the pot with the water and when we took the lasagne out it was tricky to open the folds of the lasagne and cut it, but we still managed. We then made the pasta sauce, which contained way too much cheese than expected. Whilst we were cooking the sauce, we realised that the sauce was going to be very thick in texture, so I decided to add water to make the consistency a bit thinner. I have ultimately learnt on how to make my own decisions in the kitchen and to not fully rely on what the instructions tell you. However, the water was not enough and did not make a dramatic improvement, so we just used the sauce as a paste and spread the ‘paste’ onto the lasagne. I think this was a better idea than what we originally had; which was to put all the sauce in a little container so the consumer could dip their sushi pasta into the sauce, but this could get messy/ So overall, or decision making is definitely improving and is helping us achieve better results along the way. I think we met the requirements for this task, as our targeted audience were teens and adolescents. We tried our best to add in the best nutritional value within our product and to also catch the consumer’s attention by the packaging. The garlic was anti-inflammatory, the herbs which improve overall health, the cheese which is protein and calcium, the avocado which contains healthy oils and helps reduce chances of getting certain cancers and diseases and the sundried tomatoes contain lycopene. This is important for teens, because growing teenagers need as much nutritional value as possible in helping them grow. We also took in consideration, that teens are always on the move and they need a healthy, quick and easy snack on the go. Our creation packs healthy food in small quantities, which is what teens really need. I think we could however, improve the nutritional content, by reducing the amount of cheese, as the amount was almost too much and would be not good for the teenage body to receive such large amounts of cheese in such a short period of time. Also, instead of using full crème, fat free of diet crème could be used in order to reduce the amounts of fat, as there is already enough fat within the cheese. This overall excessive was interesting, as it let the individual and partner work together in creating something fun and creative. I enjoyed the idea that Aimee and I created a recipe that was original, as this made us even more excited about our practical lesson. The packaging process was also enjoyable, as we could get as creative as we wanted, but we didn’t want to go over-board with the entire creativeness. To improve our overall assessment, practise in preparing our recipe would be necessary, in reducing the wasted time and the whole idea of not knowing what to do. We could then walk into the kitchen with confidence in knowing what needs to be done first and how to do it. Nonetheless, this assessment piece was of great enjoyment and it really let the students get creative in forming a recipe and in producing exiting packaging.

Reflection 29.08.2011: Sushi Rice and Chocolate Biscuit Cake

This lesson we were given the task in producing two recipes, within one lesson. While Laura was preparing the chocolate mousse/cream, i was preparing the rice and cooking it. Once i put the rice on the boil and once Laura finished the chocolate cream, we started creaming the biscuits and putting them on the platter. Both of the recipes were very quick and easy to understand. Every lesson, i am finding to read recipes very easily and efficiently. Laura and I finished washing up and put both our recipes in the fridge and still had 10 minutes till the end of the lesson. I look forward to the sushi making next lesson, because I want to see if there is a difference between sushi that you buy and the sushi that you make at home, and to compare the two and see which is better. Sometimes home made recipes are the best, but sometimes, aren't always the better tasting option.

Reflection 16.08.2011 Foccacia and Wraps

This lesson we were giving two recipes to work on. I like the variety and change every once in a while. With the two recipes, we were working under pressure- with preparing two recipes and then washing and cleaning up afterwards, within a 45 minute period. This kind of gives us a taste of what it really is like working under pressure and being focused and on task and not getting distracted. I was working on the wrap and i had the task of cooking the meat properly, along with the other vegetables and spices. I think it is so important to cook the chicken properly, due to several diseases which link to uncooked meat. I cooked my meat for a good 20-30 minutes-just to make sure that the chicken is definitely cooked. Laura was working on the foccacia. When we both finished, we efficiently cleaned up and packed everything away. We had several minutes at the end of the lesson, so we decided to try our two recipes. Both of the recipes tasted so good and it's nice change from the sweet recipes, to have something savory. Also, both of these recipes were healthy and had appropriate amounts of nutrients and minerals, in creating a healthy snack for lunch. This lesson, i learnt how to work independently, and i think i have definitely improved in my cooking skills and i feel i could go on to cooking something much harder. I have become adjusted to reading different recipes with maybe different wording, or different measurements.

Reflection 22.08.2011 Chocolate Muffins

This lesson we were to get into groups of 4. Within these groups we were to bake 4 different muffins, by using 5 different methods. I was assigned to, "Quick Mix," Laura had, "Beating," Mizuki had, "Creaming" and Cindy had, "Melt and Mix." I think this was a good way in knowing which method would be the most effective and would achieve the best outcome. The Quick Mix, was literally quick. I was finished within 10 minutes and everything was in the oven and i was off to washing up. Within 20 minutes, mine were the first finished and they looked really good. Once everyone else's muffins were finished, we all took 3 of everyone's muffins to taste and contrast he differences between them, whether it was positive feedback or negative feedback. Personally, I think the Quick Mix tasted the best. I'm not just saying that because I made them, but i think that my muffins had the right consistency and the perfect texture and chocolateness. The creamy and beating methods, made the muffins very nice and fluffy, which was nice, but it tasted too try in my mouth and i'm not a big fan of dry muffins. In addition, some of the other muffins had too much flour, and consequently, the muffins tasted dry again and you could taste the flour within each muffin. I also like with the Quick Mix, that it was really fast and that it could be prepared and finished within 30 minutes max. I learnt how to work on my own, seeming it was individual efforts and i felt quite confident within myself and i think my independence in the kitchen, is definitely improving. (:

Reflection 1st of August

This lesson we made: Caramel Apple Pull Aparts. My partner was Laura. I have never made anything like this in the past or at home. So, this was new and very exciting, pull aparts are my favourite.. anything that has pastry! The Procedure was quite straight forward, however, the dough step was quite challenging. It was challenging to get the dough with the right texture and the right shape- when it is on the board. Also, when it was time to roll the apple and walnuts inside the dough, the dough didn't swtick well and that could be because the texture should've had more milk, or i should've brushed milk on top. Nonetheless, it was quite tricky to put everything together, but i tried my best to keep it stable inside the oven. Once we got the pull aparts out of the oven, we could put the caramel sauce on top. The caramel sauce is something we have done in the past and it was very easy for me to create. Once we drizzled the caramel sauce on top, the recipe was ready to eat. It tasted really good (:

Reflection 4th of August

This lesson was a theory lesson. The topic that I am doing my is GM foods and I am also incorporating Organic foods within the GM foods, and how this new technology of producing GM foods has affected the Hospitality Industry. I will be talking how people of the world are requesting for labelling to show that foods are GM foods, and how that has affected the Hospitality Industry. I will also be talking about how GM foods have advantaged the Hospitality Industry; eg, putting certain genes in plants to make them tolerant to certain weather changes, or making them more nutritious, etc. This lesson, I typed in some notes and referenced them. I think this lesson was very productive, and after writing down my notes, i can put all the information together and put it in essay form and in paragraphs.

Reflection 8th of August

This lesson, our recipe to prepare was: Chilli Chicekn with Basil and Coconut Cream. My partner was Laura, as Cassie had left the school. I think it's good to have new partners every now and then, to know other people better and to adapt to their way of working in a kitchen. I have become better at cooking chicken with oil and adding onion and lots of veggies. We have done recipes like this in the past, and by lots of practice, the end result will become better and better everytime. As they say, "Practice makes perfect!". Also, it is very important to cook chicken properly, as, if chicken is not cooked it can cause different diseases. Anyways, we didn't end up adding chilli or too much coconut, because Laura and I aren't big fans of chilli or too much coconut. The one thing that i could've changed, would be to not cook it for so long, as the sauce almost thickened, and there really wasn't enough sauce to go with the chicken and rice. Overall, the chicken was well-cooked and the final result was very deliscious! (: