Healthy Breakfast
the healthy breakfast unit is a unit where we learn how to make a healthy and delicious breakfast. A healthy breakfast should have 300-700 calories, have low sodium, saturated fats and low trans fats. It should also have fiber and nutrients while being low in sugar.
Crunchy Oven French Toast
We made a new recipe in foods class called "Crunchy Oven French Toast". It was a part of our Healthy Breakfast unit as a small and healthy morsel for breakfast.
Overview: We tried to make a healthy crunchy oven french toast and eat it. We cut up a baguette, prepared a liquid egg coating and crushed up a bag of corn flakes. We then combined the ingredients and cooked them for 7.5 minutes on each side. The preparation skills were to be able to make accurate liquid and solid measurements, be able to operate an oven and safely clean our area.
Reflection
Lab Role/Responsibilities: My lab role was assistant chef in charge of dry ingredient measurements. I Gathered all non-liquid ingredients and cut the bread into small slivers. I also got to crush a bag of corn flakes to act as a crunchy coating.
A). How could you modify this recipe for more sweetness?: I could modify it for more sweetness by adding a bit more sugar and vanilla to the liquid egg mixture.
B). What specific skills did you apply when preparing this recipe?: Some skills I applied are my ability to prep cleaning supplies and tools to be ready to make the recipe. I also crushed corn flakes and washed dishes after I cut the baguette.
C). How will you apply what you learned from this lab?: I will apply what I learned by making this recipe for breakfast sometimes and now being more open minded with dry ingredients. I never would have thought to use corn flakes as an ingredient.
A). How could you modify this recipe for more sweetness?: I could modify it for more sweetness by adding a bit more sugar and vanilla to the liquid egg mixture.
B). What specific skills did you apply when preparing this recipe?: Some skills I applied are my ability to prep cleaning supplies and tools to be ready to make the recipe. I also crushed corn flakes and washed dishes after I cut the baguette.
C). How will you apply what you learned from this lab?: I will apply what I learned by making this recipe for breakfast sometimes and now being more open minded with dry ingredients. I never would have thought to use corn flakes as an ingredient.
Fruit Salsa
The lab objective was to create a delicious and colorful salsa made of a blend of fruits and cinnamon tortilla chips to eat with it. The salsa itself, being made of a variety of fruits, was high in vitamins and minerals. Preparation skills involved are the correct knowledge of measurements and correct portioning also with safe knife skills to cut the tortilla chips and fruits. The ingredients were cinnamon and sugar and whole wheat tortillas to make the chips. The salsa consisted of apples, peaches, kiwi and strawberries.
My lab role was one in charge of cleaning and measurement gathering. I washed the dishes cleaned the work area and got the proper portions of ingredients.
Lab Questions:
The ingredients to make this healthier are whole wheat tortillas, fresh fruits and only a bit of cinnamon.
Specific skills I applied are knife safety skills, prop[er cleaning ability, and measuring ability.
I will apply what I learned here by using fresh fruits instead of canned or preserved fruits to recipes and remember that tortillas can make excellent sweet chips.
The ingredients to make this healthier are whole wheat tortillas, fresh fruits and only a bit of cinnamon.
Specific skills I applied are knife safety skills, prop[er cleaning ability, and measuring ability.
I will apply what I learned here by using fresh fruits instead of canned or preserved fruits to recipes and remember that tortillas can make excellent sweet chips.