Jean Liranzo, 3~16~17

 Group 2: Jean, Ashlyn, Haley, Denzel

Chicken Picatta

Reflection

       In our lab the thing that I feel went well was our team work and communication. We all played a part in the lab and helped each other. Also we followed the recipe well and read through everything before starting the lab. Our group could improve with putting more effort and focus on how we do individual parts of the recipe and not doing it so sloppy, but in a more professional manner. Me personally, I feel I'm a strong worker and ask a lot of questions that could help make the recipe better or ensure I'm doing it correctly. I can definitely improve with being so demanding and bossy, instead I should be more of a team player instead of taking over all the time.

Cooking Methods

       The methods our group used in this lab are dry heat and moist heat. We used the dry cooking methods sautéing and pan frying, we started by pan-frying our seasoned butterfly cut chicken and then we sautéed our mushrooms along with broth-flour mix, lemon juice, and salt. For moist cooking methods we used boiling by placing a stock pot with water on high heat and allowing the water to rapidly bubble then we placed our angel hair pasta in until it was completely soft.

Enhancements

        The sauce enhance the recipe by bringing the flavor and aroma that the dish needed. The lemon juice, capers, and salt in the sauce added a citrus and tangy flavor that definitely added dimension to the dish, while the parsley added some freshness. The broth-flour mixture acted as the roux for the sauce which thickened it and added density.

         We used pepper and salt as our main spices they are traditional and have a basic but add welcoming taste since they are used often. The parsley was our herb and we didn't really use it to it's fullest because we didn't use it to garnish our dish, although we did use lemon wheels to garnish.

Ingredients

       Many ingredients were altered in this lab such as the spaghetti they changed from solid and brittle state to soft and flimsy. The mushrooms shrunk in size and became flatter. The color of the chicken went from pink to brown, the parsley turned to a darker green and all other ingredients mixed together and became more hidden in sight but became stronger in taste and aroma.

Sensory Evaluation

      The overall evaluation of this dish was great. The taste of the chicken and pasta along with the sauce was amazing and you could taste each individual ingredient. The smell of it was really aromatic specially the chicken and sauce. The overall look of the dish it could've been cleaned up some but still appealing to the eye.

Learning Experience
         We used things we've learned this semester and last like cooking methods, cutting methods, teamwork, important words to use in the kitchen while handling hazardous tools and to enjoy the overall experience of cooking. I will use this outside of school by working along with others because of the good traits the class has allowed me to learn and by being able to cook things aside by cooking them in a microwave oven.

         

 

Denzel Jacobson

Chicken lab

1:The chicken itself was great but the noodles were kinda dry and plain. I could have done better on communicating with my group because there were parts where I feel like we shoulda have done differently.
2:we boiled seared and sated
3: the sauce made the noodles have flavor and also gave a different texture to the food
4: we added basil and lemon ass garnish and to add flavor
5: adding thickeners to to the food made it come out better
6: I used my knife skills to slice and dice the lemons

chicken piccata thing. Ben Gray

Ben Gray

1. I think getting the lab prepared and having everything ready up until we cooked the chicken went phenomenal. We all could really improve on knowing how to cook chicken better.

2. well we used pan frying for the chicken and we dredged the chicken before we pan fried it.

3. I think it made the dish have amore savory flavor.

4. I used Cajun spice for my chicken and garlic powder and cayenne pepper as well to give it some spice.

5. Cooking altered it into a chicken piccata.

6. my sensory evaluation would be a rich flavor with a little bit of spice too it.

7. I will use what I have learned by making recipes like this outside of class.

Josiah Robinson

1. Everything in the process of actually cooking the lab went well but we could have made the sauce better.
2. The sauce was a moist heat cooking method. We sauteed the chicken which is dry heat. We demonstrated them by doing exactly what it said on the recipe sheet.
3. The sauce enhanced the flavor of the dish by adding a fresh, citrusy taste.
4. We used herbs to garnish the dish.
5. Cooking alternated the taste of the foods  was cooking with by adding a greasy flavor.
6. I think our dish was very eye appealing because of the brownish orange sauce also because of the brown mushrooms.
7. I used what I learned to interpret how the food should be cooked and how it is safe for me to eat. I can use this knowledge on how to cook using different methods later in my life.

Sylvia Smith - Chicken Picatta lab

 Reflection on Lab:

• What went well? ~ I think we worked well as a team and was able to make the dish and get out jobs done from the job wheel. 
• Improvements?~ I think something we could have improved on was Time management . Individually we are good and on normal cooking days we are good but maybe it was because it was little more stressful that we got in over our heads and was a little too slow . 
• Moist, Dry , Combination cooking?~ We cooked the Angle hair pasta in boiling water , and we pan fried the chicken as well as made the sauce in a sauté pan. 
• How did the sauce enhance the dish~ The sauce is what really made the dish, it was the lemony flavor that enhanced the pasta and chicken and really combined the dish. 
• Herbs and spices ?~ The herbs and spices were part of the source and really combined flavors well to make a great tasting sauce . Because we gave them time to cook and let the flavors in the chicken and pasta cook together .
• Cooking altering food ?~ When making the sauce after cooking it for a couple minutes it stared to get thicker from the flour and broth together .
• The final dish sensory evolution was ; it looked good the chicken could have been cooked better but when the sauce was placed on top of the chicken and pasta with some parsley sprinkled on top it looked okay. It had nice flavoring and everything was cooked fully . It smelled good too the spices off the chicken and the lemon flavor. 
• Overall thoughts : Durring this lab I used everything I've learned from this class to cook this dish, down too making sure you don't burn the garlic and having to keep a close eye on it . Making sure the chicken was 165 degrees internal temp. And cooking the pasta just the right amount of time. Also to be very careful with what we touch and making sure we didn't cross contaminate. And then planting making sure it was neat. 
• I will use all of what I've leaned from this class in basic everyday cooking and when I do choose to cook big meals. Because it was good skills to know how to cook chicken and not burn it . I know that when I'm older and out of the house that I'll remember how to make a sauce and keep my cooking efficient by mis en place . Overall I've learned a lot even if I need more practice . 

Laura Rabb- Chicken Picatta Lab Reflection

1) I think that with our group only being Anna and I, we did well. We definitely could have done better with our time management with Mikaela being here, but I think we did well for what we had.
2)We boiled our pasta, which is a moist heat method, and we pan-fried our chicken.
3)It made it creamier and it also added a lot of flavor, as well as color that was from the parsley.
4)We used parsley to enhance the flavor of the pasta and chicken, it also added color next to the boring colors of the chicken and the pasta.
5) When we boiled the pasta it changed the color and the way it looked. The color turned more of a brighter color and then the way it looked went from looking like a rough and hard to warm and squishy. It also changed the chicken from being weird looking to yum and good looking.
6) The final product tasted really good, the parley brought out a different flavor than the chicken and pasta which was good. The smell of the sauce was also something that really benefited the dish. The lemon juice also brought out a new smell to the chicken and pasta.
7)I used my knowledge of dry and moist heat cooking methods to know how to cook which ingredient in our dish. I also used my knowledge of herbs and spices to know when to add the herbs in the dish.

Chicken Picatta Lab

Chicken Picatta Lab

     The lab was going pretty well until we started cooking the chicken because it was cooking really slow and was sticking to the pan really badly. All of us started to get frustrated and started to rush everything which wasn't good. We didn't have time to plate the food, sadly. I feel like we should have timed things better, we wouldn't have been rushing as much. For the lab, we pan fried, boiled, and for the sauce, I'm guessing we simmered it. For the pan fry, we put a little amount of oil, but just enought to let it cook. For the boiling, we let the water get to a boil, turned it on low, then added the noodles. The sauce enhanced the dish by adding a taste of lemon, along with garlic.We added parsley, salt, and pepper to help enhance it too. Cooking altered our indgredients by creating a different texture and bringing out more of a flovoring taste. My sensory evaluation was a dry(ish) texture, a garlic(y) aroma, along with a savory taste with a hint of lemon. I used what we have learned by performing the techniques as perfect as possible to bring out the best outcome. I will use this out of school by cooking the best meals for my family.

By: Caitlin Cundieff

Anna Roberds Chicken Picatta

With only having 2 people, we seemed to manage our time and mis en place well. We could have worked on reading instructions more carefully and washing our hands more after touching raw chicken. The moist heat method that we used was boiling. We demonstrated proper methodology by making sure the water was rapidly boiling before putting the pasta in. The dry heat method that we used was pan-frying. We demonstrated proper methodology by heating oil in the pan and then putting the chicken on, and cooking to 165 degrees. The sauce enhanced the taste of the dish because it was made from the juices of other things in the dish. It also added a creamy texture to go along with the noodles. We used parsley in the sauce to add taste but at the end we also used parsley on top as a garnish, to add color. Cooking altered the pasta we were cooking because it went from being hard to being soft and stringy. Also, cooking the garlic allowed the flavors to come out to the point where you could smell it and definitely taste it.

Myah Follero Chicken Picatta Lab

Chicken Picatta Lab

By: Myah Follero

Tuesday, 03.14.2017

─

Group Members

Myah

Katelyn

Gabby
Hamza

Reflection

What worked well was…

 My group was communicating with one another, which we did well.  My group tried to not only cook as a group, but also try and do our other responsibilities, such as maintaining the dishes.  As a group we tried to collectively work together by making sure we cooked, plated, and executed our dish.  We did this by making sure we all knew our roles, which was on the planned sheet.   

What we can improve is…

 Trying to watch the directions better, we accidentally didn’t half the pasta and we ended up with much more than needed.  Also we need to make sure we evenly distribute the cooking and dishes evenly.  Sometimes people cooked more than others, along with this some did less cooking and more of the dishes.  

Cooking Methods Used

We used during this lab multiple cooking methods along with combination cooking.  For dry cooking methods we used was sautéing and pan-frying.  We sautéed our mushrooms and pan-fried our mushrooms allowing for nice browning on our dish, along with the pan-frying that gave us a lovely fond for the sauce.  For moist cooking we used boiling and simmering for techniques.  When cooking we boiled the pasta and simmered our sauce.  We simmered it to allow the flavors to concentrate and reduce.  The combination cooking we used was sautéing the vegetables for the sauce, then simmering this in a slurry.  

• The sauce enhanced the dish by complementing the chicken and adding a depth to the pasta.     

 

Herbs & Spices

 For the final product we used herbs to enhance the color and flavor of our sauce, and to garnish it as well. Spices added depth to the dish.

Altering Ingredients

When cooking our ingredients changed because they became cooked, this changed the color, texture, and aromatics of them.  Along with this the ingredients’ flavor all really melded together to become an amazing dish.  

Sensory Evaluation

 The final product was the sauce had a nice smooth richness to it.  The sauce was nice because it had a somewhat thick consistency, but light flavor due to the lemon juice.  Along with this the chicken was also very flavorful with it’s brown crispy outside, and the chicken being juicy itself.  The sauce added flavor to the plain pasta, but also was nice because the pasta added a color and texture to the dish.  

Applying what we learned…

We applied our servsafe skills, cooking methods, and also our culinary terminology helped us to understand the concept behind this dish.  I’ll use what I learned in school outside by using it to cook for myself and others.  

 

Natalie Housley

• What went well and what could you have improved on?
• We did well with the time management of the lab, considering we only had two people. We could have done better with the ingredients we used. There was a little too much lemon for the amount of chicken we had. Also, because we had only two people, other people took over our job duties, and I wish that we could have helped them.
• What moist, dry heat, and combination cooking methods did you use during the lab? How did you demonstrate proper methods for each technique?
• Moist: Boiling the noodles
• Dry: Sauteing the chicken
• Combination: Making the sauce in the pan
• How did the sauce enhance the taste of the dish?
• Instead of being slightly salted and peppered, the sauce had lemon and capers to make it taste better.
• How did you use herbs or spices to enhance your final product?
• The parsley put in the sauce, although faint, did add some flavor to the sauce.
• How did cooking alter or change the ingredients you were cooking with?
• The sauce had to thicken with the flour that was added along with just waiting. 
• Describe your sensory evaluation of the final product.
• I found the dish to be a bit bitter and have too much lemon. I also don't like capers at all, so while it looked very pretty, I didn't very much like the flavor.
• How did you use what we have learned throughout this unit so far in this lab? How will you use what you have learned outside of school?
• I knew what I had to cook the chicken too, I knew how to heat up the pan for sauteing, and I knew how to dredge the chicken. I would definitely use this outside of school because I love cooking with my little sisters and showing them what I learned at school.

Chicken Piccata Lab

                                                        Chicken Piccata Lab Reflection

                                                                   By: Cecilia Park

1. In the lab,  what went well was cooking the pasta since it's simple task and cooking the chicken. What I could have improved on was managing my time because the sauce was last minute since it took a little longer than expected to cook the chicken until it reached 165 degrees. 

2. In the lab, I used moist cooking techniques such as simmering and boiling and dry cooking techniques such as pan frying. I used boiling since we had to boil the angel hair pasta and I used simmering for the sauce when we had to combine broth-flour mixture, lemon juice, garlic and salt. Lastly, I used pan frying because I fried the chicken in a non- stick skillet along with sautéing the mushrooms and garlic in the pan.

3. The sauce complimented the chicken since the chicken was spiced with pepper and salt and the sauce had capers which are also very salty. The sauce also counteracted with the chicken since the sauce also had a tangy taste due to the lemon. Another way the sauce enhanced the dish was by adding a visual appearance since it had many colorful ingredients such as lemon, capers and parsley.

4. The herbs used in the recipe, such as parsley, enhanced the flavor and appearance of the sauce and were used as a garnish for the chicken. The spices used in the recipe, salt and pepper, gave the chicken some flavor and made the sauce enjoyable to eat.

5. Cooking made the color of the chicken go from a pink, raw color to a white, cooked color. Sautéing the mushrooms and garlic made them have a darker, brown color and by boiling the pasta, it made it from breakable and hard to soft and chewy.

6. The aroma of the chicken smelled amazing and the sizzle of cooking the chicken and vegetables reminded me of being in an italian restaurant. The taste of the chicken was really good since all of the flavors from the chicken, pasta and sauce complimented each other. Lastly, the chicken and pasta were perfect because when I broke them apart, they were cooked all of the way. 

7. I used many techniques that we learned in Culinary during this recipe such as moist, combination and drying cooking techniques. I also learned in Culinary that food gives off an aroma and the aroma is one of the things that makes meals so appetizing to eat. Another thing that makes meals look appetizing are garnishes which can be herb. Lastly, I learned the differences between spices and herbs and how they help enhanced food and changes its color. In our lab, we used spices such as salt and pepper and herbs such as parsley to enhance the flavor of the food.  I will use what I learned outside of school because now I know how to cook food correctly and safely and I know how to compliment dishes. 

                                                                                                                                                                    

Hamza A

CHICKEN LAB

1: We all worked together good, and we ended up having one of the best sauces in the class. We couldve cooked the chicken a little later so it could've stayed warm.

2. During the lab we pan fried and sautéed. We demonstrated it properly by frying the chicken to a crisp brown. Also we browned mushrooms.

3. The sauce mainly just added a nice warm and tasty feel to it.

4. We mainly used pepper on the chicken it added juicy flavors in it.

5. The ingredients did not change during the process 

6. We ended up with crisp brown chicken, pasta, parsley, mushrooms, capers. The chicken was full of flavor and juicy. The pasta was very tasty and buttery 

7. I use this by me knowing what to do in the kitchen at home. I know what is safe and what is not. 

Chicken Piccata Lab- Isabella P.

Isabella Park

Period:1

Group:4

3/16/17

                                                         CHICKEN PICATTA LAB

• What went well, and what could you have improved on

           - What went well when doing the Chicken Piccata lab was working together as a team and using communication. What also went well was dividing up the jobs and completing/ cooking the dish overall. What we could have improved on is managing our time better and thickening our sauce (which failed due to our time availability). 

• What moist heat, dry heat, and combination cooking methods did you use during the lab? How did you demonstrate proper methodology for each technique?

           -  One of the moist hear methods that we used during this lab was simmering. We simmered the sauce when trying to thicken it up. One of the dry heat techniques that we used in the lab was sautéing and Pan-frying. We sautéed the mushrooms to make it brown and tender, and then we pan fried the chicken in order to cook it.  This is how i used proper methodology for each technique. 

• How did the sauce enhance the taste of the dish

            - The sauce enhanced the taste of the dish by giving it a more savory, salty flavor that accented the pasta really well. 

• How did you use herbs and spices to enhance your final project?

          - I used Herbs and spices as a garnish on top to make it look more attractive. 

• How did cooking alter or change the ingredients you were cooking with?

       - Cooking altered the color, texture and taste of the chicken, mushrooms, and garlic. It cooked them and made them more brown and tender. 

• Describe your sensory evaluation of the final project

         - The Sensory Evaluation of the final project included brown chicken and mushrooms, yellow pasta, green parsley, and beige sauce. The chicken felt tender yet moist, the mushrooms felt squishy yet tender as well, the noodles were soft and wet, the parsley was thin and soft, and the sauce was liquid and transparent. The chicken tasted salty, flavorful, grimy and savory. But, the mushrooms tasted different, and savory and the noodles tasted bland yet flavorful due to the salty, chicken-like, lemony sauce. The sauce smelt sour from the lemons yet the whole meal itself was emitting a strong, chicken, savory smell. 

• How did you use what we have learned throughout this unit so far in this lab? How will you use what you have learned outside of school?

- I used what we learned in this unit to help make our sauce successfully and used my knowledge to know what degrees chicken should be at in order to prevent it from becoming pink inside and raw. I will use what i have learned outside of school, to help prevent food borne illnesses and contamination. Doing this will help me become a better chef whether its at my house or somewhere else. 

Chicken Picatta Lab

1. I think our time management, mise en place, and plating went very well. We were missing two of our group members, so we were kind of rushed with cleaning. 
2. We used sautéing, simmering, boiling, and pan-frying in this lab. We made sure to use the correct amount of oil and the correct temperature when completing thee processes.
3. The sauce we made emphasized the lemon flavor in the dish. The capers in the sauce brought out a salty flavor, which paired well with the other flavors in the dish. The sauce's texture was very smooth and contrasted nicely with the chicken and pasta.
4. We seasoned our dish with salt, pepper, parsley, and lemon zest. These bold flavors were tasted at different points throughout the dish, bringing an unpredicted but pleasant flavor change as you were eating the dish.
5. The chicken was browned on the outside during pan-frying. The mushrooms released juices and became soft, also browning slightly. The sauce thickened as it cooked and sat out, which we expected.
6. Our product was very flavorful and colorful. It smelled garlic-y, but the taste was not overpowering. We used height when we plated, which created contrast with colors and shape. We also varied the colors in the sauce placement, and ensured that the larger ingredients were spread out.
7. We used cooking temperatures, plating, sauce identification, and amount of oil in this lab.

Margaux Whitley

Chicken Picatta Lab

Lab Reflection
By: Gabriela Buria

Our lab went really well because we were all cooperative and were working as a team which made it easier to complete the lab smoothly. The lab could have gone better if we had kept cleaning our station as we went along because the cleanup was really overwhelming by the end of the lab, especially because we had dishes.  Moist cooking methods are ones in which the food is cooked using a liquid including water, stock, etc. We used boiling when we made the pasta which is a moist cooking method. A dry heat method we used was pan frying which we used to cook and brown the chicken on both sides. A combination cooking method we used was stewing which we used when we were making the sauce. We demonstrated proper methodology for each technique by making sure we had the different mediums at the correct temperature and cooked the food items for the correct amount of time as well. The sauce tasted really good and it really bound the taste of the pasta and the chicken together because without it the pasta would have been really plain and tasteless so it was a good flavoring agent. We used capers while cooking to enhance the flavor and add a little bit more of a salty taste to the dish. Also, after everything was cooked we tossed the pasta in parsley to add a small hint of flavor to an otherwise plain bundle of pasta. We also added a small complete parsley leaf to the top of the dish as well as a lemon slice for a garnish to add some color and cleanliness to the dish. Cooking made a raw and flimsy chicken cooked, browned, firm and the boiling water made the hard pasta soft and malleable. The dish was a little salty for my taste but I really enjoyed the taste because I like mushrooms and it added a more creamy and moist taste to an overall dry dish. Also, it smelled really good because of the garlic and mushrooms. I used my knowledge on the different cooking methods and herbs and spices in this lab to create a dish that was properly seasoned and well cooked. Outside of school, I will use my new found knowledge of herbs and spices to enhance the favor of my home-cooked meals.

Chicken Piccata Lab

Chicken Piccata Lab

     In our lab a lot went well such as our noodles cooked perfectly, our flavors were right, and our sauce turned out great. Some things we could have improved on like our time management, and the cooking of our chicken and zucchini could have been better. During the lab we used many moist cooking techniques like boiling the pasta, and simmering the sauce. We also used many dry cooking techniques too like pan-frying the chicken and the zucchini. We used the combination cooking technique of stewing when we made the sauce too. The sauce added a lot of flavor and made the chicken taste a lot better, but not drenched in the sauce. In our lab we added onions, garlic, salt, and pepper to make the final product even better. When we were cooking the chicken we realized we needed some extra flavor, so we added some more spices to make the chicken taste a little less bland. When looking at the final product it looked good, and smelled even better. I used all my cooking methods that we learned in class, and plated the sauce properly. I will use the right cooking technique when cooking at home, and plate properly.

By: Alyssa Townsend