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