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.