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