- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- We used cooking temperatures, plating, sauce identification, and amount of oil in this lab.
Margaux Whitley
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