Myah Follero Chicken Picatta Lab

Chicken Picatta Lab

By: Myah Follero

Tuesday, 03.14.2017

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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.