Project Description
In this project we were given ingredients to make a recopies based on what we have learned in class. We also had to explain what chemistry concept we used to make our dish and showed it by making a Modernist Cuisine poster with the science concepts around the image. Before exhibition we prepared our food during class and stored it so when exhibition came it would still be good. During exhibition we served our dish to five judges then went to the "green room" to explain to anyone who had questions what we did during our project and showed them the process video of each groups dish. My groups five mystery ingredients were chicken thighs, hash browns, green onions, granny smith apples and provolone cheese.With those we decided to make a bed of rice with sauteed apples, green onions and garlic topped with a breaded chicken thigh with melted cheese.
Picture of Poster
This is our Modernist Cuisine poster where we explained the science contained in our cooking for example the Millard reaction Fermentation and many more.
VIDEO
This video shows the steps we took to make our dish.
Reflection
1. What are some new things you learned how to do in this project?
- I learned how to cook ceviche.
2. What are you most proud of from this project?
- I am most proud of my groups creative skills to know what to do with our mystery box ingredients.
3. If you were to do this project/cook your recipe again, what would you do differently?
- If i could do this project over i would want to cook closer to the time that we were serving to the judges.
- I learned how to cook ceviche.
2. What are you most proud of from this project?
- I am most proud of my groups creative skills to know what to do with our mystery box ingredients.
3. If you were to do this project/cook your recipe again, what would you do differently?
- If i could do this project over i would want to cook closer to the time that we were serving to the judges.