1. I have learned how to make my own tomato sauce and my own chicken stock.
2. I have never made a chicken stock from scratch which takes much longer than I expected.
3. I am most proud of our bechamel cheese sauce with the noodles. It tasted great and it was the right texture and flavour.
4. One thing I am least proud of tomato sauce because it didn't have the correct texture. I would go back and blend the tomato suace for a little bit so that it isn't too chunky.
5. My favourite lab was making the ichiban soup challenge because it gave us a challenge to do something different and it tasted great. My least favourite lab was the pureed soup because it took a long time to make and blending the soup after wasn't that much fun.
6. Yes
7. Yes
8. I would go back and change the tomato sauce because it was too chunky.

1.i have learned that stock has alot of critical steps to follow when making it and also that it can take a really long time.
2. I have never made soup from scratch before it was way different to do, but it worked out pretty well and tasted great.
3. I'm most proud of the bechamel sauce it was the perfect blend of cheese and cream but wasent to haevy.
4. I'm least proud of the yam and kale soup, it wasnt as creamy as i would have wished and it was alittle spicey for me.
5.  My favourite lab was the ichiban soup it was great having the vegatbles and noodles in thier mixed together my least favourite acitvity was the tomato sauce because it was a little chunckier than i would hav liked i think i would have made it less chunky and not have cooked the noodles for as long.
6.yes.
7.yes
8.i would change the tomato sauce and amke it not as chunky and it would be delicious and i would not over cook the pasta.

1. The difference between stock and broth is that stock is made when you simmer vegetables and meat scraps and bones in order to extract thier flavour. Broth is seasoned stock, and can be eaten by itself.
2. A stock is a flavoured water preperation and it forms the bases of many dishes, mostly soups and sauces.
3.The main ingredient in stock is water and bones to create a great flavor and some you must add alot of vegtebles.
4.so that the acid can break it down to form the gelatin.
5. Mirepoix is the french name for a combination of onions carrots and celery. Main uses are stocks soups and stews and sauces.
6.Acid helps break down the cartilage and other connective tissues in the bones, thus accelerating the formation of gelatin.
7.Sachet d'Epices is a small cheesecloth sack containing herbs and spices used to add flavour to stocks. Bouquet garni is herbs tipically encased in a cheesecloth used for flavour.
8. An onion pique is a traditional technique where one or two bay leaves are pushed to an onion by pushing whole cloves in as thumb tacks. you could use it bachamel sauce.
9. first you put water in the pot and than add the bones and white veggtables dont add carrots as it wont keep it as white stock ,than let cook and simmer in the pot. scrape off all fat that gathers on top of the pot. let cook for a long time then strain through cheesecloth.

Ingredients
 Red onion 1 Small, thinly sliced 
Vegetable broth 2 Cup (16 tbs.) 
Yam s2 Cup (16 tbs.), peeled
 5 c kale, torn into bite-sized pieces
 Chili powder 2 Teaspoon 
Ground cumin 1 Teaspoon 
1 tsp granulated garlic powder 
1/4 tsp red pepper flakes, or to taste
 1 tsp mild curry powder
 1 tbsp yellow miso paste
 1/4 tsp cinnamon


Directions
1. Line a medium pot with 1⁄4 cup of water and cook onion over high heat until translucent, about 3 minutes. 
2. Add broth, yams, and 3⁄4 cups of water and bring to a boil. 
3. Once boiling, reduce heat to medium and cook until yams are almost fork-tender, about 3 minutes. 
4. Immediately add kale and remaining ingredients. Continue to cook, stirring frequently, until kale is dark green and soft, about 3 minutes more. 
5. Set aside for 5 to 10 minutes, allowing flavors to merge, then serve.

Ingredients
~4 cups water - sprinkle of sauce
~1 green onion, minced
~2 carrots, thinly sliced
~1 tbsp soy sauce
~1 tsp Thai hot chilli sauce
~1 clove garlic, finely minced
~1 tbsp peeled and very thinly sliced ginger
~1 tbsp peeled chopped basil (fresh)
~2 packs of ramen noodles
~4 ounces of medium shrimp, peeled & deveined
~1 cup coarsely chopped fresh spinach
~1/2 cup sliced mushrooms
~Juice and grated zest from one lime
Directions
1. Bring water to a boil in a soup pot. Add green onions, carrots, fish sauce, chilli sauce, garlic, ginger, and basil to pot. Add 2 ramen noodle seasoning packets. Boil 5 minutes
2.Add shrimp, spinach, mushrooms, and ramen noodles. Cook 5 more minutes. Add lime juice and zest. Stir well and serve.

Ingredients
~1-2 tbsp olive oil
~1/2 onion, finely diced
~2-3 cloves of garlic, whole
~1/4 cup red wine
~1/2 cup chicken stock or broth
~2 cups canned whole tomatoes
~2 tsp oregano
~pinch red chilli flakes
~2 tbsp shredded fresh basil
~pinch of sugar
~Salt & pepper to taste
Directions
1. Gently heat the oil over medium low or medium heat
2.Add the onions and cook until softened
3. Add the wine to deglaze the pan 
4.Add the garlic and reduce the volume by half
5.While the wine is reducing, drain the tomatoes, saving the liquid to adjust the consistency of the sauce
6.Remove the seeds from the tomatoes and give them a rough chop
7.Once the wine had reduced, add the tomatoes, broth, oregano, chilli flakes and sugar (a tiny pinch helps eliminate any bitterness in the tomatoes)
8.Simmer the sauce gently for about an hour until it is the consistency you want (adding reserved juice if needed)
9.Add the shredded basil and serve

Ingredients
~250 g Carrots
~1 Stalk of celery
~1 Medium onion, diced
~30 g Butter
~2 tsp Flour
~2 1/2 cups Chicken broth
~1/3 cup milk or cream
~Salt and Pepper
~1/2 to 1 tbsp Herbes de Provence OR fresh or dried dill
Directions
-Peel & slice the carrots
-Slice the celery
-Peel and chop onions
-Put the broth in a large saucepan and heat until boiling
-Place a large saucepan on high heat and add butter
-Add al chopped, sliced ingredients and stir with wooden spoon
-Cook for about 10 minutes, lid askew until carrots are softened & onions are lightly golden
-Add flour & stir to evenly coat the vegetables
-Add boiling broth to the vegetables
-Stir & bring to a boil
-Reduce heat & simmer for 15 minutes with lid on
-Remove from heat, season with salt & pepper
-Add the Herbes de Provence or dill
-Use a blender & purée  

Recipe
~1/2 cup of pasta, depending on type
~1 chicken breast, cooked, sliced into bite-sized pieces
~750 ml of chicken broth
~Salt & pepper to taste
~Carrots
~Various Herbs & Spices

Directions
1. Cook pasta on boiling, salted water until tender. Drain and rinse in cold water.
2. Prepare the chicken as you like and set aside
3. Bring the stock to a simmer and cook vegetables until tender
4. Add seasoning and flavourings and TASTE. Adjust if necessary
5. Add the chicken and pasta and heat through
6. Serve and garnish. PRESENT ONE BOWL FOR EVALUATION 

This sauce was very good, just one thing we would change was the fact that the sauce was a little runny, but otherwise it was very good. We cooked chicken and placed it on a bed of spinach to add colour to the chicken and white veloute sauce. We than smeared the sauce on the chicken and served. the sauce could have been a bit hotter when we served it along with the chicken. We would most likely make this sauce again.

We made bechamel sauce with cheese in it for our topping. We put it on bow tie noodles and it was very delicious. It took sometime to get the sauce to thicken up,but it eventually happened and it tasted very good. the cheese mixed in was just our choice of an extra but you can put seasoning and vegetables to your taste. There is not one thing we would change because it was so good!!! 

forgot picture