What have you learned?
I have learned how to mechanically and chemically to tenderize meat, especially flank steak. What is something you've never done before? I have never used kiwi or pineapple to tenderize flank steak. What is something you are most proud of? I am most proud of our flank steak that we used pineapple to tenderize the steak and that we bbq. What is one thing that you are least proud of and tell me how could you fix it? I am least proud of our stir fry, to fix it I would add more vegetables and spices. Which was your favorite lab or activity? Least favourite and why? My favourite lab was to chemically and mechanically tenderize the flank steak and to bbq it afterwards. Have you related your reflections back to the prompts questions and objectives? Yes Have you completed all of the objectives and labs? Yes What would you go back and change? I would go back and change the stir fry and add more vegetables and spices. Reflection for Soup and Sauce Unit
Each student must respond to the following:
Thai Noodle Salad
Ingredients: -6 oz. rice vermicelli noodles (170 g) -1/2 each red & yellow bell peppers, thinly sliced -2 oz. snow peas, trimmed & thinly sliced (60 g) -1 cup bean sprouts -2 green onions, white & tender green parts, thinly sliced -3 tbsp. chopped fresh coriander, divided (45 ml) -Sweet Chilli Dressing -Kosher salt or sea salt -1/4 cup toasted peanuts, chopped (60 ml) -1 lime, cut into wedges Sweet Chilli Dressing: -2 tbsp. sweet chilli sauce (30 ml) -2 tbsp. fresh lime juice (30 ml) -1/2 tsp. chopped fresh ginger (2 ml) -1/2 clove garlic, chopped -1/4 cup vegetable oil (60 ml) Preparation: 1. Blanch rice vermicelli in a large pot of boiling water for 1 minute, or prepare noodles according to package instructions. Drain and rinse under cold water. 2. In a bowl, stir together sweet chilli sauce, lime juice, ginger, and garlic. Whisk in oil. Makes 1/2 cup (125 ml) 3. In a large bowl, toss noodles with vegetables, 1 tbsp. (15 ml) fresh coriander, Sweet Chilli Dressing, and a sprinkling of salt. Taste and adjust seasoning. 4. Serve salad in a large shallow bowl or platter, garnished with remaining coriander, toasted peanuts, and lime wedges. MEATBALLS
1 pound lean ground beef 1 cup fresh bread crumbs 1 tablespoon dried parsley 1 tablespoon grated Parmesan cheese 1/4 teaspoon ground black pepper 1/8 teaspoon garlic powder 1 egg, beaten SAUCE 3/4 cup chopped onion 5 cloves garlic, minced 1/4 cup olive oil 2 (28 ounce) cans whole peeled tomatoes 2 teaspoons salt 1 teaspoon white sugar 1 bay leaf 1 (6 ounce) can tomato paste 3/4 teaspoon dried basil 1/2 teaspoon ground black pepper Directions: 1. In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed. 2. In a large saucepan over medium heat, sauté onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. One method of moist heat cooking is stewing. It is the method used in preparing the least tender cuts of meat. Small pieces of meat cooked in water are said to be stewed; large pieces are said to be simmered. In each case, the meat is covered with water and simmered—kept just below the boiling temperature. It is never boiled. Boiling the meat for the length of time required to tenderize it will dissolve the connective tissue completely and the meat will fall apart and become stringy and dry.
Ingredients: 3 cups broccoli florets 1 tablespoon olive oil 2 skinless, boneless chicken breast halves - cut into 1 inch strips 1/4 cup sliced green onions 4 cloves garlic, thinly sliced 1 tablespoon hoisin sauce 1 tablespoon chilli paste 1 tablespoon low sodium soy sauce 1/2 teaspoon ground ginger 1/4 teaspoon crushed red pepper 1/2 teaspoon salt 1/2 teaspoon black pepper 4 cloves garlic, thinly sliced 1/8 cup chicken stock Directions: 1. Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes. 2. Heat the oil in a skillet over medium heat, and sauté the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear. 3. Stir the hoisin sauce, chile paste, and soy sauce into the skillet. Season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture. | AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesJune 2013 Categories |
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