Spaghetti Bolognese

In our groups, we were instructed to make Spaghetti Bolognese. The Spaghetti was simple. We only needed to boil water in water and put our spirals pasta in. Our team during the exercise worked quite well. Jimmy's job was getting the sauce. Jakita gathered the onion and garlic and chopped them. Nidhi gathered the pasta. And I got the pot and boiled the water on the stove, as well as doing the dishes. While it was cooking we prepared our sauce. We cut some garlic and onion and added it to the pan. Once the onion and garlic were slightly brown we added the pre-made sauce and let it saute. Once the pasta was finished we poured in the water and pasta into the drainer. Once the sauce was ready, we put out the bowls and evenly put the pasta in the four bowls. We then put in the sauce and sprinkled the meal over with grated cheese.

Japan

Something that I learnt was how much time they put into making their lunches. They have bento boxes filled with food. They would take at least 10 minutes packing their lunches, whereas we just put a load of different snacks and a sandwich in our lunch box in a matter of five minutes.

They also have tea ceremonies, where they sit on the ground and drink green tea out of little fancy teacups that don't have handles.

How do Japanese foods and presentation compare to NZ?

In Japan, they like to be neat and tidy with their foods. When they have it cooked a set on a plate it looks like a piece of art. New Zealand doesn't put too much effort in the presentation.

Questions for the readers:

What tea do they commonly drink during tea ceremonies?

Souvlaki

For this lesson we make souvlakis.

We used a variety of vegetables like diced tomato, lettuce, fresh oregano, finely chopped red onion and grated carrot. We were given many sauces to choose from, we had the yoghurt sauce (greek yoghurt, parsley, cucumber and freshly chopped mint), barbecue relish and sauce, sweet chilli sauce and other toppings. We added shredded beef schnitzel. The ingredients we used were freshly chopped.

Tasks were evenly spread through the group. One person was gathering ingredients, while one person was chopping the veggies, and another cooking the schnitzel. One of the challenges I faced was cooking the beef in the frying pan since the oil was spitting at me and another person in my group. It was difficult trying to not get burnt.

The outcome of my souvlaki looked and tasted fresh and tasty. It's such an easy and delicious meal to make.

Here is the closest photo I could find that looked like what we made.

Cooking Pizza

For this practical we made pizza. I found I was quite interesting making the base out of only 3 ingredients.

Something that I found that our group did well at was communicating and working together to get everything done in time.
Something we didn't do well was the base of the pizza. I found that it was overmixed (by me).
The outcome looked crispy. Although the base was like a pikelet.

The toppings I had on my pizza were tomato, tomato paste, pepper, onion, ham, pineapple, and other toppings that I can't remember.

Here is the outcome of my pizza:

Fish 'n' Chips YAY!

For our second practical we made fish n chips.

Like the last practical task were given out evenly in the group. It was quite difficult keeping up with the other groups since a person in our group was not present. What I found we did well as a group was time management, apart from having to hurry to put the fish in the oven. When it comes to cooking you can add your own twist to the recipe without worrying about ruining everything. I found that the only trouble we had in our group was keeping everything clean and tidy, making sure we had room for things to go on the cooking bench. 

Our product turned out quite well. The fish was cooked through and the chips were a little crispy. The only thing I would change when making this again would be to add more lemon.

Making SUSHI

For cooking, we made vegetarian sushi!

This took us about 30-40 minutes to make it. Since our rice was cooked before class started, we saved at least 10 minutes. The sushi we made consisted of rice, seaweed, pepper, cucumber, carrot, avocado, capsicum, celery, and wasabi (optional). There are a lot of techniques needed to make sushi such as slices the veggies into little thin strips to rolling the sushi in the bamboo sheet roll thingy. Something we could improve was our time management, as well as keeping our ingredients more organised. Something we did well as a group was collecting all of our ingredients and setting everything out. The outcome of the sushi was quite good. The only thing I didn't like about the sushi was that there were not enough veggies in the sushi, I feel like we should have added soy sauce to our sushi. Otherwise, the sushi was tasty and filling. 

Jam Drops

Jam Drops

-Week 3

In Home Ec, we did our first practical for semester 2. Our recipe was to make Jam Drops.

Tasks were given out to each member of our group. Everyone had their own specific tasks in which they needed to get done. We had to have the exact accurate measurements of each ingredient. From least semester I had seen that we actually got quicker at getting everything done on time, whereas before my group had trouble getting everything finished on time.

Our product turned out soft and tasty. Since we ate them a little while after they came out of the oven they were still soft and warm. I personally prefer eating biscuits when they are warm. I believe that our jam drops needed a little bit more jam in the middle. 

Our next step would be making sure that we are faster at getting everything finished. As well as making more accurate measurements.

Home Ec Reflection of Term 1

Serving sizes guideline

Bread & Cereals	Meat + Alternatives	Milk	Fruit	Extra Fats/Salts/ Sugar	Water
6	1-2	1-3	2 Veg 3+	0-1	2L

How do these guidelines relate to your daily intake?

mine

Bread & Cereals	Meat + Alternatives	Milk	Fruit	Extra Fats/Salts/ Sugar	Water
4	1-2	1-2	2 Veg 3	0-1	1.3L

The purpose of this task is to create a dinner plate made of playdough. Half the plate must be vegetables, 1/4 of the plate must be starchy food such as pumkin, kumera, potato etc, and the other 1/4 of the plate must be meat or alternatives. In this photo you see mixed vegetables peas, carrots, and corn filling half the plate. You also see is mashed potatoes as the choice of strachy food and salmon which gives you good oils and is an alternitive to meat.

Takeaways from the term

What I learnt this term in cooking was the importance of the serving size guidline.

What I hope to apply to next term is having more knowledge of cooking and food.

Something Im looking forward to doing next term is creating my a food bag, and finding recipes we could use.

Making Burgers

Our roles in our group

On the 15th we made patties. The three of us all had different roles. One person in our group was in charge of getting the eggs, and washing the dishes as well as keeping the area clean. While the other person in our group chopped up the onion and cooked the patties. While my job was to get the seasonings, breadcrumbs, and mince, as well as mixing all the ingredients together.

Issues we encountered

During cooking, we went through some problems. A member of our group accidentally cut their finger while chopping the onions. This caused us to fall behind for they had to go out of the classroom to clean the cut and put a glove on. We found that our area was messy and not well organised. We ended up having trouble cooking the patties. We found that with our bad time management we did not have enough time to properly cook our patties. At lunchtime, I found when I broke off a part of the pattie that there were a few little bits of meat that was still raw.

Improvements for next time

Next time we need to work on organising different roles for one another before we start cooking. We also need to keep our area clean and organised. We also need to work on our time management. I find that we need to have more time to cook our food.




improvements need to be made

Home Economics 2019

1. What we did 

On the 8th of February, we cooked chicken and rice patties in the Home Ec room with Miss Taylor. 

2. What we learnt

Since Miss Taylor prepared our chicken 30 minutes before our lesson we did not need to do steps 1 - 3. Since we were not familiar in our environment we learnt where to find our equipment as we went through the lesson. What parts of the spring onion to use and what parts not to. I learnt to use different boards and knives to keep the chicken and veggies separate.

3. What you would need to work on next time

Next time we need to work on our time management and make sure we have enough space and keep our cooking top clear of unnecessary equipment.

Reflection On Vegetarian Dishes

My thoughts of about it: I don't really mind I like giving things ago. I have had quite a few of vegetarian meals at home, they were all quite easy and tasty dishes.

Thoughts hadn't changed after I tried this at school. I still like eating vegetarian meals, but some I do not like.

I think its good to have a vegetarian dish at least once a week. It's good to just eat veggies and try something else.

You can receive protein and iron from beans, legumes, nuts, and seeds.

Home Econimics

14/05/2018

Definition of Glycemic index:

a figure representing the relative ability of a carbohydrate food to increase the level of glucose in the blood.

• he glycaemic index (GI) rates carbohydrates according to how quickly they raise the glucose level of the blood.
• The glycaemic load (GL) rates carbohydrates according to the glycaemic index and the amount of carbohydrate in the food.
• 

Home Ec Savoury Bread Cases Practical

Finding our equipment was quite tough. It was hard working in an unknown space.

Our teamwork went quite well. We managed to help each other out to get the work done quicker.

a. What is Bacteria?

B. Bacteria needs Food, Oxygen, Moisture, Temperature, Time, Sunlight.

C. Give 3 examples of how we avoid spreading bacteria?

1. Using different chopping boards from the meat.

2. Layer your fridge so the meat is at the bottom.

3. Wash your hand and tie up your hair.

4. Clean/wipe down your benches/ stovetops.

D. 

Cross Contamination means when you keep your raw meat/ chicken to close to other food. This can affect your health. When you eat it you can get a tummy bug and get sick.