This year in advanced cooking i learned a lot, from how to cook and how to be safe while cooking. I got to look more into actually cooking this year than last. I even learned how to combine foods to make them something even better. I learned a lot this year while also having fun, i had fun with all the labs we did in class. I would love to take this class if i could, because I love everything about this class from time to time. I even made new friends and become more outgoing. I even got to use my own ideas to do big things and I loved that.  

Even though I had so much fun this year there were somethings I would have done differently or would not like to do. The one thing I did not like was the lab days just because it wasn’t as fun as cooking was. Something else would be i would fix something in my chopped lab competition to make it better. Another thing I didn’t like was sometimes the labs were hard to follow sometimes i didn’t understand, but eventually I started to understand more and more with help.   

Finally I didn’t just learn how to cook i loved how my teacher taught, she made it a lot more fun than other teachers do. I could actually talk and ask her for help without being weird because she loves to help us out. It made me feel like I didn’t have to be shy in her class or kept quiet because she took her time in a good way to teach us. I think I learned a lot more this year than I did last year. I love how we had a smaller class and everyone wasn’t so cramped together. In conclusion i really loved advanced cooking and everything about it and would love to be there again. 

  This week in cooking class we did a chopped competition with an entree, appetizer and dessert We had to make three different foods for our appetizer we made bread sticks. How we came up  with the idea was we needed garlic, cheese, spinach, and cheese so we added it all together and thought of bread sticks. What I didn’t like about them was when we cooked it they became very dry i would have liked to put the cheese on top and not in the bread, but besides that the overall flavor, smell, and the way it looked was all amazing and good. The best part was cooking it because it was fun and there was full of laughter which made it fun. 
  For the entree we made chicken wonton bowls the ingredients we had to use was chicken, wontons, cumin, and cheese. These was delisious and tasted amazing. What i would have fixed about them was not add so much cummin because they was kind of spicy and some of the judges didnt like that. How we came up with this idea was from some help online. What i really loved about them was just how it all came together and tasted very well. I loved it and how it came together.
  Finally for the dessert we made chocolate raspberry cupcakes the ingredients we had was chocolate cake, chocolate chips, potato chips, and raspberries. These were overall my favorite part in making and the taste it tasted very good, it had a perfect amount of everything in it. What i would have changed in this recipe was maybe fix the filling just a little and not add so much next time, but I loved how it all came together and tasted very good. I think the judges really enjoyed the raspberries but i would still change it up to make it more better. I really enjoyed making these and it was my favorite. 

This week in advanced cooking we learned the preparation of baking. I learned a lot like how different pans affect the cooking like if u have a shiny aluminum pan which heats up things nicely, but if u had a dark non-stick or insulated u would need to cook them longer or less depends on the pan. When it comes to preparing the food i learned a lot about that too even tho i didn’t get to cook the cookies. I learned the balances of flavor and how sweet and salt can go good together to enhance the flavor. We also used the flavor star again to help us balance things. I learned more about the ingredients like fats and olis and about leavening agents. That is all i learned this week sadly i didn’t get to cook the cookies with everyone but I bet they were amazing and good. I hope to do this recipe at home to learn more. 

This week in advanced cooking we learned about budgeting and meal planning. In a more simple way we learned how to save money on buying food and learned how to plan meals better. First we made a shopping list to help us reduce waste and not to spend extra money on things we don’t need. Then we learned we could turn something small and cheap into something more nice and seem more expensive. I saw u could take ordinary things and turn them into something more and make homemade meals cause homemade v purchased is more cheap. Some ways to save money that i learned was use some more leftovers don’t throw things away eat them the next day for lunch or something. Sometimes the brand affects the price of things sometimes it’s better to go for the off brands, and finally one last thing is the store u use might price things different than another store so watch out for that. Those are some things I learned in cooking this week. 

While we were learning all this we also cooked something we cooked a stir fry with ramen noodles and it was very good. We turned something so small and that wouldn’t feel u up very well and also very cheap to something that could cost a lot of money. The overall flavor was amazing i couldn’t even tell u used noodles. We also made homemade chipotle which was the best and tasted better than all of them the smell smelled just like the restaurant it tasted just like it i learned that u could make something out of anything. 

This week in advanced cooking we made our own pizzas and made our own sauce to go with it and what i did to figure out what to add to mine is by the flavor star. My sauce was balanced very well it wasn’t too sweet, sour, bitter, spicy, and salty. My sauce was very savory and good because all the spices came together very well. In mine I added hot sauce to make the flavor more spicy and not bitter. Thanks to the flavor star i had a great pizza. Everything went well together and I would try this again. 

My experience in the lab was nice it was my first time working alone and, it was very nice and went by quicker. The overall pizza was good i think i did a great job the smell, color, taste everything was nice everything came together well. The ingredients was also easy to understand so I got everything done easily. It had to of been my second favorite lab this year and id look forward to more like it. My favorite part was getting to shape the pizza and top it with the toppings.

Flavor Star Pizza  

Your name:	Period:	Kitchen #:
Group members:
Date(s) of lab:	Yield: 3-4 mini pizzas	# lab days: 3

Day 1 

Ingredients from prep table:	1 pkg active dry yeast
4 cups (bread) flour
2 tsp salt
2 Tbs sugar
1/3 c olive oil
1 ½ c warm water
Equipment from prep table/area/pantry:	Baggie labeled with period and kitchen numbers
Equipment from kitchen:	Bench scraper
Measuring tools
Mixing bowls
Wooden spoon

Time on clock:	# of minutes:	Step #:	Directions:
	5	1	Cell phones in holder Listen to class directionsTie up hair, check clothing Wash hands Grab apron, dish towels, and dish rag (backroom)Start dishwater
	1	2	Set out tray with lab plan & equipment on it, measure and take back ingredients
	5	3	Combine sugar, yeast, and warm water in a small bowl and allow to activate
	2	4	Combine flour, and salt into large mixing bowl
	2	5	Stir oil into flour and salt until completely blended
	5	6	Pour yeast mix over flour and stir with a wooden spoon until no more flour can be stirred in with spoon
	15	7	Knead vigorously until dough passes window pane test
	1	8	Put in vented gallon baggie and store in designated area
	1	9	Complete rubric and turn in
	5	10	Wash and thoroughly dry dishes. Return dishes to their correct spot.
	1	11	Take aprons back to rack and put dirty dish towels in washing machine
	1	12	Call Miss Fenn over for checkout (you may have some additional tasks)
	1	13	Take lab plans back to binder, have a seat.

Day 2 

Ingredients from prep table:	Your sauce ingredient selection
Suggestion for a starting point in your sauce:1/4 c tomato sauce 1 1/2 tsp tomato paste 1/4 tsp oregano 1/4 tsp basil 1/4 tsp garlic powder 1/4 tsp paprika 1/2 tsp sugar
Equipment  from prep table/area/pantry:	Baggie labeled with name on sticker
Saucepans with lids
Equipment from kitchen:	Measuring equipment
Mixing bowls

Time on clock:	# of minutes:	Step #:	Directions:
	1	1	Cell phones in holder Listen to class directionsTie up hair, check clothing Wash hands Grab apron, dish towels, and dish rag (backroom)Start dishwater
	10	2	Each person gather own ingredients with measurements
	5	3	Mix ingredients, taste, adjust
	10	4	Mix together sauce ingredients and simmer on low for 10 minutes
	5	5	Let sauce cool, taste and make adjustments
	5	6	Store sauce in designated area
	5	7	Wash and thoroughly dry dishes. Return dishes to their correct spot.
	1	8	Take aprons back to rack and put dirty dish towels in washing machine
	1	9	Complete rubric and turn in
	1	10	Call Miss Fenn over for checkout (you may have some additional tasks)
	1	11	Take lab plans back to binder, have a seat.

Day 3 

Ingredients from prep table/area:	Sauces
Dough
1/4 c cheese per person
1 tsp cornmeal per person
Cooking spray
Equipment  from prep table/area/pantry:	1 cookie sheet per person
Plates
Equipment from kitchen:	Spatula
Pizza cutter

Time on clock:	# of minutes:	Step #:	Directions:
	1	1	Cell phones in holder Listen to class directionsTie up hair, check clothing Wash hands Grab apron, dish towels, and dish rag (backroom)Start dishwater
	1	2	Preheat oven to 400 degrees F
	1	3	Set out tray with lab plan & equipment on it
	1	4	Take tray to prep table to get ingredients/equipment in one trip
	3	5	Divide dough evenly between lab group members for each person to make their own personal pizza
	2	6	Spray cookie sheets with cooking spray and dust with corn meal
	10	7	Flatten dough out very thin on cookie sheet and bake for 8-10 minutes
	10	8	QUICKLY take dough out of oven and top with sauce and cheese then return back to oven for about 10 minutes until thoroughly cooked
	10	9	Eat
	2	10	Wash and thoroughly dry dishes. Return dishes to their correct spot.
	1	11	Take aprons back to rack and put dirty dish towels in washing machine
	1	12	Complete rubric and turn in
	1	13	Call Miss Fenn over for checkout (you may have some additional tasks)
	1	14	Take lab plans back to binder, have a seat.

         Someone would cook with herbs and spices to make the food more flavorful and tastes better. Last week in cooking class we had to cook with an herb and spice something we made was tacos, chicken wings with ranch, and a mint milkshake, chicken quesadilla, and another milkshake. The spices in some of the spices were dill which was in the ranch, cumin which is in the taco and last the mint in the mint milkshake. 

         Some facts on the three herbs and spices I picked are one dill was once used to keep witches out of peoples houses it’s also very good and helpful for you it’s also called Anethum graveolens. Two cumin was also used back in the old day for better weddings and make people more happy, it is also very good for your health and, lastly mint Mints. Mints are widely distributed and can be found in many environments but grow best in wet environments and moist soils its also called piperita. Those are some facts on sum of the herbs and spices. 

         The ways we used the food was one with the dill we made chicken wings with ranch dressing on the side. This dish was my favorite because it had the right amount of my favorite flavors like spicy kinda salty and a little sweet. It tasted amazing. Next we made tacos with cumin in it and the tacos were amazing i really loved the combination of everything i added on the taco it made it taste even better and, lastly we made mint milkshakes those was also amazing and the sweetness and the mint together were great, it was a good combo and id try this one at home. All together this week was fun and full of delicious foods!

 This week in my cooking class we focused on yeast bread. I learned so much like to activate the yeast u need to have it on a certain temp which is 105-110. Also that u need to punch a knead bread i never knew u could punch bread while making it, and then I had a major brain fart and didnt know u could add sugar to make bread sweeter and not just unsweet. I learned a lot during this week and can’t wait to learn more. 

      We also made cinnamon rolls this week and they were so amazing! My experience in the lab was better than ever it was fun and got along with new people i never thought i would. We worked amazingly together and wouldn’t mind working with them again, but let’s talk about the rolls. It was so yummy one of the best things so far. Everything went perfect. They were fantastic i would definitely do this another time with my family or something. The way the food looked was great they had the perfect everything on it it was overall amazing!

Cinnamon Rolls Lab Plan  

Your name:	Period:	Kitchen #:
Group members:
Date(s) of lab:	Yield: 1 dozen	# lab days: 3

Day 1 

Ingredients from prep table:	1 pkg active dry yeast (2t + 1/4t)
1/2 c warm water (105-110 degrees F)
1/3 c plus 1/2 teaspoon sugar, keep seperate
1/2 c warmed milk
1/3 c butter (5 T)
1 teaspoon salt
1 egg, lightly beaten
3 1/2- 4 c flour
Cooking spray
Equipment  from prep table/area/pantry:	Plastic baggie
Label
Equipment from kitchen:	Measuring equipment
Wooden spoon
Mixing bowls
Bench scraper

Time on clock:	# of minutes:	Step #:	Directions:
	5	1	Cell phones in holder Listen to class directionsTie up hair, check clothing Wash hands Grab apron, dish towels, and dish rag (backroom)Start dishwater
	1	2	Set out tray with lab plan & equipment on it
	5	3	Mix water, 1/2 t of sugar and yeast, set aside to activate
	1	4	Melt butter in large glass mixing bowl
	2	5	Add milk, 1/3 c sugar, salt and egg, stir with melted butter
	2	6	Add yeast mixture
	5	7	Add flour until slightly stiff
	1	8	Dust counter with flour
	10	9	Knead dough on dusted counter until smooth and elastic
	2	10	Shape dough into ball
	2	11	Put dough into baggie (vented) sprayed with cooking spray
	1	12	Label and place dough in designated spot
	5	13	Wash and thoroughly dry dishes. Return dishes to their correct spot.
	1	14	Take aprons back to rack and put dirty dish towels in washing machine
	1	15	Complete and turn in rubric then call Miss Fenn over for checkout (you may have some additional tasks)
	1	16	Take lab plans back to binder, have a seat.

Day 2 

Ingredients from prep table:	1/2 c butter
3/4 c sugar
1 Tablespoon + 1 teaspoon + 1/2 teaspoon ground cinnamon
Dough
Equipment  from prep table/area/pantry:	Cookie sheet
Plastic wrap
Label
Equipment from kitchen:	Rolling pin
Flat edge spatula
Measuring supplies
Bench scraper
Wooden spoon

Time on clock:	# of minutes:	Step #:	Directions:
	5	1	Cell phones in holder Listen to class directionsTie up hair, check clothing Wash hands Grab apron, dish towels, and dish rag (backroom)Start dishwater
	1	2	Set out tray with lab plan & equipment on it
	5	3	Take tray to prep table to get ingredients/equipment in one trip
	3	4	Punch dough
	2	5	Mix cinnamon and sugar
	5	6	Roll dough out into a 15 x 20 inch rectangle
	5	7	Spread dough with 1/4 c butter (may need to soften, not melt, in microwave)
	3	8	Sprinkle cinnamon and sugar mixture over butter dough
	2	9	Roll dough jelly roll-fashion and cut into 12 pieces with bench scraper
	2	10	Place pieces on pan, swirl side up
	2	11	Melt remaining butter and pour over rolls
	1	12	Cover loosely
	1	13	Label and place dough in designated spot
	5	14	Wash and thoroughly dry dishes. Return dishes to their correct spot.
	1	15	Take aprons back to rack and put dirty dish towels in washing machine
	1	16	Complete and turn in rubric then call Miss Fenn over for checkout (you may have some additional tasks)
	1	17	Take lab plans back to binder, have a seat.

Day 3 

Ingredients from prep table:	1/3 c butter
2 c powdered sugar
1 teaspoon vanilla
2-4 T hot water
Cinnamon rolls
Equipment  from prep table/area/pantry:	Plates
Forks
Butter knife
Equipment from kitchen:	Mixing bowls
Measuring equipment
Whisk

Time on clock:	# of minutes:	Step #:	Directions:
	5	1	Cell phones in holder Listen to class directionsTie up hair, check clothing Wash hands Grab apron, dish towels, and dish rag (backroom)Start dishwater
	1	2	Set out tray with lab plan & equipment on it
	4	3	Take tray to prep table to get ingredients/equipment in one trip
	*	4	Preheat oven to 350 degrees F
	*	5	Bake rolls 25 to 30 minutes or until rolls are nicely browned
	10	6	While baking, melt butter and add powdered sugar & vanilla
	2	7	Stir in water until your preferred consistency
	3	8	Take rolls out of oven and coat with glaze
	10	9	Eat
	1	10	Complete lab rubric (1 per group)
	1	11	Complete lab eval (1 per person)
	5	12	Wash and thoroughly dry dishes. Return dishes to their correct spot.
	1	13	Take aprons back to rack and put dirty dish towels in washing machine
	1	14	Call Miss Fenn over for checkout (you may have some additional tasks)
	1	15	Take lab plans back to binder, have a seat.

In my advanced cooking class and we made breakfast tacos. To make this we used a plastic spatula to stir and cook eggs on 160. Me and my group made sure we sanitized everything and made sure we were safe in the process. We also made sure to cook our food all the way so we didn’t get a foodborne illness like salmonella cause we were using eggs. I’m glad we used safety and sanitation in this lad so we wouldn’t get hurt or very sick. I loved this combination and would love to do it again. 

Hi my name is Brianna Borden but people call me bri for short. One fact about me is that I love to draw and love to make digital art, also I am a sophomore, and i am taking advanced cooking this year. The reason I took advanced cooking is cause one i want to improve my cooking skills so I can cook and be more safe, also I took the class because last year I had so much fun taking intro to cooking i wanted to take another year of it. Something im looking forward to in this class is one getting to eat the good food I make cause im always hungry second is i can’t wait to have fun and experiment with all the new foods.