PRACTICAL REFLECTION JOURNAL Insert some of your food photos or image of you working in the kitchen creating street food.

Week 1 Vietnamese rice paper rolls Insert a photo of your rice paper rolls Explain the term cross contamination and the important points for avoiding it in producing these rice paper rolls. What is the name of the harmful bacteria present in raw chicken? It can cause food poisoning. FInd a definition of food poisoning. What is the main nutrient in the pork and chicken? Give 4 other foods (try to include some vegetarian options too) that are high in this nutrient Give 2-3 important tips for using knives safely, use photos to assist in your explanation. Show some images of different vegetable cuts and how these are performed (use resources on the ‘homework’ tab) Describe the flavors/textures and appearnance of your completed rice-paper rolls, remember to consider your sauce and garnish. Aim to use at least 4-6 good sensory words to describe it-Appearance, texture and taste.

Week 2 flat bread and dips Insert a photo here of your bread and dips Use good sensory words to describe the completed bread and dips. Appearance, taste and texture. Make sure you identify these for each component. Give 2 ideas for how you could make flavour modifications to your design Name 3 tasks in the kitchen you think you are doing well. Name 1 area you think you could work on to improve Research and find pictures of 3 different street food style breads from 3 different countries. Explain country, name of bread and what it is serve with.

Week 3 Lentil Vadas Insert a photo here of your dessert Name 3 of the main ingredients in the lentil vadas? List the chemical properties (nutrients in each ) Why are they healthy for us to eat? What are legumes? Give 3 other examples of legumes. Explain 3 safety tips for deep-frying? Why is controlling the temperature so important? What happens to the sensory properties if it is too hot? too cold? How do the physical and sensory properties of the vadas change during preparation and cooking. Can you name the browning reaction here? Explain your choice

week 4 INDIAN vegetable fritters Insert a photo here of your fritters and raita here Ingredient investigation-besan flour Insert a photo of a besan flour. Describe its physical properties-What color and form(solid. liquid, powder). What is it and how is it made? Name 2 different cuisines(countries) that use this and give an example of a dish from each country where it features. What design alterations did you make? Were you able to keep the original Indian flavors? This is your assessment of your production work. Give them a score out of 10. Give your self a score out of 10 for how you worked in the kitchen. Do a PMI (positives, negatives, improvements/interesting of how you and your partner worked. Think about how well prepared you were prior as well as during the class. Did you use time well?, share tasks?, keep to time?

Week 5 Portuguese Custard tarts Put a picture of your tarts here Show photos of how you prepared the pastry for tarts? What was the purpose of this technique? Explain List the steps and use images if you can to show the steps in making the custard filling What is the role of the egg yolks? flour? Make a list of sensory properties of your finished tarts? Name 2 techniques/processes that were important to make sure you got the desired texture and appearance

Week 6 Rice Congee Put a photos of your rice congee here. Find a photo of rice congee being served on the streets of China Can/would you find a similar dish in Indonesia, Singapore or Malaysia. Can you explain this Functional properties of ingredients What is the main nutrient in rice? In what form is it? What happens to the rice as it cooks? What does it do the the texture of the soup as it cooks? Can you explain the scientific name for this process? Name another rice dish in which this occurs?

Week 7 Vegetarian Mie Goreng Insert a photo of your Mie Goreng here. What country is this Dish from? what is the translation of ‘Mie’ and ‘Goreng’ Name the vegetables that you used? Name 3 other interesting options of vegetables you could put in an asian stirfry What is tofu made from? Why is it a great alternative to meat for vegetarians? Investigate the different categories of ‘Vegetarians’ What types of foods does each include in their diets? How do vegetarians make sure they are getting all the essential amino acids in their diet? List 3-5 advantages and disadvantages of being vegetarian

Week 8 Lamb/spinach golzeme Insert a photo here of golzeme Find a photo of these being prepared in the traditional way by woman in Turkey Do a comparison between equipment and techniques that we used versus the traditional way. Suggest 2 other interesting Turkish flavored fillings you could try, think about at least 1 vegetarian option

Week 9 Steamed dumplings Insert a photo here of your dumplings Outline the technique for folding the dumplings that you used, showing photos if possible Show 2-3 other shape options for dumplings Show an image of the Steamer. List 2 safety tips when steaming How do they make dumpling wrappers? What ingredients? What technique? could you try and make your own? Try to find images and even a video to demonstrate the technique Find an interesting vegetarian and an interesting meat filling different from the ones you have used in class.

Week 10 Polenta and ricotta chips Insert a photo here of your Polenta chips Do a PMI on your lesson today. Positives-What did you do well? Minuses? What could you improve on next time? Interesting? What did you find interesting about the flavors? Ingredients? Show pictures of at least 2 pieces of equipment that you used during this class. Now explain some safety points or explanation of why this was the correct tool for the process in the recipe.

Week 11 Japanese Mochi Insert a photo here of your Japanese Mochi rice cakes Explain the process of making the pressed rice cake Do some research of the sweet Japanese versions of mochi. Show some images and note the flavors and ingredient that are use in these. These are quite unusual textures and flavors for a rice dish. Describe the sensory properties of these and discuss the techniques and processes that have accounted or contributed to these flavors and textures.

Week 12 Japanese inside/outside rolls Insert a photo here of your sushi In the practical lesson you were asked to take photos of the steps in this process of making these rolls. Use these photos(or photos of google images) and underneath each photo explain how to do this step correctly and then explain why this step is important for success(the desired appearance, texture, taste)

Week 13 Chicken Souvlaki Insert a photo here of your chicken souvlaki What country are these originally from? Why are they so popular? Are they are relatively healthy option? Why? Why not? Can you find at least 3 other popular street foods from this country and show images of each.

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