1. PRACTICAL REFLECTION JOURNAL
Photo of you working in the kitchen
Photo of something you have cooked that you are proud of?

2. Plum/Rhubarb muffins Insert a photo here of your plum muffins
What safety and hygiene considerations did I revise in this class?
Other than plums/Rhubarb, what other fruits are in season at the moment that I could use another time instead of plums/Rhubarb?
What did you learn about measuring dry ingredients accurately?

3. Vegetable frittata Insert a photo here of your vegetable frittata
Use good sensory words to describe the vegetable frittata
Name 3 tasks in the kitchen you think you are doing well.
Name 1 area you think you could work on to improve

4. Sage and Onion Rolls Insert a photo here of your sage and onion rolls
Explain here what yeast needs to grow? Describe what yeast looks like when it is activated
Why do we knead the dough? How do you know when it is kneaded enough? (What should it look and feel Like?
Why do we prove the dough(leave it to rise in a warm place?
Why did we put the bread rolls into a cold oven and then turn the temperature on?
What color did the rolls turn in the heat of the oven?

5. Bruschetta Design Insert a photo here of your bruschetta design
What is a design brief? Why is it important?
What constraints (what ingredients did you have to include) on your bruschetta to meet the brief?
Why is it good to think about colors of vegetables and ingredients when designing food?
What did you use to garnish or decorate your bruschetta for presentation?
Name at least 2 things you would change if you were to make this again?

6. Coconut Gelato dessert design
Insert a photo here of your coconut gelato dessert
Explain the process of making either the tuiles or the gelato (tuiles is more advanced).
Explain the important steps in making these successful?
How did you shape them? What other shapes did you see in the class?
Name 3 things you have learnt about dessert presentation?

7. Thai chicken cakes
Insert a photo here of Thai chicken cakes with lettuce and Asian herbs
Why and how can chicken cause food poisoning if not handled correctly?
What is cross-contamination and give an example of how it could occur in the lesson today?
Name 3 things you learnt about today to avoid any cross-contamination and to make sure you did not get food poisoning

8. Asian vegetable and noodle soup
Insert a photo here of Asian noodle and vegetable soup
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? What other seasonal vegetables could you use another time?

9. Special occasion biscuit design
Insert a photo here of your special occasion biscuit
What was your special occasion and explain how this influenced your color and design choices?
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.

10. Seasonal Calzone Insert a photo here of your seasonal calzone
Outline 2 things you have learnt about food sustainability from your excursion to The Farmers Place?
What did you have to include in your calzone to meet the brief?
List what you included in your calzone?
How could you improve these next time?

11. Seasonal fruit crumble
Insert a photo here of your seasonal crumble
List the changes that we made from the original recipe of a blueberry and apple crumble?
Why did we make these changes?
Explain why it is so important for us to adjust recipes with as many seasonal and local ingredients as possible?