Intro Seven: Culinary Chronicles, Capers & Canards

My reflection of this Yeast unit is that I think it went really well. In this unit we learned the blooming of the yeast which is to let the yeast sit in water. I learned that the yeast is used as a "Leavening agent". That when we made no knead bread the yeast made the bread fluffier. I even learned how to knead the bread. There was a big difference with the bread we made right away and the bread we made that had yeast sit in it for a couple of days. Some trouble was folding the pretzels ang getting the taste of some foods. Also in this unit I learned what Luke warm water is; it's water that's not to cold or hot. Our Mis en place was set well we got all our ingredients and tools in order to prepare our food. After each meal we cleaned our station and sanitized our pots, pans, spoons, and knifes. And we did everything safely by holding tools correctly and not hurting ourselves on the stoves. Team work for this unit was well everyone contributed and help with the food. Everybody helped one another and help clean the dishes. This unit was a real success. -Dylan S.