Soups/Stocks Unit

My reflection of this soup unit is that I learned a lot from it. I learned how to make a bouquet garni in order to provide flavor to the stock. I was able to make a mirepoix and the nourishing element. Trouble that I had in this unit was team work because there wasn't any communication. Other problems were that I wasn't sure what to do like I didn't have the confidience to do things. Like with the stocks I always asked if I was doing this or that right. To improve I think that I should have been able to wrap the cheese cloth better around the bouquet garni. With my mise en place I was able to get everything and was prepared. Everything was ready to go in order to make a purée. Since our mise en place was prepared and organized we were also able to do make garnishes to decorate our food. Sanitation and safety was good because we kept liquids from mixing with others and washed and cleaned our station. And the recipe format was easy to read so I was able to under stand how to simmer and how to sweat vegetables. Overall I think I did well in this unit. -Dylan S