WHITE BEAN AND BASIL BRUSHETTA: For this lab we used various ingredients and created a fantastic platter of hors d'oevres and experimented with taste and texture. At this time we were learning about nutrition and how to best include that in a regular diet.
PAVLOVA: For this lab we made a meringue-like treat by whipping egg whites into stiff white peaks and then adding a few ingredients. While it cooked we created a fruit topping to go with the meringue to add some of our core nutrients to the meal which we were learning about in class.
CRANBERRY AND ORANGE ZEST LOAF: In this lab we learned how to cut out sodium, fat, or sugar out of a meal. I learned that by removing certain ingredients it can change the texture as well as the baking time of the meal and that compensations should be made.