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Take Home Meal Assignment
Transcript of Take Home Meal Assignment
Tomato Basil Penne Pasta
Tomato Basil Penne Pasta
2 adults and 1 teenager. My whole family is lacto vegetarian. This means that we only eat/drink plants and milk. My dad is on blood thinners constantly and cannot have a large quantity of vitamin K. This limits me from putting green vegetables in my food as they contain a large amount of vitamin K. Me and my dad also do not like onions whether they are cooked or raw. My dad and mom also need a low cholesterol meal and my dad cannot eat much salt. I have 2 hours to cook this meal as my parents are home by 7. My budget is $30. My parents eat a variety of soy products during the day to give them protein and they usually do not have too much protein in their dinner. This meal must use very little oil, very little green vegetables and very little salt.
2 lbs. fresh tomatoes (roma, heirloom, beefsteak...whatever is in season is best)
1/2 fresh onion
4 cloves fresh garlic
1 bunch fresh basil
4 tablespoons extra virgin olive oil
sea salt and fresh ground pepper
Italian bread or baguette
Milk and Alternatives:
Milk from milk shake
Multiple Cheeses in the Tomato Basil Penne
Vegetables and Fruits:
Cranberry’s (from juice)
Banana (from milk shake and bread)
1) Bring a large pot of water to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain.
2) Heat basil and olive oils in a large skillet over medium-high heat. Cook garlic in oil until soft. Add tomatoes, reduce heat to medium, and simmer for 10 minutes. Stir in pepperjack, mozzarella, and Parmesan cheese. When cheese begins to melt, mix in cooked penne pasta. Season with fresh basil.
1 (8 ounce) package penne pasta
1 tablespoon basil oil
1 tablespoon olive oil
3 cloves garlic, minced
1 pint grape tomatoes, halved
1 cup shredded pepperjack cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon minced fresh basil
Take Home Meal Assignment
Italian Bread (Bruschetta and Entrée)
Flour from Banana Bread
Meat and Alternatives:
1) Cut tomato, basil and garlic and mix together with oil, salt and pepper.
2) Put on top of bread and put in oven for 10 mins at 220 C.
3) Wait 5 mins and ready to serve.
Half a large banana
200mL of Milk
2 Table spoons of sugar
Mix together all ingredients and put in blender for 5 mins, serve in 1 250mL cup.
3 or 4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar (can easily reduce to 3/4 cup)
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 1/2 cups of all-purpose flour
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
Meal Preparation Chart
Colour in my meal:
For the beverage I wanted to use a plain color. Most of the food I served was a specific color (Red,green, gray, brown) and I wanted to make something that would stick out. In this case white stuck out. I added red cranberry juice to the meal to add a bitter taste to the drinks. For the appetizer the color was a brown bread with red and green toppings. This helped with the Italian appeal of the meal. The Entrée matched the appetizer so people would have an easy transition from the appetizer to the meal. The dessert was something totally different. I didn’t want to keep the green/red colour used in the appetizer and entrée and I decided to make banana bread which was dark brown. This helped keep my meal different and fun.
Texture in my meal:
I wanted to keep the textures different in this meal so the person eating would not get bored and would enjoy the different kinds of foods. If the texture was kept the same it would be boring to eat and very repetitive. The banana shake had a very smooth and bubbly texture that was thick. The other drink (cranberry juice) had a very smooth and watery texture. This helped the eater mix things up and enjoy different textures with each sip. The appetizer was very crispy and crunchy, this helped create more room for the pasta as eating crunchy foods create more room for the entrée (same effect as chewing gum). The entrée on the other hand was very soft and had a liquid like texture and this helped keep the eater interested. The bread served with the pasta was also chewy. The banana bread had a very soft texture. It was the exact opposite of the bread served with the pasta. It would melt in your mouth and it would be a complete change from the pasta. The different textures of this meal helped keep the eater enjoying every change.
Flavour in my meal
My meal consisted of an Italian base so it had an Italian flavor. Most of the taste came from the bread, pasta and tomatoes and basil. The beverages were both very sweet and balanced out the salty appetizer and entrée. The appetizer had a salty taste along with the heavy taste of garlic and tomatoes and basil. This got the eater ready for the entrée which had the same taste but with different proportions. There were more tomatoes and a lower amount of garlic and salt. The dessert was a simple slice of banana bread which was very sweet and left a pleasant taste in the mouth after the entrée.
Shape of my meal
My meal had a very round shape; from the round beverage cups to the rounded corners of the plates it would have a very consistent shape. The food itself would also be very round, the cups very cylindrical, the pasta was round, the bread was round and the slices of banana bread had rounded corners. The bruschetta was also round and circular. Most Italian food is round and this meal kept up with that look.
Temperature of my meal
Aside from the beverages my meal was warm-hot. The beverages were both ice cooled. The bruschetta bread was very hot while the toppings were cooler and the pasta was hot. The banana bread was warm so it would stay soft and it would melt in the eater’s mouth. The food had a warm consistency which is really popular in my family as they do not like anything cold for dinner.
What did I find most challenging?
I found cutting the vegetables the most challenging part of this meal. Most of the vegetables had to be diced in this meal and I am not used to cutting vegetables so small, most of the time I cut them into thin slices. Cutting and separating each little vegetable piece was a new experience and challenge to me. After practice with the knife I was able to cut the basil successfully after the 3rd attempt. The basil was extremely hard to cut into small pieces.
My family and I are lacto-vegetarians. This means we only eat plants and milk. This cut our dessert selection by a lot. Finding a good banana bread recipe that did not have eggs was extremely difficult. As a replacement I used apple sauce and more bananas than normal. This helped keep the bread together and extremely soft. Also, my dad does not like onions, instead of onions I had to find something to add to the bruschetta. In the end more basil and black pepper and sea salt was added to give the bruschetta more taste.
“Meal had a variety of flavors and had a variety of texture, the overall presentation was also very good and the milk shake was very nice to drink.”
“The presentation and the taste of the pasta was the best part of the meal. I really liked the taste of garlic throughout the meal as it is one of my favorite tastes.”
Most liked recipe
I liked the bruschetta recipe the most. This is because it is easy to make, it is one of my favorite foods and it is prepared extremely fast and it tastes very good. Accuracy is also not a factor with this recipe as little adjustments make the food even better.
Most Difficult Recipe
Although every recipe was easy to follow and every item on the menu was easy to make the hardest out of them would probably have to be the banana bread. I had to play around with this recipe a lot to find the ideal amount of egg substitute to put in. Also, the measurements for this recipe had to be exact as if something was put in too little or too much it would ruin the whole dessert.
Prepare Meal Again?
I would prepare this meal again, I love Italain food and the pasta and bruschetta combination in a meal is always amazing. Basil is also one of my favorite toppings and it gave the food a distinctive Italian taste that I really enjoy. The textures and flavors were also extremely rich. This meal was also easy to make, time efficient (aside from the dessert) and it cost next to nothing.
Retrieved from www.simplyrecipes.com/recipes/banana_bread/
Bruschetta Recipe. (n.d). Retrieved from http://www.instructables.com/id/Bruschetta-Recipe/
Tomato Basil Penne Pasta Recipe - Allrecipes.com. (n.d.). Retrieved from http://allrecipes.com/recipe/tomato-basil-penne-pasta/
Milk Shake recipe from Renu Jhamb (Mom)
Two Things I Would do Differently?
1) I would make sure to use less salt and use lemon juice to flavor the bruschetta instead. This would help me keep the sodium down and would allow me to add more nutrients to the appetizer. I would also use less olive oil as the amount stated in the recipe was not actually required. Lemon juice could be used as lubricant for the vegetables.
2) I would find a better recipe for the banana bread that was meant for a lacto-vegetarian diet. The eggs did not have a proper substitute. I would buy egg substitute from the store to put in the bread instead.
My mom eating the meal
Main Dish: Tomato Basil Penne with a slice of Italian Bread
Dessert: Banana Bread
Beverage: Banana Milk Shake and Cranberry Juice