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Transcript of Foods Portfolio
Portfolio Home Lab Nachos and Salsa camille point French Crepes Bento Box About this Folio For either 2 or 3 times a week during the 1st semester, I attended Food Studies 9 and remained in a perfect group of 4. Looking forward to attend every class, I was never disappointed. Even though sometimes the demonstrations were long, they always included laughter and smiles. The recipes were very well chosen, balancing out different cultures and techniques. Since I learned many culinary skills from this years foods class, I am now sure that I won't have to live on instant noodles and pizza in the future when I will have to feed myself. I hope to attend Food Studies 10 next year. 1. Heat the crepe pan. The first crepe is usually a trial one to test the consistency of the batter and the temperature of the pan.
2. Drop a small amount of oil into the heated pan to coat the pan if needed.
3. Pour in 50 mL of batter and swirl pan around to cover bottom in thin film.
4. Cook for 1 - 2 minutes or until done. Loosen the edge of the crepe and check to see if the bottom is lightly coloured.
5. Flip the crepe and cook the second side.
6. Slide crepe onto a plate, re-oil the pan if needed and continue cooking until all batter is used. 1. Break eggs, one at a time, into a medium bowl and beat with electric mixer until well blended
2. Sift together flour, icing sugar or additional flour and salt in
3. Beat in the beaten eggs until smooth.
4. Beat in the milk one spoonful at a time. Continue beating until batter is completely smooth
5. Let stand at least 2 hours to allow the flour particles to expand in the liquid. Making the Batter Ingredients 300 mL flour
60 mL icing sugar 1. Put half the cooled
tortilla chips on an oven
proof platter or cookie
2. Sprinkle with half of
the shredded cheese
3. Top with the remaining
chips and end with layer
of the remaining cheese
4. Bake until the cheeses
have melter. Serve with
fresh salsa and sour cream 1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour. My memory of making crepes at the beginning of the year is unclear, though I do remember the process being very entertaining and the final piece tasting delicious. Ever since I was young, I would go down to the kitchen and witness my father make crepes every morning. For years it has been a mystery how he made them, so when we were given the recipe, I thought finally I will have the knowledge to make my own breakfast. When the day arrived to make the crepes, every person in my group had the chance to make their first practice crepe. Unsurprisingly, the results were not very circular. I learned that I should not have left the pan still after pouring the batter on, otherwise I ended up with a spider crepe. The flipping the batter step was entertaining, even though some were accidental left to cook for too long. Nevertheless, with the help of the garnishing and strawberry filling, the crepes resulted wonderfully and tasted almost just like my fathers, though not quite as good. If I were to give myself a mark for this meal out of ten, it would be a 7. Given that this was our second meal to prepare, my group and I handled time wisely and enjoyed ourselves during the procedure. Also, the crepes straightforwardly tasted delicious and looked delightful. My second favorite meal this term was the Bento Box. It was the most complicated and stressful meal, considering that we had to make 4 mini dishes and had one group member absent. Though, my group managed to complete everything on time and the final results looked/tasted fantastic. Given that I was in charge of the deep fried chicken, I went home with a few minor burns on my arms and smelly hair. But it was worth it since I had the chance to learn how to make fried chicken, something I've always wanted to try. The next time I attempt to make this chicken, I would add a sauce or some spices to add flavor and make it less plain. But everything tasted delicious in the end and the way the meal was presented looked professional, japanese- like and incredibly appetizing. Plus, the colors were nicely balanced together. I would rate this meal a 9 out of 10, for the efficient yet enjoyable process, well- organized time management and overall taste/ appearance. Cinnamon Vanilla Cupcakes
with Mexican Hot- Chocolate
Buttercream Frosting Tiramisu Baked Cheesecake Cooking the Crepes 375 mL all-purpose flour 15 mL baking powder
15 mL sugar 5 mL salt 60 mL shortening
175 mL milk 4 eggs
15 mL butter/margarine 4 slices cheese
4 slices ham Ingredients 1. Preheat oven to 450 F.
2. In a bowl, combine dry ingredients; cut in shortening until crumbly. Stir in milk just until moistened.
3. Turn onto a lightly floured surface knead five to six time. Roll to 1.5 cm thickness; cut with a biscuit cutter.
4. Place on an ungreased baking sheet. Bake for 12-15 minutes or until light golden brown; cool slightly. In a skillet over medium heat, fry eggs in butter until completely set. Split the biscuits; place cheese, hot eggs and ham on bottoms. Replace tops. Serve immediately.
1. Melt 30 mL butter over medium-high heat until hot. Break and slip eggs into pan and immediately reduce heat to low. Cook 5 to 7 minutes, spooning butter over eggs, until whites a set, a film forms over the top and whites and yolks are firm, not runny. Sushi 250 mL Japanese Rice
310 mL water
1.Put rice into pan and add water. Bring to a boil over high heat. Cover pan, turn down heat to low and simmer for 25 minutes. Remove from heat. Japanese Rice Japanese Fried Chicken 300 g green beans, trimmed 10 oz
50 mL toasted sesame seeds ¼ cup
25 mL packed brown sugar 2 tbsp
25 mL sesame oil 2 tbsp
15 mL Japanese soy sauce 1 tbsp
Pinch salt Pinch
1.In a saucepan of boiling water, blanch green beans for 2 minutes. Drain and refresh in ice water; drain again.
2.In spice grinder or using mortar and pestle, coarsely grind sesame seeds; transfer to bowl. Mix in sugar, sesame oil, soy sauce and salt to form paste. Stir in beans to coat. Green Beans with Toasted Sesame Sauce 50 mL rice wine ¼ cup
25 mL grated ginger root 2 tbsp
5 mL salt 1 tsp
1 mL minced garlic ¼ tsp
500g boneless, skinless 1 lb
150 mL cornstarch 2/3 cup
Vegetable oil for deep-frying
Half lemon, sliced Half
1.In a bowl, whisk together sake, ginger, salt and garlic; set aside.
2.Cut chicken into 2.5 cm (1-inch) cubes; add to bowl and stir to coat. Cover and refrigerate for 20 minutes.
3.In a separate bowl, toss chicken, a few pieces at a time, in cornstarch.
4.In large saucepan or wok, heat oil to 180 C (350 F). and 2.5 cm (1-inch) cube of white bread turns golden in 65 seconds.
5.Deep-fry chicken, a few pieces at a time, until golden and juices run clear when chicken is pierced, about 3 minutes. With slotted spoon, transfer to paper-toweled lined plate. Serve with lemon slices. 100g thinly sliced lean beef
2 shiitake mushrooms
½ nub ginger
5 mL sugar
5 mL mirin
10 mL soy sauce
10 mL sesame oil
1.Cut beef into bite-size pieces. Remove stalks of shiitake and slice in half. Mince peeled ginger. 2.Add sesame oil to a well-heated pan and sauté beef over medium high heat.
3.When meat is lightly browned add shiitake and stir-fry. Add ginger, sugar, soy sauce and mirin. Mix quickly.
4.Simmer on high heat and stir to coat. Finish with pepper. Spicy Sweet Beef and Shiitake Stir-fry 500 L sushi rice, rinsed and drained
75 mL rice vinegar
25 mL granulated sugar
25 mL mirin
10 mL salt
6 sheets nori Ingredients Day 1
1.In large shallow saucepan, bring rice and 575 mL water to boil; cover and boil for 2 minutes. Reduce heat to low; cook for 20 minutes. Remove from heat; let stand, covered, for 15 minutes.
2.Meanwhile in a small saucepan, bring vinegar, sugar, mirin and salt to boil, stirring just until sugar dissolves. Let cool.
3.Spread rice in large shallow dish. Drizzle with vinegar mixture; toss with fork just until combined. Cover with damp tea towel; let cool to room temperature. 15 mL wasabi powder
1 pkg frozen crabmeat, thawed and drained
6 strips cucumber
1 avocado, sliced
Black or toasted sesame seeds Filling Day 2
4. Place rolling mat on work surface with bamboo slats parallel to edge; place 1 nori sheet, shiny side down, on mat. With wet fingers, press one-sixth of the rice evenly over the nori; leaving 2.5 cm border on far side.
5. Filling: Dab thin line of wasabi over rice about 1 cm from closest edge. Top with one-sixth of the crab, then cucumber strip; arrange some of the avocado slices in a row alongside.
6. Holding filling in place with fingers, tightly roll mat over filling. Using mat as guide, continue to roll up firmly, jelly roll-style, squeezing to compress. With sharp wet serrated knife, trim ends; cut roll into 8 slices. Repeat with the remaining ingredients. Sprinkle with sesame seeds. Fajita Quesadilla Making the Nachos 1. Wash tomatoes and
cut into quarters.
Remove the seeds and
chop finely. Place in
2. Add the chopped
onion, minced garlic and
finely chopped peppers
3. Add the remaining
ingredients and mix well
4. Refrigerate until ready
to serve Preparing the Salsa 1 mL hot pepper flakes
1 mL pepper
1 mL salt
8 flour tortillas
1 green or red bell pepper
500 mL 4 cheese Mexican blend Day 1
1. Slice chicken into thin strips. In a bowl, mix together 15 mL of the olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, pepper and salt.
2. Add chicken strips and stir to coat, place in Ziploc bag to marinate until next class. (If using tofu marinate on day 2)
3.Slice peppers and onions into thin strips. Place in separate Ziploc bag until next class. Day 2
1. Heat 15 mL olive oil in large skillet over medium-high heat. Add onion and bell pepper; sauté, stirring occasionally, for 3 to 4 minutes or until vegetables are tender.
2. Add chicken; cook, stirring occasionally, for 4 to 5 minutes or until chicken is no longer pink.
3. Spread 125 mL fajita mixture on one tortilla; sprinkle with 125 mL cheese. Place second tortilla evenly over mixture.
4. Heat remaining oil 5 mL at a time in large skillet over medium-high heat. Place quesadilla in skillet; cook for 2 to 3 minutes on each side or until golden brown and cheese is melted. Repeat with remaining ingredients. Ingredients Filling:
1 clove garlic
250 ml green/red pepper, mushrooms etc
15 ml oil
125ml tomato sauce
f.g red pepper flakes
250 ml grated mozzarella cheese 10 mL active dry yeast
100-250 ml unsifted flour
75 ml warm tap water
20 ml oil 1. In a medium bowl, mix together yeast, sugar, salt and 200 ml flour
2. Add oil and warm tap water and stir until mixture leaves sides of bowl and forms a soft dough. If too sticky, add more flour
3. Place on floured counter and knead for 3-5 or until smooth and elastic
4. Place in oil bowl, cover with plastic wrap and let rest 20 minutes
5. Prepare the filling: Saute onions, garlic and mushrooms in oil until soft. Add tomato sauce and herbs. Simmer 5 minutes. Let cool
6. After 20 minutes of resting, punch down the dough
7. Cut dough into 4 equal parts
8. Roll each part into a 12 cm circle. Spoon about 15 ml of filling on 1/2 of the circle. Sprinkle with mozzarella cheese
9. Fold over and moisten the edge with water. Seal well by pressing edge together with fork
10. Place on lightly greased cookie sheets and let rise until doubled in size: about 30 minutes
*At this point the calzone can be refrigerated for up to 8 hours or frozen and baked at a later time.
11. Preheat oven to 190 C (375 F) and bake for 25 minutes or until golden and crisp. Serve hot Ingredients Calzones with Cauliflower
in Curry Vinaigrette Ingredients 125 mL butter
250 mL sugar
2 large eggs
375 mL sifted all-purpose flour
4 mL baking powder
5 mL ground cinnamon 1 mL salt
125 mL whole milk
4 mL vanilla extract Cinnamon Vanilla Cupcakes 1.Using a mixer, cream the butter until smooth and light. Add the sugar and continue to mix until fully incorporated and fluffy.
2.Add 1 egg at a time, beating well after each addition. In a medium bowl sift together flour, baking powder, cinnamon and salt.
3.Preheat oven to 350 F.
4.Combine milk and vanilla. Add portions of the flour mixture and milk mixture to the electric mixer, alternating, starting and ending with the flour. Pour evenly into cupcake pans lined with paper liners, about ½ to ¾ full.5.Bake for 30-35 minutes or until cupcakes spring back to the touch. Ingredients 90 mL unsalted butter
30 mL shortening
500-625 mL icing sugar
30 mL milk
60 mL cocoa powder 5 mL ground cinnamon
2 mL chilli powder
2 mL cayenne pepper
5 mL vanilla extract
15 mL coffee (made coffee, not just granules) 1.Using a mixer, cream butter and shortening.
2.Add 250 mL sugar, cocoa powder, chilli powder, cayenne pepper, coffee and milk. Mix until thoroughly combined.
3.Add 500 mL sugar and vanilla. Mix. Add the rest of the sugar, 250 mL at a time, and mix. If needed, add 60 mL more of milk, or 250 mL sugar. Continue until consistency is satisfactory.4.Frost completely cooled cupcakes. Enjoy. Tomato and Mozzarella Pasta, Sauces & Salad Tomato Sauce (Vegetarian)
25 mL salad oil
1 clove garlic, finely chopped
½ onion, finely chopped
2 stalks celery, coarsely chopped
½ green pepper, coarsely chopped
125mL mushrooms, coarsely chopped
374mL Italian tomatoes
78mL tomato paste (1 can)
1 bay leaf
1. Heat oil in large pot.
2. Sauté onion, celery, green pepper and mushrooms stirring frequently for 5-6 minutes.
3. Add garlic and cook 1 more minute.
4. Add tomatoes, paste and spices.
5. Simmer 2 hours.
6. Refrigerate overnight to develop flavours.
7. Reheat slowly with frequent stirring to prevent scorching.
8. Remove bay leaf and adjust flavours before serving. Herbed Cheese Bread ¼ loaf French Bread
30 ml butter, softened
10 mL minced chives or green onions
10 mL chopped parsley
1 mL dried basil Ingredients 1. Cut bread into thick slices on the diagonal.
2. Mix butter with remaining ingredients. Spread on one side of bread slices.
3.Place bread slices butter side up on a cookie sheet.
4.Turn broiler on.
5.Place under broiler until brown. Caesar Salad 1 Large head Romaine lettuce, washed and torn “Light” Dressing 25mL lemon juice
25mL olive oil
15mL Parmesan Cheese
2mL dry mustard
5mL Worcestershire sauce Ingredients Combine dressing ingredients and blend until smooth. Store in sealed container.
Heat the oil and butter in skillet and fry garlic until light brown but not burnt. Discard the garlic and fry the bread until golden. Remove from heat and season with salt and pepper. Prepare lettuce just before serving. Pour dressing over and toss. Add croutons and 50mL freshly grated Parmesan cheese and toss again. Croutons 30mL olive oil
250mL bread cubes
2 garlic cloves Cooking Pasta
250g fresh or dried pasta
1. Fill a large pot with water and add salt.
2.Bring to a full boil.
3. Add pasta and stir continuously until it softens and begins to float.
4. Continue cooking until pasta is al denteor tender to the bite.
5.Drain and rinse in cold water.
6. Serve immediately. Apple Sauce 1. Peel, slice and core apples.
2. Place apple slices and water in small saucepan.
3. Heat to boiling and boil until pulpy. You may want to mash the apples as they soften.
4. Add sugar and spices to softened apples.
5. Serve. Ingredients 2 apples
60 mL water
50 mL sugar
1 mL nutmeg 125 mL milk
125 mL 10% cream
4 mL finely grated orange zest
2 mL vanilla
8 thick slices Italian bread
30 mL unsalted butter Ingredients Berry Compote 125 mL thawed or fresh blueberries
125 mL thawed or fresh raspberries
60 mL granulated sugar
40 mL orange juice
5 mL cornstarch 1.Preheat oven to 350 F.
2.In a large bowl, mix together milk, cream, eggs, orange rind and vanilla. Dip bread into mixture, turning to coat. Place into 1 13-x-9 inch glass baking dish; pour any remaining mixture over top. Let stand until absorbed, about 30 minutes.
3.In a large skillet, melt 15 mL of butter over medium heat; fry 4 bread slices, turning once until golden. Transfer to a parchment paper-lined baking sheet. Repeat with remaining bread. Bake at 350 F oven until puffed 5 to 7 minutes.
1.In a saucepan combine blueberries, raspberries, 15 mL orange juice and granulated sugar. In a small bowl, mix 25 mL orange juice and cornstarch; add to saucepan and cook over medium-low heat, stirring constantly, until thickened, about 5 minutes. Serve with baked toast. I was absent for this meal Creamy Baked Cheesecake 325 mL graham wafer crumbs
60 mL sugar
90 mL margarine, melted
450g cream cheese, softened
1 can sweetened, condensed milk
60 mL lemon juice from concentrate
225g sour cream 1. Preheat oven to 300 F (150 C)
2. Combine crumbs, butter and sugar until crumbly; press firmly onto bottom of ungreased 9” springform pan.
3. In large bowl, beat cream cheese until fluffy.
4. Gradually beat in condensed milk until smooth.
5. Add eggs and lemon juice; mix well.
6. Pour into prepared pan.
7. Bake 50-55 minutes or until set.
8. Remove from oven; top with sour cream.
9. Return to oven and bake 5 minutes longer.
10. Cool and chill. Glazed Fruit Topping 250 mL granulated sugar
45 mL cornstarch
90 mL water
250 mL fruit, mashed 1.Blend sugar and cornstarch together in a small saucepan over medium heat.
2.Stir in water and mashed fruit.
3.Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute.
4.Cool thoroughly before spreading over cheesecake. 375 mL all-purpose flour
7 mL baking powder
2 mL baking soda
2 mL cinnamon
2 mL ground allspice
1 mL nutmeg
1 mL salt 2 large eggs
250 light brown sugar
125 mL plus
45 mL unsalted butter, melted
250 mL applesauce Topping 30 mL granulated sugar
1 mL cinnamon
1 mL ground allspice
1 mL nutmeg Ingredients 1. Put oven rack in middle position and preheat oven to 400 F.
2. Stir together flour, baking powder, baking soda, spices and salt in a bowl. Whisk together eggs and brown sugar in a large bowl until combined well, then add butter, a little at a time, whisking until mixture is creamy. Stir in applesauce, then fold in flour mixture until flour is just moistened. Divide batter among muffin cups.
3. Stir together all topping ingredients together and sprinkle on top of muffins. Bake until muffins are puffed and golden, about 20 minutes. Cool in pan, on a rack for 5 minutes, then remove muffins from pan and cool slightly. 24 plum tomatoes
4 (6 pieces) of egg cartons
2 balls of mozzarella
Leaves of basil
Salt and Pepper Ingredients 1. Slice the top of the tomatoes and empty them with the help from a spoon. Flip them over to squeeze out the juice 2. Gently drench the mozzarella in balsamic vinegar and then cut into pieces so that they fit into the tomatoes
3. Place the tomato mozzarella into the egg carton and sprinkle tiny bits of basil on top of the cheese Rabbit Skewers with Couscous Rabbit Skewer
1. After delicately washing the vegetables, cut them into bite size. 4 saddles of rabbit
1 green pepper
1 red pepper
Olive oil Thyme
Salt and pepper
Couscous 2. Debone the rabbit and cut into cube shape. Mix the meat, vegetables, olive oil, thyme and lemon juice in a dish and keep them 1 hour in the fridge 3. Grab a woodstick and alternately place the vegetables and meat through the stick
4. Fire the barbecue and cook the skewers for about 6 minutes on each side Couscous
1. Pour boiled water into a dish containing the couscous. Wait for the grain to absorb the liquid 2. Heat a frypan with olive oil and pour the couscous onto the pan
3. Stir with a wooden spoon for about 15 minutes until each grain separates 4 egg yolks
Strong brewed coffee Ladyfinger cookies
Unsweetened cocoa powder Ingredients 2. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth. 3. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture. 4.Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set. Applesauce Spice Muffins Baked French Toast with Berry Compote Biscuit Breakfast Sandwiches 375g boneless, skinless chicken breast (or beef or extra firm tofu), cut into strips
50 mL olive oil
15 mL lime juice
1 clove garlic, finely minced
2 mL chilli powder
2 mL ground cumin 1 mL dried oregano
15 mL grated parmesan cheese Mexican Hot-Chocolate Buttercream Thanks for watching! Pasta Flag Of France. Illustration. Encyclopædia Britannica Image Quest. Web. 22 Jan 2013.
Flag Of Mexico. Illustration. Encyclopædia Britannica Image Quest. Web. 22 Jan 2013.
Flag Of Japan. Illustration. Encyclopædia Britannica Image Quest. Web. 22 Jan 2013.
Flag Of Italy. Illustration. Encyclopædia Britannica Image Quest. Web. 22 Jan 2013. Citations