This week we dove into the world of fats and oils. We cooked with fats and ate a variety of healthy fats in our recipes this week. Good Fats vs. Bad Fats – Good fats/help in fighting heart disease, some cancers/lower cholesterol. Bad fats/ opposite effect, promotes heart disease, bad cholesterol, inflammation and digestion ailments. Pay attention to the oils you use and which oil should be used for which application. The smoke point was a very important topic this week. Never take an oil beyond the smoke point. It is irritating to our eyes and nose, plus not great for you to ingest. If your oil starts burning, throw it out and start over. Make sure you also smell oil to make sure the oil you are using in your recipe is not rancid. To help it stay fresh, try keeping more fragile oils – like nuts oils in the fridge. Have plenty of good fats in your diet – Salmon, nuts, avocados being just a few. Use moderation when you are dining on the French fries and the doughnuts. Next week we will be working with milk and milk alternatives. Thanks for your hard work this week. Happy cooking – Chef Kristi
Thursday, February 21, 2013
Lab #6 – Characteristics of Fats and Oils
This week we dove into the world of fats and oils. We cooked with fats and ate a variety of healthy fats in our recipes this week. Good Fats vs. Bad Fats – Good fats/help in fighting heart disease, some cancers/lower cholesterol. Bad fats/ opposite effect, promotes heart disease, bad cholesterol, inflammation and digestion ailments. Pay attention to the oils you use and which oil should be used for which application. The smoke point was a very important topic this week. Never take an oil beyond the smoke point. It is irritating to our eyes and nose, plus not great for you to ingest. If your oil starts burning, throw it out and start over. Make sure you also smell oil to make sure the oil you are using in your recipe is not rancid. To help it stay fresh, try keeping more fragile oils – like nuts oils in the fridge. Have plenty of good fats in your diet – Salmon, nuts, avocados being just a few. Use moderation when you are dining on the French fries and the doughnuts. Next week we will be working with milk and milk alternatives. Thanks for your hard work this week. Happy cooking – Chef Kristi
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As funny as this sounds, this lab finally made me realize why my popcorn keeps burning in the microwave. I've been trying to lessen the time it's in for, but it just kept on burning. This week, we learned about the smoke points of different fats and oils. I realized, the popcorn I was popping was actually made with canola oil instead of butter. After referring to my notes I saw that canola oil has an extremely lower smoke point than that of butter! The mystery was solved. I really like this lab, especially the french fries!
ReplyDeleteThis week's lab was interesting because you got to see all of the added oils and fats to various types of foods. It was cool to test out all of the different oils and temperatures and to see their effects on the french fries. My group was in charge of doing the butter cake, which turned out way better than the oil cake. They are both fats, but it was neat to see how the oil and butter really changed the cakes. I am glad I have the recipes for the foods that we made this week, because many of them were very good!
ReplyDeleteCarolyn Byer
119
Section 2
Unit 6
I especially enjoyed this week because I have an enormous sweet tooth! Therefore, I found it really interesting to see how the uses of different oils and fats can change the entire texture as well as taste of different foods. One thing that I found to be really interesting was the fries being cooked with different fats and oils. This gave me the change to try and see what my personal preference is when it comes to how they alter the taste. My personal favorite was actually the fries cooked in olive oil which was to my surprise since I figured I would choose the one cooked in the worst fat/oil! For my unit, we got the chance to make guacamole. I have loved guacamole for the longest time but was yet to really ever make it or find a recipe for it to try. Therefore, getting this recipe was awesome! We had lab on Tuesday and I already have made a batch of my own to have in my fridge for the week! When it came to the other recipes that were made, my other favorite was definitely the lemon flavored scones. I will definitely be trying that one out next!
ReplyDeletePatricia Sganga
Nutr119
Section 4
Unit 1
When originally seeing that this week's lab was titled "Fats and Oils," I assumed that we would be making a lot of unhealthy foods (fatty and oily) like fried foods and desserts. It was interesting, however, to try different foods that had heart healthy fat as well. For example, my unit made the Salmon and herb sauce, which was delicious! This was a great example of how some foods can provide a source of healthy fats while also offering a delicious taste. I also really enjoyed the guacamole, which again demonstrated that tasty foods like avocados can provide healthy fats in our diets. It was really interesting how different types of oils and cooking temperatures affected the taste of the french fries. I really liked the baked fries more than the fried french fries, and I also liked the fries made with olive oil better than the ones made with Crisco! This shows that some unhealthy and fatty foods (such as french fries) can be modified to be slightly healthier by using healthier oils, such as olive oil!
ReplyDeleteRachel Gabauer
Nutr 120 Section 2
Unit 9
I absolutely loved this weeks lab because of how many delicious things we made. My group made the cinnamon pie crust butter cookies. They were so simple to make but so tasty-and I really do love cinnamon so I was happy to be making a dessert with cinnamon in it. It was also cool to see how fries taste different based on the oil used to cook the fries in, and the temperature and the duration at which you cook them. I really liked the crisco fries, even though they were probably the worst for me. I really liked the guacamole also, it was a nice homemade guacamole. What I really liked tasting was the raspberry cake. It was so light and not to sweet, and would be perfect with some ice cream. Great lab!
ReplyDeleteCatie McLaughlin
Nutrition 119 Section 2
Unit 7
I also originally thought that in this weeks fat and oils lab we would be making a lot of high fat, unhealthy foods. However I was surprised to find out that most of the recipes used healthy fats and oils, like extra virgin olive oil. My group was responsible for frying french fries in three different types of oils to examine the differences in flavor and texture. I was surprised at how much the oil can change these factors. All of the recipes were delicious! My favorites were the granola and the scones. The granola served with the frozen yogurt was the perfect combination, and the granola eaten as a snack or with milk as cereal would also be a good option. The scones were very light and flavorful. The lemon flavor was both prominent and light at the same time. I had never had a scone before and was expecting someting hard like biscotti, but was pleasantly surprised. I will definitely be making both for my family over spring break!
ReplyDeleteSara Vincenzi
NUTR 120 Section 002
Unit 13
I think a lot of people really enjoyed this lab. I am in unit 6 and we had to make the oil cake, Surprisingly, our oil cake turned out better than the butter cake. Chef Kristi was also surprised to see this. However we discovered it was because the butter cake was not completely cooked through. But this taught me that no matter what the ingredients, cooking things properly and timely makes a huge difference. I really like these labs because they give me a lot of new recipes to try on my own. I never knew how simple some of the things would be to make. For example, homemade tortilla chips. Normally we would just go buy them from the store, but making them homemade could add a nice touch. I love to cook for my friends and family so I use these recipes all the time. It was interesting to know the essential fatty acids in foods such as salmon and avocados. If I could afford it I would eat salmon all the time!
ReplyDeleteThis lab was one of my favorites (and probably many others) because of all the different sweets we got to sample at the end. My group made the butter cake. When comparing that cake to the cake that was made with oil, I preferred the butter one. I thought it had more flavor, and was actually more creamy. I also really enjoyed the guacamole dip - I can't wait to make that at home. I also learned a lot of information about different oils that I never knew before. I did not know that there were so many different oils and that different ones were better used for different types of food & recipes. I also did not know that they should be stores and dark, cool places, which is something I will definitely have to change about my kitchen at home. Overall, I thought that this was very tasty, and interesting!
ReplyDeleteCaitlin George
Nutrition 120 - Section 1 - Unit 5
This weeks lab was fats and oils, when i first saw this I thought it was going to be all very unhealthy foods. I thought it was really cool how we incorporated good and bad fats/oils, it really gave me an understanding that fats don't have to be bad. It's really interesting how different types of fats and oils can actually make your product have distinguishing tastes. For example the two cakes,I personally liked the cake made with butter rather than oil. The butter cake seemed to have a more intense flavor which is perfect for my sweet tooth. You could also tell a big difference between the french fries that were fried in different types of oils. Overall this was a great lab and I learned a lot.
ReplyDeleteNut. 120 Section:1 Unit:5
This week’s lab was by far my favorite. I thought it was really interesting to see how different types of oils and fats can really alter the same recipe. My group made the homemade granola, which I thought went really well with the ice cream. My favorite though, was the buttermilk scones; I will most definitely be trying this recipe out! I think this class in general really makes me want to try new things; I never liked the taste of guacamole, but I decided to just try everything. I found that with the right added ingredients, I can still get the benefits from the avocado without too much of the taste of them I do not like. A tip I thought was interesting was that you should try keeping the more sensitive oils in the fridge in order to extend their freshness. Also, I found it interesting that the smoke points for every type of oil is completely different. This lab made me remember how much one ingredient can totally change the outcome.
ReplyDeleteRobyn Fiore
NUTR 119
Section 003
Unit 3
I enjoyed this week's lab very much. I would much rather bake than cook any day especially since I work in a bakery. This week my lab made granola and mixed it with vanilla frozen yogurt. It smelt delicious when it was in the oven and we could not wait to eat it. Surprisingly I really liked the salmon as well. I usually don't eat fish but when I ate the one made in lab it was so tasty. I think I really liked it because of the sauce that was on top of it.I can't wait to go home and make the granola I made. It was very healthy and the lowest amount of fat. We used coconut oil witch makes it also smell very good as well.
ReplyDeleteNutr 120
Section 001
Unit 3
I really enjoyed the variety of fats and oils we used in cooking this week, as well as, the varied foods. It was really interesting to compare how butter, oil, and shortening give different properties to foods. For example, I was surprised at the extreme taste difference between a yellow cake made with butter verses a yellow cake made with oil. This week, my group made granola and used coconut oil as one of the binding agents. I have never used coconut oil before lab and I was a bit skeptical, but I loved the flavor that it provided for the granola. I really enjoy having the opportunity to try new things in lab!
ReplyDeleteNUTR 120
Section 2
Unit 3
This week's lab we were able to try to taste the differences in cooking with fats and oils. My units recipe was the yellow cake made with canola oil. I think it turned out pretty well, in fact I preferred it over the one with unsalted butter. It just had less of a spongy taste to it than the other one. Overall I think that my favorite recipe was either the scones or the granola. They were both good I don't know which is better. I also had never had salmon before, and after this lab I think I may begin to eat it more. I enjoyed trying it. This week's lab was full of new experiences.
ReplyDeleteCarrie Kelly
Nutr 120
Sec. 001
Unit 6
This particular lab was very interesting I thought. I never realized how much different oils changes the flavors of foods, in particular the french fries that we made/ate. There are definitely certain oils such as olive oil that are NOT made for frying french fries. I thought the Crisco and soy fried french fries tasted very good, because I think they are better frying oils. My unit made buttermilk biscuits that were very good. I liked the different variety of foods each unit made this week from Salmon, tortillas, guacamole, pie crusts, biscuits, to a variety of cakes. The tortillas and guacamole were by far my favorite. I am definitely going to try to make my own tortillas in the near future! I also really want to make the granola because that is one of my favorite things to eat.
ReplyDeleteNUT. 119 Section 2 Unit 10
This lab had just about every kind of food I could think of! It was very neat that we were able to cook one product with two different types of fat or oil. I found that when we tasted both, I always seemed to gravitate toward the one made with butter though.
ReplyDeleteMy group made the granola. It was very easy to make and had a lot of healthy nuts and berries! It made the whole kitchen smell so good and different groups kept coming over to see what we were baking. Putting it over frozen yogurt was amazing too. I tasted the granola by itself and I did not think it could get any better, but I was wrong. You could not even tell that the yogurt was fat free. It was delicious.
With that being said, my favorite was the granola. It was the perfect, sweet dish to end with. However, I also really enjoyed the quacamole. Avocados are a great source of the "good fats" and I love making my own at home! Overall, this lab was fantastic and fun.
Carley Rosenberger
Nutr 120
Sec. 001
Unit 3
This week our lab cooked granola. It was awesome. I never knew that it is very simple easy recipe. We all enjoyed cook granola, it smelled really good. granola With the frozen yogurt was perfect. I liked guacamole with tortia, too. It was interesting that fries with different oil makes different taste of fries. my favorite was soy oil. I learned that extra virgin oil with salad would be really good for my body. i will try it at home definitely. It was my favorite lab so far.
ReplyDeleteNutr119
sec3
unit3
After reading over the Fats and Oils lab, my first thoughts were, “I can’t wait to try all of these foods!” Although there was a wide range of flavors, I was happy with the overall outcome of everyone’s dishes. My Unit made the pie crust with butter, and I think it turned out really well. The cinnamon sugar help sweeten the crust, and I liked the one with butter better than the other pie crust made with Crisco. The pie crust made with butter rose-up more in the oven when comparing it to the other pie crust, which was fairly flat looking. My favorite dishes included the tortillas with guacamole and the salmon with dip. Those are two of my favorite foods, and I absolutely love making guacamole from scratch. Salmon is also a fish I love to cook with because you can bake it with simply olive oil and salt/pepper or top it with a demi-glaze, or serve with a unique sauce. Something else I found very helpful/useful from this particular lab, was learning about the wide range of fats and oils. I love cooking with different oils (usually extra virgin olive oil and peanut oil), but Chef Kristi talked about several types of oils I have never used before. Next time I go to the grocery store, I am planning on buying avocado oil, and soybean to give them a try!
ReplyDeleteAlessi Brindisi
Nutr 120
Section 2
Unit 7
This week's lab has to be one my favorite! Who doesn't love fats and oils in they're food? They give a great taste to everything we eat, but as nutrition majors we all know that butter is not very healthy. This lab was great because it taught me the differences between healthy and unhealthy oils. This is important to know because some oils can add great benefits towards our health. I was really happy with what my unit and I got to bake, scones!! I love baking, therefore I really enjoyed myself. We even got to add our own ingredient to it, blueberries, which makes it even healthier to eat. I would do this lab all over again if I would have the choice.
ReplyDelete- Karina Roger
Unit #10
Like the Starches lab last week, I was amazed at the variety of fats and oils that are available around the globe. We learned about some of the healthy and unhealthy fats and oils and were introduced to some food items that contain them.
ReplyDeleteOur unit got to make buttermilk scones. It was really simple to make and tasted good too, especially when they were fresh out of the oven!
This week we have a variety of food items. We first tasted the French fries that were cooked at various temperatures and with various oils. Some tasted really good while some left a rather unpleasant after taste on the palate. The roasted salmon was really tasty and the herb sauce complemented it well. Undeniably, I preferred the pastry and cake that was made with butter. The texture just tasted so much better. The homemade granola goes really well with the ice-cream and it even managed to make raisins (which I do not like) taste good. The lemon raspberry olive oil cake was good as well as it uses both butter and olive oil, giving it a good texture and density. The tortillas went well with the fresh guacamole and give a healthy twist to those tortillas that were made from lard.
I really enjoyed this week’s lab as it gave me a chance to do some baking and truly appreciate the usefulness of an oven.
Carolyn Low
NUTR119, Section 2, Unit 10
This week's lab had great diversity to it! We made so many interesting things like granola and salmon. I was so excited to taste the salmon because I'm always looking for something different to do with Salmon fillets. It was very interesting to see how much butter effects the taste of the cake and it's true that butter makes everything taste better! There's a bunch of items I would make from this lab. I think they were all delicious!
ReplyDeleteStefanie Chicoski
Nutr 120
Section 1
Unit 3
Today’s lab involved fats and oils. Our unit was given the recipe to make pie crust using shortening and it actually came out to be very tasty (especially with the cinnamon sugar on top ). I have never cooked with shortening before and I was surprised to find it so thick and hard to work with.
ReplyDeleteMy favorite dish today was the scones. They were perfectly cooked and had a lemony zest to them which was so delicious. The fries were also a crowd favorite and it was interesting to see how when you use different oils and cooking temperatures, the fries come out looking similar but have a slightly different taste. The fries made with Crisco were my least favorite and the ones cooked with olive oil were the best tasting to me.
I had no idea there were so many different types of oils used in cooking. I had only heard of canola oil, olive oil and vegetable oil before because those are the ones we have at home! I found it interesting that depending on the oil/fat you cook with, the flavor of your dish can taste very different. Be careful when choosing fats/oils – select one that will enhance the flavor of your dish, not ruin it!
Jessica Marco
NUTR 119, Section 003
Unit 8
I thought that this lab was really interesting. We made Raspberry lemon cake and it tasted really good, except the only problem I had with it was that it wasn't sweet enough for my taste. I like cake with frosting and this cake only had powdered sugar on it. It was really interesting to taste all the different fries cooked in different temperatures and in different oils. The Salmon filet was surprisingly tasty and I really enjoyed it with the sauce it came on! I felt like I learned a lot about different types of oils and how to cook with them during this lab.
ReplyDeleteInthira Srisethnil
Nutr 119
Unit 2 sec. 2
This week my group and I made french fries in 3 different temperatures. I think that my favorite fry was the one that was cooked on 375 degrees. It was the best tasting because it wasn't over cooked or undercooked like the other two oil temperatures. I think overall this lab was really beneficial. My favorite food we ate this week were the biscuits with the vegan butter, which was surprisingly good. I'm excited to use these recipes in my home and learned a lot about different temperature and oils this week.
ReplyDeleteShannon Mcdonagh
Nutr 119
Sec 2 unit 12
I had such a great time in lab this week! I thought it was really interesting learning about all the different kinds of fats. My unit cooked the lemon raspberry olive oil cake. I had never baked with olive oil so I was really excited for this lab. Unfortunately, our cake took a while to bake so we could only serve the edges, but what we did serve was delicious! I'm definitely going to make this cake at home. I also really liked the scones, guacamole and the granola was fantastic! For the french fries, I thought the ones cooked with olive oil were the best tasting.
ReplyDeleteStefani Pappas
NUTR 120
Sec 2 Unit 2
In this week’s lab my unit did one of the pastry crusts when evaluating the effect of fat type on pastry tenderness, flakiness, and flavor. After tasting my unit’s finished product, Butter Pie Dough, and the other unit that did a pastry crust, Shortening Pie Dough, I enjoyed the crust my unit made. My unit made the crust with butter and the other unit made their crust with vegetable shortening. I enjoyed the butter in the crust because it was thicker and denser than the other crust. The crust made with vegetable shortening was a little thinner and flakier so the taste of the two crusts depended on a person’s preferences.
ReplyDeleteIt was also interesting to taste the two yellow cakes made with butter and another made with canola oil. Between the two cakes I also liked the butter cake because it was denser and had more of a flavor and would fill me up a little quicker than the canola oil cake. The canola oil cake was lighter and fluffy. While eating it I felt like I could eat more and more because it wasn’t filling me up as much and felt like I was eating less. A person’s preferences also can vary with these cakes because some people like a more dense cake and others like the lightness.
My favorite sweet of the lab was the lemon raspberry olive oil cake. It was very light but with the flavor of the lemon and raspberries it was definitely a nice treat.
Amanda Burkholder
NUTR 110- Sec. 2- Unit 7
This week's lab was so much fun. I learned a lot in lab this week as well. I had no idea that there were smoke points for fats. I also didn't now that olive oil needed to be stored in a cool dark place in order to retain the vitamin E. Acrolein is very important to know about because if fat reaches beyond its smoke point it will be irritating to the eyes and nose, and it is crucial that one doesn't not eat the food that has reached beyond the smoke the point. My group made one of my favorite things to eat which was... homemade granola served non fat frozen yogurt. The one thing that I really liked the most about this recipe was the pumpkin seeds in combination with the dried cranberries tasted awesome with the dairy!! I will most certainly be making the granola for myself!
ReplyDeletekristen hendrix
DeleteNUTR 119 SSECTION 2 UNIT 3
In this lab my group got to make the granola! I was simply awesome! I loved it so much I took the rest home with me from the tables. It was very easy and simple to make. It makes a lot at a time too! It went really well with the froyo. Overall I wouldn't say this lab was my ultimate fav. Even though I enjoyed the gauc very much. Just knowing the kinds of fats I took in made the food less appealing to me. It was very interesting to taste french fries with different oils at different temps. The only thing I will complain about is when it is time to serve that we do it right at or a little after 10:30. Many people like myself have class at 11:15 and I have to walk up to ford which is a ten minute walk. Plus we need time to clean up our stations and get checked out. All and all it was a good lab and I enjoyed making the granola!
ReplyDeleteKylie Licata
Wed 905-11 Unit 3
This lab proved to be very interesting. I am starting to become surprised that some students have never even seen crisco before! (I was raised in a home with plenty of baked goods.) I also sensed alot of apprehension towards trying the foods because of the fat content awareness. My hope is for everyone to stop worrying about gaining weight from a sample of lard fried tortillas and just have fun with the taste testing! With that being said, everything this week prepared was delicious. My group had to battle with the vegetable shortening pie dough crust to form the correct texture. After multiple tablespoons of water added we finally were able to form enough samples for everyone. The scones were awesome as well as the guacomole! I cannot wait to make my own granola and add other ingredients!
ReplyDeleteOur group made the cake with the oil so we could compare it to the cake with the butter. Our oven didn't cook the middle of the cake for quite a while so ours was much more brown than the other cake. It was still good though, but the butter cake was better. Although it was kind of weird eating cake and frozen yogurt off a plate with salmon on it, it was a fun and yummy lab.
ReplyDeleteNutr 120 section 2
Unit 6
This week my group made french fries varying the temperature of the oil. I think that the temperature that had the best turn out was the 375 degree oil. The fries were still moist, and were just slightly crispy. I did not, however, like that oil that we fried them in. We used soy oil, and I found the after-taste to be a little---gross.
ReplyDeleteMy favorite recipe was definitely the cake. The two cakes, one made with oil, the other made with butter, were very good. But, the cake with butter tasted better, while the cake with oil had a better texture. All in all, I really liked the lab this week, however it hasn't been my favorite.
Blair Boschert
Nutrition 119 Section 002
Unit 12
I realy like the lab this week and all the food is awsome,I feel like I do not need to have breakfast every wed moring. I like the two cakes as well. but the berry one is a little saur...our group make the butter dough this week,that is super easy, and we try to make it more creative, we make our smileing face, heart and star,that is a lot of fun...I like the oilve oil fried frence fires, that taast soo good, I like that.. I can not wait for the lab next week..
ReplyDeleteRuifen Zhang
NUTR 119 SEC 003
Unit 7
These labs just keep getting better and better. This one is one of my favorites, so many delicious dishes were made! We tried a lot of the same foods some made with oil and some made with butter. I have to say all the foods made with butter I liked a whole lot better. The french fries were all made with different fats but they all tasted the same to me. Anyways, my unit made the biscuits and they came out so good and the recipe was relatively easy. We didn't have any trouble or confusion with it this week. Although I really liked our biscuits my favorite dishes had to be the guacamole and the granola. I've never had homemade granola before and it was delicious I am so excited to try and make it myself. Can't wait to see what everyone is going to make next week in lab!
ReplyDeleteThe lab this week has been my favorite thus far. I really enjoyed learning about all the different fats used in cooking and baking, and how the properties of those fats changed the texture and flavor of the food product. My favorite food item this week was the olive oil cake; I really enjoyed the flavor, and it was very moist and tasty! I also liked learning about all of the different ways to prepare french fries. The fries cooked in safflower oil were definitely my favorite. I also can't wait to make the granola at home. The recipe seems really easy, and I will have fun adding my own ingredients to the recipe.
ReplyDeleteThis lab was really interesting because I learned a lot about fats and oils. I had not idea that there were so many different kinds of fats and oils. Our lab group made a lemon olive oil raspberry cake that was really good. I have never had a cake like that before, but all of the flavors tasted delicious together. All of the other food that we tasted was really good too. I really liked the fish with the cream sauce on it. This lab was a lot of fun and very informative.
ReplyDeleteSarah Lebowitz
Nutr 119
Sec 3
lab group 2
For me, lab this week was a little bit different than all the previous weeks. Instead of making something, my unit was to fry French fries in the same type of oil, but at different temperatures (275, 375, and 450 degrees). We were to then record how long it took the fries to become crispy at each temperature. The fries took the longest to become crispy when the oil temperature was set at 275 degrees, while the shortest amount of time was spent at 450 degrees. However, the fries that I thought tasted the best was when the oil was at 375 degrees. They were just the right combination of mushy and super crispy. At the other two temperatures, I noticed that the fries were either too mushy (from absorbing too much oil), or extremely crispy (from cooking possibly too long).
ReplyDeleteWhen we were tasting the cakes, I could definitely taste the difference between using butter and using oil. The cake that used butter as a fat was way more fluffy. The cake that used oil as the fat was a little more dense, but I noticed that it provided more flavor to the cake. So it was really a toss up between which I liked more. However, because I'm more of a fluffy cake type of girl, I had to go with the fluffy cake tasting better. Overall, this week was a lot of fun and I enjoyed tasting different recipes that used butter and oil to make the same dish. Next time I'm cooking, I'm definitely going to pay close attention to the type of fat that I'm using in my recipe.
Alyssa Jacunski
NUTR 120
Section 2
Unit 11
I especially enjoyed this week's lab because I ate a lot delicious food, they were also full of nutrition. My favorite dessert was the butter cake our group made. Even though it consumed a lot time to bake and waited. On the process of making and baking, we learned how to use the butter to make a cake rather than the normally used the oil the baked the cake. The butter on the bottom of the pan wont stick the cake and also really easy to cut and serve. There was one more dish I was really liked which was Baked Salmon with dressing. It tasted really good and the dressing was really special. Overall, I just cant wait to do something new and special for my next week's lab, hope we still have different kind of good recipes and delicious food and desserts.
ReplyDeleteJing Dong
Nutr 119
Unit 5
This week's lab was really interesting because not only were we making food, but we were experimenting with different fats and oils within the food we were making. For example my unit made the yellow cake with butter but unit 6 made the same yellow cake with oil. It was really cool to see how by changing just one ingredient changed the entire cake. The cake we made with the butter tasted better because the butter made the cake fluffier than the oil cake. However, the oil cake was more dense, and like Chef Kristi said, wedding cakes are usually made with oil so that they can handle the decorations and icing used on them. It was an information packed lab and a lot of fun! Can't wait until next week!
ReplyDeleteThis week our unit was in charge of preparing salmon and an herb sauce. I was surprised at how easy the recipe was for the salmon; I had thought it would be much harder to cook. At first I was hesitant to try our herb sauce, because I though sour cream and mayo may not be the best mix since there weren't very many additional additaves besides herbs, but they really flavored the mixture and I really enjoyed it.
ReplyDeleteWhat I found most interesting about this weeks lab was how big of a difference using shortenings verses butter in a recipe could make the food taste, or cooking potatoes at different temperatures could make such a drastic difference. I always knew that using the proper temperatures in a recipe was vital for avoiding safety hazards, but I didn't realize just how much it changed the entire tast and overall mouth feel too.
Natalie McGrath
NUTR 119
Section 004 - Unit 9
This week in lab my group made canola oil cake! It was interesting because not only did we get to taste the cake we made, but we also compared it to another cake. Another group followed the same exact recipe as us, except used butter in place of canola oil. It was interesting to see the different just once ingredient can make in a cake. I personally enjoyed both cakes but you could tell the cake made with butter was a lot fluffier and less dense. I also really enjoyed learning about all the different oils. Chef Kristi explained which oils are good to use for specific foods and which oils should be kept in the refrigerator. There is so much to know about fats and oils!
ReplyDeleteThis was by far my favorite lab! Since I feel more confident baking than cooking, I felt right at home. My unit baked a raspberry lemon olive oil cake-yum! Although we had a discussion with Chef Kristi that something was going wrong in other classes with that cake-the center was not being fully cooked. Perhaps we mixed the ingredients too long on the electric mixer? We are unsure of the cause but the cake came out okay. I really enjoyed the Unit 3's Granola-it smelled like heaven! I am going to have to make myself a batch of it at the beginning of my week. Another highlight-the lemon scones! Since fresh and warm from the oven.
ReplyDeleteI am excited for next week's lab-Milk/Milk alternatives
Lab 119 Section 004 Tues 3:35-5:30
Unit 2
~Molly Baldwin
I am really happy that the different types of oils were explained in lab this week. Whenever I am cooking, I am hesitant on which oil is best to use- so now I know not to use EVOO when I am frying things. My partners and I made the pic crust with crisco, and we had major difficulties trying to get the dough to come together. Needless to say, I will probably not be using crisco in my cooking anytime soon. My favorite this week was, for sure, the scones! So yummy!!!
ReplyDeleteGillian Eckert
Nutr 120
Section 2
unit 8
In this lab, our group made a cake. I like baking so much however we didn't do a good job at this lab. But it was still a good experiment to me. It made me know different oil can effect the flovor and texture of cake. To be honest, I like the butter cake rather than mine. Otherwise, I noticed that while we blend the eggs and flouver, we took a long time so it tasted a little bit sticky and not soft.
ReplyDeleteExcited about next week!!!
Liu Zhuang
Nutr 119 Section 3
Unit 6
This lab day was great! I had a lot of fun baking today. My unit was making the pie crust with crisco. The other group at our table was making the pie crust with butter. I knew that different fats create different textures and have different effects on foods, but I could not believe how drastic the texture change was. Our pie crust was crispy and more cookie like, and the other groups pie crust was very flaky and airy when chewing it. I personally liked our pie crust better. I am not a fan of flaky pastry like dough, its too rich and buttery for my liking. My favorite food that was made was the granola! I am a huge granola fan and always buy different types. I now will be able to make my own whenever I want!
ReplyDeleteSection 004 Unit 8
Rachel Sabinsky
This weeks lab was very interesting. I ended up going to a make up lab so it was interesting seeing how the other classes were compared to my usual lab. I enjoyed the fact that were were learning about fats and oils. My group this week ended up making different french fries with different oils. It really amazed me how different oils could change the flavor of the fries so drastically. My favorite recipe that we tasted this week certainly had to be the fresh guacamole. It was to die for and something that i plan on making in the future.
ReplyDeleteLauren Walega
Nutrition 120
Section 001
Unit 10
I liked this week because I love to bake and experiment when I bake. For example using oil instead of butter or substitution applesauce for butter. But when I taste my cakes, they all kind of taste the same, but this is because I don't do side by side comparisions like we got to do in lab!I definately prefer the taste of the buttery biscuits!!
ReplyDeleteAs per usual, this lab caused me to step outside of my comfort zone and try new foods. This week I tried the homemade guacamole and salmon with herb sauce. I never eat the guacamole at restaurants they usually slop in a bowl and place on your table; I'm just not a fan of the consistency. However, this homemade guacamole really blew me away. I tried it with the tortilla pieces, which were good as well, figuring that it would detract from the guacamole a bit. I think was really made it enjoyable for me was the strong presence of tomatoes. The imparted a nice flavor to the guacamole and broke up the texture so that it wasn't as creamy. As for the salmon, I was also thoroughly impressed. I usually NEVER eat fish unless my uncle cooks it so this was a big step. The herb sauce it was served with really helped the flavor for me. Now when my family goes to Mexican or seafood restaurants I won't be the odd one out because I'm willing to eat more foods.
ReplyDeleteThis week my unit made the french fries fried in oil at three different temperatures. I have to say that the fries cooked in the oil at 450 degrees were much better than the fries cooked at lower temperatures. They were more flavorful and crispier which made for a pleasant eating experience.
Shane Mills
Nutr 119 Sec 1
Unit 11
This week our group made the yellow cake with butter. I learned that most commercial cakes are made using canola oil because butter is expensive. Personally, I thought that the yellow cake made with butter tasted better and more savory than the one made with canola oil. Also the cake seem to rise more and was more moist with butter compared to the canola oil.
ReplyDeleteJessica Hong
NUTR 119 Section 003
Unit 5
This comment has been removed by the author.
ReplyDeleteThis was not one of my favorite labs. I have a hard time enjoying the lab when we eat so many random foods. I understand everything was related to fats and oils, but the food just doesn't fit well togeher. On the plus side, my group got the salmon! It was easy to cook and even tated fairly good. I did go outside of my comfort zone. I tried the guacamole. I thought it was fairly good and has me interested in trying something similar- that isn't smooth like I am used to seeing.
ReplyDeleteNutr 119
Section 001
Unit 9
This week our group made the granola. It was delicious! My whole group loved it. It was also pretty simple to make. Besides the granola, my other favorite food we tasted was the guacamole. The flavors tasted just right. I also liked tasting the differences among the french fries that were made with different fats. I definitely plan to make the granola on my own some time.
ReplyDeleteRachel Terry
Nutr 120
Section 002
Unit 3
In today's lab we learned about the effect and use of fats and oils in the making of food. Luckily my unit was given the opportunity to cook the tasty lemon raspberry cake. Sadly the whole cake did not finish cooking before we could present the food made but the layer away from the center was edible enough to serve. I learned the difference between using butter and oil to make baked goods and I plan to use what was learned in my own kitchen at home.
ReplyDeletesec: 2
unit: 2
Our group made Tortillas and Guacamole which I love. I thought making Tortillas would be difficult but it was very simple using food processor. It took some time but it was interesting. I also enjoyed trying what other groups made! especially cakes. Also, I thought it was interesting how it tasted differently depending on the kind of oil used and temperature to fry french fries.
ReplyDeleteHeyjin Koo
Nutr 119
Section 003
Unit 1
This week, our group made French fries. We had a chance to fry potatoes at three different temperature. To be honest, it was only my second time frying food and I knew that it was going to be a little bit challenging. My favorite french fries was the one that was fried at medium temperature. It took moderate time to be completely cooked and tasted the best. However, the one that was fried at the highest temperature absorbed too much oil which made it too oily. I learned few important thing through this lab and it was fun :)
ReplyDeleteSec 03
Unit 11
Eunbyul Cho
This week, group 7 made pie dough with butter. The group next to use used oil instead of butter, and I was amazed to see how drastically different the two textures and tastes were. When using different fats to make some of the same products this week, I learned which fats might be better for baking vs. sautéing vs. frying foods. This example could also be seen during the taste testing of the french fries with different kinds of oils, and my table ultimately decided that soy oil was the best taste. Since I am a nutrition major (and vegetarian), I am always trying to find use the healthiest ingredients for my foods. I really appreciated the homemade granola, and definitely went back for seconds... okay, maybe thirds!
ReplyDeleteRachel Macy
Unit 7
Section 001
This week’s lab was very filling to say the least. From baked goods to crispy fries, we got to experiment with oils in all types of settings. My group in particular was in charge of frying French fries in soy oil, olive oil, and Crisco. We agreed that the fires in the soy and Crisco were really good; they were crispy and fluffy in the inside. However, the fries fried in the olive oil did not get crispy and were a bit saggy. It was also interesting so taste the different baked goods that used different oils. One thing that I definitely learned this lab is how olive oil is very beneficial to one’s diet. This is something I will keep in mind the next time I go to the grocery store.
ReplyDeleteIn lab for this week the main focus was on fats and oils. We learned a little bit more about coconut oil and some of its uses such as in granola. My unit was responsible for making granola so I got to experience the use of coconut oil first hand! The process was very sticky and time consuming. There was a lot of time dedicated to stirring and oven use, but it was still a fun recipe to make! In addition, that was my first time ever making granola so now I can make it for my family and friends. All of the other dishes were great to sample especially the homemade tortillas and guacamole.
ReplyDeleteShane Gamble
Nutr 119
Section 4
Unit 3
This week in lab, I didn't have a food to cook, but instead had an experiment to perform. I found my experiment regarding the temperature of oil and the speed of french fries frying. We turned on all three burners and while the pot of oil with the lowest temperature hit it's goal temperature first (250F) the fries took the longest to fry. The pot with the hottest oil (450F) took the longest to heat up, but the fastest to fry. I found it interesting because in a fast-paced environment, such as a fast-food restaurant, it would make the most sense to heat the oil high and dip the fries in quickly. I liked the experiment a lot and am looking forward to cooking next week.
ReplyDeleteKathryn Bisbee
Nutr 119, Section 4, Unit 11
During this lab period my unit was responsible for making a pastry pie crust using vegetable shortening. It was really hard to get the dough to roll out without cracking and crumbling. We kept adding some water to help the dough stick together better and that worked pretty well, but it was still a difficult task! The other unit used butter for the pastry crust and they had no problems so the vegetable shortening was the reason why it was so hard to work with. However, I am glad that we had this assignment because I wanted to learn how to make a pastry crust. Overall, I really enjoyed this week's lab and it was really fun tasting all the foods. I loved the scones and the guacamole. I now realize that fats play a huge role in how the product will turn out, for instance there was a huge difference in texture and taste between the olive oil cake and the butter cake.
ReplyDeleteCaroline Meehan
Nutr120
Section 1
Unit 8
This comment has been removed by the author.
ReplyDeleteThis comment has been removed by the author.
DeleteThis week's lab was very interesting. I learned a lot about all the different types of oils you can use during cooking and which ones were best for the different types of cooking methods. My unit this week made Strawberry Lemon Olive Oil Cake which turned out tasting really good. The recipe was easy to follow so I think I'm going to try to make it at home sometime, as well as some of my other favorites from this week which include the guacamole and granola.
ReplyDeleteRachel Diamond
nutr.119
sec.1 unit 2
I enjoyed this week's lab on oils and fats. My lab group and I were in charge of making the yellow cake with oil. It was interesting to compare the cake that our group made with the oil with the yellow cake made with butter. The cake made with the butter was fluffier and, in my opinion, had a better flavor. It's amazing that a change in just one part of a recipe could dictate such a flavor change.
ReplyDeleteI loved the guacamole recipe and I cannot wait to make some of it in my own kitchen.
Kaitlyn Berkheiser
Nutr 120
Section 002
I really enjoyed the foods made in this weeks lab. I never realized how many different oils there were to use and that you could use them in such a variety of things. My group used oil to fry french fries. We fried the french fries at different temperatures to see if it affected the crispiness and taste of the fries. We decided that we liked the ones fried at 375 degrees the best.
ReplyDeleteMy favorite recipie was the tortillas with gucamole. I can't wait to make this qucamole for my roommates and family. Also, I really like the biscuits made with butter.
Mallory Pavilonis
DeleteNutrition 120
Section 2, Unit 11
This week in lab I took value in learning the important of smoke points for different foods when cooked with different types of oil. I really enjoyed the options that we all were able to taste in lab today, because I hadn't tried some of the stuff before like scones, guacamole, and the berry lemon cake. My group cooked french fries in different oils to determine how the taste if the fries were affected... I really enjoyed the fries cooked in olive oil.
ReplyDeleteI'm not a fan a guacamole, but I really enjoyed the one we ate in lab, and I look forward to making it for myself sometime soon
Latiise Wilkins
NUTR 120, Section 002
Unit 12
This week's lab was fun and informative. I usually cook with only olive oil so getting to see all the different kinds of oils and experiments with them was neat. It was interesting to compare the different types of french fries. I loved the salmon and guacamole. I was excited to try the lemon raspberry cake, but was a bit disappointed. It tasted too much like oil! My group made pastry crust with Crisco. We had fun cutting the dough into shapes. I think the butter pastry crust tasted better because it was flakier and more flavorful. I can't wait to make many of these recipes for myself at home!
ReplyDeleteLast week in lab my group made the guacamole and tortillas. I was really surprised by a few things while making the dish. First, I did not know that that much lard was used to make the tortillas. It was pretty heavy and gross looking. I did not even have to oil or butter then cooking pan because there was so much lard in the recipe. I was also had no that it is better to keep some of the more sensitive oils in the refrigerator. As soon as I got home I put my roommate's peanut oil in the refrigerator and told her why it was a good idea.
ReplyDeleteI really enjoyed everyone's dishes this week too. I ate almost all of the salmon at my table. And I thought the cake was amazing also!
Kathryn Bridgens
Nutr 120, Section 002
Unit 1
This lab was really great with the chance to taste the difference in same foods with different oils or fat cooked in them. My group fried french fries in 3 different types of fats. It was really amazing how different they tasted with certain oils over others. I really enjoyed this lab especially all the different foods. My favorite food for this lab would be the scones. They were cooked really to perfection and they reminded me of home. I really enjoyed this lab I thought it was a really good cooking lesson in showing how depending on what oils or fats you chose can definitely influence the flavors you get out of your food.
ReplyDeleteRachel Sedgwick
NUTR 120 Sec 002 Group 12
I really enjoyed this weeks lab. My group made the butter cake. We undercooked it so it ended up raw. It was still interesting to see how butter and oil made a difference in the cakes. My favorite food this week was the salmon. It was so good and the sauce was awesome as well. Also, I'm surprised how good the vegan butter tasted. I would have never tried it if it wasn't for this lab.
ReplyDeleteHannah Geesaman
Nut 119 Sec 1 Group 5
Lab for my unit was challenging for this week. We had to make pie crust with shortening instead of fat, which made the dough extremely crumbly and dry. It took us three tries and a lot of tweaking of the amount of water to add in order for us to get the dough to be able to stick together. It was really interesting to see how different substitutions can alter the outcome of a recipe.
ReplyDeleteAmanda Niederle
Nutr 120 Sec 2 unit 8
This lab left me full and a little sick. I had A LOT of food. My unit, 11, made french fries with different kinds of oils. It is really hard for me to eat fries now. We noticed that the crisco and soy bean oil that we used tasted much better than the olive oil. Many other groups agreed. i enjoyed eating the cake made with butter. It was delicious. The sauce on the salmon made it melt in my mouth. I think it was really interesting to see the differences between shortening, butter, and oil when using them to cook and bake.
ReplyDeleteCaroline Repko
Nutr 119: section 002
Unit 11
This lab showed me the reactions that different oils can have with different starches. The simple principles of which can really transform a product with many textural differences. For example, my unit made Yellow cake with canola oil which turned the recipe into a dry, bland, and dense cake-Compared to Unit 5 who made the same recipe, but substituted oil with butter. The turn out was a flavorful and fluffy cake. I thought that the tortillas were great-animal fat is a wonderful thing.
ReplyDeleteChristine Li
Nutr. 119, Unit 6, Section 3
This lab was definitely interesting. I knew that there were many different types of fats and oils, but I honestly did not know how much of a difference each type made during cooking. One of the best examples of this was the french fries. I liked tasting the different types of oils used for frying and how they changed the flavors. It was also intersting how different cooking times and temperatures made the fries so different, as well. My group made the pie crush with butter. I have never made pie crust before, but it turned out great! It was light and flaky and very tasty. I also liked that we got to compare our pie crust with the other group's crust that used Crisco. There was definitely a different in texture and how heavy it made the crust. This lab was very educational!
ReplyDeleteJoanna Zeigler
Nutritio 120
Section 002, Unit #7
This lab was very interesting. I made the salmon which was a very easy recipe to follow. I am not the biggest salmon fan so I didn't enjoy the dish but others seemed to. I did enjoy the fries a lot, though. I was surprised at how much I liked the fries that were made in olive oil. I also really enjoyed the fresh guacamole which surprised me because I usually do not like guacamole. It was interesting to see the differences in the cake baked with butter and the cake baked with canola oil as well as the differences between the pastry crust made with butter and made that made with shortening. While I wasn't surprised that the cakes would be different, I was very surprised to see how big of a difference making the pastry crust with shortening made.
ReplyDeleteLaura Holsing
Nutrition 120
Section 002
Unit 9
This week's lab our group made a roasted salmon filets with herb sauce.
ReplyDeletesince salmon is my favorite food I really enjoyed cooking it.
other groups made a cake, granola, biscuits and so on.
everyone did very well and everything was very delicious. especially salmon that my group made was really good so I tried that at home again looking at the receipt we used at the lab and it turned out really tasty.
I will cook it for my mom when I got home and I'm pretty sure that she will love it !
YoungRim Yoon
NUTR119
Section 3
Unit 9
During this weeks lab my group got to make pastry crust with butter. The cookies were very good, but they were a little dry. I really enjoyed tasting the different types of oils used to cook the french fries I would says that my favorite were the ones cooked at 450 degrees F for 2 minutes. The butter cake was really good to, it was interesting because I've never had butter cake like that. The granola was okay, not one of my favorites because it stuck together too much. The frozen yogurt was my favorite part of the lab and mixing the granola with the frozen yogurt made it really good. The scones were also really good, I really like that you could taste the orange in them and that they were fresh out of the oven. I'm not a huge avocado person but mixing it with the other ingredients to make guacamole was delicious. I also hate fish and never really eat it because of the taste but I was convinced by my group to try the salmon and it actually wasn't that bad, but I would never eat it again since I don't eat fish.
ReplyDeleteChristine Lockard
NUTR 119
Section 3
Unit 7
I had a really plentiful breakfast this week again. My group made buttermilk scones which was super delicious. I have never thought scone is that easy to make. It was a simple cooking experience for me which was really happy and enjoyable. Everyone loves our performance and this little scone. I also discovered that the olive oil of french fries could be really tasty and different from normal fries which I always eat outside. In addition, the homemade granola was really awesome. It seems similar with the one that I bought from supermarket. The one that I did not like was lemon raspberry olive oil cake which was really sweet. Maybe I do not like something too sweet. However, I really like this lab performance. Everyone did a really good job and got a unforgettable cooking experience. Now, I can make scone at home=)
ReplyDeleteMan Ting Wu
NUTR 119
Section 3
Unit 10
I would say so far that this lab I learned very helpful tips for baking. My unit made the Lemon Raspberry Olive Oil cake, and although it did not bake entirely through it still tasted alright. My favorite dishes were the scones, granola and guacamole. Regarding the oils, soy bean oil (which I had never used personally) tasted the most different amongst the rest. This lab had a lot of variety and it was interesting to also learn what a difference it makes using shortening versus butter (i.e. in the pie crust samples). Definitely some good take home strategies so far.
ReplyDeleteAnnie Petrosian
Nutr 119
Section 004
Unit 2
This lab is definitely a fun and tasty one. Foods from all the groups are nice, especially the scone, it was the first time ever that I had it in my lifetime. My group was responsible for making the baking powder biscuits, kneading the dough was the funnest part of all. Although our group experienced a bit problems when we were baking the biscuits, they turned out great and it was a great success. Besides eating a plentiful of delicious foods, I also learnt about the properties of different fats and oils.
ReplyDeleteCheukYiu Yu
NUTR 120
Section 002
Unit 4
This week our group made the roasted salmon filets with herb sauce. We used olive oil to brush on the filets and then baked them in oven. After baking, the fish became really delicious for it was juicy and scented.The herb sauce which made by Italian parsley,fresh thyme and chives with sour cream and mayonnaise did make the salmon become really tasty and fresh. And in this lab I love the buttermilk scone the best because it was soft and delicious, what I appreciate the most was the lemon zest, which made it has lovely taste like the sweet I loved eating in my childhood. It really brought me a great memory.
ReplyDeleteJingyi Zhang
Nutr 119
Section 3
Unit 9
I especially enjoyed the lab this week because of my enjoyment baking. It was interesting to see all of the fats and oils that were added to the food and to taste how much of a difference it makes to certain foods. My group made the biscuits. Although preparing the biscuits was not necessarily challenging, I really enjoyed making them because my mom makes them all the time at home. My favorite part of the lab was cutting the dough and buttering the biscuits once they were finished.
ReplyDeleteAlexandra D'Esposito
Section 1
Unit 4
My group made salmon and the sauce for that salmon. I did not eat the salmon, but I tried the sauce and that tasted good. I spent a long time removing thyme leaves from the stem. Thyme was one of the spices that went into the herb sauce. I don't know if the thyme made a significant difference in the taste of the sauce; it may not have been worth the effort.
ReplyDeleteI enjoyed trying the different types of french fries. I knew that foods could be fried in a variety of oils, but I was not aware that this would affect the taste of the food. I ejoyed the fries fried with olive oil the most because they tasted like olives, which was novel.
Katherine Haar
Nutr 120
Section 2
Unit 9
This week my unit worked with oils and tested three different kinds by frying french fries in them and seeing which one tasted best. The three different types of oils we used were olive oil, soybean oil and crisco. We learned in lab that olive oil is not typically used to fry things and we can contend to this because our french fries cooked in the olive oil were our least favorite! They came out almost soggy and did not taste crisp nor flavorful. Our favorite french fries were the ones we cooked in crisco because they were the most flavorful!
ReplyDeleteThis lab interested me because I think a lot of the time "fats" are typically associated with being bad. But learning that there are oils and fats that are actually helpful and can do things like lower cholesterol actually made me feel better!
My favorite dish that was made this week was the frozen yogurt with the homemade granola on top. I loved that it is such a healthy alternative to dessert, while still tasted delicious like ice cream. It is such an easy thing to make and definitely something that I will make in my own apartment. In addition to this, salmon is one of my favorite foods and the sauce on top of the salmon we got to taste added so much incredible flavor! Even non-fish lovers at my table really enjoyed the salmon!
Julianne Horne
Nutrition 119 Section 003 Unit 12
In the fats and oils lab, my group made roasted salmon filets with herb sauce. This meal was very easy to make considering we were the first ones done. The salmon only needed 15 minutes to roast in the oven. When we took the salmon out of the oven we were able to see the oils that came out of each filet on the tray. Salmon is a healthy fat, so we knew that what we saw leaking out from the fish was omega-3 oil. Plus, we did not add any additional oil to the fish. We just cut open the packages and put the fish right on the tray and into the oven. We were able to get the herb sauce done really quickly. It added a nice flavor to the salmon.
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteOur unit worked on pastry crust this week. I made a mistake of adding too much water into the dough and had to start a whole new batch that followed the correct recipe amount of water, ended up to be dry even after we followed the instruction. Maybe all the cooking in the class made the dough dry. Chef Kristi had to come and rescue us and got great results! Your surrounding can make changes to amount of ingredients needed for the recipe.
ReplyDeleteI liked the idea of using olive oil for baking a cheesecake for healthful purposes but it didnt quite taste like a cheesecake for me.
I LOVED THE SUSHI.
Dan Bi Choi
Nutrition120 Section 002 UNIT 8
I was really surprised at how delicious the cakes made with oil were compared to the ones made with butter. I assumed I would like the ones with butter more, just because I was used to that flavor and texture, but I think I will use more oil for baking in the future.
ReplyDeleteNutr 120, Section 002
I learned so much from the lab this week. I know more about smoking points of oil now, and that if your oil starts to smoke, you should really throw it out as eating this is bad for you. It was so interesting to taste test how different cakes were made with oil or butter, as well as how pastry crust crumbles and tastes differently. My unit made tortillas and guacamole, which I loved. Avocados are such a good fat so it was nice to work with that as well as the lard in the tortilla which was a completely different experience!!
ReplyDeleteRayna Sun
Nutr 119, Section 4.
Unit 1
In this week’s lab, I learned a lot. First, I learned that the different smoke points of oils determined their usage. Second, I also get to know the different oils, such as, fresh-pressed olive oil (lighter color) and extra virgin (deeper color). For our group this week, we fried three different French fries by using the different temperature and length. It caused the various taste of fries. My favorite French fries were heated by 375 degree for 8 minutes. It’s crispy!!! Love it!!!! Also, I really like the buttermilk scones.
ReplyDeleteNUTR119, Section 003, Unit 11
This week lab, my group cooked deep stir fry potatoes with different type of oil such as olive oil, soy bean and Crisco. It turned that the potatoes fry had a little different taste vary from oil we use. I personally like fry using Crisco oil because it is more crispy than other fry using other oil.
ReplyDeleteNutr 120
Section 001
Unit 12
I really did enjoy this weeks lab. We got a chance to use different kinds of fats and oils to make different kinds of foods including baking. I enjoyed trying the Lemon raspberry cake that was made with olive oil, the home made granola and the yellow cake made with butter.
ReplyDeleteElizabeth Akpor-Mensah
Nutr 120
section 2
unit 5
This week’s lab was extremely tasteful! I try my best to stay away from eating foods high in fat and oil, but I had to make some exceptions for this particular lab. My favorite food this week happened to be the salmon. It was cooked perfectly and in combination with the creamy tartar allowed the dish to be spectacular! The sauce did a very good job combating the powerful fish taste of the salmon and overall lead to a great dish. The only downside of this week’s lab was that our group was not able to taste our lemon raspberry cake made with butter. The ovens were not powerful enough to allow our cake to be cooked thoroughly. I hope it was delicious and someone else was able to enjoy it.
ReplyDeleteI did not expect to be trying so many delicious foods when I saw we were cooking with fats and oils. My group made the buttermilk scones, which were delicious (especially with the lemon flavor). I'd say my favorite of the day was definitely the guacamole! I was disappointed when we were out of pita pieces to dip, because there was so much guac left over that I wanted to eat. I will definitely be making these recipes at home.
ReplyDeleteTara Shattuck
Nutr 120
Section 001
Unit 10
For the fats and oils section, our unit made french fries. We were varying the types of oils they were fried at constant temperature. Actually frying the french fries myself made me realize how much oil actually is needed to fry them. It was a large amount and will probably make me stay away from fries for a little while. However the three different oils we used were olive, soy, and crisco. The olive oil fries just had an off taste to them, and weren't very crispy. The crisco was much crispier, but the soy had the best flavor and texture overall.
ReplyDeletePolina Zhuzhina
nutr 120
sec 001
unit 12
During this weeks lab, my unit made french fries. We were to try to determine what differences occurred when cooking the fries at different temperatures. Cooking the fries at 450 degrees certainly seemed like the crispiest fry. In tasting the other foods, it was easy to tell the difference between the pastry crust made with butter and the one made with vegetable oil. The crust that was made using the butter was much flakier and tasted much better. With the cake too it was easy to tell the difference in oils used, and again the butter cake was much better. When tasting the homemade granola, I really enjoyed the subtle coconut flavor that came from the coconut oil used in cooking and thought it was a very good added flacor.
ReplyDeleteFor this lab my group made the Pastry crust with butter. It was so good! My favorite from this week had to be the homemade granola. I'm going to try to make it over spring break. I knew coconut oil was expensive but I didn't think it was that expensive!! The fresh guacamole was also very tasty! I will probably try to make that over the summer for cookouts!
ReplyDeleteJanine Mitchell
Nutr 120
sec 1
Unit 7
This comment has been removed by the author.
ReplyDeleteThis was an interesting lab in learning of all the fats and oils that's available out there. Unfortunately I would have to say this is my least favorite lab out of all the ones we had. I would have to say this is due to the french fries that were made with different oils. Even the fries that were cooked at 450 degrees were still soggy and drenched with oil, I felt like I was just eating straight oil thus making me nauseous after. Its amazing how much of a difference it makes when cake is baked with oil versus butter. The butter give it a fluffier softer texture versus the oil which wasn't as fluffy. All in all I learn oil and fat really changes/enhance a foods taste and texture in a good way but we have to balance out the good fat with bad fat.
ReplyDeleteKelly Chi
Nutr 120
sec 1
Unit 1
I definitely learned a lot about fats and cooking in this lab. I had never really considered how much of a difference using butter or another type of fat could make. Our group got to make the scones, which were SO delicious! The butter made them all flaky and incredible. I liked learning about the different types of oils and health considerations as well. Trying the cakes was fun and I could definitely pick out which ones were made with which type of fat; butter definitely has a distinct flavor. I had no idea there was such a difference in characteristics of the oils and how to store them and which ones to use for which type of cooking based on temperature. Smoke point was an entirely new concept to me!
ReplyDeleteMegan McGill
Nutr 120
Sect. #001
Unit #10
This I found to be one of the more informative lab, I didn't realize that there were different smoke point temperatures for different fats and oils. Also that when you have reached those smoke points that the oils cans actually become toxic. Also that different types of oils/fats are best for certain types of baking where it can affect the tastes and textures or the mouth feel when you eat them. I really look forward to taking what I learned in my unit when we did the granola and using the coconut oil can be a healthier alternative to using other oils, plus it turned out really good and had a great taste to it.
ReplyDeleteChristopher Baker
Nutrition 119, unit 3, section 4
Going into this lesson, I was quite nervous. "Fats and Oils" week -- it sounded a bit, well, fattening. As a nutrition major and athlete especially, I have been very conscious in the decisions I make regarding unhealthy foods. However, this weeks lab went way above my expectations. I was pleased to work with several "healthy" fats, including guacamole and nuts. Specifically, my unit made a pastry crust. Honestly, I wasn't too thrilled with the final product, as it seems quite dry. I did, however, really enjoy several of the foods made in different unit this week -- including the homemade granola and scones.
ReplyDeleteAbbey Lathrop
NUTR 120, Section 1
Unit 8
I participated in making the carrot muffins. It was absolutely amazing, especially the frosting. I also didnt know how much oil is needed in cooking them. It was interesting to see all the exotic fruits chef Kristi introduced in the beginning of class like the ugly fruit, and horn melon. The smelll of passion fruit was absolutely amazing, never smelled a real one besides from juice.
ReplyDeleteDan Bi Choi
NUTR 120, Section 2 UNIT 8