Well here we are at the end of the semester! Wow that went by fast for us. Hope you had a great time and learned many things that you will continue to practice in your own kitchens. My goal was to increase your confidence in the kitchen and I hope that was done for all of you. You all created a wonderful buffet this week. Festive and healthy! Way to go on the creativity. I am very proud! Have a fabulous summer & come visit the lab sometime. Take care and Happy Cooking always, Chef Kristi
Tuesday, April 23, 2013
Lab #14 – Low Fat & Low Sugar
Well here we are at the end of the semester! Wow that went by fast for us. Hope you had a great time and learned many things that you will continue to practice in your own kitchens. My goal was to increase your confidence in the kitchen and I hope that was done for all of you. You all created a wonderful buffet this week. Festive and healthy! Way to go on the creativity. I am very proud! Have a fabulous summer & come visit the lab sometime. Take care and Happy Cooking always, Chef Kristi
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In this week’s low fat and low sugar lab, my unit made the banana cupcakes with orange-cream cheese glaze. I thought the cupcakes were good, they were a little dry and the icing was a little thin. Normally the icing is made thicker because confectioners’ sugar is added to it to give it the fluffy texture. The peach and berry upside-down cake and lime pork medallions with pablano sour cream had to have been my favorite meals of the week. The pork was really spicy but I liked the kick it had. The sour cream mixture on top helped to cool it down a little bit. I really liked the texture of the upside-down cake. It had a lot of fruit and I like when you taste the real fruit rather than artificial flavorings. My least favorite meal was the chocolate roulade. I thought it was really dry and didn’t roll well most likely because there weren’t the same ingredients as normal. Overall lower sugar and fat levels make baked products a little blander but eventually you can get used to it when knowing the nutritional benefits of eating healthier goods.
ReplyDeleteAmanda Burkholder- NUTR 119- Sec. 2- Unit 7
This week's lab was a culmination of all the things we learned over the semester. The buffet was so much fun! I loved seeing all the dishes everyone created, as well as how they garnished and served them. Our lab made the chocolate roulade cake this week, which was slightly more difficult to prepare than the recipes from previous weeks. The cake itself was simple to make, but rolling it into a cake proved to be more difficult than originally planned. However, we were able to rescue the cake, but the appearance could have been better. At least we had fun making it! Thanks for a yummy semester! I learned so many useful tips I will apply in my everyday cooking :)
ReplyDeleteThis lab was my favorite lab of the semester. Our group made Hawaiian Chicken Skewers. I thought I wouldn't like them at first because we used coconut and pineapple which are two ingredients I dislike. However, when the skewers were done I really liked the taste of the finished product. We also had fun creating our own sauce for the skewers. Faith had the idea to make a fruit sauce. We used raspberries and blackberries to create a delicious, sweet sauce to eat with the chicken. I really liked the taste of the sauce and the chicken together. I also really enjoyed eating the Peach and Berry Upside-Down Cake and the Baby Green Salad. This lab overall has given me valuable cooking experience, and I feel ready to cook more often on my own.
ReplyDeleteRachel Terry
Nutr 120
Section 002
Unit 3
This weeks lab was the most interesting of all the labs we have had this semester. It was a mix of all the topics we have learned throughout the past 14 weeks of lab. It was the most interesting because we are used to eating food that is based off on one topic and this week we all made very distinct dishes. I really enjoyed it because this way we were able to try various types of dishes. My favorite part of the lab was the decorating of our plates. It was nice looking at all the decorations our peers made because it really showed all the different types of creativity everyone has. My unit and I made the rose strawberries that were placed on top of the strawberry rhubarb crisp. This recipe was fun to make because neither of us had every cooked or tried rhubarb, so it was something new to try. I really enjoyed this lab and would take it all over again if I had the opportunity, it was the class that I most looked forward to going every week. Thank you Chef Kristi and all of the TAs, you guys were amazing!
ReplyDeleteKarina Roger
Nutr 120- Section 2
Unit #10
Our last lab together was so much fun! It was also extremely satisfying to know that we can have a meal that is low fat and low sugar without having to sacrifice flavor because everything tasted great despite having incorporated low fat and low sugar alternatives.
ReplyDeleteOur unit made the rhubarb strawberry crisp and it was very simple and healthy. We used Splenda brown sugar and Agave nectar which were healthier substitutes for sugar. There was also oats, rhubarb, strawberries in the dish, topped with more strawberries, kiwi, powdered sugar, orange and lemon zest which all contributed to a very colorful presentation. The dish was really simple to prepare and in my opinion very healthy as there was such a wide variety of fruits in the dish.
The stuffed peppers were really good and I just learned that quinoa is actually a source of complete protein for vegetarians. The pasta and chickpeas were different but delicious. I did not get to taste the Hawaiian chicken skewers but they did look tasty. The goat cheese toasties reminds me of Italian cuisines. The stuffed figs were surprisingly delicious. I loved the walnuts and dressing with the salad. The poblano sour cream really complemented the lime pork medallions well. The spring vegetable sauté was yummy and it was cooked just right. For dessert we had chocolate roulade, which was just the right level of sweetness. The banana cupcake was a rather unique one as I noticed something green in them and when I checked the recipe, it was zucchini! Wow! The peach and berry cake was also tasty.
I really learned a lot from this lab and truly found an appreciation toward those who love cooking as it takes a lot of patience and care to produce a delicious dish. I also feel that the stove and the oven are two of the most important thing I would want to have in my kitchen in the future. Chef Kristi and Meghan had taught me so much and I am so thankful for their gentle guidance and patience while teaching us in this lab. I would also like to thank the TAs, Laura and Ashley for helping us whenever we need assistance.
It has been a wonderful journey and I will keep those good memories with me for quite some time.
Carolyn Low
NUTR119, Section 2, Unit 10
Our final lab was definitely fun! I loved getting to choose what to use for garnishing and the plating of the dish. This semester has gone by so fast, and I can't believe we have had fourteen labs! Throughout the semester, I have really enjoyed lab. Most of the dishes were a complete success, and I cannot wait to try these recipes in the summer for friends and family. I also loved my lab unit! Getting to work with my unit and together with our whole table was so much fun, and I have made some great friends through the semester. I will for sure miss these girls, and will always remember the laughs during lab. Everything in lab today was delicious! And the buffet style was a nice change of pace. Thank you Chef Kristi, Sarah, Andrew, and Meghan for a fun lab and semester!
ReplyDeleteToday's lab was so fun! I really enjoyed the buffet style and loved how everyone beautifully garnished their dishes. Everyone was so creative with it and it looked incredible. My unit made the stuffed figs, which were actually pretty good. I've never had figs before, let alone make them. It was really simple though! We just stuffed them with cheese, wrapped them with prosciutto and baked them. My favorite dish of the day was the strawberry crisp. I was so lucky I could get seconds because I just couldn't get enough. That will definitely be something i'll be making sometime soon. In fact, I hope to make several of the dishes from lab in my own home and perfect them.
ReplyDeleteOverall, I really enjoyed this lab all semester. I had a great unit to work with and great people at my table to sit around and eat with. Thanks for everything! And as usual, the pictures from this lab turned out great.
Sarah Geskes
unit 6
section 2
I thought that our finale lab was one of the best we've had. Our recipe of Hawaiian Skewered Chicken was delicious and easy to make. However, I enjoyed how we got to plate and garnish our food, it was nice to see what everyone came up with and all the food as usual was good. I had a blast this semester in the lab and am going to be miss being able to tell my friends that the lab I have to attend is one where I can cook.
ReplyDeleteThis lab was so fun and I will definitely be sharing these recipes with my family and friends. My unit did the pasta and chickpeas- it was different but definitely delicious and I loved using the whole wheat pasta shells because they added almost a nutty flavor to the pasta. I also really liked the salad, the candied pecans were amazing! And I loved how it was in combination with the delicious pears. The chocolate roulade was okay but I wish it could have been a little more flavorful. I really liked the stuffed peppers and the toasties with goat cheese were delicious! Overall, a great lab and it was cool to learn about fats, sugar and substitutions. Thanks for a great semester everyone! Also, loved the pictures from this lab so much!
ReplyDeleteThis week was a great way to end the semester with some of my favorite recipes to date! This week my unit make the stuffed peppers, which again was definitely my favorite of them all! I think that I have to admit that really enjoyed almost every single dish that was made. I definitely liked the chicken skewers as well as the chickpea pasta salad. I found it eye opening to learn how great deserts can taste with the use of natural sugars in the place of real sugar! I can't wait to share what I have learned throughout this entire semester as well as make them a part of my staple recipes!
ReplyDeletePatricia Sganga
Nutrition 119
Unit1
Section 4
Our last lab was a very fun one to end a great semester on! I really loved the extra "challenge" of coming up with a creative and attractive way to present all of our dishes. My unit made the salad with glazed pecans, pears, and balsamic dressing! I thought it was extremely tasty - especially since I love pecans! Some of my favorite dishes made by the class was the pasta and chickpeas (definitely will be making that at home!) and the banana cupcakes. Even though the dishes were "low fat" and "low sugar," they were delicious! This lab has definitely taught me to be more confident in the kitchen. Next year, when I will be living off campus in an apartment it will definitely come in handy to have these great recipes to use! I had a great experience in this lab and will miss having a weekly cooking session!
ReplyDeleteRachel Gabauer
Nutr 120 Section 2 Unit 9
Lab this week was fun, plus the fact that I was our last lab for the semester made it amazing. I really did enjoy the class. I had a chance to try new recipes and different meals I would have never tried. My group made the Goat cheese toasties with sundried tomatoes and basil pesto. I choose not to try it because of the goat cheese, but I did justice to the leftover bread. I enjoyed the chocolate roulade and the glazed pecans from the baby green salad with balsamic vinaigrette, glazed pecans and pears and the lime pork medallions with poblano sour cream. I like the fact that we had a chance to experience a buffet setting in our own classroom and had a chance to garnish our dish.
ReplyDeleteElizabeth Akpor-Mensah
Nutr120
section 002 unit 5
This week our group was in charge of making a sald with peaches and glazed pecans. The recipe was pretty simple but I thought it came out really well! My favorite dish was the stuffed peppers with quinoa. I think it was good to learn all of the different dishes you can make that are low in fat and sugar yet vary in taste so you won't get easily bored with your meals even if you are trying to diet or eat healthier. With our salad it was a little hard to garnish, but I enjoyed that we had the chance to present our dishes in an aesthetic way and eat in a buffet style. Every dish was great!
ReplyDeleteNatalie McGrath
NUTR 119
sec 004 unit 9
This lab was so much fun! I really enjoyed that we had the chance to not only prepare our dish but we also had the chance to show our creativity with garnishing and the presentation of the dish. There was a lot of foods in yesterday's lab that were new to me. It was awesome to have the opportunity to try some of these unique entrees. I really enjoyed the pasta salad and the pear salad. I also loved the banana cupcakes with the orange glaze. The toasties with the basil and pesto also were very tasteful.
ReplyDeleteAs the semester comes to an end, I can say overall I truly enjoyed this class. I cannot wait to share the recipes with my family and friends as I venture home for the summer. Thanks for a great semester!
Kaitlyn Berkheiser
Nutrition 120
Section 002
Unit 6
This was my favorite lab of all!! It was a lot of fun and I didn't feel rushed. We made the hawaiian chicken skewers which were amazing!! I also really liked the veggies and the toasties!! I felt like my class was very creative with the garnishing and I couldn't help but take a million pictures. There was so much food that I left stuffed! Our recipe was really simple and very tasty. I was really unsure about the pumpkin but once I ate it I didn't even know it was there. It was a great semester to say the least even when I dreaded waking up so early I was always glad I did. I learned a lot about food and it makes me want to cook that much more. I can't wait to use some of these recipes in the future on my family and friends. Thanks Chef Kristi!!
ReplyDeleteKylie Licata
Nutr 119
Section 3
Unit 3
This lab was awesome! and so filling! I never knew of all the substitutes you could use for sugars/oils! I also never made an upside down fruit cake before today! I will be printing many of these recipes out! I really liked the stuffed peppers, upside down berry cake, strawberry rhubarb cake (which I have rhubarb in my garden at home and now I know what to do with it!) Thanks for teaching me so much! Have a great summer!
ReplyDeleteMackenzie Clapper
Nutrition 119
Section 003
Unit 8
(make up for sect 1, unit 1)
In this weeks lab, my unit made the Rhubarb Strawberry Crisp. I thought that it came out very good and was absolutely delicious! I usually eat and or make Rhubarb pie, but I think I actually like the crisp better! Also, I thought the Agave nectar was a good alternative and healthier and you couldn't even tell the difference in taste between sugar and the Agave nectar. The personal touches (garnishes) that we got to put on at the end made this lab more creative as well:) By far my favorite dish was the Goat cheese toasties with the sun dried tomato and basil pesto. They were to die for and I could have easily eaten about 15 of them! I also loved the chicken skewers, they were so delicious and I loved the breading on them and the chicken pared with the fruit was refreshing. The stuffed figs were also very yummy. The salty prosciutto with the sweet fig and cheese complemented one another very well. By far this was my favorite lab because I loved the buffet style and getting to see everyone's personal touches. Thanks for teaching such a wonderful class and probably my favorite class thus far to date in college. Have a wonderful summer! I definitely plan on making a lot of these dishes this summer!
ReplyDeleteLauren Gnazzo
NUT. 119
Sec. 2
Unit. 10
The lab today was really fun! My group made Hawaiian chicken skewers, which were one of my favorites today. This was probably my overall favorite lab because we got to be very creative with our recipes and I did not feel rushed at all! Everything came out great and I think that it looked even more amazing. Everyone did a great job being creative and everyone seemed to have the most fun with this lab. The dishes I liked the most were the Goat Cheese Toasties with Sundried Tomatoes and Basil Pesto, our own Hawaiian chicken skewers, and the salad (I loved the pears it had in it, as well as the pecans). Overall, I loved having this lab every week; it gave me a chance to be more open and accepting of the foods I eat.
ReplyDeleteRobyn Fiore
Nutr 119
Section 3
Unit 3
I had a great time in lab today. I loved seeing how everyone decorated their meals and the buffet looked awesome. My group made the pork, which was interesting. We had a little issue with our seasoning and it ended up being extremely salty. We added some lime and orange juice to make it a little better which helped. When it was all done with it was pretty good. This lab was fun, but my favorite part was seeing the buffet!
ReplyDeleteKatelyn Szabo
NUTR 119
Section 002
Unit 11
This last week in lab was fun! I really liked the idea of a buffet for our last lab-we went out with a bang. My Unit made the chick pea pasta salad-it was very easy to make, but it was delicious. I really enjoyed the goat cheese toasties! And I also liked Unit 1's stuffed pepper. Our pasta was easy to make-we just had to fry the chick peas, onions, red pepper flakes, and the parsley all together and then add the cooked pasta at the end. It was fun to see (and taste) what low-fat, low-sugar meals were like. I will have to try substituting fruit purees for sugar/fat the next time I make cookies or brownies.
ReplyDeleteMolly Baldwin
NUTR 119 Section 004, Unit 2
Last lab of the year and what a way to end it! We had a feast today! We had delicious dishes like stuffed peppers with quinoa which were definitely one of my favorites, chocolate roulade which was sweet and tasty, and my unit's mango and berry upsidedown cake which came out perfectly! The goat cheese toasties with sundried tomatoes and pesto were also really good as well as the banana cupcakes.
ReplyDeleteWhen I saw that my unit was assigned to make upsidedown cake, I had no idea what I was doing. Turns out, it was actually pretty simple! There were a lot of steps and the recipe was very detailed but our finished product came out looking and tasting great! Flipping the cake and hoping it didn't fall apart at the end was my biggest concern. We had 3 people holding the plate and pan to make sure we didn't mess up our recipe!
I learned how to garnish today which I had never done before. We "fanned" some strawberries and sprinkled powdered sugar on our cake which made it look even more appetizing! Great last day for lab...I am stuffed!
Jessica Marco
NUTR 119, Section 003
Unit 8
This lab was really fun! The presentation and colors of the buffet was gorgeous and vibrant. It was a very refined way to end the semester. The food was very good and healthy and the recipes with fruit added to the spring weather. The fruit punch was very fresh and our group's toasties turned out to be very delicious. Overall, every single lab was extremely valuable and meaningful, I learned alot of recipes, tried a variety of new dishes, and there are definitely some dishes I want to make on my own time.
ReplyDeleteJessica Hong
Nutr 119 Section 3
Unit 5
This weeks lab was really fun. Coming up with a preparation design, in my group I helped come up with the idea of the big leaf plate with cut lemons around the edges with cherry/grape tomatoes inside each, also on top we added some lemon zest for some extra flavor. I think the presentation was the best part for me, apart from eating the food which really was amazing. It is sad that the semester has ended but I had a great run and definitely loved the course! Thank you for a great semester and I hope you continue on with a great summer.
ReplyDeleteShannon McDonagh
Nutr 119 Section 2
Unit 12
This lab was by far the most fun!! I really enjoyed this lab because all of the foods made were so tasty, while being healthy! The substitutes for unhealthy ingredients were so creative and things I have never heard of before. The breadcrumbs made from pineapple on the chicken was delicious and such a great alternative! My favorite dish had to be the Rhubarb Strawberry Crisp. I went make for multiple servings! I loved that it was served still warm, the crisp was delicous while the strawberries made it so refreshing. A personal favorite food of mine are actually peppers stuffed with quinoa, so I also really enjoyed those. What a healthy meal that actually is addicting!
ReplyDeleteMy group made the spring vegetable saute! This was so healthy with literally all greens. But with just the little bit of olive oil added when we sautéed the vegetables and salt and pepper added so much flavor. I think the onion also always adds a good amount of flavor and I just love onions as well.
How fun that we got to decorate and serve our dishes how we wished! The layout of all the dishes at the end reminded me of a dinner party. Everyone was so creative and it gave me great ideas for the future when I am bringing a dish to a party or serving dishes of my own at my own home! The simplest things and things you would never think to do make a dish look even more appealing! For my labs spring vegetables we used some access garnish that was on the turnips that we stuck next to little roses we created with lemon and orange peels! It was so simple to do. Lastly we sprinkled lemon zest around the edge of our dish surrounding the meal. Presentation actually can make things taste even better. When a dish is first served to you anywhere the first sense you use is your sight. If a meal does not look appealing you can automatically be turned off. When a meal comes and it looks delicious, how much more excited does it make you to eat it? I loved being able to experiment with this so I can use the tips in the future when I serve dishes!
Julianne Horne
Nut. 119 Section 002
This comment has been removed by the author.
ReplyDeleteUnfortunately, yesterday was the last food lab ever for my section. However, I was thrilled that we got to have our own private low fat food buffet! My unit made Hawaiian chicken skewers. I thought that it was a quick and easy process to make! Thus, the final product came out delicious! We garnished our dish with kiwi, coconut flakes, and orange peels. This made our dish look more elegant and presentable up at the main table in front of the room! I thought that everyone worked hard as a whole because all of the dishes tasted great! Additionally, I enjoyed looking at the different garnishes that people used. I'm going to miss food lab, but I now have the basic tools to use in my own kitchen at home and in my future in order to make healthy recipes!
ReplyDeleteShane Gamble
Nutr 119 lab
Section 4
Unit 3
This week we made a Pecan and Peach Salad with a vinaigrette dressing. The preparation was fairly simple what took the most time actually was dicing up the peaches and cooking the Pecans. Once they were prepared we had to make it look presentable to the class. We mixed in the dressing, peaches and some of the pecans and mixed it all around in different bowls then put it all in the main dish and decorated the top with the extra toppings. I thought this week had some very great dishes i especially enjoyed the Hawaiian chicken skewers, the sauce was delicious. Even though this week did not call for a big long recipe it took a good amount of time to prepare this salad to look nice. I am definitely going to miss this food lab i had a great time every week cooking and trying new and very different dishes that I would never have normally eaten.
ReplyDeleteLouis Merola
sec 004 unit 9
nutr 119
I am sad this is our last week of lab; but it truly was fun while it lasted. I learned so many new delicous recipes. This was a pretty good note to end on. The chicken skewers were really good, the pork also was good, but I truly loved the bread topped with pesto, cream cheese, and tomatoes; that my unit and I created. The desserts were even amazing. This was a great expirence and I am truly going to miss this class.
ReplyDeleteKiana Crafton
Nutr 119
Section 001
Unit 5
This was definitely one of my favorite labs of the semester! I enjoyed having a more balanced lunch this time instead of it being all meat or all desserts, etc. My unit got to make banana cupcakes with an orange glaze. They were so yummy! We garnished them with orange zest, blackberries, and raspberries. Another one of my favorite dishes was the pear salad. I was also really sad that it was our last lab! I had such a great time being able to cook new dishes every week and I loved the girls at my table. I definitely wish we had more time!
ReplyDeleteJoanna Zeigler
Nutr. 120
Section 2, Unit 7
This lab was definatly one of my favorites because there were so many different types of foods to try. As I look at the pictures I took I see that this meal didn't just consist of meat or desserts if had a little bit of everything. My unit made the banana cupcakes with orange glaze that was really good. I just wish the cupcakes were a little moister and the glaze was a little thicker. The chicken skewers were really good to along with the sauce that when with them. The pork needed to be cooked a little more. I really enjoyed everything that was made. I am really sad that this was our last lab though and I would take this class again in a heart beat because chef Kristi made lab so much fun!
ReplyDeleteChristine Lockard
NURT 119
Section 3, Unit 7
I loved last week's lab because there was so much food, and so many great foods to pick from! But I was sad at the end of lab because I know next semester I won't have the opportunity to eat awesome food every Tuesday! I think this week's objectives of learning about low fat and low sugar substitutes is a really important because obesity, diabetes, and coronary heart disease is on the rise. Not many people know that they can replace mashed bananas and apples in things like brownies and cakes. I really enjoyed eating the pasta, and banana cupcakes with orange zest on top of them! I wish I could take this class again, I will miss it!!!
ReplyDeleteNUTR 120
DeleteSECTION 2
UNIT 3
Since it was the last lab, it made it a bit special. The buffet was a nice touch because it gave everyone a chance to design their plate with a personal touch. My unit made the Goat Cheese Toasties and they were delicious. Didn't think I'd enjoy the cheese mix but once heated it was good. We luckily got to taste them right out of the oven and they were twice as good compared to cold. Out of the oven, the cheese would melt in your mouth and the oil we brushed on oozed out of the bread. I also enjoyed the stuffed peppers, chicken skewers, and the lamb. The desserts also impressed me. Considering I usually don't enjoy desserts this surprised me.
ReplyDeleteRobert Sitoski
Section 4
Unit 5
I enjoyed this lab and it was interesting to see all of the alternatives to sugar you could use. In a few of the recipes, like the chocolate cake roll and the muffins, you could definitely taste that there wasnt real sugar in them and they were pretty gross. the chocolate cake was dry and disappointing. My group made the goat cheese stuffed figs and I think if they were warm when we served them they would have been a lot better.
ReplyDeleteCarolyn Byer
Section 2
Unit 2
119
I really liked this week's lab because it was an assortment of dishes as opposed to just one type of food. The veggie selection was my favorite because I love asparagus. I tried the Rhubarb dessert and that was good, but just too sweet & tart for my liking in the end. Also, I was disappointed at how the stuffed pepper didn't really have any bold flavorings because I usually like to make those at home. My unit made the banana cupcakes with orange glaze. I liked the idea of banana muffins but the zucchini kind of threw me off. In the end, our muffins were dry and not very tasty, but the glaze was incredible!!
ReplyDeleteRachel Macy
120, Section 1, Unit 7
This was definitely one of my favorite labs. It was really fun to be able to present our meals on nice platters and garnish them with a variety of different foods. I really felt like I was a chef presenting my creation. Everyone's platters looked so good when they were spread out on the buffet, and they all tasted great to! I had a lot of favorites this week, I really liked the chocolate dessert and the vegetable and quinoa stuffed peppers, they are definitely two recipes that I will be making at home!
ReplyDeleteCaitlin George
Section 001
Unit 5
I really enjoyed my last lab for nutrition 120. It was a fun lab and I learned a lot from it. Today my unit 3 made Hawaiian Chicken Skewers. I was a little hesitant to try them because of the sauce we dipped them in didn't look to good. But in the end they were delicious. My favorite food of today's lab was the dessert was the banana cupcakes with the orange cream cheese glaze. I couldn't even tell it was a low sugar dessert. It just tasted so good. I am sad this is my last lab and hope to learn more in the future within my career
ReplyDeleteNutr 120
Section 1
Unit 3
This week's lab was my favorite one by far. There were so many good recipes to try. It's hard to believe all of these foods were low in fat and sugar. I really like the slices of bread and the breaded chicken skewers. It's so hard to choose a favorite dessert because they were all so good. I really enjoyed having this lab this semester, it has opened my eyes to new foods and has made me not afraid to try new recipes. It has also made me want to take these recipes home and try them on my own.
ReplyDeleteCarrie Kelly
Nutr 120
Sec 001
Unit 6
This was my favorite lab. I liked how we got to be creative with our presentation. My unit made the proscuitto wrapped figs. They were actually really good. I didn't think I would like the mix of sweet and salty but it turned out good. For our presentation I used a technique I learned in France. I took a brush and painted a design on the plate with honey or agave. Then we used black sesame seeds and sprinkled them over the honey. We dumped out the extra seeds and it made a pattern on the plate. Then we placed lime twists and other decorations around the plate. We plated the figs around the border of the plate. Another one of my favorite recipes was the sun dried tomato crostinis. I think a lot of people liked it. I really enjoyed this class because it was a good break between stressful classes.
ReplyDeleteUnit 6
Section 1
We had fun making our Rhubarb Strawberry Crisp and creating a design with kiwi and blackberries for garnish. It turned out being delicious along with the other tasty recipes I tried. The pasta with chickpeas and the berry upside-down cake were two of my favorites, besides ours. I am happy I took this lab and am definitely going to miss it next semester!
ReplyDeleteTara Shattuck
Nutr 120
Sec 001
Unit 10
This lab was a great way to put an end the semester. Everyone in the class prepared their dishes on time and made them look beyond what I had expected. My favorite recipes were the chicken skewers and the french toasties, although it was hard to choose. I'm extremely happy I got to experience this course and lab because they really do go hand in hand which helped me learn the curriculum so much better. I hope I enjoy my other nutrition classes as much as this one!
ReplyDeleteChelsea Shaulis
Nut.120, sec 001, unit 5
This week’s lab was absolutely amazing! I really enjoyed testing each and every dish that was prepared by the units. I was very supportive of the theme lab’s theme of low fat and sugar substitutes. I will definitely reference some of the dishes that were prepared for future cooking purposes. I found myself a bit sad that this is the last week of lab. I really enjoyed this class and will be sure to savor the memories and delicious food made during it.
ReplyDeleteThis weeks lab was so fun! I really liked how there was a lot more food and we each could try a lot more of the food that was made. What my unit made this week is probably one of my favorite dishes we made all semester. My unit made the chocolate roulade and it came out really good! I was skeptical about using unsweetened cocoa but it ended up tasting so good, i loved it. I also really liked the stuffed peppers and the chicken skewers. This week has to be one of my favorites and I'm sad to see this class end. By far one of my favorite classes I've taken her at Penn State.
ReplyDeleteNicole Cioffi
NUTR 120 Sec 001
Unit 4
Definitely my favorite lab of the semester! This week my unit made the mango and berry upside down cake, which was to die for! It was fun to plate and garnish the cake, as we filled up our serving dish with strawberries, raspberries and blackberries. Overall, I really enjoyed tasting every single dish in this weeks and have learned quite a lot in lab over the semester! Definitely one of my favorite classes that I have taken here at Penn State.
ReplyDeleteAbbey Lathrop
NUTR120 Sec 001
Unit 8
My unit made the stuffed figs. We stuffed them with cream cheese, goat cheese, and prosciutto. Prosciutto happens to be one of my favorite things ever so I enjoyed that! My favorite thing prepared this week was probably the pasta and chickpeas. I liked seeing everyone's garnishes, and everything looked so nice when it was presented. I'm sad that class is over, but it was fun and I learned a lot while making good food!
ReplyDeleteNutr 120 section 2
Unit 6
It was hard to believe that everything in lab was low sugar or low fat this week in lab since everything was so tasty!! Our group made the Hawaiian chicken skewers and they looked great. Every unit made such pretty dishes and I really enjoyed them all. I enjoyed this class so much and made so many friends because of it. It also gave me so many recipes to make at home! Sad it had to come to an end.
ReplyDeleteStefanie Chicoski
Nutr 120
Sec 1
Unit 3
During this lab my unit made the green pecan salad. We used butter and pecans as our fat sources. Pecans are a monounsaturated fat, so they lower LDL without lowering HDL. The sugar products we used were brown sugar, organic maple syrup, and honey. Maple syrup is a sugar substitute that contains over 50 antioxidants. Honey is also a sugar substitute that contains many antioxidants. This salad was very fast and easy to make. Everything tasted really good today. I thought it was a great way to end the semester!
ReplyDeleteI was very enjoyable the lab this week. My group made Rhubard Strawberry Crisp. I love every food that we made this time. I really like the buffet. We could make our decorate which was interesting. I also like the topic of low fat and low sugar. It becomes important for our health and diet. However, not all the fat is bad for our health becasue polyunsaturated fat can help our normal growth and development and other benefits for our health. When I eat salad, I like to eat with different flavor of vinegars. It is good that I do not like the dressing. I also like to add some fresh fruits on the salad. I think people who likes sugars should learn to change it. I really enjoy this class. Good luck to everyone on final!
ReplyDeleteMan Ting Wu
Nutr 119
Sec 3
Unit 10
I really liked this weeks lab. My group made the chocolate roulade and it was delicious. I liked how this week we got to make a healthier version of a lot of our favorite foods, and I will definitely use these recipes again! I also liked how we got to use our creativity when preparing our foods on their dishes. It was fun to see how everyone put theirs together to make a beautiful and delicious buffet!
ReplyDeleteShannon Kane
Nutr 120
Section 1
Unit 4
This was such a fun lab to do for our last lab. Our group made a garbanzo bean and pasta with herb dish. The most fun part was to decorate and garnish the dish. All of the dishes looked so good and it was fun to have it all on a buffet. My favorite dish was the stuffed pepper which was delicious. I really liked this lab and overall I really liked all of the labs this semester. I learned a lot about cooking that I did not already know and got some great recipes to use at home.
ReplyDeleteSarah Lebowitz
Nutr 119 Sec 3 Unit 2
it was a great lab to have as the last one. my unit made the pasta with chick peas and onion. I liked how we were able to add whatever we wanted to our dish. My partner and I decided to add red peppers, capers, and lime which added great flavor as well as color to the dish. Our presentation also came out really well. I loved the eating part, of course, with all the varieties of dishes as well as the beautiful presentations every other unit put out. I'm glad I took this course because I learned a lot as well as ate a bunch of really good food!
ReplyDeleteRachel Diamond
nutri 119
sec 1, unit 2
I really enjoyed this week's lab! It is so sad that the semester is already done! This was definitely the highlight of my week. My favorite part of lab this week was definitely being able to garnish our dish how we thought was appropriate. I posted a picture of it online and my 12 year old cousin said to me "you didn't make that, that's art!!" I took that as a job well done!
ReplyDeleteThis week my unit made the Pork Medallions with Poblano Lime Sauce. It was delicious! The peppers were a little hard to get the skin off of since we overcooked them a little but all in all it turned out great. I loved all the other foods as well. It's cool that after all this time we got to make low fat/low sugar recipes and could be creative with our plating. I'd say that's most of the fun! Also, it's helpful to learn about all kinds of sugar alternatives especially since I'm now trying to pay more attention to what I eat and how much sugar I put into my body. With that said, I really loved the Rhubarb Strawberry Crisp and the fact that it wasn't even made with sugar. It tasted so sweet which was awesome because I have the world's biggest sweet tooth.
ReplyDeleteI'm sad that this was our last lab of the semester. I really enjoyed this class and will definitely apply my skills to HRIM 430 when I finally take that class!
Shane Mills
NUTR 119
Sec 1 Unit 11
This was a bittersweet lab! I'm very sad that I will no longer be going to lab once a week to enjoy all the great recipes. This week was a great way to wrap it up though. My unit made pork medallions with poblano lime sauce and it was delicious! We added our own little touch by making an orange-honey glaze that we brushed on the broiled pork, which I thought added a great complimentary flavor. There were so many great dishes this week I can't chose which one was my favorite. I just want to say that I really enjoyed this class and I'm so thankful for all the great recipes I've learned and I will continue to make! Thank you for a great semester!
ReplyDeleteMegan Satterthwaite
NUTR 120
Section 001
Unit 11
This weeks lab was a lot of fun and very fulling. My group got to make stuffed figs. While making them I did not think I would like them. Who would have thought figs and goat cheese went together? It actually turned out so well and tasted so good. This is definitely something I am going to make at home. It had such a unique taste, such a different blend of sweet and sour.
ReplyDeleteAt the buffet I really liked the Apple crumble sort of thing. Not only did it look really good because of the way they had sliced the strawberries to make it look pretty, but it also tasted very good.
The banana cupcakes were really cute with a raspberry on top and tasted very different too with the orange frosting. It had a few different tastes which made it really good.
Azh5261
Nutrition 119
Section 001
Unit 6
As the end of the semester draws to an end it was amazing to see how much everyone had progressed from our first lab. I'll miss working with my amazing lab partners!! For our last dish we made stuffed figs wrapped with prosciutto. All of the dishes looked amazing, especially the pesto bruschetta, it also tasted amazing!! All it all it was a really nice lab and cool to see how amazing everything looked
ReplyDeleteCaitlin Lesko
group 6
sec 1
nutr 120
This weeks low fat and low sugar lab was a lot of fun! I was amazed that each recipe had a substitute for either fat or sugar. I could not tell the different and I enjoyed all of the food. Like always I tried things I would probably never have eaten. I really loved this class and learned a lot from it.
ReplyDeleteRachel Sabinsky
Sec 004
Unit 8
It was sad to see lab coming to an end. This buffet during the last lab was quite a treat. Everything turned out very good. I absolutely loved the spring vegetable saute, it was so flavorful and made with low fat content! The leeks in it gave it the strong onion flavor. My group made peppers with quinoa, corn, black beans and feta cheese which turn out great. We also experimented with putting together a sauce to top it off. The sauce turned out well and added an extra kick to the stuffed peppers! All in all it was a great semester and I will miss this class.
ReplyDeleteKelly Chi
Nutr 120
sec 001
unit 1
This week's lab was a lot of fun, and I really enjoyed the freedom when it came to plating the items. My unit made Lime Pork Medallions with a Poblano Sour Cream. This recipe wasn't that difficult to follow. After making it, I would definitely be able to make this either in my apartment or at home for my family. The sour cream was delicious. I never would've thought to add poblano peppers to it to give the sour cream a slight kick, and more flavor. Again, it was delicious.
ReplyDeleteThere were so many good dishes in this lab, and they were all plated beautifully. The units were creative with how they plated their dishes. I also really liked the setup when eating in this lab. Instead of getting a plate for each table, it was setup buffet style. We still got bigger things to share between a few (if not all) of us at the table, but going through the buffet line was fun. It was definitely different than what we were used to in lab.
Overall, this was a great semester, and I always looked forward to lab. It was fun to learn how to cook different types of food, and to try food that I may never get the opportunity to try otherwise.
Alyssa Jacunski
Nutrition 120
Section 2
Unit 11
This week my unit made stuffed peppers. They were so tasty, but I actually liked the quinoa stuffing more than the pepper. I really enjoyed making this dish because there were so many fresh ingredients and it smelled so good. I was surprised how long it took the peppers to soften in the really hot oven. I also did not know how soft the peppers should be them until this lab.
ReplyDeleteI really enjoyed the buffet aspect of this lab and everyone did a great job at making their dishes look delicious!
I am really going to miss this class, I looked forward to it every week. I am definitely going to use some of these recipes in the future. This lab made me expand my horizons food wise and I liked trying more exotic and novelty dishes that I never would have tried otherwise.
Kathryn Bridgens
Nutr 120
Sec 2
Unit 1
I really enjoyed this lab this week, I like that we were able to use some creativity when we plated and garnished our dishes. I have really learned a lot throughout this class and will make some changes in my diet and incorporate what I have learned. Our unit did Hawaiian chicken skewers that were actually pretty simple but had a great flavor.
ReplyDeleteI also wanted to say thank you to Chef Kristi, Megan, and all the TA's that made this lab a great class.
DeleteChristopher Baker
Nutrition 119, Section 004, Unit 3
I was really happy to had our last lab with so many vartieties chooices. However, I dont think it was the best lab I had even though all of the food looked so good. My unit made bread and it was easy to do and tasted really dilicious.
ReplyDeleteI really enjoy the buffet style for our last lab.I learned a lot cooking skills and nutrition knowledge from this lab. I definently will miss this class. I also want to say thank you to Chef Krist and TAs for this class(PS, can TAs uploade our lab grades ASAP??? we have final at Monday but now we cant see our lab grades which means we cant determine we need to take the final or not, so please do it before April 29, she said please do not email her prior to Tuesday regarding your grade. so that's important to us!!!)
NURT 119
Section 3, Unit5
The last lab we did was great. I really liked how we did a huge feast involving the whole class and everything we made. I feel the last lab incorporated a lot of the skills we learned over the semester so it was cool how it all accumulated at the end. It really tested me on proper ways to do things. I can truly say i have learned more than i would of thought so I want to thank Chef Kristi and everyone else that helped the class become a success.
ReplyDeleteThe buffet was a great idea! It was interesting to see all of the low fat/sugar options. Some of the items prepared, like most of the cakes and pies, I could immediately tell that there was not much richness to the taste due to the substitution of butter or whole milk. I really enjoyed the upside down berry cake, though.
ReplyDeleteChristine Li Section 3 Unit 6
This weeks lab was the best so far. I thought the buffet style was the best idea and easiest way to serve the foods. It was interesting seeing everything that was created in the lab. My absolute favorite thing were the banana muffins! They were so good considering they were low fat. Another thing that i really enjoyed were the stuffed peppers! These two things are certainly going on my list of things to try to make myself this summer.
ReplyDeleteLauren Walega
Nutr. 120
Section 1
Unit 10
This week's lab was by far my favorite. My group made the banana orange glaze muffins which were so good! I had fun being creative decorating our tray. Everything I tried was so delicious!! My favorites were the stuffed peppers, salad, and the chocolate pinwheel. So so good! I'm definitely going to make the stuffed peppers again! I really enjoyed lab every Thursday learning how to make new foods and even trying foods I've never had before. Thank you!
ReplyDeleteJanine Mitchell
Nutr 120
Section 1
Unit 7
This week in lab, our group made Hawaiian Chicken Skewers. I thought I wouldn't like them at first because we used coconut. But, when the skewers were done I really liked the taste of the finished product. We also had fun creating our plate and garnishing. We decorated with lemon and lime. Duck sauce was really good, i thought its gonna taste like duck but it was not. I really liked the taste of the sauce and the chicken together. I also loved the baguette with tomato. I will try to cook from now on!
ReplyDeleteunit 3 sec 3 NUTR119
DeleteThis week's lab was easily my favorite! However, I do wish there had been enough food for everyone. My unit made the Hawaiian Chicken Skewers, and they were a big hit. I was a little skeptical about the pumpkin-coconut mix, but it was surprisingly delicious. We ended up garnishing our plate with lemons, limes, and a little bit of parsley. Low fat cooking was a great lab to end on. I saved a lot of the recipes, and I want to try them at home! I especially want to make the salad. I normally do not like fruit in salads, but it was just so tasty.
ReplyDeleteCarley Rosenberger
Nutr 120
Unit 3
Sec 001
I am so sad that this class is over! I looked forward to class every week. My group made the upside down cake. I have never used stevia to cook, but the cake came out great. We were stuck on how to garnish our plate so we just cut up some extra berries and mango to serve on the side. The cake was so beautiful on it's on, it almost didn't need any other decorations. This was by far my favorite lab and I can not wait to try the recipes from the entire class this summer.
ReplyDeleteGillian Eckert
Nutr 120
sec 2
Unit 8
This week's was really fun and i enjoyed the wide variety of foods on the buffet. My favorite food was probably the Chicken skewers. My group made the stuffed figs which were relatively simple to make. I will definitely miss having this class but i'm glad i was able to take it because i was able to try so many new foods and learn new cooking techniques. I am definitely looking forward to cooking a lot of these recipes this summer.
ReplyDeleteErica Luciani
Nutr 120
Section 1
Unit 6
I’m so sad that this is our last lab. I was so excited to take the class every week. I learned a lot of cooking skills. I even tried to cook some food back home. Last weekend I made cream puff at home. Anyway, it was our last class. We had a wonderful buffet. Our group cooked Lime Pork Medallions with Poblano Sour Cream. The most important thing about it was the temperature control. We should checked it frequently until the pork read 145. It was delicious. I really like the Banana Cupcakes with Orange-Cream Cheese Glaze and Spring Vegetable Sauté.
ReplyDeleteThanks Chef Kristi,Megan and our TAS.
Jiao Zheng
NUTR 119
Section 003
Unit 11
This lab was by far my favorite of the year. I loved ending the year with a buffet of an assortment of foods. My group made Chocolate Roulade for our last recipe. It turned our great especially knowing it was low fat and low sugar. I love baking so I was really happy my lab group got to end the year with making this recipe. I learned so much more than I could have ever imagined from this lab class. Before taking this class, I did not have many skills when it came to cooking. I can say without a doubt I have acquired so many skills and knowledge and can't wait to get home and cook some of the meals that I made in this class. It was great that every week there was a different topic so that we could become more well rounded and cook all different types of foods that we may not have ever tried if not taking this class.
ReplyDeleteAlexandra D'Esposito
Nutr 119
Section 1
Unit 4
This weeks lab was a great one and also a sad one due to the fact that it is the last one. The class prepared food for a buffet style lunch. Each group had a unique garnishing technique and i was highly impressed by their gourmet type look to them. My favorite snack was the fruit cupcake but I also enjoyed every other dish. Overall I learned a lot from this lab, i greatly enjoyed it and this is the one and only lab that can endure for more than an hour.
ReplyDeletesec: 2
unit: 2
Nutr: 120
This lab was the perfect ending to a great semester of lab. I enjoyed all of the dishes that each unit made, my favorite being the pork tenderloin with the lime sauce. I thought that all of the dishes looked fabulous, and everyone was really creative with their presentations. My unit made the summer veggie saute, that turned out perfectly! I will miss lab, but I am very excited to TA in the fall :)
ReplyDeleteKaty Vicini
Section 1
Nutrition 120
Unit 12
DeleteI can not believe that is our last lab,I like this class so bad, we learned a lot in this class and we improve our cooking skills. This week, our goup make the banana cup cake, and we also make some cuti stuff for our cup cake, I like it so much..
ReplyDeleteRuifen Zhang
nutr 119 section 003
unit 7
This week was great because I got to try all the different foods and it was a good end to the semester. In my unit, we made lime pork medallions with poblano sour cream. It was delicious and one of my favorite recipes we made. I really loved this class more than I thought I would because I learned how to cook and try different foods and styles of cooking.
ReplyDeleteKathryn Bisbee
Nutrition 119
Section 4
Unit 11
I would have to say that this week was my favorite lab. I liked knowing that I didn't have to feel guilty about what I was eating because all of the foods were made with healthier recipes. I really enjoyed learning what can be substituted for sugar and fats and I will most definitely use that knowledge in my own cooking and baking!
ReplyDeleteBethany Markiewicz
Nutr. 120 Sec. 1
Unit 5
I just cannot believe it was the last lab for this class. This lab is the most delicious lab throughout the whole semester. This class special because it was a buffet lab that we could try our best to garnish our whole dish. My group was making the "rolling chocolate cake", it was extremely hard to keep the cake in shape when we were rolling it. The cake eventually cracked and it looked so bad when it was compared to the other groups' work. Despite the terrible looking cake, everything was great and I enjoyed it very much, especially the walnut dish!
ReplyDeleteNutr 120
Sec 2
Unit 4
This lab was so delicious! My unit made the mango and berry upside down cake and it tasted so good! It was really fun to use various garnishes to make the presentation look better. We put additional berries around the cake and the cake itself looked like a pretty flower. I really enjoyed the stuffed pepper and the rhubarb crisp. Everyone did a great job with this lab! It is really helpful to know of so many good recipes that are both delicious and healthy. I will definitely be baking and cooking these recipes all summer long! I am really going to miss coming to this class and eating delicious food every Thursday! I had a really good time and learned so much about food. Thank you!
ReplyDeleteCaroline Meehan
Nutrition 120
Section 001, unit 8
It is so fast that we have our last lab in this week!However, we had a wonderful buffet in the last lab that I ate a lot of food that was even more creative than before, because we could choose the plates that we want, and even decide the arrangement of our food. Our group made Baby Green Salad with balsamic vinaigrette, glazed pecans and pears. I must say it was one of the most delicious salads that I have tasted. The pecans were so perfect that we coated the pecans with brown sugar and maple syrup before baking them. With the pecans and pears, the salad had become more colorful and own more different flavours.What's more, I had learned that if you don't want the pears to turn brown then you should put some lemon juice as acid to prevent the oxidization, that was really useful to keep the original color and taste of the fruits.
ReplyDeleteJingyi Zhang
DeleteNutr119
Section3 Unit9
This week lab was one my favorite lab in this semester. I was enjoyed all the foods but at the same time, I was little upset because this was the last lab. This week lab, my unit made Spring Vegetable Saute.I like it even thought it does not have meat but the taste is pretty good. I also love how we can decorate the food as we desire. I can see every one are all creative because when I went to get the food,all the food look good and made me want to eat. This class taught me how to cook a lot of food and I also got chance to try different kind of foods. This class is the best class out of my classes so far.
ReplyDeleteDalin Vuth
Nutr 120
Section 001
Unit 12
This lab was fun. My group made the pear and walnut salad. I enjoyed playing with ways to make the dish look appetizing. Not all of my ideas worked, but it was a lot of fun being creative with presentation. It took my group many tries to make a dressing that we liked. Originally, no one in my group thought that the dressing tasted very good. We added and blended more ingredients into the dressing several times before we got a flavor that we all liked. It was totally worth it because the salad was awesome, and several people said that it "looked good."
ReplyDeleteKatherine Haar
Nutr 120
Section 002
Unit 9
This lab had so many great recipes, it was a perfect way to end the semester. My group made the Lime Pork medallions with the poblano sour cream, and I think it turned out great. It's surprising that it was a low fat and low sugar buffet but everything tasted so good, just shows that eating healthy can be delicious too! One drawback to the lab was that I was at the end of the line and by that time, most of the food was gone. Unfortunately I didn't get to try everything like we usually would but the things I did taste were amazing. Going to miss this class, had so much fun!
ReplyDeleteKrissy Kramer
Nutr 120 Section 2
Unit 11
This lab was amazing! I had so much fun with my unit preparing our baby green salad with balsamic vinaigrette, glazed pecans and pears. The recipe was pretty quick and really easy. I think the part we all found most enjoyable was the presentation. For our salad we decided to slice pears and fan them out like we previously did in another lab. Overall, all the dishes tasted great, and it was good to know that all of them were low fat and low sugar. Honestly, I will miss attending this lab every week, it was a lot of fun and I have learned great things that I can use from now on. I am looking forward to being a TA next semester, I can't wait!
ReplyDeleteNutrition 120
Section 001
Unit 9
This was definitely my favorite lab of the semester. I loved learning how simple subsititutions can make a food healthier, but still taste great. My group made the upside down cake, and although we were kind of scared it wouldn't cool in time and fall apart, it came out great.
ReplyDeleteAmanda Niederle
Nutr 120 sec 2 unit 8
This lab was probably the most useful of the semester since it focused on low fat and low sugar meals. As a nutrition major who doesn't always like to eat the healthiest foods, the dishes served this week allow me to cook healthy meals that don't leave me feeling unsatisfied. What I thought was the most fun about this week's lab was how it was set up like a buffet. It made it seem like a party and it was great to celebrate the ending of the semester. My unit made the quinoa stuffed peppers, which were both delicious and attractively plated once we had some fun with the presentation. I enjoyed coming to lab each week and am sad to see it end, but I did learn a lot and will incorporate what I have learned to my own cooking.
ReplyDeleteJessica Bertoldi
NUTR 120, 001
Unit 1
How bittersweet it was to have the last Nutrition 120 food lab! I wish we would have had incentive in other labs to pay attention to detail in the presentation. The only downside to the buffet style was that there was some confusing as to how many servings one person or table would have to split among 6 people. Other than that everything was great! There were alot of interesting dishes this week but my group made the berry and mango upside-down cake. It was delicious and beautiful! Special thanks to Chef Kristi, Judy, Robin, and Megan for a great semester!
ReplyDeleteThis lab was definitely the best ending to an awesome cooking lab. I really enjoyed all of the dishes that were made this week, and I also loved the buffet style of this lab to change it up. The best part of the lab was being able to work together with my group and pick the garnishes to put on our meal to make it more appealing. My group did the spring vegetable stir fry which all ended up being green vegetables and so we incorporated some orange, reds, and yellows in our dish through cutting up peppers into thin strips to place along the outside of our dish. I thought our dish along with all the others looked amazing this week. I really enjoyed this cooking lab very much and it was such a great experience especially for my first year here at Penn State.
ReplyDeleteRachel Sedgwick
Nutr 120 Sec 002 Unit 12
So sad that this lab is over! I really really enjoyed it! I wish there was another or advanced cooking lab we could take. It was fun to be able to get a little inventive with the presentation of our dishes. It was interesting to see what everyone contributed. As usually, all the food was so good and I left with a full belly! This class has really changed my mind about quiona. It was prepared a few time through out the semester and I really enjoyed it. I am going to print out the recipes and try it at home.
ReplyDeleteKristina Aneckstein
Nutr 120
Sec 01 unit 01