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    Reflection

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    Amber Caitlin Jorial
    This document contains 4 reflection papers from an introduction to culinary arts course. The first paper discusses learning about culinary arts terms like Georges Auguste Escoffier and the origins of classical and modern cuisines. The second paper covers learning to properly use kitchen tools and equipment and how to measure, convert, and substitute ingredients. The third paper discusses the difference between seasoning and flavoring foods and best practices for each. The fourth paper teaches about the structure of a meal including appetizers, main courses, and desserts.

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    Reflection

    Uploaded by

    Amber Caitlin Jorial
    67 views2 pages
    This document contains 4 reflection papers from an introduction to culinary arts course. The first paper discusses learning about culinary arts terms like Georges Auguste Escoffier and the origins of classical and modern cuisines. The second paper covers learning to properly use kitchen tools and equipment and how to measure, convert, and substitute ingredients. The third paper discusses the difference between seasoning and flavoring foods and best practices for each. The fourth paper teaches about the structure of a meal including appetizers, main courses, and desserts.

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    reflection

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    This document contains 4 reflection papers from an introduction to culinary arts course. The first paper discusses learning about culinary arts terms like Georges Auguste Escoffier and the origins of classical and modern cuisines. The second paper covers learning to properly use kitchen tools and equipment and how to measure, convert, and substitute ingredients. The third paper discusses the difference between seasoning and flavoring foods and best practices for each. The fourth paper teaches about the structure of a meal including appetizers, main courses, and desserts.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    67 views2 pages

    Reflection

    Uploaded by

    Amber Caitlin Jorial
    This document contains 4 reflection papers from an introduction to culinary arts course. The first paper discusses learning about culinary arts terms like Georges Auguste Escoffier and the origins of classical and modern cuisines. The second paper covers learning to properly use kitchen tools and equipment and how to measure, convert, and substitute ingredients. The third paper discusses the difference between seasoning and flavoring foods and best practices for each. The fourth paper teaches about the structure of a meal including appetizers, main courses, and desserts.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    REFLECTION PAPER ( INTRODUCTION TO CULINARY ARTS)

    This is the first topic in basic food production. In this topic, I learned what culinary arts means,
    Who is Georges Auguste Escoffier, The origin of classical and modern cuisines, and The moist
    heat and dry heat method. the most interested thing that I learned in this topic is about
    Georges Auguste Escoffier. I knew that Auguste Escoffier is considered the “chef of kings and
    king of chefs” by many people. this is because he was one of the greatest modern chefs having
    changed the outlook of not only French cuisine but cuisine in general.

    As a newbie student of culinary arts, we don’t have enough idea in terms of food industry up
    until this topic was discussed by our coach.

    REFLECTION PAPER (CONCEPTS IN FOOD PRODUCTION)

    In this topic, I learn how to use each kitchen tools and equipment. Kitchen tools and equipment
    are very essential for food making. We should know about the different kinds and their uses.
    when I cook food, I use kitchen tools but I’m not sure if I use it correctly. In this, it helps me to
    know where and when can I use those tools and equipment. we all know that, there’s a lot of
    tools that we can use in the kitchen, but each tools has their own uses. and also, there’s a tools
    I can use as substitute if I don’t have the exactly tools needed if I’m cooking. I also learn how
    to measure, convert, and substitute ingredients.

    REFLECTION PAPER (BASICS IN THE KITCHEN)

    This topic taught me the difference between seasoning and flavoring. I discovered that we don't need
    MSG to improve the flavor of meals because each meat has its own natural flavor. When I made meals, I
    always used MSG to enhance the flavor, but when our culinary coach discussed this topic, I practiced
    without using it. I also discover that seasoning the liquid food at the end of the cooking procedure is the
    best method. This allows us to test the flavor of what we're cooking before adding seasoning. When
    flavoring food, the optimal moment to flavor  is at the start of the cooking process. I use those things
    when I make food.
    REFLECTION PAPER (THE MEAL)

    This topic teaches me about the many types of meals. The appetizer served prior to the main
    entrée. the main course, was served as the main dish, and the dessert, which provided at the
    end of the meal . When we conduct our menu-making exercise, we practice balancing the foods
    that we will include in the meal.

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