Yesterday in Foods we had a bread lab and it was an...experience. It is amazing how taking notes and discussing techniques on how to do something helps. It is also amazing how having the right ingredients for a lab helps. This lab was a great learning experience. I learned that it is a good idea (whether you have to push the lab back a day or not) to discuss various techniques as far as biscuit and muffin methods before student attempt to make them. I also learned that while corn starch makes a decent substitute for eggs in a recipe, it is not the same. Hopefully in class tomorrow we will some good conversations about the products. They tasted okay, but they didn't look that great. With the exception of the Raspberry/Pecan Muffin group- they did great!
Yesterday in Foods we had a bread lab and it was an...experience. It is amazing how taking notes and discussing techniques on how to do something helps. It is also amazing how having the right ingredients for a lab helps. This lab was a great learning experience. I learned that it is a good idea (whether you have to push the lab back a day or not) to discuss various techniques as far as biscuit and muffin methods before student attempt to make them. I also learned that while corn starch makes a decent substitute for eggs in a recipe, it is not the same. Hopefully in class tomorrow we will some good conversations about the products. They tasted okay, but they didn't look that great. With the exception of the Raspberry/Pecan Muffin group- they did great!
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