My Philosophy

         
           The reason I took culinary, is because foods last year really inspired me, I just love making people happy with food, and bringing people together. I learned so many different things in foods last year, and am still learning many important skills this year. I learned that all the folds in a chef hat amounts to all the types of ways we can cook an egg. I love making 6 course meals now, it makes me feel like im actually in culinary at Holland College, somewhat professional. I enjoy creating and trying new things in food. Food is one of the main purposes in life and I am happy to get a chance to be involved in it.

             I am planning to go to Holland College first after high school. I have chosen this because i want to be close to home still, and Holland College has one of the very best culinary's in Canada, and I know it would be an amazing experience to get to be involved in the culinary there. They are so organized and well kept there, I think I would love it and never want to leave. I feel I would be able to start a real career by getting accepted into the Culinary Institute at Holland College. When I have finally gotten the experience I need and saved up the money, I plan to take a course to be a chef on a cruise ship. That is my real dream to sail the world on a luxorious ship. To get the chance to meet and see so many different people and places. Best of all I would get to do my favourite thing cooking different creative foods and entertaining guests.

            Food is a very big part of everybody's lives considering we eat food, well should eat food pretty much every single day to stay alive. Almost everywhere we go now adays has soemthing to do with food. Even just walking down the block I would not be surprised if you walked past atleast one place that dealt with food. Food can be very dangerous if cross contaminated or not dealt with in a proper matter before cooking, you risk yourself getting a food borne illness. Food can also be the thing to put people in better moods or just bring hungry families together during supper time. Food has been bringing people together for many years now. I love food and really plan on pursueing my career based on food.

     

Field Trip Response

              For our class field trip with culinary, we started by going to the new So-bey's. We were given a list of items and we had to find them in the store, and write the price and the brand name of the item.

             We then got to go to Kevin Jewell's farm to get a sense of the cow life. Cow's have a comfortable life, we learned they get milked twice a day, they have hay beds, and there food is in a great big pile all in a line for the cows. They can poop or pee where ever suits them, because a conveyer belt goes around and drags the poop with it to a dump spot the farmer has set up. The cows also are blessed with their own personnel massage arm which gives them back rubs whenever they lean up against it. I think that is so helpful and makes the cows more at peace and comfortable. I swear anyone could have dropped a pin in that barn and we would have heard it drop, because of how quiet it was in there. The cows were so calm. We were also shown the baby calves which were so adorable. There had been a 3 hour old calf when we had went to visit so we got to see it.

             Then we went to the culinary, and we were introduced to chef Austin and chef Kevin, who gave us their background and the course outline for culinary. We also got a demonstration from chef Kevin, who had made us delicious mussels and sausage, which i ate every bite of. We were then escorted to our tables in the Lucy Maud restaurant. The view of the waterfront is incredibly beautiful, from the restaurant. We were then served our appetizer. I absolutely loved the cinnamon poached pear, it was perfectly well done. Our main was served not long after the appetizer, which was chicken fettuccine. The fettuccine was delicious, I just wish I was better at twirling my pasta with my fork and spoon, I had a little difficulties, but all in all it was still really good. Our dessert was a chocolate Crem brulee, which was a little burn and tasted like marshmallow, and the pudding had not quite set, but I love chocolate and ate it anyway.

            When we were done of our meal, Chef Austin and Kevin gave us a tour of the culinary center. Which impressed me very much and made me really want to take culinary. I loved how organized and well kept everything was. There was a place for everything and everything in its place, which is exactly how a kitchen should run.

            I really loved the trip we took, I learned lots and ate lots. It was a great experience for me and it will definitely be something I remember for a while. The best part was Chef Austin gave us all cookbooks and enough chef hats for a year. I was very happy and I thank the chefs and Mrs. Dixon for the opportunity.

Holiday Meal

Roasting a Turkey

• The first thing anyone should do with their turkey is brine it. The bringing process forces liquid and seasoning into the turkey meat giving each bite a flavorful and tender experience. Must plan ahead for this method because the turkey needs to be kept cold. 
• Some people like to put onions or lemon in the turkey to give it more of a flavor, when we make a turkey my mom puts the stuffing in the turkey which gives it a lot more flavor.
• Place the turkey breast side up on a cooking rack in a shallow roasting pan and place the pan in the center of the lowest rack of a preheated oven.
• Roast the turkey uncovered at a temperature ranging between 325 degrees F to 345 degrees F. No higher temperatures because it may cause the meat to dry out. 
• Basting a turkey provides crisp golden skin, but it does not add moisture or flavor to interior of turkey. Basing should be kept to a minimum so oven door is not open too often letting out heat. 
• To keep skin from becoming too brown you can put aluminum foil over it near the end of cooking process. 
• After removing turkey from oven you should let stand for 20 minutes to cool down before carving,and to let the 

Cranberry Sauce

• To make Cranberry sauce the ingredients you would need are as follows:

1. -1 Cup White Sugar
2. -1 Cup orange Juice
3. - 1(12 ounce) package of fresh or frozen cranberries

• The procedure to make the cranberry sauce is in a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries, and cook until they start to pop (about 10 minutes). Remove heat, and transfer to a bowl. Cranberry sauce will thicken as it cools.

Stuffing Recipe

• To make stuffing the ingredients you are going to need are:
  
  1. -1/4 cup Finely chopped onions
  2.- 1/2 cup chopped celery
  3.- 1/3 cup butter
  4.- 4 cups bread cubes
  5.- 1/8 teaspoon pepper
  6.- 2 eggs, beaten
  7.- 1/2 teaspoon salt
  8.- 1/4 to 1/2 teaspoon ground sage
  9.- 1/4 to 1/2 teaspoon poultry seasoning
  10.- turkey or chicken broth
  
  
  • To prepare the stuffing you must saute onion and celery in butter until softened. Combine the onion mixture with bread, pepper, eggs, salt, sage, and poultry seasoning in a large mixing bowl. Stir in broth until well moistened but not soaked. enough for an 8-10 pound turkey or bake in greased covered shallow casserole dis at 325 degrees for about 35 to 40 minutes. Take cover off last 5 minutes to brown.

   

  Gravy Recipe

  To make gravy the ingredients you need are: 

1.- 2 tablespoons of fat drippings from any type of roast meat

2.- 2 cups broth or bouillon

3.- 2 tablespoons Argo corn starch

4.- 1/4 cup cold water

• To prepare the Gravy you cook fat dripping and broth in roasting pan or sauce pan over medium heat.
• Stir cornstarch and water in small bowl until smooth, add to pan, stirring constantly with wire whisk bring to a boil over medium heat and boil 1 minute. Season with salt and pepper.

Cooking Potatoes

• To make potatoes use the following recipe and ingredients
• When I make potatoes depending on the size and how many people you are cooking for, first thing i do is gather my P.E.I potatoes and wash and peel them. Then I place them in a pot with water, and bring them to a boil. It takes about 35-45 minutes to boil potatoes. When testing if potatoes are done i just poke them with a fork or knife if they fall apart they are ready. It also doesn't hurt to add a pinch of salt and pepper while boiling them. 
• When potatoes are done you can choose to eat them whole, or mash the potatoes to your mashed preferences. Add some butter to make potatoes creamier.

Cooking Turnips

• To make turnips use the following recipe and ingredients:
• This recipes serves between 8-10 servings.

1. -7 large turnips
2. -1 cup of milk
3. -2 tablespoons of butter

1. and ground black pepper to taste

• Peel wash and quarter turnips
• Boil 35-45 minutes or until tender. Strain and rinse cooked turnips.
• Place in large mixing bowl and use fork to break up turnips into small bits. Add milk and butter. Blend to desired consistency. Add salt and pepper to taste. 

  Cooking Carrots

• To make carrots use the following recipe and ingredients:
  
  • This serves about 3 people.
  
  1. - 5 Large Carrots
  2. -1/2 teaspoon orange peel 
  3. - 1/2 grated ginger root
       4.- 2 tablespoons orange juice
• • Cut Carrots in small bite sized pieces, place carrots in saucepan. Cover with water, bring to a boil. Reduce heat, cover and simmer 3 minutes.
  • Meanwhile in small sauce pan, cook butter over medium heat until golden brown. Immediately remove from heat and add orange peel, ginger root and orange juice. Mix well.
  • Drain carrots pour butter sauce over them. Toss lightly to coat, if desired add salt and pepper to taste.

  Refrigerator Dinner Roll Recipe

  • • To make dinner rolls, Use the following recipe and ingredient:
    • Serves 16 Rolls,
• 
  

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1.     18 oz. (4 cups) all-purpose flour

2.      1 package (2-1/4 tsp.) rapid-rise yeast

3.      1/3 cup sugar

4.      1 tsp. salt

5.      1 cup milk

6.      4 oz. (8 Tbs.) unsalted butter

7.      3 large egg yolks

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•        In a large bowl of an electricmixer, whisk together the flour, yeast, sugar, and salt. Put the bowl in themixer stand and fit it with the dough hook.
  

•         In a small saucepan, heat the milkand butter, stirring until the butter melts and the liquid is very warm,between 115° and 125°F.
  

•         Dump the warm milk-butter mixtureand the egg yolks into The flour and mix on medium-low speed until combined.Increase the speed to medium high and beat until the dough is smooth and shiny,about 8 minutes.
  

•     (If you don't have a stand mixer,you can make a well with the dry ingredients, gradually add the wet, and thenknead the dough by hand until smooth and shiny.)
  

•     Remove the dough from the bowl,shape it into a neat ball, and then return it to the bowl. Lightly grease thesides of the bowl and cover the top securely with plastic. Let rise in a warmspot until doubled in size, about 45 minutes.
  

•         Lightly grease a 9x13-inch baking dish.Turn the dough onto a clean work surface (no need to flour; the dough is softbut not sticky) and gently press to deflate. Using a pastry scraper, divide thedough into 16 equal pieces, each about 2 oz. (use a scale to be sure).
  

•         Put a piece of dough in your palm(again, no flour). With the edge of your other palm (curved slightly), pressgently but firmly on the dough, rotating it repeatedly until it forms asmooth-skinned ball with a sealed bottom. Put the ball in the pan, sealed sidedown, and repeat with the remaining dough.
  

•         Cover the pan with plastic and letthe dough rise until almost doubled, about 30 minutes. Meanwhile, heat the ovento 375°F. Remove the plastic and bake the rolls until they're puffed andbrowned, about 20 minutes. Serve warm. 
  
  

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ColeslawRecipe

• To make coleslaw, use the following ingredients:
  
  •  Serves 8 people.
  
  1.   8 cups shredded Cabbage 
  2. 1-1/4 teaspoon salt
  3. 3 cups grated Carrots
  4. 1/2 red onion thinly sliced
  5. 1/3 cup white vinegar
  6. 2 tbsp vegetable oil
  7. 4 tsp granulated sugar
  8. 1 tsp dry mustard
  9. 1/2 tsp celery seeds
  10. 1/4 cup chopped fresh parsley

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• In large bowl, toss cabbage with 1 tsp (5 mL) of the salt. In separate bowl,toss together carrots, onion and remaining salt. Let both stand for 1 hour.


• In colander, drain cabbage. By handfuls, squeeze out excess moisture and returncabbage to bowl. Add undrained carrots and onion; toss to combine.


• Whisk together vinegar, oil, sugar, mustard and celery seeds; toss with cabbagemixture and parsley. Cover and refrigerate for 1 hour. (Make-ahead:Refrigerate for up to 3 days.)

Ginger Bread Recipe

• To make gingerbread, use the following ingredients:

• Serves 2-1/2 dozen.

1. 1 (3.5) ounce package of cook and serve butterscotch pudding
2. 1/2 cup butter
3. 1/2 cup packed brown sugar
4. 1 egg
5. 1-1/2 cups all purpose flour
6. 1/2 teaspoon baking soda
7. 1-1/2 teaspoon ground ginger
8. 1 teaspoon ground cinnamon

 

1. In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
2. Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
3. Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks.

Brown Sugar Sauce

• To make brown sugar sauce use the following ingredients:
• Makes 1.25 cups  

1. 2 tablespoons butter
2. 2 tablespoons all purpose flour
3. 1/4 teaspoon salt
4. 1/2 cup packed brown sugar 
5. 1 cup boiling water
6. 1 teaspoon vanilla extract

Directions:

1. In a medium saucepan, melt butter or margarine. Add flour and salt; stir until smooth.
2. Stir in brown sugar. Blend thoroughly and cook over medium heat, stirring constantly, until mixture bubbles and is lightly browned, about 5 minutes. Remove from heat.
3. Stir in boiling water. Return to heat and bring to a boil, stirring constantly, until smooth and thickened. Add vanilla extract and stir until well blended. Serve hot.

Hot Apple Cider Recipe

• To make hot apple cider use the following ingredients:
• Serves 6

 

1. 6 cups apple cider
2. 1/4 cup real maple syrup
3. 2 cinnamon sticks
4. 6 whole cloves
5. 6 whole all spiced berries
6. 1 orange peel cut into strips
7. 1 lemon peel cut into strips

Directions:
 

1. Pour the apple cider and maple syrup into a large stainless steel saucepan.
2. Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.
3. Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.
4. Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

Food Inc.

Food Inc.

         Food inc. is getting deep into the whole process of our food, and what really happens to it before it hits our supermarkets. Some people could really care less what goes in their body. As for me I am a curious person so this video really had an affect on me. As kids we have always eaten what our parents give to us, but what happens when your parents don't even what is being put into our food before it is processed. There's added preservatives, that doesn't even include when they has to be butchering. It shocks me that in the U.S McDonald's is currently their number one purchaser of meat and potatoes. Just goes to show how many families in the United States eat fats food.

         Tyson is currently the biggest meat packing company in the world. Farmers now a days are thinking "Fatter, Cheaper, Faster" is the best way to grow their chickens, or cows. Farmers are able to make chickens grow twice as fast, then they use to be. Whats even sadder is they have to keep confidentiality. Nobody is to ever see the slaughter house, and out of the millions of farmers there was only one that let the Foods Inc. into the chicken house. A farmer is kept under watch, the farmer has to do whatever their company says or they may fear losing the contract they bind with that company. (They are life slaves)
         What even more sickening is all the chickens are sent to the plant to be slaughtered, even the sick ones. People should be entitled to see how their food is made, nobody should be kept under the bucket. They reason for the abundant growth in chickens is said to be "corn" , some people are even teaching fish to eat it. Corn is very cheap and it makes animals grow fat quickly. The bad thing about feeding corn to some animals for example cows, is because Ecoli evolves inside cattle when they digest corn. It is like a mutation. Ecoli poisoning is everywhere, and as processing plants begin to get bigger more and more cattle are used with more diseases. Since the processing plants are so big, you could buy meat form that plant and there could be 10 different cattle just in that slab of meat you were going to buy. We put faith in our government and society to protect us, especially on food grounds. If they took cattle and started feeding it grass again it would lose 80% of the ecoli with the next six day. The government is stingy though and would rather pay cheaper for better is what they believe. An average farmer is able to feed 126 people. 70% of food you find in local supermarket has genetically modified food in it.