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[chefjasmine]

Its an officially a fall time..!! Say good morning to BENNY EGG 🍳😋 #eggbenedict #bennedicteggs #frieswithgravy #eggram (at Toronto, Ontario) https://www.instagram.com/p/CGFx-vqHiDe/?igshid=1te247y26glrf

[chefjasmine]

Its officially a fall time..!! Say good morning to benny egg benedict. #fallmenu #eggsbenedict #chefjasmine #healthyeating

[chefjasmine]

Guac it up! Guac it up! Gimme gimme Guacamole 😋😋 Refreshing Tempting Homemade Guacamole made with fresh Avacados 🥑🥑 #chefsofinstagram #healthyeating #cuisinequarantine #healthylifestyle #chipsandguac #chefslife #chefsmanifesto #mygbc (at Brampton, Ontario) https://www.instagram.com/p/CCq-DuLn5g9Z9ETO8x578quyJM-O2TZ8xhSDfU0/?igshid=ihxzswt5etja

[chefjasmine]

Eggs

French Style Omelette 

Whisk eggs salt and water together in the bowl.

I whisked until the mixture is liquid and egg whites are blended.

Heat half spoon of butter in non stick pan on medium high heat. before the butter starts sizzling i poured the whisked eggs in it. 

Stirred in a circular pattern with a spatula, scarped down the sides.Reduced the heat, Using the spatula, flatten the surface of the eggs to migrate runny eggs to less runny spots, pursuing toward an even density. As soon as surface is wet but not runny, removed from heat. 

Initiating at the handle side of the pan, use the spatula to go into rolling the omelette into a barrels shape, around3 rolls until omelette is about 2 inches from reverse side of pan. 

Use spatula to curl the last fuss of  the egg over the top of the barrel, leaving the joint side up. Add dies of the going on1/2 tablespoon butter to pan. Mildly press the butter as it melts under the omelette.Slide omelette to end of pan. Jerk onto a plate with the joint side down. Even out the shape, if require. You can wrap in the ends, if you like. Brush surface with a shard more butter. Powder with cayenne pepper.

2. SCRAMBELED EGGS

Cracked the eggs in the bowl,added salt and black pepper, whisked it well.

took the non stick pan added 1/2 tbsp of oil on it.

poured the eggs in it and cooked scrambled eggs from the centre of the skillet.

3. Boiled eggs

I placed the eggs in the pot in the cold water added salt water was about an inch higher than the eggs, covered the pot with the lid.

i placed it on high heat than bring my eggs to a bubbling boil.

drained water and instantly run cold water over eggs until cooked.

i peeled the eggs.

i sprinkled seasoning with salt and black pepper.

4.Fried eggs

The most challenging recipe for me i made it 3 times.

every time i crush the eggs on pan it got break.

so i cracked the eggs in the bowl. my pan with oil was hot while pouring the egg on it. 

result:

5. POACHED EGGS

In a large pan add water to a quiet simmer. Crack an egg into a fine-mesh colander set over a medium bowl. Let damp whites run through into bowl below then i carefully transferred egg to a small bowl.

Whisk stewing water with a slotted spoon to make a gentle whirlwind. Tip egg out of bowl into center of whirlwind and water gently to help bring whites up around core. Repeat with 3 more eggs so there are 4 eggs total in saucepan. Cook until whites are just set but yolk is still very soft about 2½ minutes from the time each egg strikes the water. Transfer to a warm serving with slotted spoon. Season eggs with salt and pepper just before performing.

[chefjasmine]

Pain au Lait

and left for cooling 5 m>Before making Pain Au lait i have all the ingredients which needed.

Added sugar, yeast in warm milk to prepare the dough.

started kneading with hand 

i put it in a bowl, covered with tea towel and i left it in the 40 (c). After few minutes it increases it volume.

Knocked the dough back and i pour it on surface. I sprinkled some flour on surface so that dough would not stick . 

i shaped them round and put it on tray.

i mixed egg and salt in the bowl i whisked it and i used the pastry brush and applied egg yolk on it to give it a shine.

Baked at 175` (c) for 15 minutes .

removed from the oven and left for cooling.

Chocolate Genoise:

1.Line the support of oiled cake tin with baking paper. Preheat oven to 175(C).

2.Sift flour, cocoa, baking powder and salt simultaneously. Cane eggs, yolks and sugar in the bowl a table mixer until decorations form and the quantity has roughly tripled. Add vanilla extract.

3. Warm the milk and butter until hot but not boiling and set aside. In three supplements, fold the explored dry ingredients into the mixture by hand, using a spatula and holding the bowl a tan slant towards you. Lightly fold from the centre of the bowl down to the source and rub from the edge to the top of the bowl and back to the centre. 

4. Add a fragment of the hot milk and butter fold it. This triggers the baking powder the mix will smoke up again. Then fold in the last of the dry ingredients and the going on milk mixture. Fold again and directly pour into prepared tin.

5. Bake for 30 minutes until bloated and bouncy when tapped. Grant to cool in the tin and then jerk it out. You should be able to slice this cake into three thin rounds. If you suggest to do two layers only, slice it in half horizontally.

[chefjasmine]

Blueberry Muffins

I used vanilla & almond extract which makes the muffins too soft and good.

Almond extract: adds the unmistakable fragrances which compliments the berries nicely.

Here i used the frozen berries i stirred them into the batter without thawing so that they can not turn into the purple colour.

Step1 

added the flour, baking powder and salt in the bowl.

2. whisked to bled all the mixture.

3. Mash the butter and sugar until light in colour and creamy.

4. added eggs.

5. added vanilla and almond exctract.

6. added flour and milk together.

7. the batter got thick after beating all the ingredients.

8.added blueberry and i used a rubber spatula to fold the berries into the batter.

9. spooned the batter in the paper liners in the tray.

and also i sprinkled the brown sugar on the top.

10. i baked them for about 30 minutes.

Certify the muffins refreshing in the pan for about ten minutes, then move to a line rack to cool perfectly.

[chefjasmine]

chocolate chip cookies & Fine piping Lesson Weekly Practical Submission Skills 1

Elements Checklist

I have all ingredients ready and pre heat the oven to 375 F.

1 cup butter, softened

1 ½ cups white sugar

2 eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

⅔ cup cocoa powder

¾ teaspoon baking soda

¼ teaspoon salt

2 cups chocolate chips

½ cup chopped walnuts

Directions

Preheat oven to 375 degrees F.

COLLECT ALL THE DRY ingredients 

WHISK ALLL THE ingredients TOGETHER IN THE BOWL 

In large bowl mix together brown sugar. regular sugar, corn syrup, soft butter, vanilla extract, salt. Add a lot of air to batter. 

Combine the flour, cocoa, baking soda, and salt.

 stir into the butter mixture until well blended.

 Mix in the chocolate chips and walnuts(OPTIONAL).

 Dropped 16 pieces by rounded teaspoonfuls onto ungreased cookie sheets then gently flattenn round about half inch thick..

Step 3

Bake for 8 to 10 minutes at 180 (C) in the preheated oven, or just until set light gold or brown color.

Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

FINE PIPING: 

Pâte à Choux: Weekly Submission Skills 2

Add water,salt and butter in a large saucepan and bring to a rolling boil. Add sifted bread flour to the boiling mixture and stir occasionally ensure the butter melts completely. the liquid begin to simmer and bubble around the edges.

Once the dough is cooled, added eggs gradually, Hang-for the cabbage-to swallow each egg unconditionally before adding the next, or the dough will not consume the eggs completely, which influences the rise of the puffs when baking. 

To lade a piping bag without making a chaos, set up a large cup or container on your work area and line the container with a piping bag. Fold the edges of the bag over the bottom of the container. This frees up both your hands for maintaining the bowl and spatula.

Used fork and egg-wash to finish eclair & choux. Used a star tip 12 mm and pipe right away. Baked at 200(c) for 25-30 min. until golden brown. i also applied mixture to paste the parchment paper on the tray. 

I combined 1 egg and salt together in another bowl. whisked until light and homogeneous  used the pastry brush to coat the each shape with the egg which gave my choux a next level of shineness.

Pastry Cream:

In a intermediate saucepan, heat the milk and vanilla bean by leading it to a boil over medium warmth. Add starch, combine until smooth. pour 1/3 over the mixture to temper eggs and stir. Shortly turn off the heat then set it down to impregnate for 15 minutes.

combine eggs, sugar, flour and salt,

Added warm milk into the eggs mixture.

Heat pastry cream mixture to medium heat. Continue to cook mixture while stirring with whisk.

remove from pan incorporate butter then gelatin. strain the pastry cream.

cool the pastry cream. by covering up the surface with cling film and refrigerate.

Ganache: 

Melted chocolate on double boiler until 3/4 of chocolate is melted. Warm cream and pour on chocolate in about 3 times, stirring between with rubber spatula constantly .

CHALLENGES I FACED:

The biggest challenge for me was to prepare a dough. instead of adding all dry ingredients firstly in the mixture i added all dry ingredients and then after i added butter and eggs and sugar by which my dough was not made softer.

I tried again and then i add butter first than egg and sugar than i added all the dry ingredients which make my dough softer and it was so easy to take the scoops out from the bowl.

i thought it will be hard for me but when i started cooking following the recipe it makes me confident. 

overall i enjoyed making it on my brother’s bday everybody liked it and i got the gifts by making cookies at home 

Things i noticed after making my cookies :

Texture and taste;

Cookies were scooped in the same size which i was wondering will not.

I baked it soft from the middle and crunchy from the edge

Was well bake

Glazing was clean and uniformed

Baking was golden brown

[chefjasmine]

BLOG ASSIGNMENT #1Local Market Vegetable cookery

Visit a local farmers market or local grocery store such as Farm boy, St Lawrence market, Loblaws , whole foods, ethnic type grocery store or a small vegetable conveniences store, find a vegetable you have never worked with before! Try to use a vegetable that is in season if possible.

The market i visited was the Indian food land because it’s near to my residence  and have various vegetables and fruits. It was fun to explore the store. The vegetable which i never tasted before was eggplant. 

As i belong to India each one in my family has tasted this vegetable many times but i did not.

I would like to confess something to you all that as a child when my mother would prepare a dish with egg plants I would avoid eating it, Do you know the reason? It is due to it’s seeds, I use to find them very slimy to eat. I know that is very wired. It all changed until I was introduced to this dish. I was not able to make out, that it is made using egg plants until I was told.

. Write about how the vegetable grows, were it comes from, what family tree it belongs too and what cuisines it would fit into. (example: eggplant  would fit perfectly into Mediterranean cuisine).

Eggplant, aubergine or brinjal is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Typically used as a vegetable in cooking, it is a berry by botanical definition

The plant species is believed to have originated in India, where it continues to grow wild, or in Africa. It has been cultivated in southern and eastern Asia since prehistory. The first known written record of the plant is found in Qimin Yaoshu.

Eggplant is used in the cuisines of many countries. Due to its texture and bulk, it is sometimes used as a meat substitute in vegan and vegetarian cuisines.[35] Eggplant flesh is smooth. Its numerous seeds are small, soft and edible, along with the rest of the fruit, and do not have to be removed. Its thin skin is also edible, and so it does not have to be peeled. However, the green part at the top, the calyx, does have to be removed when preparing an eggplant for cooking.

Eggplant can be steamed, stir-fried, pan fried, deep fried, barbecued, roasted, stewed, curried, or pickled. Many eggplant dishes are sauces made by mashing the cooked fruit. It can be stuffed. It is frequently, but not always, cooked with fat.

Created a recipe and prepare your vegetable with a cooking process you choose, either grilling, sauteing or any other methods you think would work well with this vegetable. You can also created a vegetarian dish with your vegetable you have chosen. Please to this assignment at home.

I made Baingan bharta it  is a dish from the Indian subcontinent that originated in the Punjab region. Baingan ka bharta is a part of the cuisine of some nation states of the Indian subcontinent. It is a vegetarian dish that is prepared by mincing eggplant that is grilled over charcoal or direct fire. 

In Short: 

“Baingan Bharta” is a side dish served along with flat bread or on a bed of rice in most Indian cuisine. This dish has been given different names all over India. It is called “Baingan bharta”, “Baingan da bhurtha”, “baingan ka bhurtha”, “oodo”& “Wangyacha bharit” just to name a few.

This Baingan Bharta Recipe

✓ makes the most authentic punjabi style baingan bharta

✓ is vegan and gluten-free

✓ is best enjoyed with roti or plain paratha

✓ sure to please even those who dislike eggplant otherwise!

I hope you give this recipe a try and love this baingan bharta as much as I did now !

Method

1- Rinse the eggplant and pat dry. Brush it with little oil all over. Then make few slits all over the eggplant with a knife. In 3 of those slits, insert a large clove of garlic. Put the eggplant directly on heat and roast, turning often for around 10-12 minutes until completely roasted.

2- Once roasted (to check if its done, insert a knife inside the eggplant, it should go easily) use a pair of tongs to remove the eggplant from heat and wrap in an aluminium foil to cool.

3- Once cooled, remove the skin. Meanwhile also chop the roasted garlic.

4- Transfer the roasted eggplant to a bowl and mash using a fork or potato masher. Set it aside.

5- Heat oil in a pan on medium heat. Once the oil is hot, add chopped garlic (different from the ones used while roasting the eggplant), ginger and green chili. Saute until they start changing color, around 2 minutes.

6- Then add in the chopped onion and cook for 2-3 minutes until softened. Don’t brown them.

7- Add the chopped tomatoes and mix.

8- Cook the tomatoes for around 5 minutes until very soft and you notice oil oozing out of the masala.

9- Add the mashed roasted eggplant into the pan along with the chopped roasted garlic and mix well.

10- Add the red chili powder and mix.

11-  Also add the coriander powder and salt and mix to combine. Cook the bharta for another 5 minutes on medium-low heat, stirring often.

12- Stir in the chopped cilantro and mix. Remove pan from heat

Delicious baingan bharta is ready to serve immediately with hot Indian rotis pita bread, indian naans or rice.

I choose Rotis to taste with.

Record a flavour profile of your dish (talk about the five senses such as bitter, salty, sweet, umami and sourness)

Traditionally to make it, Egg plant/ Aubergine/ Baingan is roasted on fire or charcoal so it has a smoky flavour. To make “Baingan Bharta” Eggplant is combine with fresh coriander, spring onion, peas and tomatoes. I gave it a bit of my own little touch to it by adding kasturi methi, grated cottage cheese and grounded peanut.It was first time i have ever tasted it i have still more to discover food industry. lastly, it was worth tasting eggplant like i made.

[chefjasmine]

Diets and Dietary Restrictions

Examples of typical daily menus.

Meal 1 (Breakfast) = 2 Bread toasted with Peanut butter and omelet of 6 whole egg

Meal 2 (Snack) = (Protein shake) High-fat milk, quaker oats, Peanut butter, 1 large banana, frozen berries and 1 scoop whey protein, all these ingredients all blend together

Meal 3 (Lunch) = 1 large sweet potato roasted in the oven with garlic and rosemary and 1 bowl boiled lentils

Meal 4 (snack) = One cup roasted chickpeas, 2 rice cake with 1 tbs peanut butter spread on and 1 scoop whey protein with 250ml water

Meal 5 = (Chicken wrap) 1 roasted chicken breast marinated overnight with yogurt, turmeric, coriander powder, paprika and salt, one whole wheat tortillas with some greens like small diced cucumber lettuce and one small bowl vegetables like beans, peas, carrots and pepper

Meal 6 (Dinner) = 1 bowl rice with pan-seared chicken breast and saute mushrooms.

Meal 7 ( Before Bed) = some nuts like almonds, walnut, cashews, etc.

Provide one recipe that you have created (using standard recipe format) that utilizes the concepts discussed (in class).

Recipe= Sweetcorn Chowder

Ingredients

1 celery stalk

1 leek

1 onion

2 chives

2 tbs olive oil

pinch of dried thyme

1 potato peeled and cut into cubes

800ml high-fat milk

1 cup sweet corn

Preparation

1. Dice the onion, celery stalk, and leek. Remember to wash leek because they have soil at the top.

2. In a pot add olive. Over the medium heat add celery, onion and leek sweat them and add dried thyme.

3. Meanwhile, peel the potato and cut into small cubes

4. Add potato in a pot with other ingredients don,t overcook them

5. Add high-fat milk and bring it to boil, cook it until potato becomes tender

6. add corn stir it well and serve with chopped chives over it.

Keep a 3-day log of your eating habits based on your diet choice.

My diet remains the same whole week because I workout on a daily basis and I’m very strict with my diet. Currently, I’m bulking (trying to gain more muscles) and I eat many meals in a day. I have a cheat meal every Sunday

MY DIET

Meal 1 (Breakfast) = 2 Bread toasted with Peanut butter and omelet of 6 whole egg

Meal 2 (Snack) = (Protein shake) High-fat milk, quaker oats, Peanut butter, 1 large banana, frozen berries and 1 scoop whey protein, all these ingredients all blend together

Meal 3 (Lunch) = 1 large sweet potato roasted in the oven with garlic and rosemary and 1 bowl boiled lentils

Meal 4 (snack) = One cup roasted chickpeas, 2 rice cake with 1 tbs peanut butter spread on and 1 scoop whey protein with 250ml water

Meal 5 = (Chicken wrap) 1 roasted chicken breast marinated overnight with yogurt, turmeric, coriander powder, paprika and salt, one whole wheat tortillas with some greens like small diced cucumber lettuce and one small bowl vegetables like beans, peas, carrots and pepper

Meal 6 (Dinner) = 1 bowl rice with pan-seared chicken breast and saute mushrooms.

Meal 7 ( Before Bed) = some nuts like almonds, walnut, cashews, etc.

SUNDAY= My every meal remains the same on Sunday expect lunch I eat Party size pizza with my friends from pizza pizza.  

At the end of the week, reflect on your experiences.

To be honest, It's like torture and too boring to eat the same food and in large quantities every day but if I need to see results I have to keep going on. The day I enjoy the most is Sunday because on that day I have a cheat meal.

Provide some advice or ideas that would allow you to maintain your dietary choice and be a chef.

Everyone should consume a healthy and balanced diet it should contain protein, carbohydrates, healthy fats, vitamins, fiber, and minerals. Now, dinners are smarts they want to know how much protein, fat, and carbohydrates does their food have and chefs should use measurements to keep the track on macronutrients.

Would you continue with your choice.

Yes, I will continue my choice because it's necessary to stay healthy and I am the guy who believes in fitness. Nowadays, I see many young people with a high amount of body fat and they are doing nothing about it but it's their choice it's their life no one can force anyone.

[chefjasmine]

BLOG ASSIGNMENT #4 Preservation

Your chosen raw food product ?

Red onion

Your chosen pickling, preserving or fermentation method; along with supporting documentation of research you have done into this process.

My chosen pickling and pervering method is soaking red onion in vinegar.

research= https://login.gbcprx01.georgebrown.ca/login?url=https://search.ebscohost.com/login.aspx?direct=true&db=edselp&AN=S095965261932219X&site=eds-live&scope=site

cite= Su P, Zhang J, Li Y. Solidification/stabilization of stainless steel pickling residue with aluminum potassium sulfate amended fly ash. Journal of Cleaner Production. 2019;234:400-409. doi:10.1016/j.jclepro.2019.06.254.

2. https://login.gbcprx01.georgebrown.ca/login?url=https://search.ebscohost.com/login.aspx?direct=true&db=a9h&AN=139379463&site=eds-live&scope=site

cite= Su P, Zhang J, Li Y. Solidification/stabilization of stainless steel pickling residue with aluminum potassium sulfate amended fly ash. Journal of Cleaner Production. 2019;234:400-409. doi:10.1016/j.jclepro.2019.06.254.

A recipe

Ingredients=

1 red onion, 50ml apple cider vinegar, 1tbs pepper, 10g salt, 10g sugar

Preparation=

1. Cut onion in julienne

2. keep red onion in hot water

3. Meanwhile, in apple cider vinegar add salt, sugar, crushed black pepper

4.Take out onion from hot water .Place them in a jar and add apple cide vingear and mix it well.  

Photos and/or video from:  the ingredient in its raw form, the process of pickling, preserving or fermentation, and the finished product.

Ingredient in raw form =

red onion, apple cider vinegar, blackpepper, salt, sugar, and  water

The process of Pickling

Preserving or fermentation

Finished Product

Discuss your findings from the sensory evaluation, along with an account of your success, failures and what you would do differently.

It was first time that I made a pickle and it was fun to try something new. It turn out to be successfull and next time i would add some more ingredients in pickle like thyme, bay leave, garlic, etc.

[chefjasmine]

Blog Assignment #3 - Sensory Evaluation

The food that I choose is Avocado

How does this appeal to The five basic tastes - salty, sweet, sour, bitter and umami?

According to me, Avocado comes under umami taste.

Use your sense of Taste, Smell, Sight, Hearing and Touch; what do you observe with each

Avocado taste was like a cream, it’s smell is very unique something i never experienced before, it has a pear shape and dark green skin, when touched it has hard skin but it was very soft from inside.  

Are there  similar flavors that you detect?

No, I don’t find its flavor similar to any other food it’s my first time i tasted this flavor.

How is this food unique?

I am from India belonging to north side and avocado are not available in that part of my country but yes, they are available in south part.

What did you learn about your palate?

I learned that i really enjoyed butter and creamy flavor.

Did you enjoy this food?

Yes, I really enjoyed this food.

Would you eat it again? Why or why not?

Yes, i think i would eat it again because I really enjoyed its creamy flavor and it contains healthy fats.

Are there certain flavors you find more or less  appealing?

Yes, i find sweet flavor more appealing.

How has this experience changed the way in which you will taste, analyse and use foods in your cooking?

I realized every person has its own taste i asked from my friends whether they like avocado or not and majority of them says no that mean’s the food that a person like it doesn’t mean every one will like it so, an individual should cook food considering everyone’s preference.

[chefjasmine]

Nutrition Fundamentals from a Culinary Perspective BLOG 2 Topic #1: Carbohydrates and Added Sugars

Define the differences between foods that are high in carbohydrates and foods with added sugar.

Food that are high in carbohydrates contain less calories as compare to food with added sugar. sugar is simple carbohydrates which digest fast and complex carbohydrates takes time to digest.

Name 2 negative effects from eating too much sugar. Must be evidence based.

1. Sugar enter our blood stream very fast because our body break sugar at high speed which is stored as fat and person ended up being obese

2. High intake of sugar can lead to ample of health problems like type 2 dibates, Insulin resistance, blood pressure, etc

Define what is a whole grain?

Grain which contain bram, endosperm and germ is called whole grain.

Name 2  health benefits of incorporating whole grains in your diet.

Benefit of whole grain = 1. Whole grain provide nutrients, minerals, vitamin, fibres, carbohydrates, protein(very less) and fat.

2. It can help to maintain weight as it keep blood sugar level stable which do not let insulin spike.

One packaged food with added sugar (s) and identify the added sugar (s) in the chosen food

This yogourt contain 3g of galactose.

Provide a personal recipe, in a standard recipe format, using one whole grain ingredient (recipe can be sweet or savoury). Provide photos or a video of your process. Include:

Recipe name= KADAH

Ingredients

100 g = whole wheat flour

50 ml = Clarified butter

50 g = sugar

preparation

1. Place a pot on high heat add water and sugar, let the sugar mix in the water and place aside.

2. Heat the Clarified Butter on medium heat and add whole wheat flour.

3. stir it continously so, that no clumps could be form.

4. when kadah turn into sandy colour add sugar water and stir continously until water is absorbed by the mixture.

#Ingredients

The cooking process

the finished product

[chefjasmine]

BLOG ASSIGNMENT # 2- Making Soup

Select a soup and tell us why you chose this soup. Is there a story behind it?                                                                                                                  The soup that i have selected is lentil soup.The reason that i choose this soup because I am from India and lentil soup is very famous in my country. The story behind this soup is quiet simple my mother used to make this soup on weekends and the first time I made this soup it didn’t go well and I ended up burning the soup.

Provide a recipe for the soup, following the guidelines discussed in week?                                                                                                          RECIPE                                                                            

200 g lentils

50 g butter

10 g cumin seeds

1 onion (finely diced)

Tomato ( roughly shopped)

2 cloves garlic (finely chopped)

Ginger (finely chopped)

Salt (1 tbs)

Grounded red pepper (half tablespoon)

Turmeric powder ( half tablespoon)

Coriander powder (1 table spoon)  

PREPARATION

. Boil the lentils until it gets little soft.                                                                      

.In a pan add butter melt it on medium heat.                                                  

.On high heat Add cumin seeds , onions , garlic , ginger and saute it.                  

.Add tomatoes get them mushy.                                                                  

.Add salt , grounded red pepper , turmeric powder , coriander powder.  

.Lower the heat add lentils and water cook for couple of minute.

.Serve hot add garnish.

3. Document your making of the soup, through the use of multimedia

4. Complete a sensory evaluation of your soup. Following the guidelines and criteria discussed in week 3.

It is a spicy soup . Coriander powder and grounded red pepper plays a crucial role in this soup it enhance the flavour of the soup and cumin seeds bring crunch to this soup.

5. Have someone else try it. What did they think?

Yes, my family and friends have tried this soup. They loved the soup and everything was balanced . The best thing about the soup is its not time consuming it takes nearly about half and hour to cook this soup. Even a beginner can make this soup.

6. Answer and Discuss the following questions “What were the challenges involved? Was it a success? What would you do differently?”

The challenge I faced during making of soup is that sometimes the garlic get burned because it is finely chopped so, its necessary to keep stirring it. Yes, soup was successfully made. Next, time i will add some garam masala to make it more spicy.  

7. Reflect on your experience. What did you take away from this experience? Did you learn something? How can you apply this to your future culinary endeavors?

It was a great experience . Every time I cook this soup I try to do something different and I have learn many things abut this soup like do not boil lentils for long time because they will get very mashy . In my culinary future I can use my soup making experience in various ways for example using different lentils, using tomato puree instead or may be adding green cardamon , cloves and use nutmeg powder for garnish.

[chefjasmine]

BLOG#1 (INTRODUCTION) Nutrition Fundamentals from a Culinary Perspective

1. State one topic in nutrition that interests you and one that you would like to learn more about.

The topic that interests me in nutrition is carbohydrates because i am from india and in indian diet carbohydrates is consume in excessive amount as compared to other. Carbohydrates is the topic which i would like learn about more.

2. Do you feel, currently and in the future, nutrition will play a more important role in the culinary industry? Explain why or why not?

yes, currently and in future  nutrition plays and will play a curious role in culinary world because now customers are smart and health conscious. They wanted to know about macronutrients of the food they are consuming and can ask chef abut it so, its necessary for the chef to have information about nutrition.

3. Choose a credible nutrition website and a website that may not be credible  and compare 2 ways how you can determine the credibility of the website.

uncredible website link=https://www.theglobeandmail.com/canada/article-new-canadas-food-guide-explained/

credible website link =https://food-guide.canada.ca/en/

comparism of website

1) In uncredible website ample of advertisments pop up whereas, in credible website no advertisement was there.

2) In Uncredible website there is a chance of language barrier on the other hand in credible website information is provided in various languages

3) Uncredible website was published on january,2019  and no information is provided about modification which mean the data could be outdated of this website and if we take a look at credible website modification date is mention (2019-07-30) which shows  this website is being modified after some time that mean the information is being updated with passage of time. 

[chefjasmine]

#Cook’sBiography

Your name  ?       Damanpreet Kaur (Jasmine)

2. Current picture of yourself .

3.Why you want to be a chef ?

I love everything about food from cooking to eating . I have passion for it. As, we all know food industry is escalating with passage of time and there’s always availability of job. Hospitality is the only industry where anyone can make thousands of dollars a day and today everyone wants earn more cash so, for me this is the best way to earn money. Also, i want to see myself as in TOP 5 Canadian Chef.

4. Are you working in industry ?

Not right now i am not working with any industry but i am looking forward to it. Besides, I am working in a Restaurant to gain basic experience and for practicing.

5.Your personal philosophy of cooking ?

My personal philosophy of cooking is to always use fresh ingredients Freshness of product is essential in culinary world. Secondly, many masses complicates the recipe but according to me it should be nice and simple and no matter how great chef a person is he or she should always remember and follow the basics of cooking.

6. What you hope to gain from your blogging experience ?

To be honest, i have never created any blog in my life. So, this is my first time i am creating a blog and yes, i think this platform will enhance my knowledge and skill and cooking talent as well.  

7. A culinary quote with citation ?

 If an architect makes a mistake, he grows ivy to cover it. If a doctor makes a mistake, he covers it with soil. If a cook makes a mistake, he covers it with some sauce and says it is a New Recipe. - PAUL BOWSER

8. An original picture and an image from the internet with a citation.     

Original picture = kidney beans and roti

Image from internet

  http://www.recipesbuddy.com/red-kidney-beans-recipe/

9. Reference to great culinary blog you have found and would like to emulate . include reasons why you like this blog, what they do well and what could be done better.

  https://www.foodbloggersofcanada.com/ancient-grain-recipes/

Reason why i like this blog  1> In this blog recipes are created from ancient grains which is something new to try and fun. 2> In every recipe ingredients and instruction are explained in proper way.  3> There are some notes and tips about recipes that a person should know. This blog is created by a professional blogger and me as a new blogger i don’t see any way this blog could be more better everything is explained in excellent way