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CULINARY EXPLORTION How Cooking Makes Me Feel 1.) csussce 2.) mapchsnmtiolec 3.) yphpa 4.) geniraxl 5.) jmoenyent 6.) laielncgghn 7 .) ahytelh 8.) letaornblloc 9.) picvaroet 1. Success 2. Accomplishment 3. Happy 4. Relaxing. 5. Enjoyment 6. Challenging 7. Healthy 8. Controllable 9. Proactive by Adam Bischoff E T O A O R P L P T N S E O E U M B A K U T T S K E L A S A F I S H G I T T T N D D S N I A R G Y Y G T F L N E E E E T B I E Y T M T V A E I E S G F T N E R S S C Y P S S T E T N T A Y T S A T S A P Eggs Vegetables Poultry Pasta Desserts Meat Fish Cooking Pastry Fun Grains Tasty Foods Used Welcome to my guided tour on my experiment of going from a college student eating off sandwhiches to a college student creating his first home cook meal recipe. However before we start let me tell you why I decided to focus my attention on overcoming my barriers for cooking. I grew up in an atmosphere where there was little family time for set down dinners which led to many cases of fixing whatever was in the fridge such as sandwhiches or prepped meals, rarely did we eat as a family due to all of our busy schedules. Time contin- ues to be against me due to my course load and extracirricular activities however I had the opportunity to make myself accostume to the idea of setting aside time to cook. is opportunitiy arrived when I lived with my host family in Copenhagen, Denmark. Here I daily had two family meals: breakfast and dinner. I loved it! When I arrived back home I wanted to stick with the idea of family meals and even talked my family into doing it more oſten while I was home for the summer. However when I arrived back at school I was back to square one:

Overcoming Barriers Placemat

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Page 1: Overcoming Barriers Placemat

CULINARY EXPLORTION

How Cooking Makes Me Feel1.) csussce2.) mapchsnmtiolec3.) yphpa4.) geniraxl5.) jmoenyent6.) laielncgghn7.) ahytelh8.) letaornblloc9.) picvaroet

1. Success 2. Accomplishment 3. Happy 4. Relaxing. 5. Enjoyment 6. Challenging 7. Healthy 8. Controllable 9. Proactive

by Adam Bischoff

ETOAORPLPT

NSEOEUMBAK

UTTSKELASA

FISHGITTTN

DDSNIARGYY

GTFLNEEEET

BIEYTMTVAE

IESGFTNERS

SCYPSSTETN

TAYTSATSAP Eggs Vegetables Poultry Pasta Desserts Meat Fish Cooking Pastry Fun Grains Tasty

Foods Used

Welcome to my guided tour on my experiment of going from a college student eating off sandwhiches to a college student creating his first home cook meal recipe. However before we start let me tell you why I decided to focus my attention on overcoming my barriers for cooking. I grew up in an atmosphere where there was little family time for set down dinners which led to many cases of fixing whatever was in the fridge such as sandwhiches or prepped meals, rarely did we eat as a family due to all of our busy schedules. Time contin-ues to be against me due to my course load and extracirricular activities however I had the opportunity to make myself accostume to the idea of setting aside time to cook. This opportunitiy arrived when I lived with my host family in Copenhagen, Denmark. Here I daily had two family meals: breakfast and dinner. I loved it! When I arrived back home I wanted to stick with the idea of family meals and even talked my family into doing it more often while I was home for the summer. However when I arrived back at school I was back to square one:

Page 2: Overcoming Barriers Placemat

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ACROSS1 Cooking in a little fat over high heat, stirring continuously3 Bring liquid to a boil, then reduce heat so it bubles less frequently4 Heat liquid till it bubbles6 Cook food in a pan, barely simmering in a liquid

DOWN1 Cook food over boiling water2 Cook in some fat4 Using no additional liquids and placing in an oven5 Used to make artful food decoration

Preheat oven to 375 degrees.

Combine meet, cheese, veggies, and mayo.

Arrange crescent tri-angles in a circle on 13” baking stone over crushed goldfish. Bases overlapping, points fac-ing outward.

Spoon mixture over rolls.

Bake 20-25 mins

Cut top of red pep-per off in a crown shape and place in the middle. Fill with salsa.

Mound lettuce around pepper.

Cut and serve.

Cooking T

echn

iques

Tried

no time to cook. So I decided for this area I would set aside time to cook both breakfast and dinner over 5 days. This required me to have needed in-gredients, groceries, and a guide to help me through this process. I pur-chased The Easy-to-Use Beginner’s First Cook Book and a garnishing kit and began to read through the instructions and guides as well as selected techniques and meals to cook over the next few days. The first morning I cooked scrambled eggs, bacon, and wheat toast with a side of “Adam” and added a little pep in its step. I later found that day that I had more energy and that the day just seemed better. I found this trend to continue during the days I cooked breakfast. Ideally I wanted to cook dinner for 5 days by setting aside time however on the 2nd day I could not do it for 1 day due to time. At first I felt a sense of failure however I kept in mind that I have the next day, luckly on this day when I returned home I had leftovers. In addition to cooking I attempted to create decorative garsishments through a pine-apple, apple, cucumber, and red pepper. I came to realize that although it looks ease it is in no way easy or cheap. Once a technique is used on an ingredient, in many cases it cannot be used by another method. Practice is still needed in this area. Over the next two days I started to notice a trend: enjoyment, accomplishment, control, RELAXATION, positivity, and a sense of

challenge. However I adapted the experiment to get away from the book’s recipes and to create my own and further my sense of accomplishment as well as to further test what I have learned from the cookbook. I adapted the experiment to include creating my own recipe, one that cannot be found in a book. I started with a recipe my step-mom made: enchilada ring. From this recipes I added a few things of my own to test my recipe, which can be see above. The ending result was GREAT. I not only created a new recipe but also tried to show some creativity by being decorative with the lettuce and salsa in the middle. I had a friend over to taste test and to obtain their perspective analysis and they said I was very good and they look forward to future cookings. Such a comment made me feel really good and helped validate my work. Overall this was a GREAT experience and I am glad I decided to do this experiment. I am excited and even more interested in the challenges cookings has before me. I look forward to continuing on with my cooking habits by establish a cooking routine that consist of making dinner 2x a week, one being something new. This will allow me to continue to be OPEN MINDED and OPEN to new things.