Chopping up some crispy bacon for a chicken bacon avocado spelt wrap made in Contemporary Issues in Food Choice (FSN 321) while following safe lab-grooming practices. The assignment for the week was called "Good Looking Grains". Our grain was spelt and our condition for the week was gluten-free. Our group had to come up with three courses, a soup, salad and sandwich, that met the RDI requirements for protein, fiber and antioxidants while maintaing a gluten-free diet. We chose to serve a chicken bacon avocado wrap, a zesty quinoa salad, and a kale sausage potato soup. Each week the group with the best meal gets extra credit and our group won this week. It also inspired me to make this healthy, delicious soup at home and it was a hit with my family! Taking FSN 321 has given me courage to make new foods at home and has allowed me to practice my skills I have learned in foodservice about food safety.
This is a picture of me in the walk-in refrigerator, my favorite piece of commercial foodservice equipment. The walk-in refrigerator is a great and useful piece of equipment because it stores large amounts food that need to be kept cold for time and temperature safety. Just a side note: this picture was taken at my work during after-hours, explaining why I am not practicing policy of having uniform and hair pulled back. I am a server at The Swiss Restaurant and Bar. At The Swiss we apply first in, first out (FIFO) in our walk-in refrigerator and also write dates on every food to keep from spoiling. These ServSafe practices are important for maintaining food safety at our restaurant.
In FSN 310, I was given an assignment to interview a woman that was pregnant or lactating. The objective of the assignment was to assess the adequacy of dietary nutrient intake and appropriateness of the intake in relationship to known requirements and recommendations of a woman who is lactating. I did very well on this assignment, however overlooking a question on the interview portion of the assignment cost me half a point. It was a lesson that I learned for future assignments. This assignment gave me a better understanding of nutrient needs during lactation and will be helpful when I decide to start a family of my own one day.
Alyssa Gormaly and I worked on a recipe standardization project at Senior Nutrition program where we took a home-sized recipe for Taco Pasta and standardized it to serve 150 people. Through this project development, we learned how to convert measurements, preform large-scale recipe production, and how to properly receive feedback.