In the past few days in my cooking class we made our own personal pizzas using flavor star. Flavor star is the combining and balance of flavors to make good savory tasting dishes in cooking. There are 5 different types included in the flavor star which are salty (umami), sweet, spicy, bitter, and sour. The salty/umami part in flavor star fixes un-seasoned dishes and makes them less bland because that is a common mistake in cooking. The sweet flavor usually balances out the sour, bitter, and spice to make something more interesting in flavor star. The spice in flavor star adds a kick to the food and balances the sour and sweet in dishes. In flavor star, the bitter flavor balances out the sweet and salty flavors and maybe helps when eating veggies. Finally, the sour flavor in flavor star balances the spice and sweetness flavors and alo counteracts with heat to make dishes more delicious. In my pizza I used sour, spicy, bitter, and a little sweet flavor to give my dish a nice zesty italian flavor. I used crushed red pepper to give it a spicy kick. The garlic power was already in the recipe but I also put parsley in the sauce to give it that bitter flavor and to balance out the basil and paprika that I used for the sweet flavor in flavor star. Finally, I put tomato sauce and paste in my sauce to give my pizza that pizza look and flavor then put lemon juice in it to give the sauce that zesty flavor.
In the pizza that I made for the lab it didn’t come out as I expected to be honest but I made it work. The pizza in the end looked small and jumbled together bt that is because i didn’t roll it out and get the air pockets out good enough. The sauce and cheese on the top of the pizza came out good because I made it into a smiley face. The aroma of the pizza smelled good. The dough itself smelled like bread and the sauce had a spicy kick so it also smelled good. Finally, the taste of the pizza was good. Since the pizza was small the pieces were small but also thick so it was different to me but it tasted like a lunchable. The overall product I got was pretty good because it ended up like a lunchable in the end.
Day 1
Ingredients from prep table:
1 pkg active dry yeast
4 cups (bread) flour
2 tsp salt
2 Tbs sugar
1/3 c olive oil
1 ½ c warm water
Equipment from prep table/area/pantry:
Baggie labeled with period and kitchen numbers
Equipment from kitchen:
Bench scraper
Measuring tools
Mixing bowls
Wooden spoon
Time on clock:
# of minutes:
Step #:
Directions:
5
1
Cell phones in holder Listen to class directionsTie up hair, check clothing Wash hands Grab apron, dish towels, and dish rag (backroom)Start dishwater
1
2
Set out tray with lab plan & equipment on it, measure and take back ingredients
5
3
Combine sugar, yeast, and warm water in a small bowl and allow to activate
2
4
Combine flour, and salt into large mixing bowl
2
5
Stir oil into flour and salt until completely blended
5
6
Pour yeast mix over flour and stir with a wooden spoon until no more flour can be stirred in with spoon
15
7
Knead vigorously until dough passes window pane test
1
8
Put in vented gallon baggie and store in designated area
1
9
Complete rubric and turn in
5
10
Wash and thoroughly dry dishes. Return dishes to their correct spot.
1
11
Take aprons back to rack and put dirty dish towels in washing machine
1
12
Call Miss Fenn over for checkout (you may have some additional tasks)
1
13
Take lab plans back to binder, have a seat.
Day 2
Ingredients from prep table:
Your sauce ingredient selection
Suggestion for a starting point in your sauce:1/4 c tomato sauce 1 1/2 tsp tomato paste 1/4 tsp oregano 1/4 tsp basil 1/4 tsp garlic powder 1/4 tsp paprika 1/2 tsp sugar
Equipment from prep table/area/pantry:
Baggie labeled with name on sticker
Saucepans with lids
Equipment from kitchen:
Measuring equipment
Mixing bowls
Time on clock:
# of minutes:
Step #:
Directions:
1
1
Cell phones in holder Listen to class directionsTie up hair, check clothing Wash hands Grab apron, dish towels, and dish rag (backroom)Start dishwater
10
2
Each person gather own ingredients with measurements
5
3
Mix ingredients, taste, adjust
10
4
Mix together sauce ingredients and simmer on low for 10 minutes
5
5
Let sauce cool, taste and make adjustments
5
6
Store sauce in designated area
5
7
Wash and thoroughly dry dishes. Return dishes to their correct spot.
1
8
Take aprons back to rack and put dirty dish towels in washing machine
1
9
Complete rubric and turn in
1
10
Call Miss Fenn over for checkout (you may have some additional tasks)
1
11
Take lab plans back to binder, have a seat.
Day 3
Ingredients from prep table/area:
Sauces
Dough
1/4 c cheese per person
1 tsp cornmeal per person
Cooking spray
Equipment from prep table/area/pantry:
1 cookie sheet per person
Plates
Equipment from kitchen:
Spatula
Pizza cutter
Time on clock:
# of minutes:
Step #:
Directions:
1
1
Cell phones in holder Listen to class directionsTie up hair, check clothing Wash hands Grab apron, dish towels, and dish rag (backroom)Start dishwater
1
2
Preheat oven to 400 degrees F
1
3
Set out tray with lab plan & equipment on it
1
4
Take tray to prep table to get ingredients/equipment in one trip
3
5
Divide dough evenly between lab group members for each person to make their own personal pizza
2
6
Spray cookie sheets with cooking spray and dust with corn meal
10
7
Flatten dough out very thin on cookie sheet and bake for 8-10 minutes
10
8
QUICKLY take dough out of oven and top with sauce and cheese then return back to oven for about 10 minutes until thoroughly cooked
10
9
Eat
2
10
Wash and thoroughly dry dishes. Return dishes to their correct spot.
1
11
Take aprons back to rack and put dirty dish towels in washing machine
1
12
Complete rubric and turn in
1
13
Call Miss Fenn over for checkout (you may have some additional tasks)
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