Project Description
Our Iron (Fe) Chef project was inspired by the hit reality cooking show "Chopped". In the project we learned about the chemistry behind very popular recipes basically the why's and how's about the foods we eat on a daily basis. We were put into groups of either four or five and these were called our "Iron Chef Groups". These were the people we would be working with for the entire project. Within these groups, we had to come up with a dish to make out of a list of "mystery ingredients'. Each group had a different list of ingredients so we all had to come up with a unique dish. On exhibition, we were going to showcase our meals in front of the five professional judges. Each group was judged on creativity, knowledge, taste, and presentation. The ingredients my group was given were Triscuits, sausage, carrots, chickpeas, and oranges. Out of those ingredients, we decided to make matza ball soup and hummas.
Here is the link to our slideshow that was shown to the judges: Slideshow
Reflection Questions
What are some new things you learned how to do in this project?
-In this project I learned how to improvise with the materials that were provided and do it in a short amount of time. I learned this at many times but for example we made our matzo balls out of blended Triscuits (which isn't traditional). I feel like this whole processed has helped me think quicker on my feet.
What are you most proud of from this project?
-I'm most proud of the feedback we received from the judges during exhibition. We received lots of positive feedback and compliments on the flavor, texture, presentation, and creativity. This made me feel most proud because there were times when we felt that we wouldn't be able to pull off our dish, so when we did it felt great that our hard work paid off.
If you were to do this project/cook your recipe again, what would you do differently?
-If there was something I could change, I would lace our group in an actual kitchen. Our chef challenges were very hectic, especially on exhibition day. Everything turned out great but the whole process would've been a lot less chaotic.
-In this project I learned how to improvise with the materials that were provided and do it in a short amount of time. I learned this at many times but for example we made our matzo balls out of blended Triscuits (which isn't traditional). I feel like this whole processed has helped me think quicker on my feet.
What are you most proud of from this project?
-I'm most proud of the feedback we received from the judges during exhibition. We received lots of positive feedback and compliments on the flavor, texture, presentation, and creativity. This made me feel most proud because there were times when we felt that we wouldn't be able to pull off our dish, so when we did it felt great that our hard work paid off.
If you were to do this project/cook your recipe again, what would you do differently?
-If there was something I could change, I would lace our group in an actual kitchen. Our chef challenges were very hectic, especially on exhibition day. Everything turned out great but the whole process would've been a lot less chaotic.