Chapter 1 : Chicken Salad

During this lab, we learned how to correctly prepare chicken, along with vegetables, without cross-contaminating them. I first washed my chicken. Then, I had a separate cutting board to only be used for the chicken. I then sliced the chicken and placed the pieces into an oiled skillet. I allowed the chicken to cook for a while, before I flipped it. When I felt the chicken was ready, I used bimetallic-stemmed thermometer to check the temperature of a couple of pieces. Once they reach 165*F for 15 seconds, I turned off the heat and scattered a couple of pieces onto each salad. While I was doing this, others prepared the vegetables and lettuce on different cutting boards after they washed them.

T.C.S. Foods: Backed Potato

Our next experiment involved T.C.S. foods. We backed a potato and reheated it. We checked the internal temperature to 165 degrees F. Mine came out to 178 degrees F. Then, I opened it up to a cloud of smoke. I slapped on whip cream that masked the smoke and sprinkled on cheese, bacon and chive shavings. It was deliciously even. I enjoyed every bite.

Servsafe Ch 1- Chicken Salad

To make this grilled chicken salad you must have lettuce, tomatoes, cucumber, black olives, cheese, and chicken breast. I learned that we must use different cutting boards while cutting chicken and something else. For instance, we used a cutting board for our tomatoes, olives, cucumbers, and lettuce. We then used a different cutting board for the chicken, in which we cooked until the internal temperature was 165° F. We strategically placed each item in the salad, so it would look succulent.

Chicken Salad

We used two different cutting boards for the chicken and the vegetables so we would not cross contaminated the food. The internal chicken temperature was 165. And the chicken salad was great!!

Serve Safe Ch.2

Our next experiment in Serve Safe, my group whipped up a recipe that has to do with a T.C.S food
T.C.S food, like baked Potato, can more than likely to create harmful bacteria. Without cooking at the right temperature, bacteria can form and can cause an outbreak.

Enjoy the meal with the most favored meat, Beacon 😁😁😁😁😁

Servsafe Chapter 3 -Salad

Our goal as a group was to make a salad that was ServSafe qualified. My purpose in the lab was to grate the cheese and spread the cucumbers around the plate. The group as a whole put the ingredients in to make it look good. The ServSafe guidelines was very persistent about how to wash the vegetables. After, washing the vegetables we chopped the vegetables on separate cutting boards. Then we styled the vegetables to make a delicious salad. The salad consists of lettuce, tomatoes, cucumbers, cheese, purple onion, croutons, bacon bites, and ranch.

Time to go Healthy

The salad that we made was making sure that the preparation, the correct procedures that needs to be conducted, and the styling of the finishing touches of the remaining steps, need to be Serve Safe recommended to be handed out to hungry customers. 

As part of the class, my starting opinion was the texture, taste, and the differential colors of each vegetable, the salad made each senses flutter like the wings of a bird 

Hope you will enjoy the savory and mouth-watering fresh taste of a garden made salad 

😃😃😃😃🥗🥗🥗🥗