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What is the real food design problem NOW?

The real food design problem is that i have already practiced making the soup once. However, I am still not an expert on making chicken soup because I have onely made it once, thats why I need to keep practicing to be a master. The people who are trying my soup will be my siblings and parents because they like hot plates.Some possible solutions for my problem I have are, practicing more times until the final and watch videos to learn quicker.

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Final chicken soup reflection- Rania Abusada

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Final chicken soup reflection- Rania Abusada

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During this class i decided to do chicken noodle soup which was a very good decisión because it was delisous. I really did not know how to cooka good chicken soup but I followed the teachers instructions. For my chicken soup I used, carrots, celery, kion, oregano, chicken, noodles, potato, spisces and choclo. My soup came out really tasty because of the kion and the oregano I added. Also the chicken and the spisces added a lot of yummy flavor. The people who tried the soup at my house were all of my siblings and my parents. They told me I had made a really good soup and really tasty but that I added a little too much kion. In conclusion, I am really proud of myself because I made a delisiouse soup and it was my first time making chicken noodle soup.

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In class I decided to make chicken soup and it was a really good decision. But, due to the fact, that everybody ate my chicken soup really quickly, I couldnt take a picture. To make the soup, I kind of followed the instructions given by the teacher, but, I added some extra ingredients to give it more flavor. I added some zapallo to the mix and also a couple more spices. In the end, my soup had some noodles, chicken, salt, zapallo, celary, potato, carrots and a little bit of kion. My house cook helped me time myself and see when the soup was ready. The results were delicious and I am extremly proud of myself. My audience, in this case, were my parents who both tried the soup. They both told me it turned out really yummy and that they were proud of me. So, even though it was my first attempt at making soup I did a good job and followed all the instructions correctly.

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What is the real food design problem NOW?

The real food design problem is that I have already practiced making the soup. However, I need to continue practicing it so I master it. I have gained some experience in making it. But I need to continue so when I do the final I am an expert on the topic. My audience will be my parents because they really enjoy making and eating soups so I want them to try it. A possible solution I have thought of is to practice making it again before the final. Finally, another solution will be to watch videos of the making of the soup so I can master it.

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Today in class I decided to make chicken soup. I managed to follow all the process as carefully as I could in order to have a delicious soup at the end.
The ingredients I used were:
1/2 of a carrot
1/4 of celery
2 potatoes
1 pumpkin
A bit of kion
Oregano
Salt
2 chicken legs
The process was:
I started by cutting the carrot in small pieces, then I chopped the potatoes in half, then I cut a little portion of celery, and peeled the pumpkin. After cutting everything I put water in a cooking pot in order for it to boil. When the water was ready I added the chicken and the potatoes first then I waited a while and added the rest of the ingredients and some salt. Like 10 minutes past and the soup was ready so I added the final touch which was oregano and served it on a plate ready to be eaten.
Reflection:
The flavor of the soup was delicious I really enjoyed it. The consistency of the soup was really good as well since it was the way I always eat it. The temperature was hot so I waited a while for the soup to get colder in order to enjoy it more. My parents tried the soup and the lady that cooks at my house as well and they all liked it very much. In conclusion I am proud of myself since this was the first time I cooked soup and I can say I did a pretty good job. I am sure that with time and practice I will manage to do more complicated recipes and will become an expert.

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What is the real food design problem NOW?
The real food design problem is that even though I already made soup, I need to keep practicing in order to be able to do a more sophisticated soup with more ingredients. I have definitely gained some experience in making it but as I said I need to continue practicing so that I can master it and when I do the final soup I feel very confident.

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What is the real food design problem NOW?

The real food problem now is that, even though I have already made this soup once I need to try and master it, to be able to make my sister her favorite soup.

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Have you ever wondered what is tomato soup? Probably, you have seen it before in various restaurants around the world and assumed it was just a large portion of red sauce, however, tomato soup and tomato sauce are quite different. Tomato soup is considered as one of the most old-fashioned soups throughout history, it was introduced to Europe in the 16th century, from South America and Mexico. The citizens and peasants along these places in medieval times relied on thin soup from a stockpot which was endlessly topped up. The broth was a derivate of cooking meat and was served over thick pieces of bread. Over the years, not only did this soup became more known, it had many adjustments and changes to what we now know as tomato soup. Warm and appetizing is what Joseph Campbell said once coming up with an idea in 1897 of condensed tomato soup by reducing water in the tin. Campbell's Condensed Tomato Soup has now taken over the world and become known as the best seller in tomato soup, and what many people rely on when wanting to cook plate. Nevertheless, there are still various recipes on the internet and books that are delicious, amazing, furthermore, marvelous. For example, https://www.finecooking.com/recipe/classic-tomato-soup,  https://www.allrecipes.com/recipe/39544/garden-fresh-tomato-soup/, and more! Tomato soup has become such a loved plate due to not only it's flavor, but how easily it can be cooked. In comparison to other various soups, it is mostly made of tomatoes, chicken broth, and other simple ingredients like onions, butter, flour, etc. Once done, it is commonly eaten warm and hot during winter times, in companion with bread or crackers to add texture to the plate. Per bowl or serving you eat, it consists of 170 calories, depending on the recipe or ingredients. Nevertheless, although this plate is quite tempting and delicious, it is not healthy and good for your body to eat it every day, this plate lacks many ingredients that your body must consume in order to function properly. I would recommend every once a month, or every now and then, depending on how much you adore this soup, and if preferred hot or cold, enjoy this dish during winter or summer evenings. Tomato soup is also an exceptional plate for any person who might be sick and needs energy and nutrients. Based on its components it has, such as antioxidants like lycopene, which not only provides red color to the tomatoes, it helps against aging, heart diseases, strokes, and other diseases, tomato soup also strengthens your fiber, vitamin A, and more. In my personal opinion, aside from the traditional tomato soup itself, I always enjoy less cheese in the plate, a more thick texture, and having a well-baked bread to eat it. Simultaneously, this plate can range for any age, adults, teens, and even babies can eat this soup! Surprisingly, many doctors recommend parents to feed their babies tomato soup due to how good it is for our bodies, and this goes that same for any adults and teens. Overall, it goes flawlessly for a chilly, winter day, and I recommend you to try this soup one day.

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Chicken noodle soup is a classic soup known across the world as a healthy and delicious meal to eat when sick. It normally contains a mix of carrots, chicken, peas, potato, noodles, herbs and much more. Once all the ingredients are combined you will get a light and flavorful soup, perfect for when you have the flu or any kind of stomach ache.

Chicken soup is extremely good for you, providing many vitamins and minerals and helping with the symptoms of the common cold. Chicken noodle soup also relieves congestion. First, the steam from hot soup and the salt in the broth thins mucus. Then, the heat of the broth dialates blood vessels, increasing blood flow, which in turn speeds up the movement of mucus. That improves airflow and reduces congestion.

Nobody knows the exact origins of this incredible soup, but many agree that it was created around 8,000 to 10,000 years ago in Southeast Asia. Now, this soup has been personalized by many different chefs and is a staple food in many countries.

In my personal opinion, chicken soup is delicious and as many like to say "less is more", I enjoy eating this soup with not many vegtables, only including carrots and peas. As well, as not adding too much chicken to the broth and trying to keep it as simple as possible.

This soup also doesn’t cost that much to make, many of the ingredients found in your average kitchen extremely easily. Besides, this soup is suitable for any age range, from babies to adults, its simple ingredients perfect for picky children.

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For today's class, the soup I prepared was Chicken Soup, although I cannot take a picture due to how everybody ate it quickly, I can explain my process. Before cooking or baking anything, you must make sure you have every ingredient and requirement ask, nobody wants to be cooking and find out there are missing product. So, that night before I organized myself and made sure I had everything I needed, in advance I also took my ingredients and set them on the table for today's class. My soup consisted of water, carrots, oregano, potato, noodles, chicken, and a little salt to add flavor. The process was very simple, the most difficult part was just being consistent and determined, especially when boiling the water, you had to be careful to avoid burning yourself and having the water splash everywhere. Aside from that, in my personal opinion, I believe it was very easy and quick to cook. When done, the first person to try this soup was my mom, this is what she said, "I tried the soup that Allegra made, I like it a lot but consider it needed only a little bit of salt and to leave it cooking ten minutes more... I like the flavor and that she put chicken, carrots, oregano, and potatoes.  I love it!! I am sure I will ask her to make it another time." I agree with my mother, the soup was lacking salt and if it were added, it would have been better. I am reflecting on other corrections I could make such as making sure to be careful with the knife or when peeling, this will allow me to improve next time. Finally, I hope we keep cooking and extend our knowledge of food.

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Minestrone, Minestrón​ or Menestrón is a specialty of Italian cuisine made of tomato broth and pasta or rice similar to a soup made with vegetables of the time of year, such as the traditional Spanish vegetable soup. Often some pasta or rice is added to it. The most common ingredients are beans, onions, celery, carrots, and tomatoes. The name minestrone means "big soup" thanks to the multitude of veggies that are thrown in. The Menestrón soup is one of the favorites, among so many Creole soups, it stands out not only for its exquisite flavor, but also for its nutritional qualities. We can find it in multiple establishments in Different Countries such as, for example, in Argentina.
Some of the nutritional facts of the Menestrón are

protein: 27.2g 54 %

carbohydrates: 52.4g 17 %

dietary fiber: 7.2g 29 %

fat: 13g 20 %

saturated fat: 5.4g 27 %

cholesterol: 57.2mg 19 %

vitamin: 3439.9IU 69 %

niacin equivalents: 8.4mg 65 %

Minestrone is great for those on a diet. “Thanks to the high presence of fiber, in which the vegetables, greens, and legumes (beans, lentils, chickpeas) are particularly rich, it slows gastric emptying and the absorption of sugars in the blood.

You place a pot on the fire, add the oil and seal the meat on both sides. Add the meat broth, and cook for 25 to 30 minutes. Add the yucca, white potato, turnip, corn, peas, carrots, lollipops, green beans, green beans and broad beans. Let cook for 10 minutes. Add the joint noodles and cook for another 10 minutes. Prepare the green sauce, blending the basil, fresh cheese, spinach and garlic. Salt and pepper and continue blending. You add the green sauce to the pot. Let cook for 10 minutes. Serve.

The Menestron is one of the tastiest and most powerful dishes in Peruvian cuisine, but the recipe was inspired by an Italian recipe called 'minestrone', which arrived from Europe in the mid-19th century.

The Menestron soup is not expensive to make science the ingredients may be around your kitchen. But if you do not have all of the vegetables it may be a little expensive. It is really depending on a persons budget but if you already have all of the ingredients its so simple and not expensive.

Here you have some videos explaning you how to make the menestron soup:
https://www.youtube.com/watch?v=bweKXvyDfQM
https://www.youtube.com/watch?v=M-_8c8DuCe4
Here you have a website that will give you portions exact ingredients and that will teach you how to make the Menestron in detail:
https://jameaperu.com/recetas/sopas/menestron-de-carne/

This is a really good soup for your family because the Menestron soup has a lot of vegetables which have a lot of vitamins and minerals which are very good for children and adults body's and organisms.

Did you also know that, since soups are mostly liquid, they're a great way to stay hydrated and full. They give your immune system a boost. Soups can help you stave off cold and flu, and they're a great antidote for times when you are sick, too! The Menestron soup is loaded with disease-fighting nutrients because of all of the healthy ingredients it has.

You can prepare your delicious Menestron as you like it but for more taste you can add dried leaves and powdered species.

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Final Chicken Soup and Reflection- Alejandro

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Final Chicken Soup and Reflection- Alejandro

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Final soup reflection

The image below is my final soup image. I did a chicken noodle soup with integral noodles. The ingredients I added were chicken, oregano, potato, noodles, carrots, ginger, onion and celery. I really enjoyed making this soup I think it was really fun and great learning experience. My client really liked the soup, he tried it and said that it was really tasty. I also tired the soup and I think it is really tasty. In my personal opinion this a really good soup that people could boy, also it is very healthy because it includes many vegetables. One feedback they gave me was to cut the noodles into smaller pieces so. it could be easier. Overall I think it turned out great. Finally this soup is on that you should really consider because it is one that is very versatile this means that you can change things, for example you can change the vegetables in the recipe and add the ones you enjoy the most or you can add more ginger if you feel like it. This soup is something you can be creative about and you will enjoy making it as I did.

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Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients. It dates to ancient history, and is a food produced in large quantities in contemporary times.

Vegetable-based soups in particular are a great option nutritionally as they combine a high nutrient density with a low energy density. This means that we get lots of key nutrients including vitamins and minerals for relatively few calories. Nowadays where foods with a high-energy density and low-nutrient density such as white bread, snack foods, sugar-based drinks and high-fat fast foods dominate our intake, a low-calorie option that fills us up is a much better option for your well being.

Did you know that studies have shown that when diners consume a low-calorie vegetable-based soup before their main meal, they consume up to 20% less calories at a meal. The reason is simple. Basically the portion of the soup helps to fill us up so we eat less. Nutritionally this is also beneficial as the nutrients found in vegetables including many water soluble vitamins such as vitamin B, C, K as well as dietary fibre and a range of minerals, also helps to regulate the digestive tract and ensure that we get the number of key nutrients we need each and every day.

Vegetable-based soups have virtually no calories and can be consumed relatively freely. However if you want to ensure that you and your family are getting all the vegetables and nutritions for a meal you can add beans, potato or sweet potato since those are the base of providing heavier carbs as well as chicken, lean sausage or some mincemeat for protein.

This soup is not expensive to make, since many ingredients can be found in your average kitchen. Besides, this soup is suitable for any age range, from babies to adults due to the fact that you can modify it, to your taste. However im not sure little kids will enjoy it.

In my personal opinion, vegetable soup is a very tasteful soup. However considering that the vegetable soup contains a variety of vegetable if you prefer to substitute one of the vegetables for another it is totally fine. For example I don't like onions so I replace them with celery. Finally I am really eager and excited of making one of my own.

Here is a good recipe and ingredient list(remember you can personalize your soup) https://www.cookingclassy.com/vegetable-soup/

I also found some instructions to prepare the vegetable soup. credits:https://www.cookingclassy.com/vegetable-soup/

1. Heat olive oil in a large pot over medium-high heat.

2. Add onions, carrots, and celery and saute 4 minutes then add garlic and saute 30 seconds longer.

3. Add in broth tomatoes, potatoes, parsley, bay leaves, thyme and season with salt and pepper to taste*.

4. Bring to a boil, then add green beans.

5. Reduce heat to medium-low, cover and simmer until potatoes are almst fully tender, about 20 - 30 minutes.

6. Add corn and peas and cook 5 minutes longer. Serve warm.

Important *For more flavor add in more dried herbs (or even triple the amount of thyme). Other good herbs to add include basil, oregano, marjoram, or Italian seasoning.

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Vegetable beef soup is a cozy soup and a great  way to use all of the remaining vegetables you stocked in your fridge.  Vegetable beef soup is similar to a traditional vegetable soup but a soup with beef has beef logically. Vegetable beef soup is common soup prepared with different types of vegetables and meat, traditional vegetable soup dates to ancient history.

Did you know that in a 5th century roman cookbook a recipe for a vegetable more specifically a onion soup is mentioned. Vegetable beef soup consists of tender chunks of protein beef  and a wide variety of vegetables, potatoes, all  simmered in a tomato broth.  The beauty of this soup is that it is very versatile due to the fact that you can modify it, with any vegetable you enjoy more than what the recipe says. Many people eat this soup in a small bowl with a spoon.

To make a really good vegetable beef soup, the best beef cut is beef stew because it is convenient, inexpensive and it tastes good. You can also use pot roast such as chuck roast and cut it into pieces. Some of the benefits of a vegetable beef soup are that it easy and inexpensive to make, also it is a good way to make your kids eat the veggies. Also as I mentioned above it is very versatile,  because you can change the meat cut and add the veggies that you enjoy the  most. Finally it is very tasteful and it is a good way to heat up your body when it is cold. There are few negatives but some of them are that it may take about an hour and a half to cook it and that is has about 400 calories, however it does have a lot of protein and good vegetables that provide vitamins as vitamin A.

This soup is mostly  for all age groups due to the fact that you can modify it, to your taste. In my opinion this is a very tasteful soup and I would really enjoy making one  of my own.

Here is a good recipe and ingredient list: https://www.dinneratthezoo.com/vegetable-beef-soup/

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Shoyu Ramen is a traditional Japanese soup. "Shoyu" means soy sauce in japanese. This is one of the most famous ramen type in Japan. Shoyu Ramen is cooked with a soy sauce based broth which is usually in clear brown color. The base of Shoyu Ramen can contain, beef, pork, seafood, vegetables, and eggs. The most common base is pork, vegetables, green onions, eggs, and algae.

This soup you will normally find in Tokyo, and is the one that is served in most ramen restaurants. The beauty of cooking this at home is that you can put any ingredients as the base and you can control the saltiness of the broth.

To make a really good shoyu ramen, it can take 3 days of preparation, and 1 hour of active work. Two days before actually making the ramen, you have to use soy sauce, kombu dashi and tare for the broth. Then the next day you are to cook the pork shoulders in that broth. The actual day of the preparation you are to take out the bones and heat the broth up. This makes the ramen taste really good. As you can see, the broth is the most important part of the ramen. You can add whatever ingredients you want to the ramen.

This soup is intended for every age group, but it takes a really good cook to do this soup taste good. If I were to cook this, I would never make it taste good as it takes a lot of effort and preparation.

One thing that I think makes this soup negative is the amount of work you have to put to make this soup. If you want to eat ramen, I would suggest going out to eat it.

In my personal opinion, this soup is really good if the amount of preparation put into this is good. It is good as the one cooking this can make their own choices, as to the broth or the base of the soup. The only negative is it takes up to 3 days to make the soup, so if you want to eat it now you have to wait 3 days.