Remake of Culinary Arts and Design by

Main Recipe Idea #1

taiseinii — 2023-10-02 02:05:18 UTC

Name: SalmonTeishoku
Ingredients: Salmon Fish, Rice, Daikon Oroshi, Mishoshiru, Negi, Miso, Soy sauce, Tofu, Warabimochi.
How to make it: First cook the salmon and then decorate it with soy sauce and daikon oroshi (radish). Make miso soup with miso paste, tofu, and spring onion.
Where I got the idea: My original!
What style is this menu: Japanese
Why I chose it: I wanted to make a Japanese Teishoku once so I thought it would be a good time to make it, and I like salmon Teishoku the most of Japanese Teishoku.

Ingredients Illustration

taiseinii — 2023-10-02 02:05:18 UTC

Here you will add an illustration of the ingredients used in your recipe.

Table Setting and Presentation

taiseinii — 2023-10-02 02:05:18 UTC

I have included two forks. One for the salad starter and another larger one for the main steak. I also have planned to include a sharp knife to make cutting the steak easier. I have included a dessert spoon for the pudding dessert. As for the presentation, there would be one plate in the middle to stack the plates used for the food. I would add a glass for a drink and a napkin in case you spill something and wish to wipe your mouth.

A Place I Love To Go And Eat

taiseinii — 2023-10-02 02:05:18 UTC

Health and Safety

taiseinii — 2023-10-02 02:05:18 UTC

How to...

taiseinii — 2023-10-02 02:05:18 UTC

This video is about cutting melting and frying
https://www.youtube.com/watch?v=3irLkrRjH-M
This video helps you to master your basic skills in the kitchen. Cooking rice, chopping an onion, sharpening a knife, deboning a fish, and cooking pasta.
https://www.youtube.com/watch?v=ZJy1ajvMU1k
This video talks about cutting food using a knife
https://www.youtube.com/watch?v=YrHpeEwk_-U

Spinning Top Food Guide

taiseinii — 2023-10-02 02:05:18 UTC

The spinning top is an illustration that shows food groups in the order of recommended daily servings. For example today I did not eat breakfast in the morning so I still have 0 servings for the day.

For my lunch, I had 1.5 rice and 3 meat so I got 4.5 servings for the day.

For my dinner, I had 1.5 rice, 3 meat, 2 soup, and 1 salad so I had 7.5 serving for my dinner.

So I had 16.5 servings for the day.

This shows that I have a bit lower servings than recommended.

Shopping List

taiseinii — 2023-10-02 02:05:18 UTC

For Steak
2 Onion
3 potato
Milk
Butter
100g steak
Pack of garlic
Red Wine
For Salad
Cabbage (half)
Lettuce (half)
Olive oil
Bacon
For dessert
Winter fruit
Pudding

Shopping Video

taiseinii — 2023-10-02 02:05:18 UTC

Include a vlog here of you taking yourself off to the supermarket to get what you need. As a minimum, share what you are buying and how much each item costs.

Instructional Cooking Video

taiseinii — 2023-10-02 02:05:18 UTC

Include an instructional video explanation here of the cooking process so that anyone watching can understand and follow.

Parent Interview Feedback

taiseinii — 2023-10-02 02:05:18 UTC

Write up the feedback you received here from your parent(s). You might include the questions you asked along with their responses.

Personal Reflection Video

taiseinii — 2023-10-02 02:05:18 UTC

IB Learner Profile

taiseinii — 2023-10-02 02:05:18 UTC

https://docs.google.com/document/d/1Iu7WhouCPqmF8kD1r0IU84quBw_2BbLuhjYJhVVdiyI/edit?usp=sharing

ATL's Developed and Why

taiseinii — 2023-10-02 02:05:18 UTC

I think I developed Planning on Research skills. I think I developed because I planned the recipe for the food I would make. I also developed on Organizing my data which is on Research skills. I think I did because after looking at the safety and the tools I would use for each dish, I organized those and I proofed that I understood.

Unit of Inquiry

taiseinii — 2023-10-02 02:05:18 UTC

Statement of Inquiry: 'Developing and improving one's culinary skills is beneficial to health and well-being.’

Key Concept: Development
Related Concept(s): Evaluation
Global Context: Identities and Relationships (health and well-being)
ATL Skills: Thinking, Communication, Social, Self-Management, and Research Skills.

Goals

taiseinii — 2023-10-02 02:05:18 UTC

To gain empathy for those that cook every day.
Make food that is simple and easy to create.
I want to develop my cooking skills.
Follow the recipe accurately so the food tastes good.
Ensure the food looks good.
I want to enjoy the experience
Become more familiar with equipment.
Avoid accidents.
Try to avoid wasting the ingredients by dropping and others.

Main Recipe Idea #2

glaidler — 2023-10-04 05:13:56 UTC

Ingredients: French Bread, 100g steak, potato, garlic, milk, salt, oil, onion.
How to make it: Starter: Salad with oil and bacon
Cook the steak for 3 minutes and then cut the garlic into small pieces and then add milk, oil, and salt to make a sauce after it is done put it on the steak and decorate it with mashed potato.
Where I got the idea: This is an original.
Why I chose it: Because I wanted to make steak by myself.

Chosen Recipe Justifications

glaidler — 2023-10-04 05:14:27 UTC

I usually eat Teishoku food such as recipe #1 every day so I chose Recipe #2 with ingredients I don't eat usually.
For recipe #2 I got most of the ideas from restaurants I visited in other countries like NYC and France. I still remember the taste of the food because it was very tasty.
Because I wanted to make a 3-course meal on my own other than Teishoku I thought of more ideas for recipe #2 than recipe#1.

Equipment Illustration

glaidler — 2023-10-04 05:21:38 UTC

Here you will add an illustration of the equipment used in your recipe.

Inquiry Questions

glaidler — 2023-10-11 05:35:22 UTC

Lines of Inquiry:

1. What essential questions do I need to understand before I start? Do I have all the ingredients I need? Do I have all the tools I need? Did I wash my hands?

2. How do I know if I am eating healthy?

I know from my experience that I'm not eating too much junk food and that it's important to eat a balance of vegetables and meats and take in protein, minerals, vitamins, and some fats as part of a healthy diet. Drinking water regularly and often is also essential.

3. Why are food safety and accident prevention important?

It is important to observe food safety as you can get sick. It's also important when using equipment and tools to avoid accidents and injuries and use them safely. I also need to be aware that I separate raw and cooked food because raw food has bacteria on it which can make you sick.

Nutrients

glaidler — 2023-10-11 05:39:52 UTC

Using the nutrients table shared create a poster to illustrate the information. Use the rubric to guide you towards a good quality design.

Starter: Salad

2023-11-06 05:25:14 UTC

Ingredients: Cabbage, lettuce, olive oil and bacon salt
How to make it: First cut cabbage and lettuce into thin pieces and then add salt and olive oil then mix it. Cook the bacon and then cut it into small pieces and then add it to the salad.
Where I got the idea: I got this idea from the restaurant I went to in NYC
Why I chose it: Because when I went to eat it it was very delicious and I still remember the taste of it.

Dessert: Pudding with Seasonal Fruit

2023-11-06 05:25:40 UTC

Ingredients: Pudding from a store, fruit in that season.
How to make it: Place the pudding in the middle of the plate and put fruits around it and some fruits on the pudding.
Where I got the idea: I got it from the Four Seasons restaurant in France.
Why I chose it: Because It is easier and cheaper and also tastes better if you never cooked pudding before it might taste bad.