Cultural, Economic, and Social Impacts in our Eating Pattern Today

 Today in our Home Economics, we talked about the impacts of cultural, social and economic in terms of our foods today. There are too many ways NZ foods are changed time in time. One of the main reason is the adaptation and the influence of the other country who immigrated to our country, NZ. Below are the questions tackling the activity we did and the pics:

WHAT WAS SOMETHING YOU DIDN'T KNOW ABOUT THE CHANGES IN NZ FOOD THAT YOU LEARNT FROM THE CARDS?

- I didn't know that the English settlers are the one who brought the cooking tools when they traveled and settled in NZ. They brought pots and pans with them.

WHAT COULD YOU SEE HAPPENING TO FOODS IN ANOTHER 50 YEARS TIME?

-I think there will be more processed foods since the technology will be more prominent at that time. Humans will discover more and more to how we can make cooking easier and convenient which is good and bad. It is good because we don't have to worry maybe cooking in hours but it is also bad because people might forget all the things that our ancestors have created especially food recipes and cooking methods. They will be new foods or dishes that will be discovered.

WHAT CHANGE COULD YOU INVENT THAT WOULD ALLOW FOOD TO BE PRODUCED AT A MUCH CHEAPER PRICE?

-The change I could invent is the campaign for promoting agriculture. I think of this because we also did this in DTE. Agriculture is the main resources of our food production. In our country today, they are begging for learners to be attracted in agriscience and business industry which has a big impact on food productivity and efficiency if not given the utmost attention. We couldn't always rely on farmers because they are already having a hard time feeding people. So what's the connection between advertising agriculture to make food to be produced at a cheaper price? If we can advertise and persuade people to pick agriscience as their choice of job, of course, there will be a high demand in this field. We will have the people that will take care of our farms, forestry, and nature. In that case, we won't need to worry about the production of foods. Then the next step is to give a voice to food's cost. If we don't have the problem with food production, it will be easy for us to propose the cheaper food price.

Photos about the activity

Chocolate Pudding

Ingredients

• 2 tsp Baking powder
• 1 cup Flour
• ½ tsp Salt
• ½ cup Sugar
• ¼ cup Cocoa powder
• 75 g Butter, melted
• 1 cup Milk
• 1 tsp Vanilla essence/extract
• Topping
• ¼ cup Cocoa powder
• 2 cups Brown sugar
• 2 cups Water, boiling

Directions

Preheat oven to 180C. 

To make the pudding, sift flour, baking powder, salt and sugar and cocoa into a mixing bowl. Add butter, milk and vanilla and mix well. Pour into a round, 20cm wide, deep ovenproof dish greased with butter. 

Combine brown sugar and cocoa and sprinkle over pudding. Pour over boiling water and bake for 40 minutes. Don't worry if it looks like a mess, it will be fine. 

Spaghetti Bolognese for Meal Planning

Spaghetti Bolognese

Recipe:

• 25g butter 
• 1 large onion chopped
• 500g mince
• 1/2 table salt
• 400g can tomatoes in juice chopped
• 135g of tomato paste
• 3/4 packet of spaghetti noodles

Instruction:

1. Pan cook onion in the oil until browned. Add mince and brown. Start to boil noodles.
2. Add vegetables, tomatoes in juice and tomato paste. Simmer for about 15 mins and vegetables are tender. 
3. Serve noodles onto plates with mine mixture on top.
4. Garnish with a little-grated cheese and herbs

What is the focus of the meals that we are cooking for this unit?

- The focus of this unit is to balance food according to what is more healthier to eat and appropriate for us.

Apply variations and substitutions to the recipe that you would use and why would you make these changes.

- Instead of butter, we used 1 tbsp of oil, we used 200g of mince, and we just used 2 tbsp of tomato paste instead of one can. You could apply these alternatives to suit your diet and these are all to prevent cooking too much which lead to wasted foods.

The butter has more fats than oil so it is more favorable to use. 500 g would be too many so reduce it into 200-300g as well as the tomato paste.

Since our main goal for this term is to achieve meal planning, these alternatives that we applied in our dishes are really helpful to us.

Home Economics Theme: Meal Planning

    Yesterday, we did some cooking for our practicum relating to our topic for the term which is meal planning. Below are the guide questions for us about the practicum we conducted:

Name 3 nutrients gained from yesterday's recipe:

1. Fiber
2. Carbohydrates
3. Iron

What benefits would yesterday's practical offered an individual?

-The benefits will be it is easy to cook and it is really fit to be served in group or family if an individual is cooking for much of people. It is also tasty and healthy. It also gives skill for the cook to predict how much time will pasta get cooked and edible, how to put the right measurement of ingredients to achieve the right taste.

All-in-one Tasty Pasta

 Serves: 4  10 mins prep time  20 mins Cook time

Get a tasty meal on the table the whole family will love in less than 30 minutes. Even better it’s all cooked in one pan, so fewer dishes to do!

Ingredients

300g lean beef mince

1/2 onion, peeled and chopped

3-4 button mushrooms, sliced (optional)

420g can Wattie's Tomato and Garlic Pasta Sauce

1 ½ can water or beef stock (add as needed)

2 cups small pasta spirals

1 ½ cups Wattie's frozen Mixed Vegetables

Chopped parsley (optional)

Method

Heat a dash of oil in a large frying pan and quickly brown minced beef and onion over a moderately high heat. This may be best done in two batches.

Add the mushrooms if using, Wattie’s Tomato and Garlic Pasta Sauce, water or stock and pasta and stir until the mixture comes to the boil. Cover, lower the heat and simmer for 15 minutes until the mince and pasta are tender.

Stir in the Wattie’s frozen Mixed Vegetables and simmer gently for only 3-5 minutes until the vegetables are hot. Season to taste and add a handful of chopped parsley if wished.

State how the recipe meal could be altered to cater to your families needs:

-Well, the recipe for yesterday's can serve 4 and if it will be served by more people, of course, the measurement of the ingredients should increase the quantity. You can also add some varieties of vegetables and you can change the meat which is beef to other alternatives.

Satay chicken noodle stir-fry

March 22,2018

 Satay Chicken Noodle Stir-fry

Ingredients:

• 2 teaspoons peanut oil.
• 600g skinless chicken breast fillets, cut into strips
• 4 cups mixed vegetables, suitable for stir-frying, or frozen stir-fry vegetables
• 400g fresh Hokkien noodles
• 3 tablespoons reduced-fat peanut butter
• 1/3 cup sweet chili sauce
• 2 tablespoons water

Instructions:

 Step 1

Heat half of the oil in a wok over a high heat.Add chicken and stir-fry for 5-6 mins. Transfer to a plate. Add remaining oil to wok, and stir-fry vegetables for 5-6 mins.

Step 2

Cook noodles following packet directions. Set aside. Return chicken to wok. Add noodles. Toss to combine and stir-fry for 3 mins or until the vegetables are almost tender.

Step 3

In a bowl, mix peanut butter, chili sauce, and water. Add to wok. Stir to combine. Cook for 2-3 mins. Divide among 4 bowls to serve.

Reflection:
 I am happy that we finished the praticum. We needed more communication in our group cause sometimes we forget which task we should do. We have to plan properly and be mindful when we are in kitchen.

2018 Home Economics

8th March 2018

OATY PANCAKES

½ c flour

1t baking powder

Pinch salt

½ c rolled oats

1 egg

1 ½ c milk

1T melted butter

Oil to spray

Maple syrup

Fruit  to serve

Or

Sugar and lemon juice

• Sift flour, bp, and salt together then add rolled oats.
• Beat egg and ½ cup of milk together.
• Pour into the well and whisk to a smooth batter
• Add remaining milk and melted butter and whisk until well mixed.
• Spray a non-stick frying pan with oil
• Using a jug pour batter into frying pan, when it starts to bubble flip over.

Reflection:
          Yesterday, my team was horrible. One of my groupmates cooked a burn oaty pancakes and of course, it's for them to eat. We're not organized and was adjusting cause someone was added in our group.But overall I think our practicum was good cause we managed to finished it.

1st March 2018

Basic Hamburger Recipe

Ingredients - Serves 4

• 250g lean beef or lamb mince

• 1 small onion, finely chopped

• 1 egg

• 1cup soft white breadcrumbs

• Salt and pepper to taste

• 2 tsp oil

Method

1. Mix the mince, onion, egg, breadcrumbs and seasonings

together.

2. Using wet hands shape into 4 flat patties of equal size.

3. Heat oil in a frying pan, add patties and cook for about 5

minutes each side or until cooked through.

4. Serve with buns or bread with desired fillings.

3 Key Health Safety issues we were mindful of yesterday:

1. We washed our hand before entering the kitchen. (Hygiene)
2. We used the correct cooking ware when cooking.(Food safety)
3. We made sure that we did take sharp edges utensils carefully and use it correctly.(Personal Safety)

What did you do to ensure that your food was safe?
-We checked if the tools that we used are clean. We also made sure that the food that we ate is edible.

Why is meat patties not okay to eat raw?
-Meat patties not okay to eat raw because the bacteria are still there so if we eat obviously the bacteria will be transmitted to us.According to http://www.foodauthority.nsw.gov.au, the raw and not cooked patties may carry disadvantageous bacteria that are pathogenic bacteria called Escherichia coli (E.coli).The said bacteria can cause a bad effect on blood and blood vessels.

Explain a step you took yesterday to avoid contamination.
- The step we took yesterday to avoid cross-contamination is after we mixed the meat with the other ingredients we ensured that we cleaned our hands before touching other things and food.



22nd Feb 2018
                                         Chicken and Rice Patties

Author: PlanningQueen
Recipe type: Finger food

Ingredients:

• 3 cups cooked jasmine rice (about 1 cup uncooked)
• 1 chicken breast
• 1/2 tablespoon olive oils
• 1 large carrots
• 3 spring onions stalks
• 1 1/2 cups grated mozzarella cheese 
• 3 eggs                                                   

Method:

1. Preheat oven  to 200 degrees celsius
2. Slice chicken breast in half widthways, so it will cook through quicker
3. Heat oil in a medium frying pan and cook chicken breast until it begins to brown.
4. Remove from pan and shred chicken using a fork and set aside.
5. Grate carrot so you have at least 1 cup.
6. Finely slice spring onions.
7. Lightly beat the eggs.
8. In a large bowl, add cooked rice, chicken, carrot, spring onions, eggs and about 3/4  of the cheese and mix well.
9. Spray muffin trays with cooking spray and then spoon mixture into the trays. Top with the remaining cheese.
10. Place in the oven for 15 mins until the tops turn golden brown. 
11. Let them sit in the trays for a few minutes before removing the rack to cool. Use a knife to work around the edges of the rice patties to make removing them easier. This recipe made 12 chicken and rice patties.                                                                     

Reflection:
         Yesterday's practicum was great. We did our cooking with much more organized and planned. We manage to communicate and help each other to finish our work. The final result of the food was delicious. What I don't like about yesterday's work was the oven. We couldn't use our own oven because we are told that ours was slow in baking so we have to share with other's oven. We shared the oven with two groups, separately because we have two trays. Unfortunately, the other group didn't turn on the oven that made them waited for a long time, and us too. Still, the outcome of the food was delicious so it was worth it.

Image resource:
https://scm-assets.constant.co/scm/unilever/a6798e909fa57bfd19c3e7f00737e5d6/b3567583-eabb-43bd-9e99-616cf60c49aa.jpg





15th of February

FRIED RICE

Ingredients

• 1 cup long grain white rice
• 2 eggs
• 2 teaspoons vegetable oil
• 2 bacon rashers, chopped
• 1 carrot, peeled and grated
• 2 shallots, trimmed, finely sliced
• 1/2 cup frozen peas, thawed
• 1 tablespoon soy sauce, plus extra to serve

Method

1. Cook the rice in a large saucepan of boiling water for 12 minutes or until tender. Drain and leave to cool ( http://www.thekitchn.com/how-to-cook-rice-on-the-stove-44333).
2. Prepare vegetables and bacon: Chop bacon. Peel and grate the carrot. Finely slice shallots.
3. Using a whisk, lightly beat eggs in a small bowl. Heat oil in non-stick wok or large frying pan over medium heat. Add eggs. Swirl over the base to form an omelet. Cook 2 minutes. Turnover. Cook 2 minutes until set. Transfer to a chopping board. Set aside to cool slightly. Cut into short strips.
4. Add bacon to wok. Cook 4 minutes until lightly golden. Add carrot. Stir-fry 1 minute. Add shallots, peas, and rice. Cook, stirring, 3-4 minutes. Add egg and soy sauce. Stir until heated through. Serve immediately, with extra soy.

How we applied Personal Safety, Food Safety, and Hygiene?

For Personal Safety, before we started cooking we took our bags in the back so that it won't be a hinder to us while cooking, we also make sure that the floor is not slippery and we made sure that we are careful while using the tools with sharp edges and didn't run around. For the Food Safety, we made sure that we used the right chopping board, the heat is at the right temperature, we didn't do nasty things at the front of the foods and we followed the correct instructions. Lastly Hygiene, of course, we washed our hands first which is the most fundamental parts of hygiene, we tied up our hair back for girls and we used aprons before setting in the cooking session.

Things to do better:

If we were going to cook again, I would like to have a better communication between us, more positive thinking, better mindset and focus, and be more confident to cook. To build communication, we should know to respect each other's ability and accept that we are in one group. For positive thinking, we should not be discouraged that we cannot cook but be inspired more because we are here in the course HomeEc because we are learning how to cook. To have better mindset and focus, we should know how to balance our roles while we are in the kitchen.And to be more confident, we should acknowledge ourself that we can do the cooking.