Self evaluation tool (for the student)

A blog can be used as a self evaluation tool by the student.

After a students documents their performance of a task during the Module or even after the Module, it can be reviewed and reflected upon.

In this case, the teacher (Diane) has given me a checklist as an assessment tool to cross reference  my own performance (as the student).

For example,

Here is the first part of the self assessment tool. 

As I began class I referred to the instructions and documentation given to me by the teacher.

 I did not know how to wash my hands properly. It was shown to me by another student. I must practice washing hands

 Sterilizing workstations  done

Looking dorky

 Filling sinks. Something I learned to do BEFORE begining task

I did not know where to find all the tools I needed for the task of Crème Brulée.  I must know where they are.

• Hairnet
• Steel toes
• Apron
• Jacket

I must find the teacher to unlock the equipment

Chocolate Mousse

 A recount of how I understood how to make Chocolate Mousse

 Prepare ingrediants

1. 500ml 35% cream                 
2. 100g Sugar                            
3. 330g Semi-Sweet Chocolate 

Make a bain marie  (double boiler)
This means use a stainless steel bowl over a pot of boiling water so the chocolate does not come into contact with direct heat. The heat it also distributed more evenly while melting the chocolate

I learned to add a bit of cream to the chocolate before placing it over the heat.

Whipped Cream

Ingrediants

1. One liter of 35% cream        
2. Ten grams of gelatin powder
3. 60 ml of cold water              

I learned that gelatin powder is a stabilizer. The reason it is used is to keep the volume of the whipped cream thick.
I thought this is also the reason to use cold water. Maybe I should ask some one. Because the water was heated after with the gelatin powder before adding the cream.

Then Whip it. 

Whip it good

Now I have to look at the peaks, to determine 

if my cream is ?chunky? enough.

Perhaps I need further explanation about chunkiness.

Folding the mousse

Blocking 

 

Beware of blocking. 

I had to create a ?gnash? to avoid it.

This was done by adding some cream to the chocolate before folding it in like a ?"BIRD"?

But Tamara  demonstrated a technique which rimmed the bowl then split it down the middle.

   Then it was my turn.

I was not able to do this procedure without making a mess. I need to work on that. But I don't know how to. Maybe I should ask the teacher

Grainy mousse in the front

My Mousse was "grainy"

I learned that on "Grainy days", the solution is to find a competent chef and mix your mousse with theirs. Because no one throws out mousse.

 

We then filled containers with mixed mousse and labelled them. 

Piping mousse with a bag is something new to me.        Feel free to ridicule anything you find wrong about this video

Nor is  using a spatula. Not even if you purchased the entire spatula city inventory.

 I would recommend using a "star tip" if piping is in order.

Then store in the fridge

And don't forget Dishes and cleaning the work station

 

And more Dishes

 

Now to reference my evaluation tool.

I checked off yes and no when I wasn't sure

Clearly, I have to work on my mousse technique. 

 After writing this blog and reviewing this evaluation tool, I can assess my own performance and approach the teacher as a "self directed learner" M.Knowles.

Here are what I would assess as criteria I need to work on in order to properly perform this task

• Better understand proper hygiene in the kitchen (like hand washing)
• Understand what is over beaten whip cream? 
• Review the cause and effects of temperature 
• Clarify the mixing procedure my teacher taught us and my peers showed me.
• Are the above mentioned problems going to solve the texture issue of graininess in my mousse.