WELCOME TO COOKING IN QUARANTINE

JOURNAL REFLECTIONS

Journal Reflection 4 

I have learnt a lot of things from doing this project, and I have acquired a lot more skills. Before this project, I was hopeless with iMovie, like I seriously didn't know how to use it. But now, after doing a few videos and quite a bit of trial and error, I can say I am 'okay' at using iMovie. Normally I would make videos like 5 minutes, but doing these videos has taught me that people don't want to sit and watch a 5-minute video, they want to see a 1-minute video just to get an idea of what they are doing and how to do it. This experience, in general, has taught me a lot of skills, like making gnocchi or pizza, and taking videos of myself while making it. 

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Journal Reflection 3 

Doing this project is isolation has given me something to do during the day, as I make what I am making, and I video it at the same time. Then I edit the video and add background music, after this, I write up about it (the instructions, and ingredients needed). This idea is unique, as I wouldn't have been able to choose my project on this if we weren't all in quarantine, so quarantine kind of helped me come up with this idea. It has also been a lot easier doing this project while in quarantine because I can cook/bake while in IGNITE class, which is good. Because If we were to be in school, I wouldn't be able to bake. 

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Journal Reflection 2

Due to Covid-19, I had to change my original plan because of the low stock at the supermarkets. which, yes, is annoying, but you have got to do what you have got to do. Cooking is my passion, and it is very broad, so I could do it on almost anything and relate it back to my passion, cooking. So I started thinking about a few options, but the one that appealed to me the most was the idea of cooking in quarantine. 

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Journal Reflection 1 

At the very start of this project, I was going to do it on the different cuisines around the world and compare how different the recipes are from the traditional recipe to the westernised version of the recipe. Everything was all planned out, and I was doing 5 cuisines. These cuisines were, Greek, Italian, Japanese, Chinese and Mexican. In each of these cuisines, I would have a comparison between the westernised version and the traditional version and have a little paragraph explaining how and why the recipes changed so much and why they didn't stay as traditional. An example of this is an Italian Bolognese. Bolognese originated in Bologna and traditionally was made up of beef, pork, pancetta, celery, carrot, red wine & tomato puree. Whereas, the westernised version of Bolognese is commonly called a "Spag Bowl" and has a lot more vegetables, like carrot, celery, mushrooms, capsicum and/or eggplant.