As you have learned of various potential health hazards related to food preparation in the backcountry, hopefully you have become aware of the importance of hygene while working and preparing food in the field. As we begin focusing on food preparation, I would like you to comment on the following:
1. Identify three strategies you will include in your planning for our sailing expedition to reduce the potential for transferrence of disease while on our trip.
2. What was the most difficult part of presenting your lesson? How will you overcome this challenge the next time you present? (Oooh, yes, that's right - there will be a next time!)
3. As we begin preparing for our sailing expedition, think about a meal you have enjoyed in the past that you would describe as an excellent experience.
a. Describe this meal.
b. Identify what made this meal exceptional (i.e. the atmosphere, the company, the food, the presentation, the situation, etc.)
c. Explain how you could incorporate aspects of your exceptional dining experience into your meal preparation while on our sailing expedition.
4. What expectations do you have of this sailing expedition? Describe what you think it will be like during a typical day on board, and identify what aspects of the experience you are looking foward to, and what aspects you are concerned about.
Your blog entry is due by class Friday, Oct. 21. As always, be sure to use spell and grammar check, and use complete sentences and paragraph structure.
1. The three things that I will do to try to reduce our risk is by keeping a clean kitchen, cooking foods that can be ahead of time (for example bacon), and washing hand before touching anything in the kitchen area.
ReplyDelete2. The most difficult part of the lesson for me was finding accurate information. I found tons of info on the web but so much of it is bogus. This time I will use more credible sources, like using the libraries resources.
3. The best meal that I ever ate was at "The Mansion on Turtle Creak". I had antelope as my main course. this wasn't just a hunk of meat on a plate. This steak was beautifully plated. It was perfectly proportioned on the plate next to potatoes and a melody of vegtables. The steak was cooked so that you could cut it with a fork. And the food all complimented one another. Prior to this we had crab cakes that were cooked to perfection. Dessert was a glass of champagne with red raspberries floating in it paired with a chocolate cake that melted in my mouth.
I had never been in a resturaunt this elegant before. My mother brought me and it really showed me how some people eat, behave, and socialize outside of my little downeast circle.
Although I would love to cook the same meal for all of you I am sorry to say that it is beyond my culinary skill level! I can do my best in making the food tastey, the atmosphere relaxed, and the presentation palateble.
4. I am in hopes to be able to be better at nautical navigation by the end of our sailing trip. I am really looking forward to being out on the water in places that I have never been as well. However, the thought of motion sickness has been haunting me. I am really afraid that I will be miserable with sea-sickness for the entire trip which would totally ruin my whole experience.
Lisa Leighton
1. Three things that id do to keep disease at bay while on trip would be one wash my hands before I cook. Two keep my cleaning area clean. Three cook the food that can be before the trip like chicken.
ReplyDelete2. I think that the next time we do a project like this one I should take more notes and put those notes in order so that I can go right form one thing to another.
3. The best meal I’ve ever had was probably when my mother made a seafood alfrado it had King crab, lobster, scallops and chopped bacon with homemade garlic bread and the dessert is always some kind of bread which is usually banana bread or zucchini bread its always presented in a very kind of high class of fancy she breaks out the expensive plates and glasses and preps the food so that it looks amazing. Every time she makes this meal theirs no friends over its just family it’s just time to catch up with each other and to spend quality time together witch is nice because were usually out doing something or working. Even though I love to have this on our sailing trip I don’t think that my mother wants to go on our sailing trip with us so were outa luck.
4. I’d like to really get the nautical navigation down packed I understand it now but I’d really like to be able to do this like its second nature. I don’t know what it’s going to be like on the boat I have a feeling that I’m going to be tired at the end of the day I’m not too worried about being sea sick I’ve never had that kind of problem. What I am going to have to get over is my fear of open water.
Brent Russell
I will reduce the risk by keeping a clean cooking area, keeping hands sanitized, and cooking certain foods that can be cooked before the trip and making sure they're cooked thoroughly.
ReplyDeleteI think the most difficult part was presenting all of my information in order. I can fix this by being more confident in presenting.
I can't remember the best meal I've ever had, but I really enjoy going out and getting a Surf and Turf dish with scallops, steak, and fries. I only eat this dish when I go out to eat with my family, so when I do get to eat the dish, it's like heaven. I'd like to serve this dish to everyone on the sailing trip, but it would be WAY to expensive and time consuming.
I think that there is going to be more math and work then enjoying the actual sailing, so we're going to be super tired and frustrated at the end of the day. I'm looking forward to the Sailing/food/taking pictures. I'm not looking forward to doing a bunch of math and being stressed all day and I'm nervous about messing up, or not doing all of the work fast enough. Also, I'm not looking forward to being by people 24hrs a day.
-Dallas
1. While Planing for our Trip the first of three strategies I will include to reduce disease is make sure hand sanitizer is on the packing list and make sure people use it before cooking and eating. The second is Make sure that we have a sponge and soap. I can not tell you how many times I have been in the situation where A) we had soap and no sponge or B) we had a sponge and not soap. Every time it was due to lack of planing or over sights in packing. The third and last thing is everyone should be conscious of the small space we will be in and act accordingly. This is going to be extremely important when is comes to the kitchen. Space will be at a premium and keeping it clean will be all the more important because of it not to say it is not always important.
ReplyDelete2. The most difficult part of presenting the lesson was probable time management while preparing the lesson. I do not really mind get up in front of people at this point. I do however still have a lot of time management issues. If I had spend more time preparing the material I think my lesson and presentation would have flowed better and I would have felt more confident with the topic. In the Future I need to manage my time better and get my work done in a more timely fashion.
3. -
a. This is hard for me. I have had many exceptional meals in their of context. I could pick a super fancy meal but to be honest I can not say any one sticks out. I could say one of the meals my mom or uncle makes but again I’m not sure which one I would pick. I could even say one of the many exceptional meals I have had while on conservation corps crews. I guess though I will narrow it all down to a Meal I fell illustrates what I like about meals and that is eating delicious food will great people. The meal would be our semi annual lobster feed. When our friend and family get together and we get a couple hundred dollars of lobster and a dozen or so bottles of Champagne and we have a big party. Its not even a group that does not see each other semi regular and the group has changed over the years but its just a good time with good people and that’s what it is all about.
b. I really think that the an exceptional meal has to have a good food, great people. Atmosphere and presentation can be important but they are most certainly secondary in my Opinion. I have Had exceptional meals at fine restaurants, sitting at the dinning room table and under a tarp in the woods. Every time what really made it was the food and company and maybe to a lesser degrees situation. A one pot thanksgiving meal on Thanksgiving might not cut it but when your living in a tent and work doing hard labor 9 hours a day its pretty damn good.
c. Like I said the food and company are the most important part for me. And I think we have those down. We picked good meals and and we have good people. The rest is just making sure the food it cooked and ready and prepared well without any issues.
4. My expectations are to spend time on a boat on the ocean. Ideally I would have liked to get out of sight of land but never really expected to. I was excited to get to sail on the larger boat with hopefully some heavy air and see her really get moving. I was hoping I would get to sleep out on deck under the stars surrounded by the ocean. I expect that a normal day would be that people get up and make breakfast we eat and then we take turns at the helm and navigating, at some point there would be some lessons and eat lunch. Then we would have dinner and anchor for the night and during the night we would have anchor watch. I had very few concerns for this trip other then being forced to sleep below deck In the case of bad weather or other reasons. It is not that I’m claustrophobic I just really would like to sleep on deck.
Alex