Design Technology
You can design and create, and build the most wonderful place in the world. But it takes people to make the dream a reality.
Walt Disney
Walt Disney
Quarter 1
Reflection
In design technology this quarter I learned on how to cook. I am overall a beginner in cooking, and have never done it before (besides baking cookies, or making bread for breakfast). I have learned a lot this quarter in cooking such as cooking skills. Like baking, grilling, blending, frying, and cooking. I enjoyed the cooking process, but hoped to improve it. The work I have done very well this quarter was when I did after school cooking, for baking my Kue Sagu. It was the one of the best things I have done very well in tech since the Sagu cakes were baked perfectly, loved by everyone, and looked great. Sadly it wasn’t graded, and the Sagu cakes we presented to the class for our hosting weren’t that good. Things I want to improve this quarter is to be more prepared in hosting the class for kue sagu, and learn more how to cook. I would become more prepared in hosting the class by making the recipe all by myself without my group, so I know what to do, be confident, and know what I should actually do since I didn’t really get my steps. I could improve my steps by making them more clearly, and re-read them so that I could check if everything makes sense. I want to improve my cooking skills in participating more with my group, and do more of the difficult tasks so that I would learn more about cooking rather then pealing unions.
Global Context
For the Global context of DT I chose Identities and Relationships. I chose this global context because in this quarter in tech we cooked different traditional recipes from around Indonesia. By doing so we explored each cultures way of life, by knowing how their food tastes like. For example if some cultures don’t want to eat meat their food would probably taste like vegetables. Also we learned the relationship of the cultures and their surrounding environment. By knowing that the ingredients used to make the food come from the surrounding environment the culture lives in. Knowing that the surrounding environment impacts the type of food from the culture a lot.
In design technology this quarter I learned on how to cook. I am overall a beginner in cooking, and have never done it before (besides baking cookies, or making bread for breakfast). I have learned a lot this quarter in cooking such as cooking skills. Like baking, grilling, blending, frying, and cooking. I enjoyed the cooking process, but hoped to improve it. The work I have done very well this quarter was when I did after school cooking, for baking my Kue Sagu. It was the one of the best things I have done very well in tech since the Sagu cakes were baked perfectly, loved by everyone, and looked great. Sadly it wasn’t graded, and the Sagu cakes we presented to the class for our hosting weren’t that good. Things I want to improve this quarter is to be more prepared in hosting the class for kue sagu, and learn more how to cook. I would become more prepared in hosting the class by making the recipe all by myself without my group, so I know what to do, be confident, and know what I should actually do since I didn’t really get my steps. I could improve my steps by making them more clearly, and re-read them so that I could check if everything makes sense. I want to improve my cooking skills in participating more with my group, and do more of the difficult tasks so that I would learn more about cooking rather then pealing unions.
Global Context
For the Global context of DT I chose Identities and Relationships. I chose this global context because in this quarter in tech we cooked different traditional recipes from around Indonesia. By doing so we explored each cultures way of life, by knowing how their food tastes like. For example if some cultures don’t want to eat meat their food would probably taste like vegetables. Also we learned the relationship of the cultures and their surrounding environment. By knowing that the ingredients used to make the food come from the surrounding environment the culture lives in. Knowing that the surrounding environment impacts the type of food from the culture a lot.
Deo and I explaining about the Deo and I preparing the materials Sangrai the Sagu Mixing the ingredients
materials
materials
The result of mixing the other Mixing the Sagu with the other Heating the Sagu in the oven The Kue Sagu is done!
ingredients with the Sagu ingredients
powder
ingredients with the Sagu ingredients
powder
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FIRST TIME COOKING
Quarter 2
Questions For The Evaluation:
iii. Did you follow the plan? Show the evidence!
iv. Did you make any changes to your plan or design? Why?
iii. Did you follow the plan? Show the evidence!
iv. Did you make any changes to your plan or design? Why?
III
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Throughout my cooking process that I did to cook all my three dishes, I was able to follow my plan most of the time. Following all the steps in chronological order. I followed each step of my plan to be able to cook all my dishes before the time ran out. The only thing that I didn't follow in my plan was my time organization. Because in several steps, I took either too long, or too fast. Changing the entire plan and the way I follow it in means of time. In conclusion I did follow the plan, if I had cooked everything correctly, since I wasn't really able to follow the plan with the late finishing of the Papeda, since the first time I cooked the dish, it was wrong. So I had to recook it.
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Clarifications: Left Side is the original plan, and the right side is how I followed my plan during the cooking. Notice that one of the dish' namely Papeda was finished up late because it had to be recooked.
As you can see from the pictures above. You can see that I most of the time followed the original plan, but because I sometimes finished a step earlier, or later. Resulted in some changes in the plan. You can also see above that the plan has been placed in a logical order, after I modified it from my old plan. It is in logical order since not all dishes are cooked at the same time, and are not started at the same time. From above you can see that I most of the time was able to follow my plan, mainly because I was prepared what to do, and understood how to do it. With proper preparation I was able to follow my plan step-step. Sadly though I wasn't fully able to follow my plan as you can see above with the Papeda which was finished late due to recooking.
As you can see from the pictures above. You can see that I most of the time followed the original plan, but because I sometimes finished a step earlier, or later. Resulted in some changes in the plan. You can also see above that the plan has been placed in a logical order, after I modified it from my old plan. It is in logical order since not all dishes are cooked at the same time, and are not started at the same time. From above you can see that I most of the time was able to follow my plan, mainly because I was prepared what to do, and understood how to do it. With proper preparation I was able to follow my plan step-step. Sadly though I wasn't fully able to follow my plan as you can see above with the Papeda which was finished late due to recooking.
Cooking the Sago
Cooking the Ikan Manokwari
Cooking the Aunu Senebre
IV
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There are several changes I have made from the very first plan to the final plan to the plan I eventually followed in class. Most of the changes were made when I developed my first plan to the final plan changing the overall times to start my dishes, and times to do the steps. This is because in the very first step everything, all the dishes were cooked at the same time, and started at the same time. Making it very illogical, and difficult to follow. I myself was able to experience it when I was practicing for my cooking, but by then I luckily already changed my old plan to the newer plan. Several changes I made from the plan before the practice, to the plan after the practice. Majorly happened in the Aunu Senebre, and Ikan Manokwari dish'. I made several changes to the plan due to that I wanted to add some more flavor to the dish, so that it would taste better. This was done by with the Ikan Manokwari where I decided to add butter to when I was frying the fish. So that it would have more taste, and so that the fish itself would fry much easier. For the Aunu Senebre I made a major change in the planning because one of the ingredients used for packaging which was the pedestal lead (daun talas) wasn't able to be found. Therefore all the steps to prepare that leaf for the packaging were taken away, and the leaf itself was replaced with banana leaf. Also all the steps that were suppose to be done at school for the pedestal leaf were done at home. Since firstly it took to much time, and secondly because it was easier to do in home then at school due to the materials and equipment at home. I was able to make a fire at home to fry the banana leaf, which I can't do at school. The last change that was made was done with the Papeda. In which costed the dish to be finished late. The change was the use of ingredients. Rather then using 100g of Sago 500g was used to make it more sticky, and to improve its texture with the taste. Overall I have made these changes to make the overall process of the cooking easier, more simple, and to improve the taste of the food.
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D
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In the design, not much has changed. Most of it has remained the same from the planning, and overall design of the plating. The outcome of nearly all my dish looked like the design I made in criteria B. The plating was done exactly as described. For example in the design for the Ikan Manokwari's plating. I expected the manokwari fish to be placed vertically on a long rectangular plate, with the spice sauced poured on it. It looked exactly like that only that I added some lemons for some more style, and decorations. The only significant change that has been made in the design was in the Aunu Senebre. It was suppose to be wrapped inside one Talas leaf with the grated coconut and anchovy pouring out of the Talas leaf. However it ended up with the ingredients being wrapped inside a banana leaf (Talas leaf replacement) placed nicely on a oval plate, rather then a round plate with decorations which I couldn't find. The changes in the Aunu Senebre were made because of the absence of Talas leaf which served the main purpose of the Aunu Senebre's plating.
Below you can see the comparisons of the design with the overall outcomes. Most are very accurate right? |
Design vs Outcome
Papeda
Specifications: A liquid substance colored white, which would be served inside a round bowl. The texture appearance would be sticky, transparent, and shiny.
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Specifications: Liquid and sticky white colored substance, which is a bit shinny, and transparent. The liquid substance known as Papeda is served inside a round bowl.
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Ikan Manokwari
Specifications: A fired fish served on a vertical plate of white, blue, or brown color. The spice sauce is poured onto of the fish. The dish is colored red, and brown. The texture is mainly squishy, and soft.
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Specifications: Fried fished served on a vertically blue, and white plate. The fish is served with spice sauce poured on it, and two lemons on its side. Its texture is very soft and squishy. The colors are mainly brown (cooked fish), red (spice sauce), white, and blue (plate).
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Aunu Senebre
Specifications: Ingredients pour out of the wrapped Talas leaf that is placed in the center of a decorated round plate. The Talas leaf is brown and green after it has been fried and because of its natural colors. The ingredients pouring out of the Talas leaf are colored brown and white. It has a soft texture.
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Specifications: Ingredients are wrapped inside banana leaves which are placed vertically on a oval white plate. The color is mainly green and a bit brown from the banana leaves. The texture is soft and sleek from the outside, and soft and mushy in the inside.
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Global Context
The global context that I have chosen for this quarter in technology is Globalization and Sustainability. I have chosen this global context because in this quarter we mainly learned about how to cook traditional foods of Indonesia, and why its important for preserving traditional foods. We learned that we should preserve traditional foods since its part of our tradition, and culture. Also that traditional foods could be beneficial to fight modern deceases, and provide protein, nutrients, and vitamins for our daily needs. We learned that foreign cultures and traditions affect Indonesian society. Since a majority of the Indonesian people tend to follow foreign traditions, rather then preserve their own. For example Indonesians going to McDonalds, rather then cooking and eating their traditional food. This may result into people slowly forgetting how to prepare these traditional dishes, and may result into these dishes being erased from history, along with its benefits. It is mainly Globalization and Sustainability because we have learned about the impacts of Indonesia's globalization towards its traditional and cultural aspects (food), and that we should sustain it, so that it wouldn't be erased from history.