Jack Burke

Sensory Results

The cold-smoked scallops developed a delicate smoky aroma without overpowering the natural sweetness of the scallop. The texture remained tender and slightly firm, indicating proper temperature control during the cold-smoking process. Visually, the scallops exhibited a light golden hue on the surface, suggesting a successful absorption of smoke.

The rabbit tortellini in beef consommé showcased a strong contrast between the richness of the broth and the subtle, slightly gamey flavor of the rabbit filling. The tortellini dough maintained its structure while remaining soft and smooth, demonstrating correct lamination and shaping techniques. The clear consommé had a clean finish that elevated the overall sensory experience.

The rabbit lasagna delivered a satisfying combination of layers, with the rabbit providing a lighter, more delicate protein flavor compared to traditional beef. The béchamel contributed a creamy mouthfeel that balanced the rabbit’s slight gaminess, while the pasta sheets were cooked al dente. The final product was cohesive, visually appealing, and offered a well-rounded flavor profile across all components.

Sustainability Analysis

Our usable waste, weighing in at 45.3oz was due mostly to our mise and the typical scraps that come with a mise. LeanPath, a food waste-prevention company approximates this waste costing $0.07/oz, meaning $3.17 was wasted on this waste.

Our unusable waste, weighing in at 55oz was due to unusable fish shells and our tomato container. LeanPath also approzimates this waste costing $0.07/oz, meaning $3.85 was wasted on this waste.

I think our waste being lower than last week is a good sign, and that our group was definitely more attentive to our waste. We were also much more mindful as to where we placed items.

To be more sustainable in future labs, I will focus on reducing overall waste by planning portions more carefully and using ingredients more efficiently. I will make better use of leftover components by repurposing them into other dishes rather than discarding them. Additionally, I’ll be more mindful of energy and water usage during preparation and cleanup. By being more intentional with resources, I can help create a more environmentally responsible kitchen environment.

This week, the WACS Sustainability Certification mostly influenced my lab this week, because I feel that I was much more understanding of the different categories of waste.