Home Ec Evaluation

 

Genica and I chose Croque madame as our cultural assessment dish because it relates to the country topic (France) and it is the closest dish to our favourite food, eggs Benedict. The best part of the finished meal is the bechamal sauce as it really adds the most flavour. It has a bit of tangy as well as sweetness, which really contrasted with the way the eggs was cooked. Our group would change the bread because it wasn't thick enough. The bechamal sauce just made the bread moist and soggy. 

During this process, I learned how to make bechamal sauce.

Some changes made was the bacon and bread. Because the bread needs wasn't available here we resorted to grain bread and the bacon usually used is expensive so we used plain ham.