seinor project reflection B26

1.The progress I have come in terms of what I have done through out the year has certainly shown it's worth I think that's what I'm most proud of.

2.a.)AP
b.)AP

3.gathering and interpreting the research in a manner that was easy to understand and assembling it in the form of a power point presentation.

4.I would address some of the problems I recently addressed earlier, such as my WB getting up on the blog so people can see it in an easy to get to fashion so that didn't have to worry about it.

5.seinor project has introduced me to a very controversial argument about the health of our bodies, I know why it is controversial and I can say that I know enough about it to say that I can assist in spreading the right information to get people on a healthier route through their diet.

exit interveiw questions

1.What is most important when creating a healthy Mexican dish and maintaining it's authenticity.
balancing the nutrients in a dish. if the nutrients aren't in balance with each other then no matter how good of an exercise routine you have, your body will not be very healthy.

2. my mentorship gave me the importance of preparation of a dish first steps to answer two, my independent components showed me the way to cook authentically the other part of answer two and the research I have done in the nutrition field has lead me to my answers one and three by illustrating what nutrition is and what a healthy dish is.

3.quality research was hard to find in the beginning so I stuck more to books and visited the library more.

4.Foodmatters an audio visual and my interview with my grandma, Foodmatters is an audio visual that really depicts what a nutritionist's point of view is on what a diet should consist of and what an ideal dish should look like, my grandma helped me in both the kitchen and in the interview she shared some things that my great grandma did with herbs and how they effected the dish and the people sharing in on the dishes great grandma made.

5.my product is the knowledge I can now share about what a diet is and knowing that this useful information can change lives and possibly assist my family in heading down a healthier path through our diet, this is my product because without following through with this project I probably would have never known anything about this subject and if I found out later in time it probably wouldn't have the same effect it would now knowing more about diet and nutrition.

2014 interview

1.)Q.)what's your name and what house?
A.) Clancy Raines, west house

2.)what are your ideas for senior project?
A.)Psychology-drug use, rehab
greif counciling

3.)What plans do you have for completing 10hrs mentor ship over summer
A.)greif counciling 2 people(family friends) willing for job shadowing.

4.)what do you expect to see during 2013 2hr presentations.
A.)psychological ,rehab ,greif counciling presentations

5.)any questions for me?
Q.)Senior project processes?
A.)finding and getting accepted into Mentorship, (I got help), finding research, developing an EQ, define and answer EQ, and three column to back up answers, and 2hr presentations.

Independent component 2

LITERAL
(a) I, Manny Gonzalez, affirm that I completed my independent component which represents 30 hours of work.
(b) my Mom, Grandma, and sparkpeople.com gave #'rs for grams of everything 
(d) I got the nutritional info of the recipes I created with mom and grandma

INTERPRETIVE 
Defend your work and explain how the significant parts of your component and how it demonstrates 30 hours of work.   Provide evidence (photos, transcript, art work, videos, etc) of the 30 hours of work.  
The time I did with mom and grandma I cooked things and the time I spent cooking the food is what is counted these pictures are what support my time.
the list of some recipes and their respective percentages of fat, carbs, and proteins:
Tostada   fat:51% carbs:31% protein:18%
Menudo   fat:26% carbs:27% protein:47%
Red rice    fat:15% carbs:78% protein: 7%
Tamale   fat:56% carbs:23% protein:21%
red rice, some source of protein like beans or pumpkin seed paste, and a fat source would balance each other out but for these purposes of the time being to make the dishes "healthier" the imbalances would be changed by altering the garlic input for the rice, reducing the tripe in the menudo, making the masa of the nixtamelized hominy and reducing the beef amount slightly, and reducing the amount of beef in the tostada.

APPLIED
How did the component help you answer your EQ or support one or more of your answers.  Please include specific examples to illustrate how it helped. 

this helped me practice and understand the authentic cooking methods, the  

2-hour ansewer #3 blog 18

1.)what is most important in creating a healthy mexican dish whiloe maintaining it's authenticity?

2.)changing a few things in the recipies will cause a healthier change in the nutritional input in the body.

3.)things aren't supposed to be taken out of a persons diet (what they naturally eat)but changed to eventually change to a healthier direction, diets don't work when people take out stuff from their meals the body will attempt to supplement this a resistance to change (happens in chemestry too.), altering the food is a method pushed by many diet specialists (ie weight watchers) .
4.)an audio/video called "hunger for food" .
5.)I plan to go deeper into finding the nutritional basis for these foods

independent component 2 plan approval

1.)I plan on continuing to cook with mom and grandma to learn more about the cooking of authentic mexican food, I will then input the ingredients on to a nutrition site that will give feed back on the nutrition of the dish from the results I get from this I will analyze the nutrition of the dish from there the nutrition label format will illustrate just how healthy the dish is. After I get what the dish offers I can determine with the research I have whether the food is ok by it's self or if it needs to be mixed with something else, in the cases of the corn products (such as masa, ground cornmeal, etc..) they hold more nutritional value in Mexico because they soak their corn in "lime" water, so the source I use assumes I didn't soak the corn first therefor removes an amount of niacin one of the proteins needed by the body also listed
2.)through cooking with mom and grandma I plan on gaining more experience from them and through practice I will know more about mexican cooking with the nutrition site I will see the nutritional benefits of the dish. The nutritional value results will help me brainstorm how to improve the dish nutritionally.
3.) My EQ is correlated with this because the nutritional rating will cause me to evaluate the nutritional state of the dish. this paired with the cooking with my grandma and mom will pretty much address the two main parts of the EQ.

Independant component update 4

Day 4

Tamales chicharon & chili cheese

Mom decided that today we make Tamales what does that mean? I start really early in the morning with mom so this is how it all went down…

materials:

Pot and steamer lid

Large bowl

measuring cup large (1-4)

measuring spoons

wooden ladle

ingredients: 

corn masa

consomme

baking powder

salt

lard

pork/chicken/ or beef (inthis case chicharon and chili cheese)

vegtable oil

water

salt

corn husks

4:30 A.M. - We get the work space clean and asemble all the materials (not really that much to clean)

5:15 A.M. - Mom and I work together to cut up the chicharon (still slightly frozen to cut easier)

5:30 A.M. - I put the chicharon in a pot of hot water so it becomes easier to work with when making the tamale.

5:45 A.M. - we start to make the masa

6:00 A.M. - we mix the masa ingredients together (2 cups margerine, 2cups conssume,baking powder 1 tsp,salt 1/2 tsp salt ) in large measureing cup.

6:30 A.M. - The paste took a little while to mix but we got there and we put it to the side for now.

6:45 A.M. - we soak the husks untill they're soft (when they're dry corn husks are usually hard to work with)

7:00 A.M. - mom and I ready the chichar on for frying.

7:30 A.M. - Then (when the chihcaron is ready) the meat is fried untill golden brown (with chicharon there's no real need for cooking oil because the fat melts off and becomes manteca)

7:45 A.M. - The meat is mixed in to chili mix to get cook with the chili mix for some time.

8:30 A.M. - when husks are soft and meat is handling safe spread the masa on the top half of the now soft husks and place the meat onto the husks and fold in the meat (filling (NOTE: the tamales should have an extra flap when done applying masa, use this to create a "bottom half" of the tamale by folding "up" towards the opposite end of the tamale so the filling doesn't fall out and the masa melts every where )) .

9:30 A.M. - when the tamales all have filling in them wrap them up in wax paper and place in to the pot carefully so the wax paper doesn't come undone and the Tamale filling doesn't fall out or the masa melts out the "top end" 

10:00 A.M. - start to simmer the tamales for (about) two hours (check the tamales every once in a while) 

12:00 P.M. - I take out and try the tamales (We serve some to sis and dad.).

12:30 P.M. - I now start on the oher version mom had in mind The chili cheese, FIrst I clean the work space.

12:45 P.M. - I pretty much do the same thing but with a few changes mom wanted me to try this time through so I could see another method and I'm not the same exact thing over, like the change in this step, wash the chilies.

1:00 P.M. - I gut the chilles (by gut I mean remove the seed pods and the veins, they contain most of the oils that cause the chilli heat )

1:15 P.M. - we Pepare the masa this time we use a little bit of the leftover hominy from the puzole blend it with some consumme

1:30 P.M. - Mom decides that it would be cool if we also used ht corn that we found recently so we ad that to the blender (and save the husks) .

1:45 P.M. - We pretty much puree the mixture and leave it alone in a bowl (for now,)

2:00 P.M. - We prepare the masa same as before this time mom added some of the manteca from the chicharon and let me see how it changed the consistancy (it was asome! it was like wet sand that wasn't wet and didn't stick to my skin.)

2:30 P.M. - we add the rest of the masa's ingredients, the puree corn mix, and made some changes with the water amount because this one ended up being alittle too thick.

2:45 P.M. - I start to mix the masa again....

3:30 P.M. - after giving the masa a good mixing the husks are readied to be applied with masa.

4:00 P.M. - The masa is applied to the husks this time the fresh corn husks are also applied, unfortunately they all came out ablit small... it's ok we just have two husks for every tamale when using the little green fresh husks this time around the filling is chilies (the ones we preped earlier, and a white mexican cheese we cut into slivers about as long as the chilies).

4:45 P.M. - we had minor difficulties because of the size of the fresh husks but we over came them with some quick thinking on mom's part (some of the chilies were too big for the fresh husks), other than that we preceed to wax paper the tamales and place them into the pot

5:00 P.M. - We place the lid on the pot and let it simmer for another two hours.

7:00 P.M. - We serve these tamales and finally eat properly.

8:00 P.M. - I clean and wash the area , and relax after making so many tamales.

prep. time 1: 45 mins
cook time 1: 3 hrs 45 mins

sreve time 1: 30 mins

prep. time 2: 15 mins

cook time 2: 7 hrs 15 mins

serve time 2: 1 hr

total time:  16 hrs 15 mins

Current ICH : 32 hrs 30 mins