SLC23-W6 | Flours

It's a great pleasure to follow up this course till the very end and I am super excited that this class ended well by leaving positive impacts in my cooking and eating experience.

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Below, I will present the tasks given for week 6;

Question 1: Share one or more photos of the flours you commonly use for cooking. Describe what type of flour it is (Refined or healthy)

I have come across different types of flour in my cooking journey/ experience both refined and healthy ones which includes; cassava flour, oatmeal flour, corn flour, rice flour, yam flour, plantain flour and all purpose flour which is plain flour

I will share just two flours I commonly used in cooking; All-purpose flour ( plain flour) and yam flour.

All-purpose flour

All-purpose Flour

Plain flour simply made by milling the wheat grains through the process of removing both the bran and germ from the kernel leaving the innermost part. Because of the process of making this type of flour, the nutritional value dropped which made it a refined flour.

Detailed description of All-purpose flour

Flour	Features	Benefits	Recommended Uses
All-purpose (flour plain flour)	low fiber, protein and fat, it has soft and smooth texture	A good source of carbohydrate, vitamin and minerals	A very versatile ingredients that can be used for pastries, cakes, bread and cookies

Yam Flour

Yam flour

Yam flour is an healthy flour that is made by just peeling, washing, slicing, drying and blending yam into powdered form to produce edible flour.

Detailed Description of Yam Flour

Flour	Features	Benefits	Recommended Uses
Yam flour	high in carbohydrates, rich in fiber, low in fat and protein	A good source of potassium, rich in vitamin B and C, hinders indigestion	Swallow, thickeners and tortillas

Question 2: Make 1 sweet or savory pancake (HEALTHY) using a healthy type of flour. SHOW: INGREDIENTS, STEP BY STEP AND FINAL RESULT

Corn flour is a whole grain flour that is produced by simply milling dried corn.

Using corn flour, I will prepare a delicious pancake by sharing the preparation procedures.

Raw ingredients

Ingredients	Quantity
Corn flour	1 cup
Egg	2
Liquid milk	2 tbsp
Onions	1 small size
Fresh pepper	1 small size
Salt	to taste
Water	Desired quantity

Preparation Procedures

Step 1: Add dried ingredients ( corn flour and salt) together and sieve. Add water and mix thoroughly before pouring whisk egg into it.

Adding water	Adding egg

Step 2: Add liquid milk and mix properly then add sliced onions and fresh pepper into the mixture.

Adding liquid milk	Adding pepper and onions

Step 3: Set pan to heat up, grease with a drop of coconut oil, add the mixture, flip and monitor till it is light brown.

After mixing	Added mixture to the pan	Flipped

Home made ketchup was used for the toppings. Below is the final result;

The outcome

Question 3: What are the characteristics, benefits and uses of the flour you used to make your pancake?

Characteristics	Benefits	Uses
It has a powdery texture, high in carbohydrates, rich in fiber and gluten free	Good source of vitamin B, it protect against cell damage, good for skin health, good for bone and heart health and lastly, it regulate blood sugar levels	thickener, cookies, it can be used to create crispy coating on fries ( example is battered and breaded chicken or fish)

Question 4: At what time of day do you consider it better to consume this type of preparation? Explain your answer

Pancake is best to be eaten as breakfast. Starting the day with something light filled with necessary nutrients that the body needs is simply the best way to eat healthy.

Best for breakfast

Question 5: Of the 6 classes worked in this course, which one has been your favorite?

Honestly, the six (6) courses for this season (23) are interesting and I learnt a lot from each of the class. Since there is always "favorite" for everything, I would say that I enjoyed week 3 ( nutritional labels) class more. Many things that was taught in class was totally new to me and getting to learn how to interpret nutritional table/ information on products was amazing.

Question 6: What topics would you like us to develop in the next healthy cooking classes?

I would like to know more about the spices in which we used for our daily cooking ( how to differentiate between recommended and non recommended spices). Healthy eating is part of our priority, getting to know in details what each spices we use in the kitchen is made of would be great. For example, each time I make use of dried black pepper, I usually feel a sharp hurt in my chest, other people around also attest to it. Although, I've reduced the way I use it. It would be nice to know the actual content of each food spice in the kitchen most especially its negative impacts when consume too much.

I will invite @chefdanie, @chant and @mvchacin to join the class.