SLC23-W6 | Flours
I am really thrilled to have completed this class last week. It was a fantastic experience, discovering new aspects of healthy cooking and eating. I feel fortunate to have such wonderful teachers. It was a great journey with you!
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) |
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 | All-purpose flour |
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This is a refined flour that passes through so many processes before the innermost part is achieved which makes it lose it's value.
| Flour | Features | Benefits | Recommended uses |
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| All-purpose flour | Has smooth and soft texture. low in fat and fibre | Highly recommended for carbohydrate, minerals and vitamins | Just as the name implies, All-purpose flour, it can be used for cookies, pastries, cakes etc... |
| Corn flour |
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Corn flour, a fine powder made from ground dried corn kernel. It does not pass through any refinery processes so it is a healthy flour.
| Flour | Features | Benefits | Recommended uses |
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| Corn flour | A good source of vitamins, minerals and fibre | It's a good source of fiber, protein, and vitamins B, as well as minerals like iron and magnesium | Used in cooking, baking and thickening. |
Question 2: Make 1 sweet or savory pancake (HEALTHY) using a healthy type of flour. SHOW: INGREDIENTS, STEP BY STEP AND FINAL RESULT |
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 | Ingredients for corn flour pancakes |
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| Ingredients | Quantity |
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| Corn flour | 1 cup |
| Eggs | 2 |
| Pepper | 3 seeds |
| Onions | 1 bulb |
| Milk | 1 tsp |
| Water | As desired |
Steps
• In a bowl slice onions and pepper,
• Add eggs into a bowl and beat, add milk and a little water and mix well.
• Pour in the sliced onions and pepper and mix properly.
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• Stir the mixture and add corn flour as you keep stirring.
• In a pan on low heat, add olive oil,allow to heat and then add a portion of the mixed batter into the hot pan and allow to fry for some time.
• Flip over the other and fry till its done. Serve hot or cold.
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 | Final result |
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Question 3: What are the characteristics, benefits and uses of the flour you used to make your pancake? |
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| Characteristics | Benefits | Uses |
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| It has a fine powdery texture, is high in carbohydrates, packed with fiber, and is gluten-free. | It is a great source of vitamin B, which helps protect cells from damage, supports skin health, and promotes bone and heart health. Additionally, it helps regulate blood sugar levels. | This ingredient can be used as a thickener, in cookies, or to create a crispy coating for fries. |
Question 4: At what time of day do you consider it better to consume this type of preparation? Explain your answer |
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Pancakes are often considered a light meal, but their ingredients show they contain a lot of carbohydrates, which provide energy. Therefore, I believe pancakes are more suitable for lunch.
Breakfast should be light and easy to digest, just like dinner, making pancakes a better choice for lunch!
Question 5: Of the 6 classes worked in this course, which one has been your favorite? |
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The six courses offered this season (23) are quite engaging, and I've gained valuable insights from each one. While I appreciate all the classes, I particularly enjoyed the week 3 session on nutritional labels. Much of the material was new to me, and learning how to read and understand nutritional information on products was truly enlightening.
Question 6: What topics would you like us to develop in the next healthy cooking classes? |
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I believe it would be beneficial for us to explore both healthy and unhealthy cooking habits, as many of us tend to overcook or undercook our meals.
Additionally, it would be helpful to learn about the healthy and unhealthy spices available, since there are many refined spices that may not be good for our health.
I know you will surely participate in this learning challenge since it's part of your hobby. You have made appetizing pancakes, your choice of flour is good and always available in any baking stores. Good luck 🤞.
Yes mama, its part of my hobby, and I enjoy it so much. Thank you so much for the wishes.