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while making Pico De Gallo, i was in charge of dicing the onions and peppers of the lab. I think i did exceptionally well, but of course not absurdity stunning of the knife skills. If i were to make it again, i would make it a bit more liquidy and add less onions. Having strong knife skills are important in the culinary world for both your safety and for the best consumption of the food.
It is important that we follow safety and sanitation like a restaurant does because we are handling and serving food to other individuals and it is crucial that everything is clean and safe to eat. We followed these rules by actively cleaning up after ourselves, washing our hands, and keeping everything clean without cross contamination. The most challenging of the lab would be the timing. The timing is everything when cooking to make sure everything is the perfect temp where it is both safe to eat and also delicious. If i were to change the recipe, i would remove the onions and add a more variety of cheese and meats.
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