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Advanced students have the opportunity to volunteer at the Church Night In dinner on Wednesday nights. Shaquille worked on these assorted fruit parfaits for dessert.
Students practice new knife cuts – including cubing butter and brunoise on carrots and celery – and use mise en place to organize and portion ingredients.
This week, students reviewed kitchen sanitation terminology and procedures. We discussed temperature control for safety, the importance of hand washing and gloves, and how to prevent food borne illness.
The class learned about force meats, such as sausage, and how to handle raw meats. Students removed casings from sausage and cooked sausage and beef for baked ziti with meat sauce.
Students peeled, chopped, and cooked fresh Granny Smith apples in butter, sugar, and spices for mini apple pies.
Culinary students prepared salads with fresh fruit and marinated, grilled chicken.
We also practiced par-cooking and sautéeing fresh green beans. Students learned about legume vegetables, discussing how they are grown and harvested and how to prepare them.
Ready to eat!
Culinary Connections students are growing cherry tomatoes, green onions, potaoes, garlic, herbs, and more. Students have been learning to plant seeds and cuttings, transplant their plants, and harvest what’s ready for the kitchen. Last week we had our largest harvest yet of cherry tomatoes and made a tea with lemongrass, moringa, and cranberry hibiscus.