Handling raw meat safely

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.

In the garden

Apples n’ Cinnamon

Students peeled, chopped, and cooked fresh Granny Smith apples in butter, sugar, and spices for mini apple pies.

Creating the sets for Food! the Musical

Fruits & Veggies

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!

Having fun in Urban Explorers

What’s growing in the garden

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.

Highlights of the Week: January 17-20

Culinary Connections

• This week we made banana pudding for 100 people for the Wednesday dinner.

• We also made vanilla and chocolate pudding.

• Students learned about bulb vegetables like onions and garlic.

Urban Explorers

• This week we continued our discussion of jobs.

• The class did a healthy movement activity.

Friday with Urban Explorers and Culinary Connections

• This week we visited Tropical Park and went bowling.

Highlights of the Week: January 9-13

Culinary Connections

• Students made ricotta cheese cookies.

• We learned about tuber vegetables, how they grow, and how they store their energy.

• The class made sauteed lemon pepper brussels sprouts, practicing flipping the pan and cooking on high heat.

• We also made parsley potatoes.

Urban Explorers

• The class reviewed what we learned about different cultures last session and began this session’s topic, jobs.

• We talked about the differences between jobs, hobbies, sports, art, chores, and internships, and played a game to practice recognizing the difference.

• Students had a discussion of current events.

• We did an activity to connect with our emotions through dance.

Friday with Urban Explorers and Culinary Connections

• At the end of the week, we celebrated the start of the session with a pizza lunch.

2017 programs start January 9th!

Enroll online or contact us at 786-505-4657 / naturelinksmiami1@gmail.com.