Due this week: Friday, March 1st by 11:59 p.m.
Lab Evaluation Logs must be completed and submitted in Google Classroom. This week we'll continue discussing essential food safety practices and examine actual Health Department Inspection reports. On Wednesday, 2/27, you'll wash, scrub, and cut potatoes. Then, on Thursday, 2/28, we'll cook and eat a variety of easy potato recipes.
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Use a variety of herbs and spices to flavor chicken. Marinate 30 min to overnight. You can use fresh or dried herbs, spices, and seasonings. For example, fresh garlic and ginger are great, but the powdered type in your cupboard work fine too. You can find recipes online or make your own. Use a mix of acid, oil, herbs & spices. The following links may be helpful: www.asweetpeachef.com/best-chicken-marinades/ https://www.thekitchn.com/what-are-the-best-marinades-or-89516 For our roasted vegetables, we tossed them with a little oil, some salt, pepper, and seasonings, and baked them on a sheet pan in a preheated 425 degree oven for about 20 minutes. We cooked the chicken the same way. Be sure to check after 10-15 minutes so the chicken doesn't get overcooked. If your chicken is in larger pieces or the oven is set at a lower temperature, the cooking time may be longer. Always cook chicken thoroughly. For the next two weeks, we'll talk about preparing food safely. You'll learn about what is required to pass a Health Department inspection and how to locate and interpret official reports. Here is this week's schedule: Tuesday: Safe cooking practices and scenarios Wednesday: Food safety terminology and tips Thursday: Techniques for safe food preparation (Lab) Prep Chicken & Vegetables; marinades Friday: (Lab) Cook and eat Chicken & Vegetables; sauces Team Meal Plans are now due.
Due to last week's delayed start, all plans are due by the end of class on Monday, 2/11. This week's lab will be on Tuesday, 2/12. You will cook your own egg to order. Each student will get one egg and one piece of bread to prepare. You will have a choice of preparation methods. This basic recipe is so versatile, and can be dressed-up or dressed-down for any occasion. Ingredients:
Great job Grizzlies!
Now you can make these favorites :) This week you'll be planning meals on a budget.
Did you calculate the cost of your cinnamon rolls? Please remember to do this and submit in Google Classroom. This week you'll be in the kitchens on Tuesday, 2/5, and Thursday, 2/7. On Tuesday, 2/5, you'll prepare ingredients for our sauce buffet. On Thursday, 2/7, you'll make a basic roux and then a sauce or gravy. Your cinnamon rolls turned out great! Thank you for sharing with our staff. Their comments and feedback were fantastic! Icing recipes generally include confectioner's sugar (powdered sugar) and milk. Some recipes also add butter and vanilla. |