We've had a long week of hard work. We started out on Monday with a basic knife skills lesson from our sponsor and a guest teacher from a local culinary school in the form of preparing a chicken stir-fry. In doing so, we learned the different techniques for cutting various food items from bell peppers to carrots to chicken. Equally importantly, we learned how to properly handle chicken so as to reduce the risk of salmonella poisoning.
The rest of the week we spent making:
-Parmesan-crusted chicken with spaghetti and a marinara sauce. This taught us how to boil water and pound chicken into thin slices. We also learned the importance of saving and reusing everything we make or don't use.
-Pizzas using the marinara sauce that we had saved from the pervious day. We made four different kinda of pizzas including Hawaiian, grilled chicken and peppers, four-cheese, and we experimented by grilling a pepperoni pizza.
-Lasagna which helped us learn how to improvise the recipe to fit the amount we want to make have fit our own taste preferences. This is helping us learn how to use our artistic license in the kitchen.
We also started the first steps to planning our benefit dinner which includes choosing the menu, reserving location, and organizing all non-food components.
-TJ Kinisky, Gadi Yungster, Ozan Cubukcu
I LOVE your aprons...
ReplyDeleteThis sounds so cool! Will you guys teach me how to boil water too?!
ReplyDeleteWow, this sounds like a lot of fun guys! The spaghetti looks really yummy :)
ReplyDeleteI love that the aprons also have nametags, like you might forget who you are. :)
ReplyDeleteI think tickets to this Relay benefit you're planning are going to be hard to get!