Let's Get Cooking!
Under the direction of Elise Palmer, students enter the kitchen, receive their recipes, and work together to create gourmet meals usually with a geographic theme. They do it all - from start to finish! The energy during food preparation is intense, but all the toil is rewarded in the end. Bon Appetit!
The students learned that vegetable cuts influence the appearance and the cooking of foods. Different cuts are needed for different recipes/presentations. Some of the cuts they learned were Julienne, Rondelle, Brunoise, and Batonnet. What to do with all the cuttings? Put them on pizza, of course!