Day Nine of the Art of Cooking ( Final Presentation Day)

 

It all comes to an end 

By: Ellie Elmore



Final Dish

      Today was the final day in our Art of Cooking J-Term. Today the basic-intermediate group worked on the final presentation slides that will be presented later in the month and then after they were finished, they cooked spaghetti and bruschetta. 


Maestra instructing the students on how 
to make the pasta sauce. 



Owen & Harper cutting vegetables for the sauce.


Today was a pretty easy day for the basic intermediate group.
Everyone worked on the slides they needed to do for the presentation and
then later were instructed to cook spaghetti for lunch



   Sienna working on their slides    
for the presentation


The students working on their slides 
for the presentation


Camila slicing zucchini for the vegetable sauce.

    The process for cooking the pasta and the sauce were quite simple. Each group was selected to work on a certain part of the dish. One group boiled the pasta, another cooked the meat sauce, and the final group cooked the vegetable sauce. The sauce groups cut up the needed vegetables and meat and placed them in a pot to cook while the other group watched the pasta cook. 


Evan mixing the meat sauce.

Niko boiling the noodles for the pasta.


Sienna mixing in the vegetables for the veggie sauce.

   Towards the end of the day after everything was finished the students of the basic intermediate group cleaned up the J-Term

Comments

Post a Comment

Popular posts from this blog

Day 3 Beginner: Pastry Crust - Charlie Brisch

Image
All the groups' quiches and fruit tarts Pastry Crust Makes Many Different Things    By Charlie Brisch   Today on Art of Cooking, the beginner group worked on making pastry crust for quiches and for fruit tarts (I also made lemonade). The similarities between quiches and fruit tarts are astounding, especially since they share the same pastry crust. Each has its own filling, the one for a fruit tart being a lot sweeter than the quiche. Quiche filling is more customizable, with different veggies and cheese. I personally wanted to make ours spicy and use jalapeños, but one of my group mates disagreed and suggested potatoes which we then settled on (I fixed the spiciness problem with hot sauce). Khadijah separating egg whites and egg yolks We used havarti cheese on our quiche, and other groups used different cheeses. While our quiches were cooking, we worked on designing our fruit tarts. We looked up different pictures for inspiration on the fruit tarts, and each group had a wonderful d
Read more

Day 7 Cupcakes and Cooking Competition

Image
  Cupcakes and Cooking Competition  By Harper Young Red velvet cupcakes Sienna 1st place Camila 1st place We started off the day by making the batter for the cupcakes. We learned how to use a new kind of flour and the reactions vinegar and baking soda have when baking. Chef Jessica also explained the science of baking which was very interesting to learn and know more about. The hardest part of the day was separating the egg whites and the egg yolks putting them into separate bowls. Each group was required to do that process for 15 eggs. We then put our batter into trays and put them in the oven After 18 minutes in the oven the cupcakes were ready to be taken out and decorated. Before we decorated the cupcakes, we stopped right before lunch to present our individual products for the cooking Contest. After we ate and presented our projects we returned back to class and started the decorating process and making our frosting. After we made our frosting it was time to put it in a bag and to
Read more

Day 4: Nigerian Meat Pies: A Handheld Treat! (Advanced Group)

Image
The finished savory empanada topped off with the turkey filling. Alice coating the empanadas with egg. Although today started off with a chilly bus ride, the day shortly got better as we walked into the kitchen. The meal that we made could be looked at as an empanada, but the technical term for the ones we were making were called Nigerian Meat Pies. As we walked into the kitchen, we were surprised to find out that an extra chef would be helping us out today! The recipe we were following to make these delicious pies actually belonged to Chef Jessica’s friend, who was so kind to come in today and cook her own recipe with us. We started off by cleaning the surfaces of the kitchen to keep our food clean, and we split off into groups and began cooking. Alex peeling and cutting apples. At the end of the meal, we would have sweet empanadas and savory empanadas, so each group had to make lots of dough. Kneading the dough was a strenuous task, so while some members would knead their anger out,
Read more