This week we'll continue working on our Event Planning projects. Organizers are due on Thursday, 3/1.
For this week's lab, we'll prep and marinate chicken and vegetables on Thursday and cook them on Friday.
Crispy Potato Wedges
Preheat oven to 450 F.
¼ cup olive oil
½ tsp salt
¼ tsp black pepper
½ tsp each dried basil, thyme, and oregano leaves
¼ tsp paprika
4 to 6 medium potatoes
¼ cup grated Parmesan cheese
1. Combine olive oil and seasonings in a bowl.
2. Scrub unpeeled potatoes well. Cut each potato in half lengthwise, then in thirds.
3. Coat each slice in the seasoned oil. Spread in a single layer on a greased baking sheet.
4. Bake at 450 F for 15 min. Sprinkle with the cheese. Bake 15 min. longer.
This week we'll begin working on our Event Planning Projects. We'll discuss and choose our upcoming food labs in class. On a daily basis, please come to class prepared with your Chromebook and a pen or pencil.
Here are links to the frosting recipes:
Chocolate Buttercream Frosting
Vanilla Buttercream Frosting
This week we'll finish our food safety posters and bake cookies. You'll learn how to make a large shaped cookie and an easy frosting recipe.
The chocolate chip cookie dough we made on Friday is a high altitude recipe. Each team made a half batch of cookie dough. The following recipe is for a full batch:
This week we'll continue exploring food safety related to proteins and other potentially hazardous foods. We'll make cookie dough on Friday, 2/9 and bake them next week.
Black bean brownies tend to have a fudgy consistency. The black beans actually replace the flour, so these are generally gluten free. We tried several recipes. One recipe uses oats instead of eggs, so the brownies could be vegan (check the chocolate and cocoa ingredients). Black beans (and oats) add both protein and fiber to a favorite treat.
Recipes vary slightly. We found that a food processor works better than a blender to achieve the desired texture. If using a blender, add the oil or liquid before the beans (less stress on the blender) and then the eggs. This generally helps make a smoother batter. Here are some links to explore.
These are very rich and chocolatey