As a kid, I recall sitting and watching my grandmothers and mo fixing food. My grandmother on my dad's side would always fix some of the best yeast rolls and divinity. I can recall the long wait of mixing the dough, letting it rise, and the smell during the cooking. Oh, the taste of that hot yeast roll with butter all over it was something to remember not to mention the smell of yeast in the air. If it was a rainy day and you asked if you could help her make the divinity she would say no because the moisture in the air would make them fail, not what you wanted.
Now at my other grandmother, the things I can recall her making for me that were always a birthday request would be her BBQ lamb. To this day no one in the family has her recipe and no one can remember what she put in it. If I could have one food wish from her without a doubt it would be BBQ lamb. It was so, tender and juicy with a tangy bbq sauce on top and yes I went back for seconds. I also can recall she enjoyed getting up before anyone else and making the biggest breakfast like she was feeding an Army. Eggs, biscuits, gravy, bacon, sausage, jellies, and jams. It was fun seeing the look on her face as we all gather around for the breakfast buffet. We were all full and happy campers. I have saved my mom for last since it was the most recent to sit and watch her cook. Since she was a stay-at-home mom she had time to plan out the meals for the week. My dad liked growing things in the garden so, there were many times we would have freshly grown tomatoes, squash, or spinach for dinner. However one of my favorite things she would make was her mashed potato and cheese casserole. It was so rich and creamy that you had to have seconds, I think she would even serve it as a pot roast or something like that. The moral of the story is if your grandparents or parents are still alive you need to get any and all recipes from them as you can. All the ones above are now lost forever because I did not do that. And yes I have tried to duplicate each with absolutely no success. As you can see I have turned that into a lifelong career from washing dishes to being a prep cook, Executive Chef, and now I am an Educator. I am teaching the passion of my childhood. Even if some say those that can do and those who can't teach, is a false statement, same passion different direction. That is why I am an Educator, sharing what I have learned with future Chefs.
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It is a well-known fact that we need to eat a certain amount of fruits, vegetables, grains, dairy, and protein every day. The number of vitamins and minerals we need are supplied to us from our food, but not just any food source.
Well, what does that mean? How the food is prepared? What is served with? Can and will make a huge difference. For example, if we use a cooking method like steaming that has zero added fats but we cover it with melted butter and cheese we lose the nutritional value quickly. If we deep fry in the bad fats we lose the nutritional value. There are cooking methods that work to enhance the flavor without any added bad fats, in this case roasting or grilling would be a great choice. In the end, we make the choices of what we put on our foods, how we cook them, and the amount we consume makes a difference. "Make Good Choices" is what a friend of mine always says!!!! In this blog, students will post results from the cheese class and their hands-on experience. It is a chance for them to reflect on what they did. What they learned. How will they use the item? Other students can share what they learned and discuss the recipe. Pictures can be uploaded to share with others. Students can write summaries to share with the class. It can be used like a discussion board while showing them a new way to market, talk, and share information with others. The Blog can then be posted and used for their learning. The blog can be used as an assessment tie to a course or module objective.
Example of cheese display assignment. |
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