Continuing with our salads units, we tried a little Mexican cuisine.
Apart from each team seasoning their own chicken and making their own dressing, we each had a separate job to do:
All in all, after putting everything together, this was the final product.
With the start of the new semester, the new unit for now is: Salads. We’ve been practicing with knife cuts, so it’s getting easier and easier with time.
We started off with this salad. 🥗
Most people, like me, took out the (raw) onions.
Here’s the recipe used:
Ingredients:
1/2 cup plain yogurt
1/2 cup mayonnaise
2 tablespoons sugar
2 tablespoons red wine vinegar
1/2 teaspoon garlic powder
6 cups torn romaine or leaf lettuce
4 cups cubed cooked turkey
1-1/2 cups chopped tomatoes
1-1/2 cups shredded part-skim mozzarella cheese 1-1/2 cups shredded cheddar cheese
10 bacon strips, cooked and crumbled
1/2 cup chopped green pepper 1/2 cup chopped red onion
1/2 cup chopped cucumber
Directions
1. In a large salad bowl, whisk the first 5 ingredients. Add the remaining ingredients, toss to coat
For the past 2 weeks my class and I have been working on preparing ourselves for the NOCTI exam; don’t ask me what it stands for. We have 7 tasks to complete in 2 hours. Tedious right? But we’re getting there.
We started off with knife sharpening. Not too bad.
Then we moved onto French omelets. Bits of egg whites here, spilling eggs everywhere, eggs ending up scrambled; ugh it was a mess. Here’s the process of a semi-perfect omelet being made.
Then, we moved onto a Chef’s salad, which included a vinaigrette and eggs apart from the vegetables, meat, and cheese. Since we’re being graded heavily on our cuts, we are focusing IN on that.
I struggle a lot with keeping consistent sized cuts especially when switching from one celery stalk to another, but this is what training’s for. I wonder how we’ll use up all these cuts. We eating them?
Young Ones Cook 