For a lesson in regional American foods this recipe comes from New Mexico. Chili Rellenos originated from Mexico but have become a popular New Mexican dish made from their very own grown green chilies. The green chilies are roasted, stuffed with cheese, then battered and finally fried.
Save money and boost nutrition through a school yard garden, part of national trend to focus on eating local, whole foods. “Slow Food is an idea, a way of living and a way of eating. It is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment.”
Vegetables, is one of those topics that is just lacking luster nevertheless, I start my second year culinary students off with the vegetable unit-but in an exciting way that I like to call the “be brave taste test!” In this introductory lesson, students get to taste ten different vegetables prepared a variety of ways, as well as learn how vegetables are classified.
I have a standing offer from my husband since the release of the iPhone 3GS to buy an iPhone but I keep turning him down because, “I don’t really need one.” How serendipitous is it that I stumble upon two iPhone apps in one day that I can use in the classroom? Is someone trying to tell me something? Well, here is my second favorite of the day- the ratio app. Every culinary teacher’s got to have this one!
Since I teach semester culinary classes, Valentines Day comes up around the time that I am going over how to measure correctly. I use this lab for my culinary II students who already have learned how to measure correctly so instead of demonstrating the techniques I have them show me that they remember how to measure correctly by making this recipe. This lab also allows them to get familiar with their kitchens and lab group. Obviously this recipe or any other cookie recipe could be used to produce the same results—students proving that they know how to measure different ingredients.
This is by far my favorite educational video that I have ever purchased. Most educational videos are over a hundred dollars for a mediocre often corny video hardly worth the price. This video that was under twenty dollars made lasting impressions on my students as the majority of the class listed this lesson as the most valuable lesson they took out of Culinary II.
I originally starting doing this lab after a student suggested that we make blooming onions like the ones that they serve at Outback Steak House. I enjoy trying to recreate foods that are sold to consumers so I took on the challenge. In this case a recipe already existed online for Outback’s version so I tried it and my students approved!