Monday, July 18, 2011

Cook like a Chef Ethnic Foods Week

After much pretesting to find out what the campers know before they start, we are finally ready to commence the camp program. Danielle and Kate from Leeds Metropolitan in England have come to help process the paperwork but they couldn't help but get involved in the cooking and tasting too. After hearing all about how we get our taste preferences, the lab procedures and some safety issues from chef, the campers went back to their stations and got familiar with their territory through a Hide 'n Seek activity. Liz impressed upon the campers the importance of menu planning and demonstrated how to use her fantastic online menu planning tool. The campers then set off to make lunch that included a tossed salad and soups from around the globe including: minestrone, African peanut, Chinese egg drop, and Indian lentil. Lowfat milk proved to be the favorite beverage! After watching a demonstration about how to wash dishes, the campers went back and cleaned up their stations well enough to earn the "Good Housekeeping Seal of Approval" from Snigdha.

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