A Wonderful Week Three!!

By guest blogger Khadijah Daniels, Summer Intern...

This week our newbie chefs built on their cooking skills by working with, you guessed it, MEAT! Working with meat in the kitchen is a big step for a cooking novice and one must be extra careful when a recipe calls for meat.

This week, our students learned all about cross contamination and ways to determine the doneness of chicken, which is very important for safety. For starters, we made Fake Flake Fried Chicken and Oven Baked Mayo Chicken accompanied by Southwest, Buffalo, and Honey Mustard sauces. To spice things up a little, we also made Jamaican Beef Patties, Chicken Spanakopita Meatballs, and Turkey Tacos Picadillo.   We also went on a health kick this week, working with whole grains and making healthy snacks. We made Green Smoothies, Mediterranean Millet Burgers, and other healthy, yummy snacks.
To end our week with a bang, we took a field trip to the Penn Quarter Farmer’s Market! The Penn Quarter Farmer’s Market is located on 8th st between D and E streets and features various farmers traveling from MD, VA, and even some from Pennsylania and Delaware. At the market we split into groups for a fun mini challenge: each group had to find a particular ingredient for next week’s recipes for no more than 5 dollars. The farmers were very friendly and their products were very fresh, which is one advantage of buying food from local farmers. It’s also really nice to meet the person that grew your food and know exactly where it came from!



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