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Junior Master Chefs Class I
Sat, June 10, 2017, 9:00 AM – 1:30 PM EDT
9am – 1:30pm
-$95 per student, Maximum 10 students
Dissecting Taste – Sweet, Sour, Bitter, Salty: We will present ingredients and have the children taste and describe what they are tasting. For example, Sweet: Honey, Sour: limes, Bitter: unsweetened cocoa powder or radicchio, Salty: Pickles, Olives. Once we recognize different taste, we can understand how to balance flavors. Part of this exercise will be making a vinaigrette and emulsifying acid with oil.
Kitchen Safety & Knife Skills – Kids will learn the proper way to hold and use a knife. They will see how to debone a chicken, and learn different cuts of various fruits and vegetables, including batonettes, cubing and dicing.
Roasting, Sautéing & Poaching – Using these techniques we will prepare a nutritious lunch we can all enjoy.
Lunch: Tossed Salad with Handmade Vinaigrette, Roasted Chicken & Vegetables, fresh fruit with handmade whipped cream.
Mastering Sauces: Tomato Sauce
The Art of Making Pasta by Hand – Ravioli & Fettuccini. After making these dishes we will provide containers for kids to take their delicious creations home.
Baking – Finally, the class will bake three different types of cookies to take home so they can show off their work!
Q&A: Throughout the session kids will have the opportunity to ask any questions they have regarding food preparation, the food industry, what it’s like to work in a
** Please notify us of any potential allergies prior to class**