After the four day weekend the cooking class is cooking up a storm. Last Tuesday they learned about and how to use the different cooking utensils they will be working with throughout the semester. The class learned about the different knives to use and the peelers. Last Wednesday the class did a nutrition packet to see what the healthiest food has in it. They also learned how to read the labels on certain foods to see what has good ingredients and what foods do not.
On Thursday the class got back into their groups for Mrs.Clark’s demonstration. Mrs.Clark showed the class how to make pie crust for the chicken pot pie that the class made on Friday. After she showed them how to make the pie crust Mrs.Clark went on to show the class how to make monkey bread. After the demonstration was done the groups got together and set up their plan for their lab for Friday where they made chicken pot pie.
To start off making the chicken pot pie the students must start by making the double pie crust. The double pie crust calls for, 2 cups of all purpose flour, ½ teaspoons of salt, ⅔ cup shortening, and 6 to 7 tablespoons of cold water. They put all those ingredients into a bowl and mix it up soon having the dough they will need for the chicken pot pie crust.
After the dough is made they can start putting all the other ingredients with it. They used 1 10 ¾ oz cream of potato soup, ½ cup of milk, 1 bag of frozen mixed vegetables, 2 cups of cooked chopped chicken, 1 teaspoon of minced garlic, 1 small onion, and coarse ground pepper. They put all those ingredients into the dough and poke holes into the top of the dough that’s covering the inside. Then they put the pot pie into the 375 degree oven for 30-40 minutes or until the crust is done and you will have an amazing chicken pot pie.
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