Chicken, cauliflower recipes a chance to learn about food safety and how to use an oven

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Natasha Molina chops onions during week 2 of the fall 2016 My Daughter's Kitchen cooking program at McGraw Elementary.

The enthusiasm continued into this week’s dish. We revisited previous week's recipe and utilized great descriptive words to describe our breakfast veggie pocket. Felix Santos commented on the crunch of the peppers and onions. Ja'Ques Jones enjoyed the aroma from the dish. Natasha Molina described the eggs as fluffy. Josilyn Rodriguez liked the creaminess of the eggs.  Janiya Shelton commented on how sweet the oranges were. With that we drive right into our next recipe 

Working with raw chicken we talked about the cross contamination of foods and how to protect against it. The cooking process required us to use this week was the oven which several of the students had not used before. Our knife skills continue to improve including measuring of each ingredient. Cauliflower was a vegetable many did not enjoy before but with the seasoning and apples added, it was well liked by many. Some are still not fans but were troopers with sampling. The chicken turned out beautifully and even though it was not fried, it was a hit.