Having an area that is organized allows us to think more clearly. Clutter and mess lead to accidents and mistakes which we work very hard to prevent.
Having a properly set station with a cutting board supported by a wet cloth, towel, or non slip rubber is the first step to knowing how to set a safe area for cutting and chopping. Knowing how to hold a knife and position the hand that holds the product is thoroughly explained and reinforced during class.
Over time the kitchen has seen technological improvements. It is important all of our OOG students know how to properly use their kitchen tools. This includes knowing the mechanics and what the tool does as well as how to be safe from blades or power sources.
When you roast a chicken to eat the meat, be mindful to use those tasty bones to make a rich flavorful stock. When you are cutting vegetables make sure to save those peels and scraps so you can simmer a delicious veggie fortified broth.
Rainy day or any day special! We love to make vegetarian meals with this match made in heaven. Soups are great to make in bulk and freeze. When a quick meal is needed, simply defrost, reheat and make a tasty sandwich as an easy accompaniment for a wonderful dish.
Grown fresh in the garden! Knowing how to make a zesty vinaigrette is so rewarding when you want to dress those crunchy green leaves with a burst of flavor. Throw in some other vegetables from the garden too, like radishes or carrots, to bring more color and texture into the salad.
We teach our students how to READ LABELS and become better consumers when they are shopping for themselves or with their family. What are the ingredients? Nutritional value? Serving size?
Where does our FOOD COME FROM? What was the cost and impact of transporting it from farm, to store, to our kitchen? Investigative questions help make better choices about the food we buy.
Understanding FOOD COST is a basic necessity when running a restaurant or a OOG's kitchen. What does it cost to produce a product? What corporations are being supported? How much is wasted? How does all of this makes Cents?
The best way to learn about HISTORY of course is with food - culinary anthropology! When we look at how plants, techniques and cooking vessels have traveled between continents and cultures we are truly investigating history in it's tastiest form.
We love talking about money and understanding how it flows. Whether discussing subsidies or monopolies of corporations that can easily influence our global food system, money plays a huge role. How do we consider the cost for packaging, transportation, and general operations are that are not included when we GROW OUR OWN FOOD.
We don't always have as much time as we'd like in life to manage all of the tasks to be done. With time restraints such as this it's important to understand what tools are available to utilize for quick cooking other than the microwave and pre-made meals. Pressure Cooking and Sous Vide cooking are tremendous ways to save time on the ever so delicious braised meals. Use affordable cuts of meat that break down with long, slow cooking or inexpensive, nutritious beans that need time to become succulent.
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