What do you do with eight carrots, vanilla pudding, Coco Crispies, frozen green beans, chicken thighs, enchilada sauce and marshmallows? That was the challenge students in Foods II had last week.
Instructors cleaned out the cupboards and refrigerators. They created 15 bags that each contained a protein, a starch, a vegetable and/or fruit, and some sweet items. Student teams in each Foods II class randomly selected a bag and spent Friday preparing meals for judging.
Students had one class period to talk and plan how they can pull items together into a meal. The next day they prepped whatever they could. They also used other ingredients found in the cupboards or the refrigerators. The third day, Friday, they completed their meals and plated them for judging 20 minutes after the bell rang.
Teachers volunteered during their prep period to be a judge. Scores were based on color, taste, texture and appearance.
"It is a great way for students to think outside the box and use up ingredients that they may have at home," said Debb Kent, Foods II instructor.
