Food & Nutrition 1 students learned to calibrate a probe
thermometer and practice temperature control to boil and simmer.
To practice food safety and prevent Foodborne Illness, Food
& Nutrition I students practiced organizing their groceries (just packaging
J) by RTE or cook-to
temperatures in their imaginary refrigerators.
Food & Nutrition 2 students sampled a number of
international foods such as Indian Spinach & Paneer, French Brie, Jamaican
ginger ale, Italian eggplant parmigiana, Pad Thai, Mid-eastern hummus, and
Vietnamese Pho.
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