He taught us how to hold knives correctly, how to cut food safely using the bridge and claw techniques. We listened very carefully to what he had to say as we were junior chefs for the time we were cooking. During our session we made Rainbow Couscous and Berry Cheesecake pots all are very healthy and ideal for lunchboxes. We used our new knife skills to cut cherry tomaoes, cucumber and pepper in small pieces, watched dehydrated couscous 'come alive' when hot water was added to it. We all had specific jobs to do: 2 people to juice the lemon, 1 or 2 people to 'fluff' up the couscous, 1 person to add the pepper and 1 person to add the sweetcorn. We combined all of these ingredients plus the vegetables we chopped up and mixed it all together. The smell was amazing! We shared it out between us and then cleaned our table with antibacterial spray. Next we made the berry cheesecake pots, we layered oats, frozen mixed fruit, cheescake mix (fat free/low fat youghurt, low fat cream cheese, honey, sweetener and vanilla essence) then topped it with oats and a piece of fruit. We really wanted to eat these straight away but we had to go back to class. We had an amazing time as you can see from our photos!
Monday 21 March 2016
We have been cooking!!!!
Last Wednesday Richard from Cooking Together Wales took a cookery workshop with years 3 and 4.
He taught us how to hold knives correctly, how to cut food safely using the bridge and claw techniques. We listened very carefully to what he had to say as we were junior chefs for the time we were cooking. During our session we made Rainbow Couscous and Berry Cheesecake pots all are very healthy and ideal for lunchboxes. We used our new knife skills to cut cherry tomaoes, cucumber and pepper in small pieces, watched dehydrated couscous 'come alive' when hot water was added to it. We all had specific jobs to do: 2 people to juice the lemon, 1 or 2 people to 'fluff' up the couscous, 1 person to add the pepper and 1 person to add the sweetcorn. We combined all of these ingredients plus the vegetables we chopped up and mixed it all together. The smell was amazing! We shared it out between us and then cleaned our table with antibacterial spray. Next we made the berry cheesecake pots, we layered oats, frozen mixed fruit, cheescake mix (fat free/low fat youghurt, low fat cream cheese, honey, sweetener and vanilla essence) then topped it with oats and a piece of fruit. We really wanted to eat these straight away but we had to go back to class. We had an amazing time as you can see from our photos!
He taught us how to hold knives correctly, how to cut food safely using the bridge and claw techniques. We listened very carefully to what he had to say as we were junior chefs for the time we were cooking. During our session we made Rainbow Couscous and Berry Cheesecake pots all are very healthy and ideal for lunchboxes. We used our new knife skills to cut cherry tomaoes, cucumber and pepper in small pieces, watched dehydrated couscous 'come alive' when hot water was added to it. We all had specific jobs to do: 2 people to juice the lemon, 1 or 2 people to 'fluff' up the couscous, 1 person to add the pepper and 1 person to add the sweetcorn. We combined all of these ingredients plus the vegetables we chopped up and mixed it all together. The smell was amazing! We shared it out between us and then cleaned our table with antibacterial spray. Next we made the berry cheesecake pots, we layered oats, frozen mixed fruit, cheescake mix (fat free/low fat youghurt, low fat cream cheese, honey, sweetener and vanilla essence) then topped it with oats and a piece of fruit. We really wanted to eat these straight away but we had to go back to class. We had an amazing time as you can see from our photos!
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