My honors students chose a cooking method to do their showcase project on. They had a blast with this project! They had to create their menu name and description, the recipe, cost per plate with mark-up, plate sketches, a poster about their method, and a plated meal. As always, some turned out great, while other methods were a little harder to master. Either way, the students enjoyed having their "own" creation and garnishes. Enjoy some new photos of this project!
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BAKING:
Sea Salt and Thyme Chocolate Chunk Cookies with Creme Anglaise and Fresh Whipped Cream Garnished with a Sprig of Thyme....YUMMO! |
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FRYING:
Chicken and Waffles with Thyme Infused Maple Syrup |
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BOILING:
This plate brought back memories of states! Yellow Rice with Lime Chicken and Corn Red Pepper Relish |
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STEWING:
Stewed Orange Vinegar Chicken Thighs with Pearl Onions and Spinach |
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STIR-FRYING:
Moo Shu Steak with Scallions and White Rice |
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| Group Shot of All Nine Honors Projects |
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ROASTING:
Roasted Potatoes with Fresh Yogurt-Herb Sauce Served with Roasted Chicken and Asparagus
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