Gold Medal Classroom

Oct 17, 2017, 22:28

Making Infused Oils with Your Students

By Colin Roche, CEC, CCE

food2_march10Though easy to make, infusing oils adds much to the classroom and curriculum.

Infused oils are a great product to make with your students. It not only introduces them to the various herbs and spices available today, but also teaches them how to infuse the flavor into the neutral medium of oil.

Why is oil a great medium for infusing flavors into? Herbs and spices get their flavors from the essential oils in them. Most of these oils are aromatic compounds that we smell when we eat them, and it is these aromas that create much of the flavor we experience. Also, because these aromatic compounds are oils, they're soluble in oils. Simple, right? Now, with an understanding of the method, you can see that infused oils are theoretically very easy to make.

Brioche and Beyond

By Mitch Stamm, CEPC

food1_march10By hiding the science in the pure joy of handling dough that has baked into pastries, you can increase students’ understanding and awareness of the baking process.

Taking a lesson from parents who hide vegetables in other foods and desserts in order to train their children to appreciate them, instructors can do the same by hiding science in food. Many students find the science of baking dry and dull, yet they thrive when producing pastries. Rather than teaching science, why not teach food?

Green Tomato: “Sustainability by Any Other Name ...”

By Christopher Koetke, MBA, CEC, CCE

green_march10Sometimes it’s all about language. Here are resources for teaching energy and water savings without having to use the “s” word.

When the topic of sustainability comes up, do your CEO’s eyes glaze over? Does the CFO look skyward and tiredly explain that there’s no room in the budget? Well, you might try turning the tables and hitting them right where it matters—on the balance sheet. Consider your audience and talk their talk. It will make your case and provide a good lesson for your students who will soon be out in the world and responsible for bringing sustainability to the companies that employ them.

Front of House: Keeping Our Tables Safe

By Wendy Gay, CHE

foh_march10Of the five most common risk factors for causing foodborne illness, three are issues for the front of the house.

One of the most important responsibilities we have in foodservice is making certain that the food we serve is safe. When teaching food safety, most of the emphasis is usually placed on the supply chain and preparation of food. But the front of the house plays a significant role in keeping our tables safe.

50-Minute Classroom: the Importance of Preparation among the 5 “P”s

By Adam Weiner

fifty_march10Says Chef Weiner, even in short classes, instructors must stop doing the mise en place themselves unless they plan on accompanying students to their first jobs.

There are five “P”s of professional cooking: Planning, Preparation, Presentation, Passion and Pride. Presentation and planning have appeared in past “50-Minute Classrooms.” Now, preparation.

I tell students that preparation (aka MISE EN PLACE) is everything. I start with an example of changing the oil in a car. You don't get under the car, climb out and get a wrench, climb back under and then climb out and go to the store to buy a filter, etc. You first get everything next to the car.