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Day 8 We made Taro cakes and visited Aofong Mountain Sports park for a PIZZA lunch and some great fun for all the students.
Day 7 We made Spaghetti Bolognese. The filling was minced pork, grated carrot, grated zuchini and bolognese sauce
Day 6
Day 5. Friday. Macaroni Cheese. This was a challenge for the students as we needed to do three parts, cooking the macaroni noodles, making the roux sauce with cheese and combining the ingredients to be baked in the oven.
Day 4. We made French toast. We began by making mock maple syrup and then learned to make French toast. All the students learned to break an egg, add milk, salt and other seasoning. Then using oil and butter, fry the toast on the gas cooktop in a frypan. They used a spatula to flip the toast and controlled the temperature to prevent burning of the butter. After the French toast was finished we added a generous dripping of the mock maple syrup and enjoyed eating it! Really yummy! We enjoyed playing kickball at the park.
Day 3 We had a great field trip to The School of Cookie and Zimai Baking. We took the bus and enjoyed making cookies, as well as decorating a cake.
Day 2 Was Stuffed baked potatoes. We enjoyed time at the park later in the afternoon.
Day 1 was an introduction to cooking. We made bagel pizzas for a start to the Sous Chef Winter Camp. Our focus in the camp is on making some snacks or dishes that could be made for a meal or an after school snack. The students learn many words associated with cooking as well as techniques. We learned to chop with two different types of knives, a bread knife and a vegetable knife. We learned how to roll the tips of our fingers under to prevent accidents when using a knife.
