Hope everyone had a great week!
We had a lot of fun making chocolate waffles this week. All week long we make the same recipe and I never had a waffle (which is a good thing). According to the kids...They were very yummy, even kids from other elective classes were asking for some. :)
We used cocoa powder in the recipe but for Thursday's class we used Bakers semi-sweet unsweetened chocolate. We melted it and added it to our wet ingredients instead of our dry ingredients. You can use whatever you have on hand, they both worked fabulous! We also
sliced strawberries with an egg slicer. The kids learned how easy it is to slice safely and get uniform berries.
I started class by reiterating that we must always read our recipe first. Mise en place (pronounced [miz on plas]) is a French phrase which means "putting in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (For example: cuts of meat, sauces, par-cooked items, spices, freshly chopped vegetables, and other ingredients) a cook will require for the menu items that he or she expects to prepare. The practice is also effective in home kitchens.
Recipes are reviewed to check for necessary ingredients and equipment. Ingredients are measured out, washed, chopped, and placed in individual bowls.
Equipment, such as spatulas and blenders, are prepared for use, and ovens are preheated. Preparing the mise en place ahead of time allows the chef to cook without having to stop and assemble items, which is desirable in recipes with time constraints.
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