The cooking, fitness, & nutrition Winterim is led by Mr. Shaine Walker.
Day 1:
Our group will spend the week learning at the UT/TSU Extension Center on Cumberland Heights Road. Today we learned about different safety measures for cooking and were able to to test this knowledge in their commercial kitchen. CA Alumna Amanda Pitt, led our program today. Tomorrow we dive right into our cooking curriculum with a lesson on making pasta!
Day 2:
Tuesday our students work on different pastas that they decided to make. These recipes were chosen by students and made within their groups today. We made Ricotta/Pepperoni filled Jumbo Shells, Chicken Alfredo, Home-made Ramen, Vegetable Farafelle, and a Vegan Alfredo with Zuccihni/Squash noodles. These is pictures of most items above and will be more coming tomorrow. Along with these lovely dishes our 4H Agent Amanda Pitt helped students learn about the sugars in drinks and their effects. We also went over all the different types of pots, pans, knives, and what their purposes are.
Day 3: Today was Soup day. We had students try several recipes out while also getting a little adventurous with making bite size snacks for others. Today we had stuffed mushrooms, homemade garlic bread, chicken noodle soup with homemade dumplings, tomato based spicy potato soup, chicken tortilla soup, and a classic tomato soup with grilled cheese. All of the students did a fantastic job working together and learning more about what type of equipment to use. Some students learned more about cutting and prepping. While we had others browning beef for the first time. Overall another great day with some great food!
Day 4: Day 4 was more about smaller bites, so we made things like energy balls, sausage croissants, sliders with beef and sausage/egg, granola, and we even had a chance to make a meatloaf. The students have been taking initiative with making their dishes and making edits where needed. Tomorrow is our last day of cooking and we do not have a theme. I cannot wait to see what recipes they submit and make.
Day 5: Today all the groups made something they wanted to try their hand at. One group made the sausage croissants for everyone they were taught yesterday. While another group did fajita steak, potatoes, and asparagus, and another group made pork tenderloin. Other dishes included Berry Smoothies, Chicken Enchiladas, Snicker Doodle, Sanwhiches, Brownies, Milkshakes, and French Onion Soup with Baguettes. I would like to put out a huge thank you to the 4H program at the UT/TSU Extension Center for letting us use that space for the week and Amanda Pitt our 4H Agent for teaching the students about nutrition and healthier decisions.
This week the group has explored Fitness around Montgomery County. We have visited local parks and Clarksville Climbing.
