Pico de Gallo
A class with five kitchens would make two recipes each of fruit salsa and pico and one recipe of mock-guac. This makes enough for each student (~15 per class) to try a bit of each.
- Peeling a kiwi
- Peeling and coring an apple
- Seeding a tomato and jalapeño
- Chopping herbs
- Cutting an avocado
- Preventing enzymatic browning
Students also prepare their own tortillas for the lab. It teaches them to use the broiler on the oven. It's very easy:
- Preheat the broiler. Move an oven rack so that food will be about 4" from heat.
- Spray a baking sheet with cooking spray.
- Cut tortillas into triangles (I budget 2 corn tortillas per student).
- Place tortillas on baking sheet. They can touch but not overlap.
- Spray tortillas with cooking spray. Sprinkle with salt, if desired.
- Broil for 3 minutes, watching constantly. Chips are done when they are light brown and start to bubble.
- Continue to cook tortillas for 1 minute at a time until all are done.
I am happy to report that this lab is a consistent favorite. Many of the students ask for copies of the recipe to try at home.