Preparing Fresh Fruits and Vegetables | Tortilla Toppings Lab

October 11, 2011 No Comments

Today students demonstrated their skills in preparing raw fruits and vegetables by preparing several tortilla toppings.

Students also made their own corn and flour tortilla chips.  Tomorrow we will calculate the price, taste, and health savings.  I have not run the math yet, but it looks like our homemade chips are winning by a landslide!

Homemade Corn Tortillas were served with:

Students enjoyed their homemade tortillas.  The cinnamon sugar tortillas were a nice surprise as well.

Students who like guacamole also liked the “Mock”amole.  They used frozen peas in place of half of the avocado.  This is a great and tasty substitute for people who are saving cash and calories.  Avocados have a very healthy fat, but a lot of it.  If you make this at home the students recommend that you use a food processor for a uniform texture.

Fruit salsa was great, especially with the flour chips.  Kitchen #5 from 2nd hour chose to mash their raspberries to make a more salsa-like texture.  Noah submitted the fruit salsa recipe which was very popular.

Pico de Gallo was the overall favorite.  Some of us were surprised by the jalapeno.  It is a good thing that we stopped Zach from using the seeds!

Teacher’s Note:

  • This time of year was a great time for inexpensive tomatoes, peppers, and avocado.  Strawberries and raspberries were a bit more of a challenge.
  • These dips/toppings made big batches with lots of leftovers. In the future I will certainly cut the recipes in half… or have the students practice.  Students will still have a hearty snack.
  • Meanwhile, I will double the homemade tortilla chips.  Students made two tortillas worth of chips for each student.  They would have liked more tortillas to enjoy more toppings.

 

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