Quest for Education and Arts
Provides unique and experiential education opportunities through collaboration with community experts and use of emerging technology to offer the best possible training for every student.

Culinary Arts

This year long course will prepare students to be confidently independent in the kitchen. This course will cover all three meals of the day, as well as, appetizers, desserts and even BBQ.

  Culinary Arts - $15/class   minimum suggested donation   Teacher: Sarah Molinari                         sarahmolinari@questforeducationsandarts.com

Culinary Arts - $15/class   minimum suggested donation

Teacher: Sarah Molinari                        
sarahmolinari@questforeducationsandarts.com

September 12, 2017

Welcome Students!
I am very excited about this year. We are going to have a lot of fun. 
Please print off this weeks handouts. (There are a lot this weeks because they include conversion charts and safety as well as this weeks instructions. Normally, there will only be 2-3 sheets)

Culinary Arts.pdf

Culinary Charts.pdf

How do you want your eggs.pdf

Safety in the kitchen.pdf

You will be working in groups of 3 - 4.

As a reminder to bring with you for this week
You need a larger binder (to build your cookbook)
plastic paper protectors (to put your handouts in)
handouts
an apron if you desire.

 

1. Everyone did a great job on Tuesday. I was really impressed with how everyone payed attention, was respectful and handled yourselves in the kitchen.

2. A correction to the syllabus. The Quiz on Oct 03 will only be on knives not equipment.

3. As a reminder... You are building a cookbook. A three ring binder, plastic paper protectors, your print outs are imperative for your cookbook.

4. Study your handouts. We will have a quiz on Tuesday on Kitchen Safety ( this includes Hygiene. and burns)

5. Please review all handouts. Take time to review them. A cook who has things memorized cooks more efficiently.

6. This Tuesday we are Making Eggs Benedict. You will be working in groups of 4. I will assign groups. In your group you all will need to decide who will be doing what and then work together to get the job done. If you were working in a restaurant this is what you have to do in order to ensure that people are receiving hot food. You will poach eggs, toast bread in the oven, sear Canadian bacon and learn how to make a Hollandaise sauce. Every seasoned cook knows how to make this sauce. It is used in many dishes and is an important tool.

7. Please print off your recipe and read through it. It will be helpful if you have an idea of what we are going to do.


 EGGS BENEDICT
A classic breakfast or brunch recipe perfect with homemade Hollandaise.


INGREDIENTS:

4 slices Canadian bacon
2 English muffins, split and toasted
4 eggs, poached
Hollandaise Sauce recipe
optional garnish: fresh dill or parsley
DIRECTIONS:

Brown Canadian bacon in a skillet.
Plate English muffins cut side up. Place two slices of Canadian bacon on top of each muffin half, top with a poached egg. Drizzle warm Hollandaise Sauce over the egg.
Garnish with fresh chopped dill or parsley.


Hollandaise Sauce Recipe
Print
A delicious classic sauce for serving over many dishes like Eggs Benedict, asparagus and salmon.

Author: ©Amy Johnson | She Wears Many Hats
Recipe type: condiments
Serves: 1 cup

Ingredients
·        3 egg yolks
·        1½ tablespoons cold water
·        3 teaspoons lemon juice
·        ⅓ cup clarified butter, warm or 1/3 cup salted butter melted and omit salt
·        pinch salt
·        pinch ground cayenne/red pepper
·        hot water, as needed

Instructions
1.       In a stainless bowl over simmering water or in top of a double boiler, vigorously and continuously whisk together egg yolks, cold water and lemon juice until mixture thickens and is doubles in volume.
2.       Continue whisking; gradually drizzle in warm clarified butter, salt and cayenne. Mixture should thicken and double again in volume.
3.       Remove from heat. Salt and pepper to taste. Keep in warm spot until ready to serve. If sauce gets too thick whisk in a couple of teaspoons of warm water at a time until desired consistency is reached.

September 19, 2017

Everyone did a great job on Tuesday.  Something to remember about sauces is that if you want your final product to be the consistency of a gravy then, your liquids should gradually get thicker as you apply heat and finish adding ingredients.

The only time this is not the same is if you are starting with a rue (flour and butter base) which we will get to later in the semester.

 

For this Tues:

 

1. Study Kitchen conversion chart. The quiz is not meant to be overly difficult, however, a good cook is knowledgeable and needs to familiarize him or herself with standard conversions. as well as be able to divide or multiply recipes as needed.

2. This coming Tuesday we are making Monkey bread muffins and also crepes with Strawberries and whip. (You may want an apron this week as we will be working with flour)        

Print off, review carefully and bring to class:

Watch this video on crepes:

September 26, 2017

Wow! I don't know about you but, by the end of the day Tuesday, I was exhausted! I know we finished late and many of you had to leave so I ended up washing quite a few dishes for each group. I won't dock your teams since I saw you all trying to help as much as you could. You should have plenty of time to thoroughly clean up next week.

  • There will be no quiz on Tues October 3.
  • We will be making mini quiche using our own homemade pie crust recipe.
  • Each of you will be making and rolling out your own crust. ***** If you have a rolling pin, label it with your name and bring it to class as I only have 4. *****
  • Please print off your recipes and each of you will be able to make your own personal quiche. I will have a variety of foods available for you to add to your egg mixtures.
  • What ever you choose to add will be your responsibility to chop, slice, mince, etc. and then, add to your egg mixture.

Recipe Print outs:

1. Spinach and Bacon Quiche

2.  Mark's Grandma's Pie Crust

Watch this video:

October 3, 2017

  • Study for the Eggs Quiz. Know how to prepare eggs in several different ways.
  • Print off your recipes
  • Please read through the recipes before class.
  • Please be on time and ready to begin right away.

 

October 10, 2017

Whew! What a class. Everyone did a great job for the most part. I still want you to all work together on your clean up to do a better job. Washing your dishes completely so that there is no residue on them. Please work on it. Also the counters in two sections were not cleaned well. I know the cooking part is fun but, you have to clean up too. There is another class in the kitchen on Wednesdays. So please be considerate.

For Next Tuesday:

A test. Review your quizzes. I have attached a copy of Quiz 3 if you can't stop by tomorrow or Monday to pick up your graded ones. You need to look up the answers to know the correct answerson any missed questions.

We are making Pizza and we have Seth, on behalf of Blackjack Pizza, coming in who will teach you how to throw dough like a professional.

He will not give me his secret recipe but, I am attaching one that should work pretty well.

 

October 17, 2017

What fun Pizza day was! Everyone did a great job

Your tests are graded, filed and ready to be picked up.

Tuesday we will be making Philly cheesesteak sandwiches.

If you have a cutting mat bring it. 

I am cancelling the pizza dough quiz since we did not make it ourselves.

Print off your recipe for Tues.

October 24, 2017

For Tuesday.

1. Quiz- Pizza, Philly Cheesesteak, loaded baked potato salad

2. Print off recipes

 

October 31, 2017

Good Job everyone on your meatball sandwiches.

This coming Tuesday is devoted to the Fall Gala. I am deviating from the syllabus this week since the menu changed.

We will be making Chicken Diablo, roasted potatoes with kale, and vegan stuffed bell peppers.

It sounds like a lot to do in one class however, since we do not have to cook everything by the end of class, we should have ample time.

Print recipes attached

If we finish early, I will teach you all how to beautifully ice sugar cookies. 

November 7, 2017

I jam so proud of you all for how hard you worked yesterday. You are an amazing group of kids and Quest is blessed to have you.

I know you missed out on eating yesterday but, know that your sacrifice has blessed not only me but, everyone especially Dr. Becky Thai.

Please study for a Quiz that will include 10 questions on Meatballs, Meatball subs, Marinara sauce, Chicken Diablo, Parboiling, and Roasted Potatoes, and Stuffed Bell Peppers.

We will relax next week and make homemade apple pie using our Crust recipe that you should have already.

Print off the Apple pie filling recipe attached.

 

November 14, 2017

There is no class next week due to Thanksgiving Break.

When we come back to class on the 28th, we will be making homemade ravioli with an Olive oil Pesto sauce. There are nuts in Pesto. We will be making our own from scratch. If this is a problem for you due to an allergy I am unaware of, please contact me immediately.

Some of you are not reviewing the recipes before class each week. In fact, some are even asking me what we are going to be doing when you walk into my class. This is not acceptable. It is very disruptive to the flow of class.  This lack of preparation by students also makes it harder on your team. This is unfair to those in that group.

Please do your homework. 

 

Please watch the videos on making ravioli

Watch this Italian woman get her pasta paper thin. she has a great technique

How to make pesto

Bring a rolling pin with you and if you have a pastry cutter, you can bring that too.

 

Print off recipes study and bring to class:

 

November 28, 2017

The raviolis turned out fantastic. I am very proud of you. I know some of you had some trouble with the dough. Sorry that the recipe was not the most consistent. This is true of many recipes so take note that some recipes need to be modified or even junked. Don't let this discourage you. Even the best chefs have issues like that in the kitchen.

 

Homework: STUDY for a mid term it will be a 50 question test based on what you have learned this entire semester. If you have been absent, you should study all the more. This test will be given on Dec 11th.

 

For Next week:

Cold weather is expected next week so we will be making Loaded baked Potato Soup. This is my personal recipe that I created and It is amazing. It is fairly inexpensive to make as well so you will each be making a crock pot full for your family to eat. Tell your moms that you are making and bringing home dinner for Tuesday night. They only need to provide some shredded cheese and  sour cream for garnish if desired and some bread (french bread is our favorite) to serve on the side. If you will be absent please let me know as soon as you can so I am not wasting Quest funds on food items that will not be used.

 

Bring to class: 

1. A 4-6 qt CROCK POT or soup pot. Don't forget. this is how you will get your soup home

2. Loaded Baked Potato Soup Recipe

 

Dec 11th:

1.We are making cinnamon rolls. You will make a pan full to take home and bake.

2. Take a 50 question mid term

 

December 5, 2017

Study for the exam. 90% of the questions are from the previuos quizzes. If you study them, you will do well. Here are the quizzes in case you missed any and never made it up.

We are making cinnamon rolls. bring a rolling pin if you own one.

December 12, 2017

January 9, 2017

Sorry that I couldn't make it to class. The Flu bug Finally got me. I am better now and will be at class on Tuesday. Here is the sushi rice recipe from last week 

Recipes from last week:


For this week: Review the recipes, make a copy and bring to class on Tuesday. We are continuing "appetizers" in honor of the upcoming Super Bowl. This week we are focusing on  bacon-wrapped watermelon rinds and stuffed mushrooms.

Recipes for this week.

 

January 16, 2017

This week in class we will continue our ventures in appetizers. Please go to links and watch videos then print off recipes. I have also attached recipes directly

 

January 23, 2017

This week we continue with our appetizer recipes.

I have given you two recipes but we will only make the spanakopita in class due to time constraints for.

You should be able to understand how to make baklava after class on Tuesday so I am giving you a great recipe.

I am also attaching the links that have videos to watch ahead of time. Please watch them to have insight on what to expect.

 

January 30, 2017

I hope you all enjoyed making Spanakopita. Since basically the same procedure is used for Baklava, you should have no trouble making that on your own.

 

For Tuesday :

We are having a quiz on Appetizers

We will also make Cheesecake

We will also talk about cutting veggies.

Watch this link:

 

February 6, 2018

This week we will make Chicken Cordon Bleu and sauteed green beans.

Please read the recipe and print it off for class.

 

February 13, 2017

February 27, 2017

Please go to this link and print this Recipe:

Go to link and Print rice recipe.

 

March 6, 2018

This week we will be taking about cuts of meat, cooking meat in different ways and then making baked salmon with lime cilantro rice

handouts:

Links you can print.

 

March 13, 2017

This week I have decided to change the syllabus to pan seared steak and mashed potatoes and roasted brussel sprouts

 

March 20, 2018

Good Job on your Steaks last week. Timing is very important so that you can have things completed at approximately the same time. Working in a group can throw off timing a bit so just keep it in mind as you are cooking at home.

I will be bringing my Traegger grill. We will be grilling bbq chicken and making twice baked potatoes.

We will also have a quiz on Cutting and cooking veggies this week.

Go to links and print off recipes

Next week we will have a quiz on cuts of meat

 

March 27, 2018

 

I had baby back ribs planned for this week, but I am changing it because I feel that we wont adequate time to finish and clean up. Also we have been asked to help prepare the Honor Society induction meal for the 12th of April. So we will move the plan on the syllabus and switch the april 10th plan

This week we will instead make swedish meatballs and potatoes au gratin

We will use my Grandmas special meatball recipe

go to link, review and print recipe.

We will be having an extra long quiz on the April 10th it will include cutting and cooking vegetables as well as cuts of meat and cooking meat. please study

 

April 3, 2018

I was a week off for preparing for the Honor society Induction Dinner. That will happen next week.

 This week my syllabus says Stuffed Bell Peppers but since we already made that for the Fall Gala we will make a dessert dish that will impress everyone.

Go to the links read and print recipes:

Brownies

Stabilized whipped mousse

Triple mousse cake

 

April 10, 2018

April 17, 2018

This week we are Talking about presentation of a plated dish and then making Cheese Stuffed Florentine and Sauteed Zucchini.

Print recipes from these links:

Cheese stuffed Florentine

Sauteed Zucchini

There will not be a final test given but, instead, a final project.

 

April 24, 2018

There will not be a final test given but, instead, a final project.

You will be required to bring in a dish that is prepared by you at home which incorporates at least 3 techniques you have learned about this year in class. It can be a dessert, a side dish or a main dish. You may use a recipe from this year or branch out on your own and use a recipe of your own. You may store your dish in the refrigerator and we can heat it up before class if needed. You must be prepared to explain your dish including the techniques that were used to create it. Your dish must be able to provide a small sample to each student in the class and the teacher(about 15 servings). You can cut your dish up into small bite size pieces or provide about 15 small servings.

 

You will be graded on:

1. Presentation and plating (even a casserole can be presented well)

2. Taste

3. Knowledge of your dish and techniques used in preparing dish.

After presentations are finished we will then enjoy trying all the wonderful creations

Remember to bring a plate with you that can be used to present your dish to me.

plating dishes

 

May 1, 2018