Metro Technology Centers prepares people for successful employment and life in a global society.
Posts tagged Food
Culinary Arts Serves Up Thanksgiving Feast!
Nov 30th
The Culinary Crew
The South Bryant Thanksgiving Dinner gave
students, community and Metro Tech staff the chance to be served by the Culinary Arts students and enjoy a meal that was prepared by the Culinary Arts students. The meal was $9.95 for a buffet style dinner of cranberry salsa, roasted pork loin, turkey, dressing, green bean casserole, corn on the cob, macaroni and cheese, salad with vinaigrette, and several types of dessert. We put a lot of time and effort to making sure it was one of the best meals ever tasted. It took students three days to prepare the meal. My favorite part of this whole experience was preparing and setting up the dishes, something I have never done on such a large scale. 
Something else I have never done was show high school students what we do in Culinary Arts. A couple other students,Alexa and Yessina, and I created a couple of garnishment displays. We used carrots, tomatoes, bell peppers, lemons, oranges, cucumbers, and green apples. They looked fabulous! It was nice to show future Metro Tech students what Culinary Arts is all about.
THANKSGIVING DINNER A BIG HIT AT SOUTH BRYANT CAMPUS
Nov 28th
On November 17, the Culinary Arts class, with the help of instructors, Ms. Hammond, Ms. Oppong and assistant teacher Mr. Downy, organized South Bryant’s annual Thanksgiving Dinner. This year’s event was a hit! Members of the community, friends, family, staff and students all came together to share the holiday spirit and wonderful food. 
The dining room was decorated in fall colors with beautiful place settings and nicely folded cloth napkins. We served roasted pork loin, turkey, mashed potatoes, sweet potatoes, green been casserole, mac n cheese, deviled eggs, mixed greens, blackberry spinach salad, fresh fruit salad, savory cornbread dressing and so much more. There was also a table designated solely for the many desserts from pie and
cake to fruit salad. There was a second table set up for the rolls and even more desserts. viagra price The dinner was served buffet style, with lines down both sides of the extended tables. 
The culinary arts class had prepared for three days prior to the dinner and the day of the event. Students volunteered to work the front of the house, replenishing the chafing dishes when they ran low. Chefs worked in the kitchen putting the finishing touches on the remaining dishes and restocking the warmers for the servers. The atmosphere was one of unity and joy with high spirits all around.
The food received rave reviews as did the service from our students. All in all, the day went very well. We served 40 people. At ten dollars a plate, the Culinary Arts class raised $400.00 for 2012 class activities!.
THANKSGIVING DINNER AT METRO TECH'S SOUTH BRYANT CAMPUS
Nov 12th
On November 17, 2011 from 10:30 AM – 12:30 PM Metro Tech South Bryant Campus will be hosting their annual Thanksgiving Meal. We encourage everyone to please come and invite your friends and family as this event is open to the public. This is a way for our class
to show off the skills we have been learning and the professional
way in which we serve the community. The cost is $9.50 for one trip through the buffet line. Our menu this year is as follows:
MENU
Deviled Eggs
Citrus Jello Salad
Blackberry Spinach Salad dressed with a slightly sweet Balsamic Vinaigrette
Seasonal Fresh Fruit Salad
Roasted Turkey with succulent Giblet Gravy
Savory Cornbread Dressing
Roasted Pork Loin with Cranberry Jalapeno Salsa
Mashed Potatoes
Candied Yams
Mini Cobbettes
Mixed Greens
Macaroni and Cheese
Green Bean Casserole
Assortment of Homemade Rolls
DESSERTS
Assorted Pies:
Sweet Potato
Lemon meringue
Pecan
Apple
Assorted Cakes:
German Chocolate
Red Velvet
Apple Spice
Lemon Pound Cake
BEVERAGES
Iced Tea
Lemonade
ON THE JOB @ SALVATION ARMY'S KIDS CAFE!
Nov 3rd
Hello everybody! I wanted fill you in about the job I got at Salvation Army and Boys and Girls Club Kid’s Cafe! I am now the Program Cook under the supervision of the Unit Director. Some of my job duties include ordering, purchasing, preparing and serving meals. Everything we do in the kitchen is in compliance with the USDA’s Child and Adult Care Food Program. I am responsible for accurately completing daily attendance rosters, meal count sheets and Menu as Served forms and returning them to the Regional Food Bank of Oklahoma’s Kid’s Cafe Program Coordinator. I also maintain a clean kitchen facility, equipment, appliances and maintain inventory of food and supplies. It is impariative that I manage all of these duties
in and organized and timely manner. I plan menus, purchase food for meals and snacks reimbursable through the USDA’s CACFP, and I maintain supplies necessary for the preparation and serving of nutritional meals for at-risk children. 
Though the responsibility is great, the rewards are even greater! Not only do I get to work in my field of passion, culinary arts, I also get to teach children about healthy eating and preparing meals. This is a total win-win situation. I enjoy working with kids, from all walks of life in all ages. Teaching them how to cook is an essential
skill.
I am truly blessed with this new opportunity to be able to feed children that might not otherwise have a hot meal at night. I am also the proud recipient of many smiles and cheers from the kids everyday I walk through the doors. They are all so kind and giving. It’s only right for me to give back myself to help them achieve great things.
ON A ROLL WITH CINNAMON ROLLS AND CRESCENTS
Oct 11th
- During the last week our bakers made cinnamon rolls from the Putnam City High School recipe. (Recipe to follow) After making the dough we made a cinnamon paste that we spread over the rolled out dough. Once covered with the paste we rolled the dough into a long log and cut it into approximately 1″ sections and placed them on a sheet tray some distance from each other. Then it’s off to the proof box! This is a
box that the humidity is controlled in order for the dough to rise to double in size.
After the rolls finished proofing they were placed in the oven at 325 degrees for about 20 minutes. While they baked we made the glaze to drizzle over them once they had cooled. They were absolutely delicious!Next we made crescent rolls. (Recipe to follow) This was a two day process since the dough for these had to sit in the refrigerator overnight. We made the dough, covered it, labled it and put it in the refrigerator for approximately 24 hours. The next morning, we took the dough out and let it come to room temperature (about 45 minutes).
Putnam City High School Cinnamon Rolls
2 pkg. yeast
2 c. warm milk (110 degrees)
1/4 c. + 1 T. brown sugar
1 t. salt
2 T. butter, softened
(For a softer dough, add 1 egg and increase butter to 1/4 cup)
5 c. all-purpose flour (I have started using bread flour)
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Dissolve yeast in milk
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Add sugar, salt and butter; mix well
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Add flour gradually, mixing well after each addition.
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Knead dough (I always knead 10 minutes). Let double in bulk.
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Heavily butter 2 (9 X 13 X 2) inch pans.
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Lightly oil board and roll out dough in a 1/4 inch thick triangle
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Spread 3 cups filling evenly over dough. Roll up tightly and seal edges by pinching.
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Cut in 24 (3/4 to 1-inch wide) slices. Let rise til double.
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Bake in preheated 350 degree oven for 25 minutes.
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Glaze as soon as they come out of the oven.
FILLING
3/4 lb. butter
1 1/3 c. sugar
1 1/2 c. brown sugar, packed
3 T. cinnamon
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Mix all ingredients together well.
GLAZE
2 1/4 c. confectioners sugar
1/2 c. warm water
1 t. vanilla
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Combine and beat til smooth, about 2 minutes.
(The key to this recipe is using REAL butter)
CRESCENT ROLLS
1 c. butter
1 c. milk
1 pkg. yeast
1/4 c. warm water
1 T. sugar
2 eggs
1/2 c. sugar
1 t. salt
4 c. flour
Warm milk until it starts to boil, turn off flame put in butter let cool, and add eggs.
Mix 1/4 c. warm water, package of yeast, 1 T. sugar til dissolved.
Mix 1/2 c. sugar, salt, and flour.
Add yeast mixture to milk mixture, next add flour slowly. Refrigerate overnight, take out of refrigerator let sit 45 minutes roll out, butter and cut out triangles, roll into crescent rolls. Let rise until double in size. Bake at 350 degrees 10-12 minutes.
Yield 32
So everybody get their roll on with these great recipes and let me know what YOU think!
***NOTICE!!!!!!***FALL PICNIC SOUTH BRYANT CAMPUS OCTOBER 14TH CHANGED TO OCTOBER 28TH
Oct 5th
Next Friday, October 14, 2011 Metro Tech South Bryant Campus will be holding their semi-annual fall picnic! ****NOTICE**** CHANGED TO OCTOBER 28TH!!!!!!!!
Because of the extreme heat this summer, the picnic was
moved so students can meet each other in a better climate. 
Students from all classes will get together for food, fun and games! You can’t have games without a little friendly competition. Students can sign up to represent their class in games of Volleyball, Basketball, Soccer and Horseshoes. For those that like to compete with strategy and their Wii skills, there will be a Wii competition and board games in the HVAC and CAD classrooms! Sign up with your classroom’s president of FCCLA or SkillsUSA.
On the menu is hot dogs, hamburgers, chips and soda.The picnic is FREE and is an all day event for both morning and afternoon classes. There’s plenty of opportunity to join in all the food, fun, and social activities. Prizes will be awarded to the winning teams.
So SBC!!!!! SHOW YOUR CLASS SPIRIT AND JOIN A TEAM TO REPRESENT YOUR CLASS AND SHOW REST OF THE SCHOOL WHO REIGNS SUPREME!!!!!!!!!!!!!!
OKLAHOMA STATE MEAL
Sep 19th
This year’s Culinary Arts Assistants prepared Oklahoma’s State meal: chicken fried steak with gravy, mashed potatoes, green beans and corn. The day before we cooked the meal, we prepped all the ingredients. The Oklahoma State meal was our introduction to cooking, seeing as how it was our first time in a professional kitchen. To me, this was the best part; becoming familuar with all of the equipment.
The next day was cooking time. The whole time in the kitchen was around an hour and fifteen minutes.
We learned some fun facts about Oklahoma. Did you know the Oklahoma state drink is milk? I
didn’t either!
Preparing the meal required a lot of teamwork to pull it off. In the end we were more than satisfied, especially after only having 30 minutes to scarf it down and clean the kitchen! We were rushed to enjoy all of our hard work but it was still a great experience. Be sure to catch up with me next time to learn about the upcoming,
wonderful experiences of the culinary mind and professional kitchen.
COLLABORATION RESULTS IN DELICIOUS SUCCESS
Sep 12th
Veteran Culinary Arts Instructor of 20 years just had a birthday! Ms. Hammond’s birthday was celebrated by all of her morning students. The F.C.C.L.A and SkillsUSA officers raised money for the party. My contribution to the party was decidedly going to be a cake just for her!With this in mind I recruited my “sis” (best friend) to help me. She arrived Saturday afternoon with her son in tow and off we went to go shopping! First I went looking for little 4-5 inch round cake pans because my idea was to make a small individual round butter cake with chocolate frosting (Ms. Hammond’s Favorite). NO SUCH LUCK! Funds were tight and cake pans are pricey.
I finaly came across a set of three 8″ round cake pans. Sherrie (my sis) was bummed about the
whole round, chocolate frosted cake idea. “But that’s SO boring!” So I asked her, ”What would YOU do for the cake?” This is where the collaboration for our delicious success began.
Walking through the store I searched a phone ap for a butter cake recipe (which I have posted below).
Next decisionL sprinkles vs. sugar sheets!
We settled on a Zebra print sugar sheet. Since Sherrie was still though the cake was still too boring. “What about fruit or jelly inside?”
Strawberry filling it was!
First order of business was baking the cake. Instead of using two 8-by-2″ round cake pans I used 3 so we could accomplish the whole surprise effect with the strawberries.
For cake:
2 3/4 cups sifted cake flour (not self-rising; sift before measuring)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 1/2 cups sugar
4 large whole eggs, at room temperature for 30 minutes
1 tablespoon finely grated fresh orange zest
1 1/2 teaspoons vanilla
1 cup whole milk
2 3/4 cups sifted cake flour (not self-rising; sift before measuring)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 1/2 cups sugar
4 large whole eggs, at room temperature for 30 minutes
1 tablespoon finely grated fresh orange zest
1 1/2 teaspoons vanilla
1 cup whole milk
Put oven rack in middle position and preheat oven to 350°F. Butter and flour cake pans, knocking out excess flour.
Sift together flour (2 3/4 cups), baking powder, and salt into a bowl.
Beat together butter and sugar with an electric mixer
Sift together flour (2 3/4 cups), baking powder, and salt into a bowl.
Beat together butter and sugar with an electric mixer
(fitted with paddle attachment if using a stand mixer) at medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in eggs 1 at a time, then beat in zest and vanilla and continue beating 5 minutes more. Reduce speed to low, then add flour mixture and milk alternately in 4 batches, beginning with flour mixture and mixing until batter is just smooth. Divide between cake pans, spreading evenly.
Bake cake layers until they begin to pull away from sides of pans and a wooden pick or skewer comes out clean, 20 to 25 minutes. Cool 5 minutes in pans on racks, then invert cake layers onto racks and cool completely.
Once the cakes were cooled we took what was to be the middle layer and cut a hole in the center starting an inch from the outer edges. We placed the bottom layer on the plate, then coated it thinly with white frosting, then placed the middle layer and filled it with the thawed strawberries. Next came the thin layer of white frosting again and finally the top layer. At this point Sherrie took over. She used a regular baggie with the corner cut out to “caulk” the outer edges of the cake with white frosting to make a smooth outer edge. After that was done she frosted the entire cake with the chocolate frosting and then I cut out the designs from the Wilson’s sugar sheet and placed them on the cake.
PRESTO! The collaboration was complete and if I do say so myself, IT WAS DELICIOUS!
Thanks goes to Ms. Hammond for naming the cake a Zebra Surprise Cake.
FILLING UP ON FOOD AND KNOWLEDGE
Sep 9th
On August 31, 2011 Metro Tech Students attended the 2011 Student Educational Seminars in conjunction with the 2011 Oklahoma Restaurant Convention and Expo at the Cox Convention Center in Oklahoma City, Ok. This is Oklahoma’s largest trade show!. Before entering the trade floor we were given the opportunity of a lifetime! We attended seminars regarding college and scholarships. The networking luncheon was all about different aspects of the food industry. We were introduced to the SkillsUSA and FCCLA organizations. They offer assistance to students, helping them advance in the industry.
On to the trade floor! Many distributors were set up offering samples of the foods and equipment they sell in the restaurant industry. The food we sampled ranged from appetizers of mini tacos all the way to fine dining flavors of baked cod in a blue cheese sauce, and duck served many different ways. Restaurant equipment ranged from cleaning supplies to big equipment
such as grills, ovens, and refrigeration. Not only did the conference fill my mind with new ideas on how to network within my industry, I filled my stomach with new ideas! I can’t wait to try these ideas at the Metro Tech Cafe to serve at our fund-raisers.
If you’ve never been to one of these food shows I would HIGHLY recommend you go. Whether or not you are
in the food industry you will be enlightened to many creative ways to spice up even the smallest dinner party.
Preparing Me for the Career I WANT!
Feb 15th
Our dishes we created for 2010 ProStart Competition
*Guest student blogger: Aaron Valles
Metro Tech is preparing me for the career I want. I am currently a second year, baker’s assistant in Culinary Arts. When I was a Sophomore in high school I was unsure about what career path to take.
I’ve always enjoyed food, airplanes and journalism. I eventually chose Culinary Arts at Metro Tech and started my Junior year in high school. I have loved it ever since.
Caramelized Stratford Peach Torte in Chocolate Cremoso Cone Served with Fredrick’s Peanut Brittle, Tempura Tulsa Wild Flowers and Strawberry Paint! It was yummers~
I’ve met great people at Metro Tech. The environment is welcoming and open to new ideas. In my experience, there is a fine line between teacher and student. As a second year student, I find myself teaching first year students what I know. It makes me excited to see the new faces “get it” just like I did the year before.
I have been promoted to a manager status on occasion, making sure everyone is in their place and the kitchen runs smoothly, creating exquisite dishes. There is a time for play and a time to work. Our instructors know how to have fun while teaching, making my experience even more rewarding.
I love to be in the kitchen, tasting our creations and experiencing new flavors. I’m happy about the choice I made to come to
Metro Tech while I finished high school. I plan to continue my education after Metro Tech and become the BEST CHEF in Oklahoma!
Yes, I met Cat Cora !
