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Mrs. Graber’s Classroom Edit display name

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Aside from the fact that making fresh pasta is one of the competencies that is required for our culinary arts curriculum, when I surveyed the students at the beginning of the year, the one request that kept coming up was that they all wanted to learn how to make home made pasta. Making fresh pasta is not only an art, but it's a useful life skill teaching students that they can feed themselves even if all they have in the house is 2 cups of flour, some water and a couple eggs! In our kitchen classroom we talk about "mise en place" which is the french term for "everything in it's place" - this specifically applies to the process the students go through to get all their ingredients measured out and prepared before cooking. We also talk about "mental mise en place" which is the mental exercise of organizing your work and thinking ahead to the next step. This pasta lab pushes students to use their mental mise en place as they prepare the pasta dough, let it rest while they prepare a tomato sauce for the pasta, and coordinate the timing of both. It involves teamwork, organization and efficiency which are not only great kitchen skills, but excellent "life skills". The kitchen scales teach them about ratios and scaling their recipes appropriately. And at the end of all their hard work, they get to enjoy the fruits of their labor with a nice pasta dinner "like Mamma used to make!"

About my class

Aside from the fact that making fresh pasta is one of the competencies that is required for our culinary arts curriculum, when I surveyed the students at the beginning of the year, the one request that kept coming up was that they all wanted to learn how to make home made pasta. Making fresh pasta is not only an art, but it's a useful life skill teaching students that they can feed themselves even if all they have in the house is 2 cups of flour, some water and a couple eggs! In our kitchen classroom we talk about "mise en place" which is the french term for "everything in it's place" - this specifically applies to the process the students go through to get all their ingredients measured out and prepared before cooking. We also talk about "mental mise en place" which is the mental exercise of organizing your work and thinking ahead to the next step. This pasta lab pushes students to use their mental mise en place as they prepare the pasta dough, let it rest while they prepare a tomato sauce for the pasta, and coordinate the timing of both. It involves teamwork, organization and efficiency which are not only great kitchen skills, but excellent "life skills". The kitchen scales teach them about ratios and scaling their recipes appropriately. And at the end of all their hard work, they get to enjoy the fruits of their labor with a nice pasta dinner "like Mamma used to make!"

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About my class

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