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Mrs. Gorell’s Classroom Edit display name

  • Kaufman High School
  • Kaufman, TX
  • More than three‑quarters of students from low‑income households

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Students will be focusing on plating techniques for their culinary assignments. I picture students in a dessert plating lab. Perhaps strawberry cake might be the item to apply some extraordinary garnishing and plating techniques. Students would be able to use the food molds to present a creative shape for their strawberry cake serving. Students could make a strawberry reduction and crème fraiche and use the plating tools to add an eye appealing sauces that a serving of cake can be placed on. Using molecular gastronomy techniques students can create a basil foam to top a serving of cake. As a final touch, they will be able to use spherification to create strawberry caviar to delicately place on the plate and/or the foam. These techniques will not only add eye appeal to the food students are preparing, but they will offer new challenges that students may not otherwise experience. Science has always been a part of cooking, but by using molecular gastronomy, students will be able to solidify the connection. Students will also be able to make the connection between art and food eye appeal. In addition, use of these tools will a open other career exploration opportunities such as food stylist and food photographer.

About my class

Students will be focusing on plating techniques for their culinary assignments. I picture students in a dessert plating lab. Perhaps strawberry cake might be the item to apply some extraordinary garnishing and plating techniques. Students would be able to use the food molds to present a creative shape for their strawberry cake serving. Students could make a strawberry reduction and crème fraiche and use the plating tools to add an eye appealing sauces that a serving of cake can be placed on. Using molecular gastronomy techniques students can create a basil foam to top a serving of cake. As a final touch, they will be able to use spherification to create strawberry caviar to delicately place on the plate and/or the foam. These techniques will not only add eye appeal to the food students are preparing, but they will offer new challenges that students may not otherwise experience. Science has always been a part of cooking, but by using molecular gastronomy, students will be able to solidify the connection. Students will also be able to make the connection between art and food eye appeal. In addition, use of these tools will a open other career exploration opportunities such as food stylist and food photographer.

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About my class

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