This is always a favorite lab for Foods 2 students. We discuss why it’s important to use a clean plate when heading to the buffet.We talk about why the meat may not be re-used.
Students love gathering their fresh ingredients, meat and stir-fry sauce. We use linguini and rice.
Then they head to the griddle and stir-fry away. Each student prepares his or her own entree.
They check internal temperatures ensuring the meat is 165 degrees.
Yummo, time to dig in when it’s safely cooked.