The second installment of Cooking for Quads delved more into topics of versatile foods and handling of cooking appliances. To best demonstrate versatile foods, our menu consisted of foods that could be interpreted as both breakfast and dessert. The breakfast portion of this menu incorporated waffles, and french toast, paired with hash-browns, bacon and grilled franks. In addition, the dessert menu paired the waffles and french toast with ice cream, fruits salad and yogurt drizzle.
Before we started any food preparation, we discussed several approaches to handling cooking appliances and utensils. In this discussion we introduced “quad friendly” techniques for moving objects to and from different surfaces. To practice these techniques, we incorporated situational exercises with weights, bowls, and transfer boards. Throughout the class we encouraged attendees to experiment with these new techniques while they were cooking.
In this class, the versatility of the waffle iron was greatly emphasized. With this one appliance, attendees were able to prepare omelets, hash-browns, and waffles.
Lawrence teaching Tucker alternative methods for stirring batter
Blake preparing the Waffle Hashbrowns on a Waffle Maker
Waffle Hashbrowns
Waffle HashBrown
French Toast
Ansel cooking the beef franks and turkey bacon on a George Foreman Grill
The Fruit Salad with Yogurt Honey Drizzle
After all of the items of the menu were prepared, we set the table and gathered for our customary family style meal. During the meal, it was heavily agreed upon that the fruit salad with yogurt drizzle and the hash- browns were favorites of the night.
