Day 2 - Tuesday September 22, 2009

Day 2:
I got to school and briefly read over my chapter 1 and 2 notes to remind myself of everything I had read the day before and decided to get my chapter 1 and 2 tests out of the way. Everybody told me the chapter 1 history test was way hard, and nobody passed it their first try. They were right, it was very particular and I ended up taking it twice, passing with 92% the second time. The chapter 2 sanitation and safety test I passed my first try at 92% and was very glad to get those out of the way.

(Side note: We are required to pass every chapter test at 90% or higher. If we don't do it the first time, we retake it with books and/or notes or just reread the chapter again until we get 90%. It's very nice.)

As soon as I was finished with my tests, Rex put me to work in the kitchen. I started the day out by flipping my banana sheet cake and putting a crumb layer of frosting on it (a thin layer of frosting then putting it back in the freezer to chill again. This keeps it from having crumbs in the frosting when we frost it a second time. A while later, I pulled it out and added a second layer of cream cheese frosting, smoothed it out, marked and cut the cake into larger pieces probably 2"x3" for a lunch meeting we were serving that afternoon. After I was finished with the cake, I was put to work cutting up assorted vegetables to practice using a knife and trying different ones out for vegetable boxes to sell in the cafeteria. They just had 14 ounces of basic vegetables. Some carrot sticks, broccoli and cauliflower florets, cucumber slices, pepper slices and some cherry tomatoes. I finished them off by adding a small cup of ranch and put them out on the line.

When I finished chopping up vegetables I was put to work to help Amy with her Fiesta Corn Salad for lunch that afternoon as well. It was delicious! I didn't have my camera that day, but that salad was definitely blog worthy!

Fiesta Corn Salad

Ingredients:
Corn on the cob (maybe 5 or 6)
1-2 Roasted red bell peppers
1 red onion, diced
Cilantro leaves
1-2 tomatoes, sliced into wedges
1-2 avocados sliced
Salt and pepper to taste
The juice of 1-3 limes (it just all depends on how big you are making your salad)
Toasted cumin seeds (Just put whole cumin seeds in a hot pan and toss for a minute or two until they smell cooked and nutty!)

Blanch the corn (drop into boiling water for just a minute or two) and pull out and put into cold water to stop the cooking process. Cut the corn from the cob and put in a bowl. Add diced red onion, diced roasted red peppers and a handful of torn cilantro leaves. Coat with lime juice and season with salt, pepper and toasted cumin seeds. Put on top of a bed of fresh romaine lettuce and top with a lime wedge, a couple of tomato wedges and a few avocado slices. The lime juice should have enough flavor to not need any dressing, but if you want it, you can add ranch and it would be delicious that way as well.


After we finished our salads and plated them up it was time to serve our lunch guests. I have never been a waitress before so it was a little odd, but it was fine. We served them hot rolls that Adrienne had made that morning with our Fiesta corn salad. For lunch they had cheddar broccoli soup (freshly made that day as well) and for desert we plated and served my banana sheet cake with cream cheese frosting.

We had 4 people who didn't show up making it so we had some leftovers. Megan, Amy and I (the ones who made and served it all) got to eat the leftovers for our lunch. It was very tasty!