Superbowl Food‎ > ‎


posted Sep 15, 2012, 6:41 PM by Christy Sharp
This week we will study where our apples come from, how the travel to us and the best way to store them for a long shelf life.  We'll continue knife skills for peeling and coring technique4s.  The labs will include mulled cider, apple sauces, baked apples, crumble pie, french tarts and candy apples.
We will also cover product inventory and purchase orders.