Food & Nutrition Teachers have lessons in Chinese cuisine
At Churchill, our teachers love to learn and in Food and Nutrition, this is no different!
On Saturday 18th November, we opened our food rooms to food and nutrition teachers across the South West to come and learn all about Chinese cooking from the wonderful team at Lee Kum Kee Sauces.
Nicole, Belinda and Phoenix from Lee Kum Kee Sauces started the session with an introduction to Chinese cooking techniques and the reasons behind the flavours traditional to each region.
We then got to see some demonstrations of Chinese dishes such as dumplings, steamed sea bass, egg fried rice, braised pork belly and beef in oyster sauce. Then it was over to us to attempt to shape and pleat dumplings (it's a lot harder than it looks!) and make our own version of the beef and oyster sauce.
We had an amazing day and learnt a lot about flavourings, sauces and balancing dishes in Chinese cooking. We have also come away with lots of ideas of how we can incorporate some of these dishes into our schemes of work - so watch this space for some Chinese dishes to make appearances in your recipe books!
A massive thank you to The Food Teachers Centre for putting us in touch with the event, Lee Kum Kee Sauces for organising and resourcing this workshop and fun Healthy Chinese Cuisine.
