Oswego County BOCES Culinary Arts students enrolled in Chef Sue Jerrett’s classroom recently had the opportunity to serve as sous chefs for the fourth annual Cornell Cooperative Extension Harvest Dinner.
The experience gave students a valuable lesson in food preparation.
To prepare for the meal, students extracted orange zest, peeled garlic and washed, gutted and cleaned seeds from butternut and Autumn Cup Squash.
The squash was then submerged in ice water to keep it from oxidizing.
Students also made rolls and cranberry, rhubarb and pumpkin bread.
Rolls were measured by students in two ounce increments before rolling out the dough and twisting it to form a bun.
Food that students prepare will be used by local chefs to utilize in their dishes.
The dinner showcases the quality and diversity of agriculture in Oswego County by featuring locally grown and sourced food from area farmers and agriculture businesses.