BOCES Culinary Students Do Prep Work for Six-course Meal

October 11, 2013 Submitted article
Oswego County BOCES Culinary Arts students Ruby Lagoda (Fulton) and Brandon Cook (Hannibal) use a large spoon to clean out the interior of a butternut squash. Students at the station learned the proper way to cut the vegetable from Culinary Arts TA Sam Passer.
Oswego County BOCES Culinary Arts students Ruby Lagoda (Fulton) and Brandon Cook (Hannibal) use a large spoon to clean out the interior of a butternut squash. Students at the station learned the proper way to cut the vegetable from Culinary Arts TA Sam Passer.

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.

Pictured peeling Autumn Cup Squash for the annual Harvest Dinner are Brittany Cole (Pulaski) and Elizabeth Allen (APW). Students in the BOCES Culinary Arts program also peeled potatoes, garlic and other root vegetables for the meal.
Pictured peeling Autumn Cup Squash for the annual Harvest Dinner are Brittany Cole (Pulaski) and Elizabeth Allen (APW). Students in the BOCES Culinary Arts program also peeled potatoes, garlic and other root vegetables for the meal.

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.

Ashley Clark (Hannibal) learns to flatten balls of dough from BOCES Instructor Sue Jerrett. The dough was used to make rolls for Cornell Cooperative Extension’s annual Harvest Dinner. The rolls were topped with sesame and caraway seeds.
Ashley Clark (Hannibal) learns to flatten balls of dough from BOCES Instructor Sue Jerrett. The dough was used to make rolls for Cornell Cooperative Extension’s annual Harvest Dinner. The rolls were topped with sesame and caraway seeds.

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