Last week saw the semester’s big project – recipe testing assessment and evaluation – in our NTDT 201: Food Concepts lab. The purpose of this assessment is for students to put all the knowledge they have gained in lab and lecture to the test.
The student’s put everything together from beginning to end, including development of a shopping and equipment list, construction of a sensory evaluation tool (similar to one you would see in taste panels), and then actual execution of the recipe.
This year our theme was “Around the World” and the food was amazing! Recipes were all over the literal map, representing France, Italy, Greece, the Caribbean, and Mexico, to name a few.
Some of the favorites included Coconut Shrimp, French Apple Tart, and Quiche Lorraine.