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Show Page IB Lakeside Review Wednesday, June 19, 198$: , a practice run, the Clearfield Job Corps From left to right are Ernest Jones, Philip Cassera, Kim- - McLaughlin. The team is in Denver competing in a food fair team appear to be happy with their handiwork, berly Fleming, Charles Hill, and alternate member Arthur gional Job Corps cooking competition. THOUGH only re- at the Corps , Three months ago, Philip Cassera and Charles Hill had never even heard of ambrosia salad. Nine weeks ago, if Kimberly Fleming, Ernest Jones or Thanh Duong had been asked to cook an egg, easy side up, they would have replied with a blank look. Now, ask them to whip up an entree of lightly basted Cornish game hens. Surround these tasty golden beauties by a fluffy rice loaf laden with small mushrooms, and slices of carrots and celery. No problem, they say. Okay then, how about a pineapple upside-dow- n cake, with tons of creamy white frosting, decorated tastefully with maraschino cherries? t 4 well-season- ed two-lay- Piece of cake, they reply. er What about a winter mix, made with cauliflower, carrots, beans and seasoned with a tasty sauce? Or a platter of asparagus, WkC oven-touch- ed Weber Basin Job Corps, the other center in Utah, is also competing in the food fair. The actual cooking contest takes place Thursday, but the students left Monday to prepare for the extremely competitive event. Tuesday was filled with meetings and written tests, which the teams must pass, and today the students will buy food items necessary for the complicated concoctions. Each team will be given four hours to prepare a meal of their choice, consisting of two entrees, two starches, two vegetable dishes, a bread with spread, two salads with dressing, and two desserts. - But the Clearfield team is so they can plete the difficult and task in a mere three hours, says a proud cooking instructor. They know what to do back time-consumi- wards and forwards, Brown says, stressing all dishes must be prepared from scratch. During the food preparation, instructors will not be allowed in the same room with the students. Each team member is assigned a special task. Duong will prepare the cakes and his specialty, light and croissants. Duong learned the difficult art of preparing croissants in only a mouth-watering- ly golden-b- rown few weeks, Brown says. This task usually takes months to master, he explains. The students will be judged on the appearance and beauty of the foods. People eat with their eyes .. first, the teacher says. Color and taste of the foods will also be rated. The teams must also serve their dishes to judges in a professional manner. An table will be alloted each team, who must mix, stir, fold, fluff, mash, fry, and baste their foods on. We can do all this blindfold, alternate member McLaughlin says with a big smile. Four times a week for the past two months, the students have been preparing and perfecting the foods. Team captain Kim agrees the members work with each other pretty good. Especially when they didnt know each other three months ago, she adds. The entrees to be prepared by the Clearfield team are the following: entrees - Cornish game hens and New York strip loin; salads - garden salad with shrimp and ambrosia fruit salad; starches - rice loaf and whipped potatoes; vegetables - winter mix, asparagus platter; bread with spread -croissants; desserts pineapple upside-dow- n cake and Baked Alaska. The following recipes were given to the Lakeside Review by the Clearfield Job Corps food fair team. DRESSING FOR NEW YORK f; v&'&X V- - : ' 'v ENJOYING some of his cooking is Philip Cassera (photo to the left). Above, Kimberly Fleming, left, Charles Hill and Arthur McLaughlin carefully place a Baked Alaska on a decorative platform with a small fountain underneath. r STRIP It is suggested the stuffing for the strip be prepared first. Needed will be : two loaves of bread, pieced; one stalk celery, diced; two yellow onions, diced; two tbsp. chicken baste; one tsp. sage; lh tsp. salt; Vi tsp. pepper. Fold the ingredients together. The type of bread to use is V" - f-s&x- , f, topped with a creamy yellowish-whit- e cheese sauce, mildly flavored? How about a Baked Alaska, enwith a taste veloped by at least three inches of meringue, traces of brown at the top. Then place a thin layer of spongy white cake at the bottom. Tucked between, a heavenly strawberry ice cream concoction. Give this Clearfield Job Corps team three hours, and they will make all of the above, from scratch, in three hours. The five students are in Denver, rallied by the lively alternate team member, Arthur McLaughlin, and vocational cooking teacher, John Brown. The team is competing in the Fifth Annual Food Fair, and will run up against 1 1 Job Corps student teams from Colorado, Idaho, Missouri, Montana and South Dakota. meat down the middle and! place dressing inside. Bake at! 350 degrees for approximately one hour to one hour and twenty minutes, depending on ' the oven used. AMBROSIA FRUIT SALAD fruit cocktail whipped cream (premade is fine, they say) miniature marshmal2'2-cu- ps 12 oz. 'j-l- b. left to the maker, though the students use white. lows NEW YORK STRIP mix 1 ps vanilla pudding LOIN Fold in ingredients by hand. Place in the mold desired and Trim all fat from a 15 lb. New York strip, the size the Job Corps team uses. Slice the leave in fridge for an hour. Decorate as desired after salad has been removed from mold. Story by April Adams Photos by Robert Regan 4 i |