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Life Skills

Make Ahead Brunch

A class where we make breakfast ahead a time so you can have it now or tomorrow morning to reheat.We will be make a Tex mex breakfast casserole and sausage cheddar biscuits.
Arianne B Joynt
1 total review for this teacher
Completed by 1 learner
  There are no upcoming classes.
Class
55 minutes
per class
Meets once
7-12
year olds
3-4
learners per class
per learner

How does a "One-Time" class work?

Meets once at a scheduled time
Live video chat, recorded and monitored for safety and quality
Great for exploring new interests and different styles of teachers

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Description

Class Experience

Students will improve their mise en place skills, basic mixing quick doughs, and how to prepare ahead.
There will be no additional home work required but please review the following kitchen safety rules and cleaning practices .
When dealing with the stove never leave your food when its cooking.
When dealing with grease always lower the temperature if it pops or cracks.
Always have a small bowl to the side as a trash bowl for excess scraps .
Have a wet and dry towel for clean up. 
Scrape additional food off before rinsing.
When pans are hot we set them aside and let them cool before washing.
Hot oil does not go down the sink.
Utensils needed 13x9-inch glass baking dish 10 inch skillet 2 wood spoon slotted spoon small cereal bowl ( trash bowl) wet towel dry towel 9x13 sheet tray, or bigger parchment medium size bowl cheese grater Ingredients 12oz turkey breakfast sausage 5cups frozen southern-style hash brown potatoes (from 32-oz bag) 1can (4.5 ounces) Old El Paso™ chopped green chiles, undrained 3cups shredded Colby-Monterey Jack cheese (12 oz) 6eggs 1 1/2cups milk 1/4teaspoon salt 1cup fresh pico de gallo 4 cups all-purpose flour (unbleached) 2 sticks butter (cold, unsalted) 3 teaspoons salt 4 teaspoons baking powder 1 2/3 cups buttermilk (or regular milk with 2 teaspoons of vinegar mixed in) 1 pound of breakfast sausage (cooked completely) 1 cup cheddar cheese (shredded) 2 tablespoons butter (melted, to slather on the biscuits)
During class and cleanup we will go over the basics of what we learned about prepping ahead as well as techniques we learned that day. I.e what is an acid base reaction, can you overmix your dough, Why do we let our casserole sit for a few hours or overnight before baking. 
55 minutes per week in class, and an estimated 0 - 1 hours per week outside of class.
Children will be browning sausage and may need to have supervision for this part of class if child is not comfortable with working on the stove. We will be using the oven for our biscuits so hotpads will be needed.

Teacher

Arianne B JoyntProfessional chef instructor, Wife and Mom
1 total review
2 completed classes

About Me

Hello ! my name is Arra( Ah-Rah). I'm a mother of 1super cool teen, I have 1 cat and I love to garden. My favorite food is ice cream and rice. I went to culinary school in Wilmington, NC at a small community college off the cape fear river. Prior... 
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