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Day 10 - Sushi & Boba

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Today is Friday, March 27th, 2026. It is our 10th and last day of the Art of Cooking M-term. Today we stayed at the Museum District Campus to cook instead of going to the Bissonnet Campus. We made Sushi and Boba today. We started by washing and draining our rice through a strainer. We let the rice drain for about 45 minutes. While it was draining, we started on our tapioca pearls. We made the tapioca dough by boiling water, then stirring in brown sugar and adding tapioca starch to the mixture. We kneaded the dough until it was smooth, we then rolled it into small beads and dropped them into boiling water for 15 minutes, stirring them every 3 minutes. While the tapioca pearls cooked, we made the rice. We put the rice in a pot with 4 cups of water. We brought the water to a boil, then we let it simmer with the pot cover on. We also made a brown sugar syrup by combining brown sugar and water in a pot and letting it thicken at a simmer. Once the rice was done cooking, we added a seasoned s...
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Day 9 - Pasta

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 Today in Art of Cooking each group got to make different pastas! First, we did a plethora of Kahoots hosted by Mr. Falomo to learn about the origins of pasta, as well as differentiate between types of pasta noodles and composers! Once we completed that, we received our recipes to begin on our pasta sauce! The sauces we picked were vodka(less), bolognese, and alfredo sauce. To begin, all of us got pans to start cooking vegetables so they could soften for the base, and continued by adding spices, heavy cream, and/or tomato paste.                               group preparing for bolognese sauce          group preparing for vodka sauce  Unfornately, I handled the sauce using the orignal recipe, and while it came out delicious it's taste did not vaguely resemble that of vodka sauce. It was kind of spicy and salty so I will be taking it home to make grilled cheese and dip it in the ...
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Day 8 - Cookies

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  Today, we focused on baking cookies. We started the day off by playing Kahoot. The Kahoot consisted of trivia about cookies, testing our knowledge on the ingredients and their contributions to the structure of different kinds of cookies. Next, we arrived at the other campus, and each group began prepping the materials they would need to bake the kind of cookies that they wanted. First, we started by making the base of the cookies. We followed the recipe on how to make sugar cookies to produce what would be the base of our filling. In a bowl, we combined flour, baking powder, salt, butter, eggs, sugar, and vanilla extract to get the product of our sugar cookie dough base.  Each group then got to be creative and unique and ventured out to create different flavors. One group added chocolate chips to theirs. Another made Dubai chocolate cookies, which consisted of toasting kataifi and combining it with pistachio cream, then adding that to the middle of the cookie. They also ad...
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Day 7 - Dumplings

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Today we made dumplings! We started by making the dough with water and flour, and while that rested, we made the fillings. Each group made either pork, chicken, or vegetarian fillings, with mushrooms, onions, and spices, and some groups also made dumplings filled with Nutella. Once the dough was ready, each group flattened their dough and filled each dumpling, then either steamed or pan-fried them. My group's favorite was definitely the Nutella dumplings. After we finished eating, we cleaned our areas and started planning our food for tomorrow.
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Day 6 - Cupcakes

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Today was a dessert day! Each group made its own cupcakes with different frosting flavors. People made either vanilla, chocolate, or red velvet cupcakes, with either salted caramel buttercream or cream cheese frosting. This project was especially fun because we've been focusing on savory foods and meals. For the past week of our m-term, we have made our lunches as our project for the day, but because we made desserts, we held a potluck, where each student made a dish at home and brought it to school to share. Some of the dishes people brought were sushi, pasta, kimchi fried rice, and tacos. It was really fun being able to use our new cooking skills at home with dishes of our choosing. While we worked on our cupcakes, Meredith made each of us a custom matcha, which was definitely the highlight of the day. Some pictures from today →
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Day 5 - Grilled pizza + Agua frescas

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 Today we made grilled pizza and agua frescas! First, we started by taking our dough that we had made the day before out of the fridge. Today we also stayed at the MDC campus, so we had more things to do in our free time, such as watching cooking videos on YouTube. After we prepped the dough and shaped it how we wanted, we rubbed it in olive oil so as to avoid sticking when they hit the grill. Before cooking our pizzas, we made agua frescas. There was a variety of fruit and vegetables that each group got to choose from. In order to make the agua frescas, we had to make a fruit syrup by boiling sugar with water and fruit. After, we combined the highly saturated syrup with water and other juices. For example, some groups added lemon juice to their frescas. After the frescas were made, we started grilling the pizzas. Chef Jessica helped us tremendously with the step by opperating the grill for us. After our pizzas were grilled, we added the toppings, and then cleaned up our dishes/mes...
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Day 4 - Fried rice & Orange chicken

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Today in M-term Art of Cooking, we made fried rice and orange chicken. To start the day, we had two rounds of bingo in which we all had the same sheet of paper and had to ask around if people related to the bingo sheet. The first sheet was normal stuff, like for example, “prefers nut- free”, whereas the second sheet had things like “chocolate and marinara sauce”. When we finished with the Bingo, we received our recipes and left for the Bissonet campus. When we arrived, we got started on our sauce and chicken. For the sauce, we added orange juice, orange zest, ginger, rice vinegar, and multiple other seasonings. And for the chicken, we added vegetable oil to a pot, prepared a bowl of egg, and a bowl of flour and cornstarch to dip the chicken in and then fry. -fav meanl- We had already prepared rice the day prior, so we would have more time today. To make the fried rice on the side, we added soy sauce and multiple vegetables like peas, cabbage, lettuce, and carrots. Many students said th...
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Day 3 - Grilled cheese sandwich + creamy tomato soup + a fresh Caesar salad

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  DAY 3 3-18-26 by Angelica  Today, we started off at the high school and played a really fun and interactive game where we got into groups and pretended we were opening our own restaurant. Each group had to come up with a concept, plan out how we would run it, and make decisions as if it were a real business. As the game went on, we were given different challenges, like dealing with unexpected problems or figuring out how to attract more customers. This activity lasted until around 9:30, and it was a great way to start the day because it got everyone engaged and thinking. After that, we headed over to the BC campus to begin cooking. Once we arrived, we started by gathering all the ingredients we needed. We worked together to prepare a grilled cheese with tomato sauce and a salad. Everyone had an important task, whether it was cutting, cooking, or organizing, which made the process go very smoothly. While the rest of the food was cooking, we also made rice ahead of time so it ...
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