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Cooking for Crowds
with Deborah Barnett
Students need to register online with the University of Maine Cooperative Extension at umaine.edu/food-health/food-safety/cooking-for-crowds. For more information or to request a disability accommodation, call 1-800-287-1471.
Many organizations and community groups rely on volunteers for a variety of food events such as fundraising, fellowships, food pantries or other services to the community. But cooking for a crowd is tricky!
- How do you store all that food?
- When is the food completely cooked?
- How long can you leave food on the buffet table?
Learn up-to-date methods for safely preparing, handling and serving food for large group functions in a workshop designed specifically for volunteers.
Church groups, food pantries, PTA's, and fire station auxiliaries, would all benefit from this training.
Cooking with Essential Oils
with Richard Acker
Most of us use common herbs to season dishes but did you know that these same herbs (and others that are less common) can be found in essential oils? Add to your culinary expertise by learning how to effectively use these oils to expand your flavor profiles and produce healthier menus.
Richard Acker, a certified medical assistant, will share how to best use essential oils in your favorite recipes.
This will be an interactive class - please bring questions with you.
There is a $20.00 fee for materials, payable to the instructor at the class.
How to Make Gluten Free Bread
with Vicki Dill
Baking gluten free can be a challenge. Learn about ingredients and techniques that will result in a versatile dough that can be used for breads, pizza crust or hamburger rolls. This recipe bakes in a short time, so students can sample the end results.
There will be a $5.00 supply fee payable to instructor at class.
In The Dough, In The Know
with Debra Arter
Who can resist the smell of fresh bread baking? In this one-night class we will learn how to mix, knead, proof and shape basic yeast dough.
Participants will learn how to create cloverleaf rolls, butter crescents, cinnamon swirls, tea rings and whole-wheat rolls, as well as an economical savory braid that comes together quickly.
You will learn what gluten is really about! Various yeast bread recipes will be shared and discussed.
Each student will go home with a basket of yummy warm samples.
All baking levels are welcome for this hands-on class.
Bring an apron, rolling pin, cutting board and a plastic tub to fill and take home.
Registration fee includes all ingredients and materials fee.
Make Your Own Spring Rolls & Dipping Sauces
with MaineGeneral Hospita Healthy Living
To register for this class, go to www.mainegeneral.org, click on "Search all Classes & Events," and search for the class title, or call 872-4102.
Looking for a fun, healthy cooking class that doesn’t require actual cooking? In this hands-on class, you will learn how to make fresh, cool, and crunchy spring rolls with seasonally available vegetables and yummy dipping sauces.
Up-Cycled Wool Sweater Purse
with Diana Mosher
Re-purpose that old wool sweater into a cute sling purse! You're sure to receive many compliments on this lined and embellished over the shoulder bag.
No sewing machine but basic sewing skills are required.
Students need to bring sharp scissors, pins and a few decorative buttons.
The instructor will provide all other supplies including the sweater. There is a $10 material fee payable to instructor at the class.