Two seventh graders from Fürstenfeldbruck cook with rescued food
Created: 11/26/2022, 10:00 am
Be careful not to burn anything.
© Claudia Schuster
Fürstenfeldbruck - sustainable nutrition and rescued food - that's what the 60 or so students of the 7b and 7d of the Graf-Rasso Gymnasium were all about when they spent a morning at the home economics school in Fürstenfeldbruck-Puch in mid-October.
The students and teachers from the Graf-Rasso Gymnasium arrived at the Office for Food, Agriculture and Forestry (AELF) with three boxes of rescued food, cooking aprons and a chef's hat.
After being welcomed by Marianne Heidner, headmistress and deputy manager of the AELF, the boys and girls split into two groups.
While one group first folded the serviettes and then devoted themselves to the sustainability exhibition presented by Heidner, the second group prepared a dessert in the teaching kitchen of the home economics school - a layered dessert with quark and fruit.
After the teenagers had settled into the eight kitchen bunks and gathered their tools, they busily snipped fruit, cut out brown spots, mixed biscuits with butter,
whipped cream and finally layered the dessert in the provided glasses.
They also showed creativity when garnishing the desserts, so that in the end many appetizingly prepared desserts could be stowed away in the refrigerators.
What constitutes sustainable nutrition
Then it was "shift change" and the second group did their job in the kitchen: "Vegetarian vegetable burgers with Mediterranean oven-baked vegetables" was on the recipe.
Vegetables were peeled, cut and – for the patties – grated.
Soon the first trays of vegetables were in the oven and it began to smell.
Meanwhile, the other group learned a lot about sustainable nutrition, such as why it makes sense to eat seasonal produce from the region, use less packaging and buy loose goods, or what advantages organic food brings. In the end, the students were able to To enjoy food.
“Does it taste good?” asked a teacher.
Eager nods were the answer.
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