On Friday, November 22, the French class made a French dish for their cultural immersion. The students were teamed up in groups of four to make croque monsieur. Each team brought the needed ingredients and traveled to the foods classroom, which has kitchens, to cook the ingredients.
Students first made the bechamel by whisking flour, milk, and butter in a saucepan on low heat. After making the bechamel, the students placed four pieces on a baking sheet and proceeded to layer with sauce, ham, and bread. To finish the process the students put their creations in the oven.
Once the croque monsieur was finished cooking, students enjoyed their creation while discussing the difference between French and American dishes and eating norms. “It is important to recognize the origin of French food,” shared sophomore Diego Arambula. The dish itself was a gooey hot goodness, with a crispy top layer of cheese. The moistness of the sauce acted as a binder of both the cheese, bread, and ham. “It was good! I think that it is exciting to try new dishes that I have never tried before,” exclaimed sophomore Katelyn Sodek.
