Photos: Quantity Foods Practicum in Food Lab

Students in Quantity Food Production and Service class prepare a meal featuring Jamaican Inspired Philly sandwiches, roasted sweet potato fries, and pineapple vanilla parfaits in the Food Lab at the STEM Center on Thursday, April 29, 2021. Click to advance slideshow or view the album on Flickr.

– Photos by Sue Pischke, Marketing and University Communication.

Jamaican Inspired Philly Sandwich (Yield – 2 servings)
1lb skinless, boneless chicken breasts
2 TBS avocado oil
1 TBS unsalted butter
1-2 TBS Jerk chicken seasoning (more will increase the heat)
1 ½ tsp Worcestershire sauce
1 ½ tsp brown sugar
1 crushed chicken bouillon cube
1 sliced red pepper
1 sliced white onion
1 lime
2 TBS mayo
4 slices Provolone cheese
2 Hoagie rolls

Roasted Sweet Potato Fries (Yield – 4 servings)
2 sweet potatoes
1 TBS olive or avacado oil
¾ tsp salt
¾ tsp black pepper
2 cloves of garlic (minced or fresh)
6 minutes in convection over 400°F

Pineapple Vanilla Parfait (Yield – 4 servings)
1 ½ c honey graham crackers crushed (1 sleeve of crackers)
¼ c unsalted butter
2 ½ c frozen pineapple chunks
1 c vanilla ice cream
½ c pineapple juice