- Describe what zest adds to recipes
- Zest a variety of citrus and spices with a microplane
In many recipes, if not most, it’s the subtlety of a flavor that makes the dish stand out. The sweet note that you can’t quite identify or the hint of warmth at the end of a taste, those are what make a good dish great.
But where do those tastes come from? Many are derived from the combination of flavors, from complimentary ingredients. Often, those subtleties can be produced with a little zest from a lemon or with a dusting of spice.
You don’t have to be a classically trained chef to use zest. You just need to understand the basics and then have the curiosity to see it through. Add a little lemon zest to a vinaigrette or dust a dessert with fresh nutmeg and you’ll never go back. In fact, forward is your only option, forward into a world of new tastes and flavor profiles.
Enjoy the ride!
Tools & Materials
- Hand grater
- Channel zester
- Ingredients per recipe
- Essential oils
Introduction (10 minutes)
Begin the lesson by describing what zesting is and how a little zest can bring out new flavors in recipes. Demonstrate how to use each utensil and allow the Students to touch and smell the result each produces.
Activity (20 minutes)
Discussion (10 minutes)
Which utensil produces the finest zest? Can you smell the essence of the fruit? Can you detect any of the oils in the zest if you pinch it?
Assessment (5 minutes)
Use the following questions to assess the Students before and after the lesson. Tally the responses of the group in the Assessment Tracking Log for comparison:
- By a show of hands, how many of you know what zest is?
- Now that you know what zest is, how many of you think you could show your parents how to zest at home?
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