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In culinary classes on 18th April and 20th April pupils made cottage dumplings. After reminding the rules of preparing food, the children washed their hands, put on aprons and started. First, the children prepared a potato dough and white cheese without lactose which had to be squeezed through the press. Later pupils add eggs, pinch of salt, lactose-free flour and potato flour in the right proportion. The children in pairs formed rolls, which they cut later into smaller pieces. At the end, all the dumplings were cooked and everyone could try their work.