* Your assessment is now due.
(Be sure to complete & submit the form in Google Classroom before 10/1.) * Your Lab Extension Activity is due by 10/2. (Please be sure to turn it in under the assignment heading in Google Classroom.) We'll be sewing for the remainder of the quarter. Here's our projected schedule for this week: Monday (9/30) -- Sewing supplies, standards, and samples Tuesday (10/1) -- Stitching review, sample requirements, and requisition forms Wednesday (10/2) -- Project proposals & procedures * Thursday (10/3) -- Sewing samples due / sew projects Friday (10/4) -- Sew projects * Project approval and fabric requisition procedures are new this year.
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This week we'll discuss food safety concerns and best practices. Here's a summary of our schedule: Monday (9/23) -- Assembly Schedule -- How Safe is Your Food? (Pt.1) Tuesday (9/24) -- How Safe is Your Food? (Pt.2) Wednesday (9/25) -- Assembly Schedule -- Food & Your Future Thursday (9/26) -- Fabric & Laundry Care Friday (9/27) -- Fabric, Textiles & Fun Hope you enjoyed the chicken and vegetables today.
Here's the recipe for the skillet breakfast potatoes:
https://thewholecook.com/skillet-breakfast-potatoes/ This week we'll evaluate your practice meal plans,
verify the accuracy of the costs, and learn about cooking meat & potatoes. Here is a look at this week's schedule: Monday (9/16) -- View student slides / potato preferences & preparation methods * Tuesday (9/17) -- Cook and eat hash brown potatoes Wednesday (9/18) -- Grilling foods: Q & A with Grillmaster McNiff * Thursday (9/19) -- Marinades & rubs / chicken & vegetable preparation * Friday (9/20) -- Roasting foods: cook and eat chicken & veggies / sauces (pt.2) * Lab activities planned on this day. Please dress appropriately. Shortcakes and biscuits are easy to make from scratch, but Bisquick works well too.
Here are the recipes we used in class: Thank you for making the fruit filling today. You did a great job!
We used the following: 2 cups frozen fruit 1/4 cup sugar 1 Tbsp. cornstarch Combine the ingredients in a saucepan and cook over medium to medium-high heat, stirring continuously, until mixture is thickened. This week we'll look at one more thickening agent, cornstarch. We'll also discuss leavening agents and learn about mixing and baking quick breads.
Monday (9/9) -- Lab recap and evaluation / menu planning & costing * Tuesday (9/10) -- Cornstarch: properties, uses, and demos Wednesday (9/11) -- Lab preview and extension activity * Thursday (9/12) -- Mix and bake shortcakes with Chef Joe Friday (9/13) -- Slide presentation / sample & evaluate strawberry shortcake * Lab activities planned on this day. Please dress appropriately. Now that you know how to make a roux and a basic white sauce, you can make all kinds of delicious dishes. * Substitute broth for the milk to make gravy or mix them for a creamier gravy.
This week we'll take a closer look at thickeners, emulsifiers, and stabilizers.
Here's our schedule for the week: Tuesday (9/3) -- Preserved and prepared foods / ingredient labels Wednesday (9/4) -- Introduction to sauces & gravies * Thursday (9/5) -- Recipe preview & ingredient prep * Friday (9/6) -- Prepare and sample sauces & gravy * Lab activities planned on these days. Please dress appropriately. |