This is the last week of the term.
Please be sure to check Infinite Campus and Google Classroom for the status of your coursework. Revised and late submissions will be accepted through Friday, 3/13/20. Study sessions this week will be Tuesday & Thursday before school (7:45-8:15 am). Your sewing projects should be evaluated & scored by Friday, 3/13/20. Should you need more time to complete your sewing your project, see Mrs. Harris to make arrangements. Look at these student created projects:
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This week we'll wrap up our foods unit and begin working with fabric.
Here is a look at this week's schedule: Monday (3/2) -- Food safety & sanitation Tuesday (3/3) -- Fabric, textiles, and laundry care Wednesday (3/4) -- Hand sewing basics / sewing samples Thursday (3/5) -- Sewing samples, project options & plans Friday (3/6) -- Sewing samples & projects continued This week we'll continue to learn safe food handling practices as we wrap up our food unit. Here is this week's agenda: * Monday (2/24) -- Expiration and freshness dating / prepare potatoes * Tuesday (2/25) -- Cook and eat skillet breakfast potatoes Wednesday (2/26) -- Health department inspection reports analysis Thursday (2/27) -- Food safety review and inspection summaries * Friday (2/28) -- Baked mozzarella sticks w/ marinara (or ranch) Reminder: Lab Extension Activity due today * Lab activities planned on this day. Please dress appropriately. You can use chicken tenders or cut chicken breasts for this recipe. Many recipes are available online. Here are links to the recipes we used: We modified the chicken recipe slightly.
We used half the cheese and added a little onion and garlic powder to the breadcrumbs. We also pretoasted the Panko crumbs for a nice golden brown coating. This week we'll learn essential practices for handling and preparing food safely.
Here's our plan for the week: Tuesday (2/18) -- Keeping foods safe: hygiene & handling Reminder: Lab Extension Plan Form is due in class today. * Wednesday (2/19) -- Sauces (pt.3) & recipe review * Thursday (2/20) -- Prepare and eat crispy chicken tenders Friday (2/21) -- Keeping foods safe: contamination & considerations * Lab activities planned on these days. Please dress appropriately. Many homemade puddings use cornstarch to thicken the mixture. Some recipes also use egg yolks to add body and flavor. Our butterscotch pudding had a deep flavor, almost like coffee. We determined that this was due to using dark brown sugar. Using light brown sugar would give the pudding a lighter flavor. Click on the pictures for recipe links: These recipes all use egg yolks. If you don't want to use eggs, try these recipes:
This is a short week for students.
Although there are no labs scheduled, we will have some demonstrations and tastings :) Here's the plan for the week: Monday (2/10) -- Kitchen supplies & staples / stocking the basics for simple recipes Tuesday (2/11) -- What's in your pantry... and fridge, and freezer? Wednesday (2/12) -- Grocery grab bag [Conferences Wednesday evening 4-8 pm] Many basic sauces, gravies, and soups start with a roux.
A roux is a mixture of equal parts fat and flour. Cook to desired doneness, then add liquid to make a sauce or gravy. In class, you made four types of sauces using this basic method. This week we'll continue planning and preparing meal components.
Here's a look at this week's schedule: Monday (2/3) -- Menu planning and preparation methods. Tuesday (2/4) -- Sauces (pt. 2) -- basic white sauce and variations * Wednesday (2/5) -- Vegetable prep (sample and store) * Thursday (2/6) -- Cook and eat (sauces and gravy) Friday (2/7) -- Sauces and gravy recap / menu preview * Lab activities planned on these days. Please dress appropriately. |