Foods I: Snickerdoodles

Today we took a quiz on Recipe Math & then made Snickerdoodles. You'll need to come in and take the quiz. Also, when you make your Snickerdoodles, you need to HALF the recipe (print off the recipe to turn in your half measurements). Then make the Snickerdoodles.

Thanks!

Snickerdoodles

*For information on what specifically you need to do to make up a lab, click here: Lab Make Up Instructions

Foods II: Labels & Aesthetics

Today we took a quiz and then did an assignment where we planned an aesthetically pleasing meal. You will need to take the quiz (found on the Aesthetics PowerPoint) & then fill out your aesthetics meal (remember, it must have a variety of each prinple of aesthetics).

We then took some notes on labels & then did some eating (I'm sad you missed out on this part). You'll need to print off the note guide & then go through the PowerPoint on Labels.

Thanks!

Labels Note Guide

Labels PowerPoint

Aesthetically Pleasing Meal

Aesthetics PowerPoint

Foods II: Cream Soup

Today we took a few more notes on soup & then cooked your choice of cream soup (options were: Cream of Potato, Cream of Broccoli, Creamed Corn, Cream of Spinach). Please come in & get the notes if you missed class.

Basic Cream Soup

Lab Make Up Instructions

Foods I: Foodborne Illnesses

Today we reviewed our recipe math & then took the post quiz. You'll need to come in to take the quiz.

Then we went over Foodborne Illnesses. Here is the Foodborne Illness PowerPoint and the Foodborne Illness Note Guide. Here are the answers to the note guide: Foodborne Illness Note Guide Answer Key.

Thanks!

Foods II: Chicken Noodle Soup

We took a few notes today on soup, so please come in and get the notes from me if you missed class. And here is the delish homemade soup from today. Mmm, mmm, good!

Homemade Chicken Noodle Soup

*For information on what specifically you need to do to make up a lab, click here: Lab Make Up Instructions

Foods I: Proper Measuring

Today in class I demonstrated how to make chocolate chip cookies and also demonstrated how to properly measure ingredients.

To make up class today, print off and fill out the Measurements Worksheet by reading through the Proper Measuring PowerPoint.

Thanks.

Measurements Worksheet

Proper Measuring PowerPoint

Foods II: Kitchen Math

Today we reviewed all of the kitchen math concepts from Foods I. This includes: equivalents, abbreviations, halving and doubling recipes, and proper measuring techniques. To make up today, print off and fill out the kitchen math note guide as you read through the Kitchen Math PowerPoint.

As you go through the Kitchen Math PowerPoint and review, please make sure you understand all concepts. You will be tested on them. If you are struggling with any concepts, please come and see me and I will help you.

Thanks.

Kitchen Math PowerPoint

Kitchen Math Note Guide

Foods I: Kitchen Equipment

Today we reviewed hand washing (wash in warm, running water, scrubbing for 20 seconds).

We then took notes on Kitchen Equipment. You'll need to go through the Kitchen Equipment PowerPoint and take notes on all of the kitchen equipment on the slides. Turn in these notes to make up your grade.

Thanks.

Kitchen Equipment PowerPoint

Foods II: Salads

Today we went over some principles of salad making & took notes. If you missed, take notes on the Salads PowerPoint and then turn in with your 2 pictures.

We also then created an aesthetically pleasing salad (needed variety in shape, color, & texture) and a vinaigrette dressing.

A vinaigrette dressing is a 3:1 ratio with 3 parts oil to 1 part vinegar. Also, an emulsion is required to make a vinaigrette.

To make an emulsion, the vinegar is placed in the mixing bowl first and then the oil is slowly drizzled into the bowl as you continually whisk. You are whisking as the oil is being poured into the bowl and you never stop whisking until the emulsion is completed. If there is oil floating around the top when you are finished, a proper emulsion was not made.

To make up this lab, you need to create an aesthetically pleasing salad (take a picture of your final product) and a vinaigrette (again, take a picture of the vinaigrette for it to be passed off).

Foods I: French Toast

We talked about proper dishwashing by hand. Use scalding water to wash dishes in & hot water to rinse them in. Fill up the sink, don't let the water run, and allow dishes to air dry.

We then made French Toast.


French Toast

*For information on what specifically you need to do to make up a lab, click here: Lab Make Up Instructions

Foods II: Cheese Potato Soup

We continued to work on our knife skills today & made Cheese Potato Soup. When you turn in your sample of soup, I will be looking for even knife cuts.

Cheese Potato Soup

*For information on what specifically you need to do to make up a lab, click here: Lab Make Up Instructions

Foods II: Asian Lettuce Wraps

This recipe is to help you practice your knife cuts. Google or YouTube videos if you are unsure of the proper technique for each cut (chiffonade, julienne, medium dice, mince, and diagonal). When you turn in a small sample, make sure you have an example of each cut for me to look at. Thanks.

Asian Lettuce Wraps

For information on what specifically you need to do to make up a lab, click here: Lab Make Up Instructions.

Foods I: Apple Crisp

Today in class we reviewed the principles of microwave cooking, took a quiz, and then made apple crisps. To make up your quiz, you'll need to print off and take the quiz then turn it in when you bring in your apple crisp.

*For information on what specifically you need to do to make up a lab, click here: Lab Make Up Instructions

Microwave Apple Crisp

Microwave Quiz

Thanks.

Foods II: Knife Skills

Today we went over different knife skills. To make up this lab, you will need to cut up potatoes using different cuts & then bring me in a sample of each cut.

The different cuts you need to do are:
*Julienne
*Medium Dice
*Small Dice
*Brunoise
*Diagonal

Look through YouTube videos to find demonstrations on how to complete each knife cut. I will be looking closely at your cuts, so they need to be very close to the correct size & shape.

Foods I: Microwave Notes & Smore Bars

To make up class today, you'll need to:

1. Take notes on the Microwave PowerPoint:
Microwave PowerPoint

2. Complete the Microwave Worksheet (answers at the bottom in box):
Microwave Worksheet

3. Make Smore Bars:
Microwave Smore Bars

*For information on what specifically you need to do to make up a lab, click here: Lab Make Up Instructions

Foods II: Mystery Recipe (Blondies)

For the 'Mystery Recipe,' you'll need to half the recipe and then turn in the recipe with a small sample.

Blondies

*For information on what specifically you need to do to make up a lab, click here: Lab Make Up Instructions

Foods I: Chocolate Chip Cookies

Today we practiced correct measuring by making chocolate chip cookies. Here is the recipe for your make up if you missed today. Please remember as you make these to measure correctly.

Thanks.

Chocolate Chip Cookies

*For information on what specifically you need to do to make up a lab, click here:Lab Make Up Instructions

Foods II: Strawberry Shortcake

To make up this lab, make the Strawberry Shortcake. Turn in a small sample & the recipe halved.


Strawberry Shortcake

*For information on what specifically you need to do to make up a lab, click here: Lab Make Up Instructions