For our first week back after Spring Break students first worked through a measuring lesson before making chocolate fiddles, aka haystack cookies. For our second-last week of classes we are making smoothies with each kitchen customizing a recipe based on categories such as green veggies, dairy, grains, etc.
Students will once again be testing their stove safety and team work by completing a whole-kitchen lab. There will also be a bonus Spring popcorn mix lab.
Wishing you all a safe and restful Spring Break! We will have three more weeks of classes after the break before moving onto quarter four of exploratory classes. This week we are learning about the principle of food safety and how to keep a clean kitchen and work space, focusing on cross-contamination and handling high-risk foods such as poultry, eggs, meat and dairy products. Our lab this week is BBQ chicken quesadillas, focusing on food, knife and stove safety. Students will be using precooked chicken to reduce the risk of foodborne illness.
On Monday students will participate in a dairy lesson and cheese tasting, having the opportunity to try five different types of cheese, including a goats milk cheese! We will then have a grilled cheese with a twist lab, where students will make customized grilled cheese sandwiches served with apple slices. The focus for this lab is on knife and stove safety.
BC Family Day - no school Monday.
This week students are working in groups of two or three to make granola served with yogurt. We will be focusing on kitchen safety and continuing to learn lab routines. This will be a big lab for measuring skills! This week is our first cooking lab! Students will first participate in a dishwashing relay to learn the lab routines that will become a part of every cooking lab over the next 8 weeks. We are making marshmallow treats to focus on lab routines and safety.
Recipes can be found under the "Food Studies Recipes" tab at the top of this website. Each student will take home a duotang of their class work and recipes at the end of the quarter. No school Friday, Feb. 17 ~ Pro-D day. SAFETY, SANITATION and START-UP
This week we started learning about kitchen safety and sanitation. We will be working through a 2-class presentation to touch on important kitchen safety topics to prepare us for our first cooking lab next week. Students will also complete a Unit Snoop activity to become familiar with common kitchen equipment and where the items are located in their kitchens. Welcome to quarter three exploratory classes at RMS! This week students will spend time getting to know the daily routines in the Food Studies class. We will begin navigating the enhanced safety and sanitation procedures that are an important part of our classroom learning this year. After going through the course outline, students will be given a welcome letter to share with their parent/guardian. Any new students to RMS or students with food allergies/dietary restrictions must return the signed form in order to participate in upcoming cooking labs. Reminder - Thursday and Friday are early dismissal days for parent-teacher conferences. See the RMS website for the schedule (classes end at 12pm).
This is the last full week of quarter 1 exploratory classes (with our final class the following Monday)! We will be making chocolate fiddles for our final lab. Students will have time to complete a course reflection before helping to clean and organize kitchens to get them ready for the next quarter.
I want to thank you all for a great quarter and I hope you continue to grow your skills and passion for cooking! See you in Food Studies 7. On Monday students will participate in a dairy lesson and cheese tasting, having the opportunity to try five different types of cheese, including a goats milk cheese! There is a 2-day lab this week and we are making Caesar salad with bacon, students will be making homemade croutons and salad dressing.
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Food Studies 6Weekly updates on in-class activities, food demos, and cooking labs. Archives
June 2023
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