No School Monday (Victoria Day)
Our 2-day lab this week is veggie breakfast wraps.
Our 2-day lab this week is veggie breakfast wraps.
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This week's focus is on knife skills and cuts. To practice our knife skills we will make a fresh salsa with BC grown greenhouse tomatoes. Students will also learn about the different growing regions in BC using a map of BC's agriculture, fish and food provided by BC Agriculture in the Classroom.
We have our first lab this week: real hot chocolate. Cooking groups will choose between mint, mocha, malted and Mexican spice flavour. We will also have a chocolate lesson and tasting where students will try different types of milk and dark chocolate and take notes on the flavour of each.
Copies of all recipes can be found under the "Food Studies Recipes" tab at the top of this page. KITCHEN VOCAB WORD CHALLENGE #6 (Monday): https://flippity.net/wm.php?x=1PTqS,iopKi,&t=Kitchen%20Vocab%20#6 SAFETY, SANITATION and START-UP
This week we reviewed safety, sanitation and start-up. We watched a series of short videos to review main kitchen safety and sanitation topics then completed a kitchen tools treasure hunt activity. Our first lab will be next week. Word Master link for dishwashing relay: https://flippity.net/wm.php?x=AcCN0,2ojh6,rcr83,TNMRr,&t=Dishwashing%20Time Welcome to a new quarter of exploratory classes at RMS! This week students will spend time getting to know their classmates and the daily routines in the Food Studies class. We will also begin navigating the enhanced safety and sanitation procedures that are an important part of our classroom learning this year. We will also go through the course outline and students will be given a welcome letter to share with their parent/guardian. This letter must be signed and returned in order for students to participate in upcoming cooking labs. 
No School Monday (Easter Monday)
EGGS, EGGS, EGGS....a few weeks ago we learned about egg farming in BC and the different functions eggs play in different recipes. For our final lab together we are making egg & cheese stackers. No School Friday (Good Friday)
Our first lab this week was French crepes served with homemade strawberry sauce. As a bonus lab before the long weekend we made white chocolate popcorn mix which is super easy to customize for at home. This was our first week back from Spring Break!
Our focus for the week's lab was on measuring accuracy with the biscuit method. Students made cheesy corn dogs using a cornmeal biscuit dough. This is our last week before Spring Break!
This week we are learning about food safety, particularly when working with raw chicken. Our lab this week is chicken fajitas, with a focus on knife skills and sanitation. This week is all about baking! We have another 2-day lab making overnight pizza with fresh dough. We are also making blueberry pancakes.
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Food Studies 7Weekly updates on in-class activities, food demos, and cooking labs. Archives
March 2022
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