For our final week together we are making French crepes. Duotangs of our class work and recipes will go home with students on our last day.
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This week it's all about breakfast classics: crepes and pancakes. Students will make blueberry pancakes and will have a demo on Thursday for next week's lab of French crepes with strawberry sauce. After the crepes demo students will complete a course reflection.
We have 3 cooking days this week! We are making pizza with overnight rise dough, and egg 'n cheese stackers.
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.
No School Monday (Victoria Day)
Our 2-day lab this week is veggie breakfast wraps. 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. |
Food Studies 7Weekly updates on in-class activities, food demos, and cooking labs. Archives
March 2022
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