For our first week back after Spring Break students made banana muffins working as a kitchen. For the second-last week of classes they made egg & cheese stackers. There will be a French crepe demo on Friday with students completing the final lab next Monday and Tuesday.
Last week we had a review class on food safety, focusing on the four principles of food safety: cook, clean, separate, chill. We are putting our knowledge to the test by making chicken fajitas. Each kitchen will work together to prepare delicious chicken fajitas with a homemade spice mixture, they will be served with teacher-made Mexican rice and refried beans.
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 is our first cooking lab of the quarter, making real hot chocolate with pairs customizing their drink flavour and milk choice. Students will also learn a brief history of the cacao bean followed by a chocolate tasting of white, milk and dark chocolates.
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 will be reviewing safety, sanitation and start-up. We will watch a series of short videos to review main kitchen safety and sanitation topics then complete a kitchen tools treasure hunt activity. We will also be reviewing measuring tools and techniques. Our first lab will be next week. Students with allergies/dietary restrictions and new students to RMS must return the signed welcome letter before our first cooking lab. Failure to return this form will result in alternate ingredients not being available. Reminder - Thursday and Friday are early dismissal days for parent-teacher conferences. See the RMS website for the schedule (classes end at 12pm). Welcome to quarter three exploratory classes at RMS! For the first 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.
This is the last week of quarter 2 exploratory classes (our last official class is the following Monday)! Our last two labs will be French crepes and egg 'n cheese stackers. For the final class on Monday students will complete a self-assessment before starting kitchen cleaning and organizing.
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 8. Last week we had a review class on food safety, focusing on the four principles of food safety: cook, clean, separate, chill. We are putting our knowledge to the test by making chicken fajitas. On Friday there will be a French crepe demo to prepare for next week's 2-day lab.
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Food Studies 7Weekly updates on in-class activities, food demos, and cooking labs. Archives
June 2023
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