It's here, a grade 7 favourite...PIZZA WEEK!
Students will make their own individual yeast dough in one class. The second class they will stretch their pizza dough and make an individual pizza with a range of toppings to choose from. This week our focus is on knife safety. Students will spend one class working through a lesson and watching safety/knife skills videos before making fresh salsa.
Welcome to quarter two 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. Week of Nov. 21 - 25: 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. We also reviewed 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. This is the last week of quarter 1 exploratory classes! We finished our final lab on Monday, making egg 'n cheese stackers. For the final class on Tuesday 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.
Our lab this week is chicken fajitas, with a focus on knife skills and sanitation. On Monday we have a new grade 7 activity, Be an Herb or Spice Detective! Students will learn a bit about the history of spices and how spices are used to enhance the flavour of dishes. Working in groups students will try to identify 24 different herbs and spices based on appearance and smell.
We are starting the week with a review class on food safety, focusing on the four principles of food safety: cook, clean, separate, chill. This safety class is to prepare for the chicken fajita lab next week. Our lab this week is a Halloween baking lab, making monster finger cookies.
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Food Studies 7Weekly updates on in-class activities, food demos, and cooking labs. Archives
June 2023
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