For our first week back after Spring Break we made lemon butter scones using a pastry blender to cut in the butter for delicious, flaky scones. For our second-last week students will be making pumpkin spice muffins. Each student will have the option to pipe cream cheese frosting into the center of their muffins. On Friday we will be reviewing important safety skills for working with chicken in preparation of our final lab next week, chicken stir fry.
There will be a cross-contamination lesson to review important food safety principles in preparation for the taco salad lab, our last lab before Spring Break. No foods class Friday because we will be in the gym for the school-wide talent show, supporting those students who are performing and showcasing their talents.
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 students will customize a cookie recipe after learning about the science behind cookie making. There will also be a lesson on Grains in BC to learn more about the ingredients we often use in baking and cooking.
This is our first week of cooking labs! We will be making apple crisp with a focus on lab routines, safety and knife skills. Our second lab is Italian Soda, again focusing on lab routines and stove 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. Last Friday we completed a kitchen safety lesson to review important kitchen safety information. This week students will work on a review booklet in preparation of our first labs next week. Friday we will participate in an apple tasting, trying 6 varieties of apples.
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! 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.
This is our last week of quarter two exploratory classes! We are focusing on food safety skills making chicken stir fry over two days, one day for prep and one day to cook. Our last class is on Friday and students will first complete a course reflection before helping clean and organize a section of the kitchens to ensure they're ready to go for the next classes.
I want to thank you all for a great quarter and I hope you continue to grow your skills and passion for cooking! Don't forget to sign-up for Food Studies at RSS in grade 9. This week we are making soft pizza pretzels, a 2-day process to allow the dough to rest and rise in the fridge. This will be very similar to the grade 7 pizza lab and will allow for students to review how to make a yeast dough. On Friday we will be reviewing chicken lab food safety in advance of our final lab for the quarter, chicken stir fry.
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Food Studies 8Weekly updates on in-class activities, food demos, and cooking labs. Archives
June 2023
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