Focus: Proteins and Safe Food Handling This week we'll discuss safe food handling and preparation practices as well as learn methods to prepare our favorite proteins including grilling and oven frying. Here's our schedule:
Monday (4/26) -- Protein foods: descriptions and portions / introduction to food safety Lab #4 assigned today Tuesday (4/27) -- An Introduction to Grilling presented by Rachel McNiff Wednesday (4/28) -- Office Hours: 1-1:45 pm & by appointment (link in Schoology) Check Schoology updates / Lab #3 due today Thursday (4/29) -- Food safety essentials and food contamination Friday (4/30) -- Cooking proteins / roasted and oven fried foods
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Focus: Leavening Agents / Baking Basics This week we'll review some baking basics and learn about the different properties that make our baked goods rise. Monday (4/19) -- Thickening agents wrap up / introduction to leavening agents
Lab #2 due today / Lab #3 assigned Tuesday (4/20) -- Common leavening agents and quick bread exploration Wednesday (4/21)-- Office Hours: 1-2 pm & by appointment (link in Schoology) Thursday (4/22) -- Yeast breads / garlic knots & rolls using frozen bread dough Friday (4/23) -- Baking breads / mechanical and vaporous leavening Focus: Sauces, Gravies, and Thickeners This week we'll make sauces with ordinary ingredients found in your pantry and refrigerator. Here's our schedule for the week:
Monday (4/12) -- What is a roux? Easy sauces, gravies, and soups using this method Home Food Lab #1 due today Tuesday (4/13) -- Making a basic white sauce / versatile variations Wednesday (4/14) -- Office Hours: 1-2 pm & by appointment (link in Schoology) Assessment #1 due today by 5 pm Thursday (4/15) -- The wonders of cornstarch/homemade sauces, gravies, and puddings Friday (4/16) -- Other common thickening agents in our food / grocery pricing game Focus: Side Dishes This week we'll discuss a variety of preparation methods for side dishes. We'll prepare and sample some easy recipes and calculate the costs as well. Here's a look at this week's schedule:
Monday (4/5) -- Picture Day / more side dish options / food cost exercise Tuesday (4/6) -- Versatile vegetables and various cooking methods Wednesday (4/7) -- Asynchronous work day -- check Schoology for links and tasks Office Hours: 1:00-2:00 PM and by appointment (link in Schoology) Food Cost exercise due by 5 pm today (firm deadline) Thursday (4/8) -- Preparation and pricing of common vegetables and sides Friday (4/9) -- Breakfast sides / easy sauces for sides and snacks Lab #2 assigned / Lab #1 due Monday |