Please return signed Lab Safety Slips to the class tray by Friday, March 22nd. Although we won't always use them, please bring your Chromebooks to class everyday.
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Sew? Now what?
Due to the snow days, sewing projects are now optional. You have 2 choices: 1. Complete a sewing project (by Thursday, 3/21) for an assessed score. (The FCS room will be open for sewing on Tuesday, 3/19 & Thursday, 3/21 before & after school.) 2. Exempt the project from your personal overall Content grade. (This means your Content grade will be averaged without a sewing score.) All other coursework is due. Work received by 3/17/19 will be evaluated. Unsubmitted work will be scored accordingly. This is the last week of the quarter. Please check Infinite Campus for missing or incomplete assessments. Late and revised coursework will be accepted until the end of term. Sewing samples should be completed by Monday, 3/11. Sewing projects should be finished by Friday, 3/15. This week we'll wrap up our food safety investigations and assess kitchen basics.
On Thursday, we'll begin our sewing and fabric care unit. We used our electric skillets to make our breakfast potatoes, however, using a stove top skillet is fine. Many people suggest soaking the potatoes in water to remove some of the starch. If you cut your potatoes ahead of time, you should soak them to avoid discoloration. Remember to drain the potatoes well before cooking. Here is the recipe we used in class: (We skipped the onions and used dried herbs & spices. Other potato varieties can be used.) https://thewholecook.com/skillet-breakfast-potatoes/ You can also roast potatoes in the oven. These can be cut into any uniform size.
Ingredients:
Instructions:
Recipe Notes: Use any combination of herbs you'd like. Dry spices/herbs can be substituted, use 1-2 teaspoons dry herbs in place of fresh. What Temperature to Roast Potatoes: We most often roast potatoes at 425°F as it crisps the outside. Depending on what else you have going in the oven, you can cook potatoes at a lower temp if needed (but you may need a longer baking time). The following cook times are for 1″ potato cubes:
Due this week: Friday, March 1st by 11:59 p.m.
Lab Evaluation Logs must be completed and submitted in Google Classroom. This week we'll continue discussing essential food safety practices and examine actual Health Department Inspection reports. On Wednesday, 2/27, you'll wash, scrub, and cut potatoes. Then, on Thursday, 2/28, we'll cook and eat a variety of easy potato recipes. Use a variety of herbs and spices to flavor chicken. Marinate 30 min to overnight. You can use fresh or dried herbs, spices, and seasonings. For example, fresh garlic and ginger are great, but the powdered type in your cupboard work fine too. You can find recipes online or make your own. Use a mix of acid, oil, herbs & spices. The following links may be helpful: www.asweetpeachef.com/best-chicken-marinades/ https://www.thekitchn.com/what-are-the-best-marinades-or-89516 For our roasted vegetables, we tossed them with a little oil, some salt, pepper, and seasonings, and baked them on a sheet pan in a preheated 425 degree oven for about 20 minutes. We cooked the chicken the same way. Be sure to check after 10-15 minutes so the chicken doesn't get overcooked. If your chicken is in larger pieces or the oven is set at a lower temperature, the cooking time may be longer. Always cook chicken thoroughly. For the next two weeks, we'll talk about preparing food safely. You'll learn about what is required to pass a Health Department inspection and how to locate and interpret official reports. Here is this week's schedule: Tuesday: Safe cooking practices and scenarios Wednesday: Food safety terminology and tips Thursday: Techniques for safe food preparation (Lab) Prep Chicken & Vegetables; marinades Friday: (Lab) Cook and eat Chicken & Vegetables; sauces Team Meal Plans are now due.
Due to last week's delayed start, all plans are due by the end of class on Monday, 2/11. This week's lab will be on Tuesday, 2/12. You will cook your own egg to order. Each student will get one egg and one piece of bread to prepare. You will have a choice of preparation methods. This basic recipe is so versatile, and can be dressed-up or dressed-down for any occasion. Ingredients:
Great job Grizzlies!
Now you can make these favorites :) |