We will be baking on Thursday this week. Wednesday will probably be a prep day.
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Here's the recipe we made in class:
Whipped Cream Ingredients:
This week's lab will be on Tuesday, 10/24. We'll be cooking pudding and refrigerating it until Wednesday. On Wednesday, we'll make homemade whipped cream to enjoy on top of your pudding.
Welcome to FCS!
Course Overview Week 1 -- Beginning Basics (Includes hand and dish washing, recycling and composting, introduction to nutrition labels, and lab management.) Week 2 -- Dairy Products (Includes milk, cream, yogurt, cheese, butter, and an introduction to fats and oils.) Week 3 -- Carbohydrates (Includes cereals, grains, pastas, sugars, and sweetners.) Week 4 -- Proteins (Includes eggs, meats, fish, tofu, beans, and other sources.) Week 5 -- Fruits & Vegetables (Includes sources and characteristics of fresh, frozen and canned products as well as various preparation methods.) Week 6 -- Herbs & Spices (Includes origins, uses, and flavors of fresh and dried products.) Week 7 -- International Foods (Includes regional and specialty foods from around the world.) Week 8 -- Home Basics (Includes sewing & laundry skills.) Week 9 -- Finishing Touches (Includes project presentations, summative assessment, and farewell.) Weeky Focus & Labs -- Students will explore nutritional features, food safety & sanitation concerns, tools, terminology, and preparation methods associated with each food category. In addition, ongoing areas of learning will include the following:
Your sewing projects are turning out nicely. In only two days most of you have learned some basic sewing methods including how to sew on a button. If you need to finish any of your sewing, we'll try to find some time this week.
Please be prepared to briefly present your Regional Culture & Cuisine projects this week. |