All coursework is due!
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This week we will be sewing. Tutorials are available in Google Classroom.
These are great because you make them the night before and bake them in the morning.
Here are the links to the recipes we used:
We actually used the French Toast from one recipe and the topping from the other.
Due this week:
American Culture & Cuisine Project
Slide presentation due Friday, May 11th.
Please be ready to present on Thursday, 5/10 or Friday, 5/11.
This week's lab will be on Wednesday, 5/9.
We will assemble 2 types of overnight breakfast / brunch casseroles.
There are a variety of recipes for this delicious style of chicken.
They go well with any of your favorite dipping sauces.
We made our own seasoned Panko breadcrumbs.
Link to the recipe we made in class:
This recipe calls for equal parts breadcrumbs and parmesan cheese. We actually used more breadcrumbs and a bit less cheese.
Here are some links to other recipes:
This week we'll be cooking chicken.
On Wednesday, May 2, we'll cut and marinate the chicken.
On Thursday, May 3, we'll cook and eat.
Crispy Potato Wedges
Preheat oven to 450 F.
¼ cup olive oil
½ tsp salt
¼ tsp black pepper
½ tsp each dried basil, thyme, and oregano leaves
¼ tsp paprika
4 to 6 medium potatoes
¼ cup grated Parmesan cheese
1. Combine olive oil and seasonings in a bowl.
2. Scrub unpeeled potatoes well. Cut each potato in half lengthwise, then in thirds.
3. Coat each slice in the seasoned oil. Spread in a single layer on a greased baking sheet.
4. Bake at 450 F for 15 min. Sprinkle with the cheese. Bake 15 min. longer.
Pan-Fried Breakfast Potatoes
Temperatures and times vary. Generally, bake at 350 or 375 for about an hour or so.
Here is a link to an easy recipe:
Butter and milk amounts may be adjusted according to personal preference. It's a good idea to add milk slowly to reached desired consistency.
We left the skins on our potatoes for added nutrients.
This week we'll learn about different potato preparation methods.
On Wednesday (4/25) we'll scrub, cut, and soak the spuds.
On Thursday (4/26) we'll cook and eat them.
.Here is the basic recipe we used in class. Most teams added a bit more sugar (up to 1/2 cup).
For Double Chocolate muffins, add 1/4 cup cocoa powder and 1/2 to 1 cup chocolate chips.
Here are links to other recipes we tried:
This week we'll be in the kitchens on Thursday, 4/19 and Friday, 4/20.
We'll bake an assortment of muffins; some we'll eat now and some we'll freeze for Teacher Appreciation Day in May. We'll decide which varieties of muffins to make by Tuesday, 4/17.
This basic recipe is so versatile, and can be dressed-up or dressed-down
for any occasion.