We will be baking this week. This will most likely be on Thursday, however it will depend on our schedule. You will be updated soon.
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Whipped Cream
Ingredients:
Basic White Sauce
This week's lab will be on Friday, 10/27. We will be making a basic white sauce.
We'll also make some homemade whipped cream this week. 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 -- Event Planning (Includes theme development, menu formation, and production costs.) 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:
You did a great job sewing this week. In only two days, most of you learned some basic stitching methods and how to sew on a button. The pillows and pouches are turning out nicely.
If you need to finish any sewing projects, you should have a bit of time this week. PLEASE REMEMBER YOUR PARTY PLANNING PROJECTS ARE DUE TUESDAY 10/10. MONDAY 10/9: You may use this class period to finish your tabletop designs or other project components. If you are finished, you may sew or work on your final assessment. |