Students that have completed Foods 1 move into Foods 2. Students that have completed Foods 3 move into Foods 4.
The first week was a review of food safety, kitchen utensils and appliances, and lab procedures.
Last week we prepared hot and cold soups. Taco Soup and 2 Chicken-Noodle soups fulfilled the Hot Soup requirement and Strawberry, Strawberry-Rhubarb, and Watermelon Soup were attempted as the cold soup.
Students learned the order of ingredients in the hot soup and experimented with the cold soups. The final consensus was the hot soups were great, the Watermelon Soup was iffy, and the Strawberry and Strawberry-Rhubarb soups were delicious.
Cakes and pies were the order of the weeks the end of March. Students made an angel food cake (from a mix), double-fudge chocolate cake, and black-bottom cupcakes.
Pies were a little more of a challenge. Students created a dutch apple pie (they were sure it wouldn't fit into the pan), a banana cream pie, and a peanut butter cream pie. It was a sweet, sweet day testing and tasting all those pies!
|Dutch Apple Pie||Banana Cream Pie||Chocolate Peanut Butter Pie|