Today we had our Milk day. We went over the milk notes and then each group made a different recipe which includes milk. The different recipes we used were Tapioca pudding, Chocolate ice cream, Vanilla ice cream, and Milk fudge. We also started work on our binders which are going on Term 1 grades.
MAKE UP: — Complete the Milk Notes using the Milk Notes Word Bank. — Make homemade ice-cream or tapioca pudding at home. Turn in a lab make-up form. — Begin to put together your binder which is due October 25th for B-day or October 26th for A-day. |
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Today we talked about Lipids (aka FATS).
MAKE UP: — Complete the Lipids Worksheet using the word bank. — Make the low fat cheese fries, low fat cupcakes, or low fat mac and cheese at home. Complete the two graphs comparing the low fat and high fat of whichever food product you made. Turn in a lab make-up form. — REMEMBER: Your binder is due NEXT TIME! |
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Lab Cleaning Day
MAKE UP: — Clean for 45 minutes at home. Turn in the lab CLEANING make-up form. |
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Today we learned how to divide and double a recipe.
We completed the chart and doubled and halved the pumpkin chocolate chips recipe. Then we made the half recipe. MAKE UP: — Complete the divide and double worksheet. — Make the half recipe of pumpkin cookies at home. Turn in a lab make-up form. |
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Today we celebrated Halloween!
MAKE UP: — Make any food item you would like at home. I have attached the Halloween recipes we used, but feel free to make anything you want at home. Turn in a lab make-up form. |
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Today we talked about water and electrolytes. Then we made a granola recipe.
MAKE UP: — Complete the Water and Electrolytes notes using the PPT. — Make the granola recipe at home. Turn in a lab make-up form. |
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Today we talked about Vitamins and Minerals. Students each were given a Vitamin to present on as students filled out their chart.
MAKE UP: — Complete the Vitamins and Minerals Chart using the PPT and in Vitamin Info Sheets. |
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Today we talked about fruits and vegetables and made fruit and vegetable salsa.
MAKE UP: — Complete the fruit and veggies notes using the PPT. — Make the Salsa recipe at home, you may choose to make the vegetable salsa or the fruit salsa. Turn in a lab make-up form. |
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Today we analyzed the cost and nutrition between homemade (what we made last time) and store bought vegetable salsa. We worked with the class and then with our groups on this assignment.
MAKE UP: — Complete the Salsa Analysis Worksheet. Using the Cost of Staples list and the Nutrition labels which are provided. **You will need to come in and talk to Mrs. Pearson to get help with this assignment"" (you may work with a partner as you complete this worksheet on your own). |
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Today we talked about cooking methods and preserving nutrients.
MAKE UP: — Complete the Preserving Nutrient Notes using the PPT (starting at slide 19). — Make broccoli using one of the cooking methods we talked about. Turn in a lab make-up form. |
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Along with talking about preserving nutrients in class last time, today we talked about preserving nutrients in a pie filling. We made an apple pie filling and froze it to be used in class next time.
MAKE UP: — Make the apple pie filling at home. Turn in a lab make-up form. |
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Today we went to the computer lab and used the websites
utahfccla.com and fcclainc.org to answer all the questions on the worksheet. MAKE UP: — Use the websites to fill in the worksheet for FCCLA. |
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Today we used our pie filling from last class and made crust and baked our pies.
MAKE UP: — Make the apple pie crust at home and bake the pies. Turn in a lab make-up form. |
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Carbohydrate Notes and Experiment.
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friedrice.pdf | |
File Size: | 51 kb |
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muffins.pdf | |
File Size: | 313 kb |
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fibernotes.pdf | |
File Size: | 162 kb |
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quickbreads.pdf | |
File Size: | 100 kb |
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pizza.pdf | |
File Size: | 80 kb |
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valentinescookies.pdf | |
File Size: | 227 kb |
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