It's January and you are now just about closer to grade NINE than you are to grade EIGHT. SO... by now, you should know about the things you need to bring to Foods class:
- green duotang
- appropriate worksheets
What NOT to bring to foods class:
- your cellphone
- ear buds
PLEASE come to class prepared!
1. How could other occupational areas have been brought into our foods class?
2.What challenges did you face in your projects? Describe them. How did you respond to those challenges? What decisions did you make in response to those challenges? In what way did you adapt and change with unexpected events? What problems did you solve?
3. Describe your work habits throughout this project. Did you set goals? Track your progress? Work together as a team? How have your actions and choices affected your learning? How successful were you in achieving your goals? Describe in detail what you created for this module.
Foods teachers at Nose Creek have received the $20 foods fee from an astonishingly low number of students. As per the letter sent home in September, there is a $20 fee to participate in the foods class. This money covers the cost of groceries, which teachers shop for on their own time, outside of school hours. As an example, the total cost of the pizza ingredients was $110.00. For the quesadillas, it was $118.00. Spread out over the 5 month term, the cost of foods class is $4 per month.
We greatly appreciate your cooperation in paying this fee, as it ensures that we can run a quality cooking class, and let students cook as much as possible.
After many interruptions, students have finally completed making their quesadillas. Everyone's looked amazingly tasty! Good job! Tomorrow we will take 1 period to catch our breath and catch up on a few items before prepping for our next meal next week.
This week we will be prepping for pizza. Pizza is EASY!!
Please check yourself to make sure you are:
1. Following instructions
- there is no reason why your final products should not work out, as long as you are following instructions
- this is one of the reasons are you being made to re-write the recipe
2. Following your kitchen duty role- Cook, Assistant Cook, Dishwasher, Dish Dryer
- groups should not be confused on cooking day when it comes to who is doing what
- roles should be assigned the day before cooking day
3. Being clean!
- wash hands before you touch anything
- If you cough or sneeze in your hand, please re-wash your hands!
- keep hands, even clean ones, out of containers of flour, sugar, etc
- any time you can use a tool to handle food or ingredients, use it!
4. Cleaning up the kitchen properly
- groups have been leaving a mess for the next class
- if you can't clean up properly, then you won't be cooking
Make sure you bring all THREE paper assignments to class next week, as there will be no new assignment. You are expected to FINISH these next week:
1. Miracle lasagna handout
2. Knife skills application
3. Spice infographic
Use this website to answer questions 1-3.
Use Google to find pictures of each of the basic knife cuts on your worksheet!
Please remember to hand in your safety contract to me on Monday or Tuesday (whichever day your class is). You also need to achieve a 20 out of 25 on the safety quiz to cook in the kitchen!