| lab_make_up_form |
| student-lab-evaluation.doc |
| kitchen-work-plan-4.doc |
| kitchen_work_plan_5.doc |
| kitchen_work_plan_6.docx |
| cooking_at_home_project.doc |
| cooking_at_home_multi_media_project.doc |
| 2nd_timer_cooking_at_home_log.docx |
| 2nd_timer_cooking_at_home_monthly.doc |
| sg_basic_table_manners.doc |
| sg_basic_kitchen_vocabulary.docx |
| sg_table_settings.docx |
| sg_hand_dishwashing.docx |
| 2017-2018_food_science_course_syllabus.docx |
| broccoli_salad.doc |
| saltine_cracker_toffee.docx |
| apple_cherry_salad.doc |
| dill_cucumber_salad.docx |
| tomato_cucumber_salad.doc |
| soft_pretzels_pizzas.doc |
| raspberry_cheesecake_muffins.docx |
| produce_storage_guide.pdf |
| pasta_toss.doc |
| lemon_pasta.doc |
| ruffled_pink_pasta.doc |
| pasta_with_pesto.doc |
| pasta_with_bolognese_sauce.docx |
| creamy_garlic_pasta.docx |
_______________________________
WEEKLY AGENDA
Wk of June 4:
Bring lemons!
M: Lemonade Wars
T: Clean kitchens
W: Clean cubbies/room
Th: LAST DAY! Sign yearbooks
Wk of May 29:
Print work plan/evaluation/Pasta with <Ground Turkey> Bolognese Sauce/Creamy Garlic Pasta (download documents above)
Meatless sauce available for vegetarians.
M: No school
T: Creamy Garlic Pasta/printed recipes due
W: Demo- how to cook, drain, clean up after meat
Th: Pasta with Bolognese
F: Peer grade cookbooks/ALL MAKE UP WORK DUE
Cookbooks due Friday! 2nd timers: Final C@H Monthly and skills sheets due.
Wk of May 21:
Print work plan/evaluation/Pasta with Pesto (download document above)
Peer editing rough drafts, peer evaluating projects, 2nd timers finishing skills sheets.
Wk of May 14:
Print work plan/evaluation/Lemon Pasta & Ruffled Pink Pasta (copies available in class)
No School Friday the 18th
C@H Due next week! Skills sheets (2nd timers) and Cookbooks (all students) due June 1st.
Wk of May 7:
Print work plan/evaluation/begin pasta unit (pasta toss- see above for download)
Rough draft due May 21st, C@H due May 23rd, Cookbook due June 1st
Resources from class discussions:
Coffee Flour
Food Waste
Imperfect Produce
Coffee & Art
Composting
Recycling
Plastic Water Bottle Life Cylce
Wk of Apr 30:
Print work plan/evaluation/cake competition
Wk of Apr 23:
Print work plan/evaluation/cupcake wars
Outline due Friday, April 27
Wk of Apr 9:
Print work plan/evaluation/raspberry cheesecake muffins/plan for cupcake wars (use spring break to create cupcake display stand)
quick breads, cooking at home (1st timers) menu due Friday, April 13th
Wk of Apr 2:
Print work plan/evaluation/soft pretzels/pizza
yeast breads, cooking at home (1st timers) menu due Friday, April 13th
Wk of Mar 26:
Print work plan/evaluation/chocolate chip cookies
cookie sampling, garlic bread, leavening agents experiment, french toast
Wk of Mar 19:
Print work plan/evaluation/fruit&veggie smoothie/muffins
blender & oven use
Wk of Mar 12:
Print work plan/evaluation/dill cucumber salad/tomato cucumber salad
Wk of Mar 5:
Print work plan/evaluation/broccoli salad/apple cherry salad
Wk of Feb 26:
Nutrients presentation
Toffee
Wk of Feb 12:
Nutrients
THE TEST IS COMING...
Wk of Feb 5:
Finish tools & uses, more vocab, bacteria/sanitation, meme assignment (check the class IG [@mrsreedatmiller] for instructions), chemical change, molecular gastronomy, kitchen math/measuring/equivalents.
The test is COMING...
Wk of Jan 29:
Kitchen fundamentals: vocab, stove use, oven functions, microwaves, tools & uses
Wk of Jan 22:
Finish presentations, begin safety & sanitation test prep (no school on Friday)
Wk of Jan 15:
Name tags, drawings, presentations
___________________________________________________
Wk of Jan 8:
Print work plan/evaluation/Corn Chowder/Chicken Noodle Soup
Wk of Jan 2:
Print work plan/evaluation/Cranberry Muffins/Fettuccine Alfredo
Wk of Dec 11:
Cookie craze continued! Print work plan/evaluation/Gingerbread Cookies/Stained Glass Cookies
Dec 13: C@H Project due!
Wk of Dec 4:
Cookie craze! Print work plan/evaluation/Coconut Macaroons/Egg Yolk Cookies
Dec 6: Rough Draft Due
Wk of Nov 27:
Pumpkin madness continued!
Print work plan/evaluation/Pumpkin Pancakes/Pumpkin Cheesecake
Get started on grocery prices! Posted on the white board and class Instagram (mrsreedatmiller)
M: Thaw pumpkin in microwave/make pancake batter/store in ziplock
T: Cook/eat pancakes
W: Make graham cracker crust (Cinnamon cookie crispies for GF), cover with plastic wrap, label, store in fridge
Th: Make pie filling, store in ziplock in fridge
F: Bake pie (cool, refrigerate, eat next week!)/Go over C@H grade sheet
1st timer C@H Rough Draft due next week!
2nd timer C@H monthly due on Fri.
***modifications to the pumpkin cheesecake: Two 8 oz packs of cream cheese, 1.5 cups pumpkin puree, 3 eggs, 1/4 cup sour cream, 1.25 cups sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1/8 teaspoon cloves, 2 tablespoons flour (or rice flour for GF), 1/2 teaspoon vanilla extract.
Wk of Nov 20:
No class! Enjoy turkey day and work on your cookbook (due in Jan) and C@H (due in Dec); 2nd timer C@H monthly due end of Nov and Dec.
Wk of Nov 13:
THANKSGIVING FEAST! Thanksgiving Mashed Potatoes, Thanksgiving Gravy, Thanksgiving Cranberry Sauce, Thanksgiving Green Bean Casserole, Thanksgiving Turkey
Wk of Nov 6:
Pumpkin madness! Pie & Pasta...freeze puree for future use. Print work plan/evaluation/Pumpkin Pasta
Nov 8: Outline due
Wk of Oct 30:
Finish Pumpkin carving- print work plan/evaluation/Pumpkin Pie & Crust
Wk of Oct 23:
Demo Monday & LabTuesday. Print work plan/evaluation/Broccoli, Mac & Cheese.
Go over C@H outline.
Begin planning pumpkin design.
Wk of Oct 16:
No class Monday. Demos Tuesday & Wednesday, Labs Thursday & Friday.
C@H Food Choices/menu due Wednesday, October 18.
Print work plan/evaluation/Lemon Pasta.
Wk of Oct 9:
KITCHEN TIME! Demos Monday & Thursday, Labs Tuesday & Friday.
Get menu/food choices approved by Friday (must be written on paper with heading and signed by teacher and parent).
Print work plan/evaluation/Pasta Toss/Dill Potato Salad.
Wk of Oct 2:
Solar oven cooking (or in kitchen depending on circumstances); print work plan/evaluation/recipe
Wk of Sept 25:
Solar oven construction & use- print work plan/evaluation (see resources above)
Wk of Sept 18:
Test review, focal points and solar energy
Wk of Sept 11:
Knives, Dish Washing, Hand Washing, Fire Safety, Oven/Stove Safety
Wk of Sept 5:
Finish Tools & Uses, Small Appliances/Microwaves
Wk of Aug 28:
Manners, Emergency Preparedness, Poaching an egg, Tools & Uses
Wk of Aug 21:
Introduction Presentations
Food Borne Illnesses
Wk of Aug 14:
Name Tents, Favorites Drawings, Learning Goals/Cubbie Cards
____________________________________________________
Serving Sizes
Knives
Food Borne Illnesses Part 1
Food Borne Illnesses Part 2
E. Coli
Solar Cookers
Grease Fires
Tools and Uses (note: the "spatula" used to flip food, we call a "turner" in class)
Egg Replacements
Dishwashing Tips Video
How to Measure
Equivalents
____________________________________________________
Two Hour Turkey
Ingredients
WEEKLY AGENDA
Wk of June 4:
Bring lemons!
M: Lemonade Wars
T: Clean kitchens
W: Clean cubbies/room
Th: LAST DAY! Sign yearbooks
Wk of May 29:
Print work plan/evaluation/Pasta with <Ground Turkey> Bolognese Sauce/Creamy Garlic Pasta (download documents above)
Meatless sauce available for vegetarians.
M: No school
T: Creamy Garlic Pasta/printed recipes due
W: Demo- how to cook, drain, clean up after meat
Th: Pasta with Bolognese
F: Peer grade cookbooks/ALL MAKE UP WORK DUE
Cookbooks due Friday! 2nd timers: Final C@H Monthly and skills sheets due.
Wk of May 21:
Print work plan/evaluation/Pasta with Pesto (download document above)
Peer editing rough drafts, peer evaluating projects, 2nd timers finishing skills sheets.
Wk of May 14:
Print work plan/evaluation/Lemon Pasta & Ruffled Pink Pasta (copies available in class)
No School Friday the 18th
C@H Due next week! Skills sheets (2nd timers) and Cookbooks (all students) due June 1st.
Wk of May 7:
Print work plan/evaluation/begin pasta unit (pasta toss- see above for download)
Rough draft due May 21st, C@H due May 23rd, Cookbook due June 1st
Resources from class discussions:
Coffee Flour
Food Waste
Imperfect Produce
Coffee & Art
Composting
Recycling
Plastic Water Bottle Life Cylce
Wk of Apr 30:
Print work plan/evaluation/cake competition
Wk of Apr 23:
Print work plan/evaluation/cupcake wars
Outline due Friday, April 27
Wk of Apr 9:
Print work plan/evaluation/raspberry cheesecake muffins/plan for cupcake wars (use spring break to create cupcake display stand)
quick breads, cooking at home (1st timers) menu due Friday, April 13th
Wk of Apr 2:
Print work plan/evaluation/soft pretzels/pizza
yeast breads, cooking at home (1st timers) menu due Friday, April 13th
Wk of Mar 26:
Print work plan/evaluation/chocolate chip cookies
cookie sampling, garlic bread, leavening agents experiment, french toast
Wk of Mar 19:
Print work plan/evaluation/fruit&veggie smoothie/muffins
blender & oven use
Wk of Mar 12:
Print work plan/evaluation/dill cucumber salad/tomato cucumber salad
Wk of Mar 5:
Print work plan/evaluation/broccoli salad/apple cherry salad
Wk of Feb 26:
Nutrients presentation
Toffee
Wk of Feb 12:
Nutrients
THE TEST IS COMING...
Wk of Feb 5:
Finish tools & uses, more vocab, bacteria/sanitation, meme assignment (check the class IG [@mrsreedatmiller] for instructions), chemical change, molecular gastronomy, kitchen math/measuring/equivalents.
The test is COMING...
Wk of Jan 29:
Kitchen fundamentals: vocab, stove use, oven functions, microwaves, tools & uses
Wk of Jan 22:
Finish presentations, begin safety & sanitation test prep (no school on Friday)
Wk of Jan 15:
Name tags, drawings, presentations
___________________________________________________
Wk of Jan 8:
Print work plan/evaluation/Corn Chowder/Chicken Noodle Soup
Wk of Jan 2:
Print work plan/evaluation/Cranberry Muffins/Fettuccine Alfredo
Wk of Dec 11:
Cookie craze continued! Print work plan/evaluation/Gingerbread Cookies/Stained Glass Cookies
Dec 13: C@H Project due!
Wk of Dec 4:
Cookie craze! Print work plan/evaluation/Coconut Macaroons/Egg Yolk Cookies
Dec 6: Rough Draft Due
Wk of Nov 27:
Pumpkin madness continued!
Print work plan/evaluation/Pumpkin Pancakes/Pumpkin Cheesecake
Get started on grocery prices! Posted on the white board and class Instagram (mrsreedatmiller)
M: Thaw pumpkin in microwave/make pancake batter/store in ziplock
T: Cook/eat pancakes
W: Make graham cracker crust (Cinnamon cookie crispies for GF), cover with plastic wrap, label, store in fridge
Th: Make pie filling, store in ziplock in fridge
F: Bake pie (cool, refrigerate, eat next week!)/Go over C@H grade sheet
1st timer C@H Rough Draft due next week!
2nd timer C@H monthly due on Fri.
***modifications to the pumpkin cheesecake: Two 8 oz packs of cream cheese, 1.5 cups pumpkin puree, 3 eggs, 1/4 cup sour cream, 1.25 cups sugar, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, 1/8 teaspoon cloves, 2 tablespoons flour (or rice flour for GF), 1/2 teaspoon vanilla extract.
Wk of Nov 20:
No class! Enjoy turkey day and work on your cookbook (due in Jan) and C@H (due in Dec); 2nd timer C@H monthly due end of Nov and Dec.
Wk of Nov 13:
THANKSGIVING FEAST! Thanksgiving Mashed Potatoes, Thanksgiving Gravy, Thanksgiving Cranberry Sauce, Thanksgiving Green Bean Casserole, Thanksgiving Turkey
Wk of Nov 6:
Pumpkin madness! Pie & Pasta...freeze puree for future use. Print work plan/evaluation/Pumpkin Pasta
Nov 8: Outline due
Wk of Oct 30:
Finish Pumpkin carving- print work plan/evaluation/Pumpkin Pie & Crust
Wk of Oct 23:
Demo Monday & LabTuesday. Print work plan/evaluation/Broccoli, Mac & Cheese.
Go over C@H outline.
Begin planning pumpkin design.
Wk of Oct 16:
No class Monday. Demos Tuesday & Wednesday, Labs Thursday & Friday.
C@H Food Choices/menu due Wednesday, October 18.
Print work plan/evaluation/Lemon Pasta.
Wk of Oct 9:
KITCHEN TIME! Demos Monday & Thursday, Labs Tuesday & Friday.
Get menu/food choices approved by Friday (must be written on paper with heading and signed by teacher and parent).
Print work plan/evaluation/Pasta Toss/Dill Potato Salad.
Wk of Oct 2:
Solar oven cooking (or in kitchen depending on circumstances); print work plan/evaluation/recipe
Wk of Sept 25:
Solar oven construction & use- print work plan/evaluation (see resources above)
Wk of Sept 18:
Test review, focal points and solar energy
Wk of Sept 11:
Knives, Dish Washing, Hand Washing, Fire Safety, Oven/Stove Safety
Wk of Sept 5:
Finish Tools & Uses, Small Appliances/Microwaves
Wk of Aug 28:
Manners, Emergency Preparedness, Poaching an egg, Tools & Uses
Wk of Aug 21:
Introduction Presentations
Food Borne Illnesses
Wk of Aug 14:
Name Tents, Favorites Drawings, Learning Goals/Cubbie Cards
____________________________________________________
Serving Sizes
Knives
Food Borne Illnesses Part 1
Food Borne Illnesses Part 2
E. Coli
Solar Cookers
Grease Fires
Tools and Uses (note: the "spatula" used to flip food, we call a "turner" in class)
Egg Replacements
Dishwashing Tips Video
How to Measure
Equivalents
____________________________________________________
Two Hour Turkey
Ingredients
- 1 (10 lb) whole turkey ( if frozen, fully thawed)
- 1 -2 tablespoon extra virgin olive oil
- kosher salt
- pepper
- Remove and discard truss that holds turkey legs together. Pull or trim off and discard any excess fat in neck or body cavity. Remove giblets and neck.
- Rinse turkey inside and out with warm water. Pat dry with paper towels.
- Place the adjustable V-shaped rack in a 13 x 16 x 3-inch roasting pan (set rack sides so the bird is a minimum of 2 inches from pan bottom).
- Rub turkey skin generously all over with olive oil and sprinkle with salt and pepper. Set bird breast-side-up on rack. Pull wings away from body, then firmly twist them to push the wing tips under the bird.
- Using aluminum foil, form caps over the tips of the end of each drumstick. If any parts of the turkey extend beyond pan rim, fashion a foil collar underneath to make sure drippings flow back into pan. Do not tie legs together, add stuffing, or close body cavity.
- Insert an oven-safe meat thermometer near the center of the breast through thickest part until the tip touches bone, which is most accurate spot to check doneness.
- Verify oven temperature and set pan on the lowest rack in a 475° oven. Roast according to time chart:.
- 10-13 lb. 50min to 1 1/4 hrs.
- 13-16 lb., 1 1/4 hrs to 1 hr 50 mins.
- 16-19 lb., 1 1/4 hrs to 2 hrs.
- 19-22 lb., 1 1/2 hrs to 2 hrs.
- 22-24 lb., 1 1/2 hrs to 2 1/2 hrs.
- Continue to check as directed during cooking, until thermometer reaches 160°. Halfway through roasting time, rotate pan in oven to assure even cooking and browning (Tip C). If areas on turkey breast start to get browner than you like, lay a piece of foil over the dark areas.
- Remove pan from oven, set in a warm spot, and loosely cover pan with foil to keep it warm. Rearrange oven racks to accommodate potatoes and dressing. Decrease oven temperature to 400º. Let turkey rest 30 to 60 minutes. The resting period will allow the internal temperature to reach 165°, the USDA safe cooking temperature for poultry.
- Drain juices from body cavity (often plentiful in unstuffed birds) into roasting pan. Transfer turkey to a platter or rimmed cutting board. Set aside juices for gravy.
- Cut off turkey legs at thigh joint . If joint is red or pink, return legs to the oven for 3 to 5 minutes (at 300° to 475°) or heat in a microwave oven for 3 to 4 minutes.
- Carve the rest of the turkey. Carving juices may be clear to pink or rosy; both are fine. Save juices to pour into gravy if desired.
- Time Saving Tip. If you have a frozen turkey, place it in the refrigerator to thaw 4-6 days before Thanksgiving. Take it out an hour before cooking to bring it to room temperature.
- Helpful Hints.If there is any smoke, check pan and wings for drips into oven; adjust foil under wings, or slide roasting pan onto a larger shallow rimmed pan. Wipe drips from oven bottom.
| sg_hand_dishwashing_made_easy.docx |
| sg_measurement_abbreviations_and_conversions.docx |