May 8 - May 12
This week we will be moving through the Southern part of the USA! Students will learn about the Southeast and the Southwest, with an opportunity to research other dishes in those regions. Wednesday will be a demo day- Mrs. L-S will be making a treat for the students!
Monday, May 8 |
Tuesday, May 9 |
Wednesday, May 10 |
Thursday, May 11 |
Friday, May 12 |
Southern Notes |
Southern Research |
Demo |
Southwest |
May 1 - May 5
Monday, May 1 |
Tuesday, May 2 |
Wednesday, May 3 |
Thursday, May 4 |
Friday, May 5 |
Demo and make crust. |
Make pizza and finish Northeast research. |
"Chopped" |
Demo whoopie pies |
Whoopie pie lab |
April 24 - April 28
This week, after we finish our sandwich unit, we will start our last unit- Regional Foods. In it, we will travel across the USA to explore different cultures and foods from different regions.
Monday, April 24 |
Tuesday, April 25 |
Wednesday, April 26 |
Thursday, April 27 |
Friday, April 28 |
Lab |
SANDWICH TEST |
Start regional foods notes |
Northeast research |
April 18 - April 21
Tuesday, April 18 |
Wednesday, April 19 |
Thursday, April 20 |
Friday, April 21 |
Cucumber Sandwiches and Tortilla Rounds |
ACT Testing! |
Demo focaccia bread and sandwiches Create foccacia dough |
Complete focaccia sandwiches |
April 10 - April 13
This week, after finishing our lesson on soups, stocks, and salads, we will start talking about sandwiches. Sandwiches seem simple but there's a lot more to them! We will take some notes and get to one lab this week.
Monday, April 10 |
Tuesday, April 11 |
Wednesday, April 12 |
Thursday, April 13 |
Review SSC Quizlet Companion Site |
Soup, Salad, Casserole Test; Start Sandwich Notes |
Finish Sandwich Notes; Demo |
Lab |
April 3 - April 7
This week we will practice some of the background knowledge we've learned about soups, salads, and casseroles. We will also practice teamwork and creativity in a soup cook off.
Monday, April 3 |
Tuesday, April 4 |
Wednesday, April 5 |
Thursday, April 6 |
Friday, April 7 |
Go over SSC |
Broccoli Rice Casserole |
Soup Cook-Off Brainstorm Day |
Work Day |
Soup Cook-Off |
March 27 - March 31
This week we will start our new unit. We will learn about salads, soups, and casseroles. These are all combinations. If you've ever looked in your fridge and wondered what you could make with _______, __________, and ________.... this week is for you!
Monday, March 27 |
Tuesday, March 28 |
Wednesday, March 29 |
Thursday, March 30 |
Friday, March 31 |
Gallery Walk of baseball cards Start chapter 22 in books |
Finish Chapter 22 Deep Clean; Plan lab |
Salad Lab |
Mother Sauces articles and notes |
Mother sauces recipes |
March 21 - 24
We are going to use our block scheduled time to sneak in one more fruit/vegetable lab. We'll use our old bananas to make cake. After, we'll start our next unit using the book- casseroles, soups, and salads.
March 21- March 22 |
Thursday, March 23 |
Friday, March 24 |
Carrot Cake or Banana Cake Muffins |
Start Chapter 22 Study Guides using the Book |
Finish Chapter 22 Study Guides |
March 6 - March 10
Last week we introduced information about vegetables and cooked some uncommon vegetables. This week we will use vegetables to learn more about knife skills and some knife cuts that can be used with them. We will finish this week with a test to show what we have learned in the unit.
Monday, March 6 |
Tuesday, March 7 |
Wednesday, March 8 |
Thursday, March 9 |
Friday, March 10 |
Knife Cuts Demo Stir-Fry |
Stir-Fry Lab |
Vegetable Review |
Garnishes and Vegetable Lab |
Fruit and Vegetable Test |
February 21 - 24
This week we will practice different preparation of fruits. We will know we've learned if we can complete these successfully and we should also focus on our basic skills: small and large knife cuts of fruit and baking measurements.
Tuesday, February 21 |
Wednesday, February 22 |
Thursday, February 23 |
Friday, February 24 |
Discuss fruit pizza, cobblers, and crisps. Make sugar cookie dough |
Finish fruit pizza Finish fruit notes |
Cobblers and Crisps Lab |
Reheat and review worksheet |
February 13 - February 17
This week we will demonstrate our knowledge of starches by taking a test. We will also start our fruits unit with a series of notes to provide the basics. Most people think that they know everything there is to know, but ask the question "is a tomato a fruit or a vegetable?" and we quickly learn that we don't know it all.
Monday, February 13 |
Tuesday, February 14 |
Wednesday, February 15 |
Thursday, February 16 |
Friday, February 17 |
Demonstrate ravioli |
Ravioli Lab |
Review Starches |
Starches Test Deep Clean |
Start fruits unit; PPT |
February 6 - February 10
This week we will be practicing skills dealing with starches and grains. By the end of the week, students will have made their own dumplings and pasta! We're doing this not only to learn about the function of starches, but also the process from which their food is created and comes to them in the store or restaurant.
Monday, February 6 |
Tuesday, February 7 |
Wednesday, February 8 |
Thursday, February 9 |
Friday, February 10 |
Starches Recipe Search |
Mashed Potato Lab |
Gnocchi |
Spaghetti Lab |
Spaghetti Lab |
January 30-February 3
This week we are going to dive into our first food unit. Starches are one of the most commonly eaten types of food. While not always the healthiest option, it's cheap and readily available, so if students can prepare them, they have a good skill set for life. After we learn some basics about grains and potatoes, we will practice with a rice recipe pot-luck and a potato lab.
Monday, January 30 |
Tuesday, January 31 |
Wednesday, February 1 |
Thursday, February 2 |
Friday, February 3 |
Nutrition Test Start Starches and Potatoes Notes |
Finish Notes Prepare for Rice Labs |
Rice Labs |
Demo Potato Lab |
Potato Lab |
January 9 - January 13
This week we will finish our history of food unit, and then do some review activities so that we are ready to start our nutrition unit and work safely and effectively in the kitchens.
Monday, January 9 |
Tuesday, January 10 |
Wednesday, January 11 |
Thursday, January 12 |
Friday, January 13 |
Work day for timelines. |
Turn in timelines. Quick Kitchen Hunt Food history article |
Historical Food Lab |
Kitchen basics review |
Kitchen safety review |
January 4- January 6
This week we will introduce ourselves to the classroom, class, and teacher. For some, it has been awhile since they've been in the classroom, so we will take a review quiz and then go over answers to refresh. We will start our first unit to discuss what influences our food choices and how that has changed throughout history. Students will complete a pre-quiz and an online assignment to find and explore information about the history of food culture in the world.
Wednesday, January 4 |
Thursday, January 5 |
Friday, January 6 |
Syllabus About Mrs. Loberg-Simmering Review Quiz |
Go over review quiz Discuss the factors influencing how our food system changes and has changed. Food timeline activity |
"Eat: A History of Food" online activity and worksheet |