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What's Cookin' in the Food and Nutrition Department
Web Manager
Friday, October 04, 2019

August

Mrs. Driver’s introductory food class has been learning about kitchen equipment and how to properly use it.  To practice measuring ingredients correctly, Mrs.  Driver’s class made oatmeal chocolate chips for their first cooking lab.  They also learned you could substitute sunflower butter for students with peanut allergies.

September

Mrs.  Driver’s introductory food class  has been learning about the importance of food safety and sanitation.  Students made a breakfast to demonstrate skills they have been learning about in class such as handwashing, dishwashing, thermometer use, good personal hygiene, keeping raw and ready-to-eat foods separate, cleaning and sanitizing surfaces, etc.     

 

  

Mrs. Driver’s Food Science class has been learning about how heat is transferred to food during the cooking process.  To see the effects of radiation, each student made his/her own personal chocolate mug cake in the microwave. Since the class mainly consists of juniors and seniors, they were also told that this is an easy, cheap dessert they could make when they go off to college.


Mrs.  Driver’s introduction to food class has been learning about the fruit and vegetable food groups.  They learn the difference between fruits and vegetable, how much they should eat each day, proper portion sizes, and how to prepare them.  For their fruit lab, students made apple crisp in the microwave.  For their vegetable lab students made fresh salsa from scratch.


Mrs. Driver’s Food Science class studied how adding additional ingredients, like salt, to water can affect water’s melting/freezing point.  To help students remember that adding ingredients to water lowers its melting/freezing point, students made individual servings of ice cream in a bag.  Adding salt to ice in the outer bag allowed the temperature of the ice to drop below the normal freezing point so the ice cream could freeze. 

October

Mrs.  Driver’s Food Science Class has been learning about how carbohydrates function in the body as well as in food.  To learn how flour provides structure to food and thickens food, students made homemade biscuits and sawmill gravy.