Welcome to Food Studies 8! Over the next 21 days we will explore many topics such as: food and kitchen safety, healthy eating, Canada's Food Guide, label reading, and how to read and follow a recipe correctly. From muffins to pizza you will have the opportunity to cook many things with your friends. Check back here often to find out what is coming up next, to find out what you have missed when you have been away.
Lesson 21: Mon. Jan 20, 2014
Last class. We went over the final test and then Final term 2 marks were posted. You completed your Work Habits evaluation and choose report card comments. Individually, in pairs, or groups of three you worked on a HMEC 8 poster highlighting what you learned/what one would learn in the course. Remember to go to your new classroom next class to meet with your tech ed teachers. Have a great second half of the year! It was great teaching all of you this term.
Lesson 20: Thur. Jan 16, 2014
You spent 10 min. or so reviewing for the test. Next you wrote the test and completed the course evaluation. Clean-up of the units followed. This is our second to last class. Remember you are moving onto your Tech Ed classrooms on Wed. Jan. 22.
Lesson 19: Tue. Jan 14, 2014
Burrito lab. A great final lab. You all had lots of time to sit and eat and then do a very thorough clean-up. Remember to study for the final test that is next class. Bring a pencil and an eraser and a book or something to read or do after you are finished and before the test is complete by everyone.
Lesson 18: Fri. Jan 10, 2014
Words of the day, burrito recipe, lab plan and questions started off the class. We went over the recipe but you didn't see a demo. A quick review of the types of questions you would see on the quiz today was then followed by real quiz (5 questions T/F). Next you organized your binders, checked answers on past work, handed in missing assignments and reviewed for the final test.
Homework: Final test Thursday Jan 16
Lesson 17: Wed. Jan. 8, 2014
Pizza lab today! Homework: review for quiz (Fri. Jan 10) on Canada's Food Guide and Nutrition labelling.
Lesson 16: Mon. Jan. 6, 2014
Today we learned about the biscuit method (notes and questions). You watched a demo of the biscuit method and the making of cinnamon snails. You will make the same dough next day and use it as a base for a pizza you and your partner(s) will make. You all filled in your lab plan for pizza.
Homework: review for quiz (Fri. Jan 10) on Canada's Food Guide and Nutrition labelling.
Lesson 15: Thur. Dec. 19, 2013
Today you will roll out your cookie dough, cut-out your cookies with cookie cutters and bake. You may choose to sprinkle some coloured sugar onto your cookies before they bake. Enjoy!
Lesson 14: Tue. Dec. 17, 2013
Today you will watch a quick demo on how to make the cookie dough and then you will work with your partner to make your dough. It will be wrapped up and placed in the fridge to chill until next class.
Lesson 13: Fri. Dec. 13, 2013
Today we looked over food labels and found out what has to be on the label and why. In particular we looked over the nutrition facts table. Crackers were taste tested and certain nutrients were recorded in a chart for comparison.
Lesson 12: Wed. Dec.11, 2013
Macaroni and Cheese lab.
Lesson 11: Mon. Dec. 9, 2013
You started off the class by writing the intro quiz. Pasta notes and questions on the macaroni and cheese recipe. Demo of Macaroni and Cheese. Lab plans were filled in.
Lesson 10: Thur. Dec. 5, 2013
Banana Chocolate Chip Muffin lab.
Lesson 9: Tue. Dec. 3, 2013
Notes and questions on muffins. The muffin demo emphasized the muffin method. Lab plans were filled in.
Lesson 8: Fri. Nov. 29, 2013
French Toast and Berry Sauce lab.
Lesson 7: Wed. Nov. 27, 2013
A short quiz on Dish washing and measurement started the class. Notes on eggs and egg crossword. You learned how to tell if an egg is still fresh by placing it in a glass of water. During the demo of the French Toast and Berry sauce you filled in your lab plans.
Lesson 6: Mon. Nov. 25, 2013
Canada's Food Guide. You learned what it used to look like and why Canada developed a food guide. Looked over the current food guide in great detail in groups and individually. You worked on a worksheet as you read over the food guide. For enrichment many of you choose to go to the website for Canada's Food Guide to make your own food guide and print it off and bring to class to hand in.
Lesson 5: Wed. Nov. 20, 2013
You learned how to correctly measure many different food ingredients found in recipes. Some of you practiced making sand castles with brown sugar and how to properly sift flour so you don't coat everything with flour. A package of notes was given to each of you as reference. You worked on the measurement questions and took it home to finish if you didn't finish in class today.
Lesson 4: Mon. Nov. 18, 2013
Garlic Bread. Your first lab with your partners in your unit. You made your garlic bread after watching a short demo on the process of collecting supplies and following the recipe step-by-step. The room smelled yummy!
Lesson 3: Thur. Nov. 14, 2013
Short class today! By end of class you will have written a short quiz from the overhead, watched a short video on kitchen fires, review both kitchen safety and lab routines, go over how to be successful during a lab and look over the lab duties chart and recipe for our first lab next day. Home work: review lab duties, routines, recipe, safety, kitchen map.
Lesson 2: Tue. Nov. 12, 2013
Words (two) of the day and a home work check started out the class. You filled in your group worksheet on favourite foods, etc. and then worked on the word scramble. Next you arranged your selves in quiz mode and wrote a pretest on kitchen and food safety. Afterwards you watched a quick video on Food Safety. Following this we went over the answers to the pretest and you corrected your own. Began our notes on lab clean-up. Assigned reading for Home work: What to do on lab days and Basic Kitchen Safety and Hygiene Guidelines.
Lesson 1: Thur. Nov. 7, 2013 - First Day in Food Studies!
We accomplished a lot today - learned about your new room, choose a kitchen unit to sit in and those you would work with. Looked over the course outline. Then you learned the proper names and functions for some basic cooking equipment and finally you explored your kitchen to find those pieces of equipment and labelled your kitchen map. Home work: have parent read and sign course outline; finish matching the equipment to function on equipment worksheet
Last class. We went over the final test and then Final term 2 marks were posted. You completed your Work Habits evaluation and choose report card comments. Individually, in pairs, or groups of three you worked on a HMEC 8 poster highlighting what you learned/what one would learn in the course. Remember to go to your new classroom next class to meet with your tech ed teachers. Have a great second half of the year! It was great teaching all of you this term.
Lesson 20: Thur. Jan 16, 2014
You spent 10 min. or so reviewing for the test. Next you wrote the test and completed the course evaluation. Clean-up of the units followed. This is our second to last class. Remember you are moving onto your Tech Ed classrooms on Wed. Jan. 22.
Lesson 19: Tue. Jan 14, 2014
Burrito lab. A great final lab. You all had lots of time to sit and eat and then do a very thorough clean-up. Remember to study for the final test that is next class. Bring a pencil and an eraser and a book or something to read or do after you are finished and before the test is complete by everyone.
Lesson 18: Fri. Jan 10, 2014
Words of the day, burrito recipe, lab plan and questions started off the class. We went over the recipe but you didn't see a demo. A quick review of the types of questions you would see on the quiz today was then followed by real quiz (5 questions T/F). Next you organized your binders, checked answers on past work, handed in missing assignments and reviewed for the final test.
Homework: Final test Thursday Jan 16
Lesson 17: Wed. Jan. 8, 2014
Pizza lab today! Homework: review for quiz (Fri. Jan 10) on Canada's Food Guide and Nutrition labelling.
Lesson 16: Mon. Jan. 6, 2014
Today we learned about the biscuit method (notes and questions). You watched a demo of the biscuit method and the making of cinnamon snails. You will make the same dough next day and use it as a base for a pizza you and your partner(s) will make. You all filled in your lab plan for pizza.
Homework: review for quiz (Fri. Jan 10) on Canada's Food Guide and Nutrition labelling.
Lesson 15: Thur. Dec. 19, 2013
Today you will roll out your cookie dough, cut-out your cookies with cookie cutters and bake. You may choose to sprinkle some coloured sugar onto your cookies before they bake. Enjoy!
Lesson 14: Tue. Dec. 17, 2013
Today you will watch a quick demo on how to make the cookie dough and then you will work with your partner to make your dough. It will be wrapped up and placed in the fridge to chill until next class.
Lesson 13: Fri. Dec. 13, 2013
Today we looked over food labels and found out what has to be on the label and why. In particular we looked over the nutrition facts table. Crackers were taste tested and certain nutrients were recorded in a chart for comparison.
Lesson 12: Wed. Dec.11, 2013
Macaroni and Cheese lab.
Lesson 11: Mon. Dec. 9, 2013
You started off the class by writing the intro quiz. Pasta notes and questions on the macaroni and cheese recipe. Demo of Macaroni and Cheese. Lab plans were filled in.
Lesson 10: Thur. Dec. 5, 2013
Banana Chocolate Chip Muffin lab.
Lesson 9: Tue. Dec. 3, 2013
Notes and questions on muffins. The muffin demo emphasized the muffin method. Lab plans were filled in.
Lesson 8: Fri. Nov. 29, 2013
French Toast and Berry Sauce lab.
Lesson 7: Wed. Nov. 27, 2013
A short quiz on Dish washing and measurement started the class. Notes on eggs and egg crossword. You learned how to tell if an egg is still fresh by placing it in a glass of water. During the demo of the French Toast and Berry sauce you filled in your lab plans.
Lesson 6: Mon. Nov. 25, 2013
Canada's Food Guide. You learned what it used to look like and why Canada developed a food guide. Looked over the current food guide in great detail in groups and individually. You worked on a worksheet as you read over the food guide. For enrichment many of you choose to go to the website for Canada's Food Guide to make your own food guide and print it off and bring to class to hand in.
Lesson 5: Wed. Nov. 20, 2013
You learned how to correctly measure many different food ingredients found in recipes. Some of you practiced making sand castles with brown sugar and how to properly sift flour so you don't coat everything with flour. A package of notes was given to each of you as reference. You worked on the measurement questions and took it home to finish if you didn't finish in class today.
Lesson 4: Mon. Nov. 18, 2013
Garlic Bread. Your first lab with your partners in your unit. You made your garlic bread after watching a short demo on the process of collecting supplies and following the recipe step-by-step. The room smelled yummy!
Lesson 3: Thur. Nov. 14, 2013
Short class today! By end of class you will have written a short quiz from the overhead, watched a short video on kitchen fires, review both kitchen safety and lab routines, go over how to be successful during a lab and look over the lab duties chart and recipe for our first lab next day. Home work: review lab duties, routines, recipe, safety, kitchen map.
Lesson 2: Tue. Nov. 12, 2013
Words (two) of the day and a home work check started out the class. You filled in your group worksheet on favourite foods, etc. and then worked on the word scramble. Next you arranged your selves in quiz mode and wrote a pretest on kitchen and food safety. Afterwards you watched a quick video on Food Safety. Following this we went over the answers to the pretest and you corrected your own. Began our notes on lab clean-up. Assigned reading for Home work: What to do on lab days and Basic Kitchen Safety and Hygiene Guidelines.
Lesson 1: Thur. Nov. 7, 2013 - First Day in Food Studies!
We accomplished a lot today - learned about your new room, choose a kitchen unit to sit in and those you would work with. Looked over the course outline. Then you learned the proper names and functions for some basic cooking equipment and finally you explored your kitchen to find those pieces of equipment and labelled your kitchen map. Home work: have parent read and sign course outline; finish matching the equipment to function on equipment worksheet