FOODS 20 - DAY 2 CLASS
MON FEB 3 - course outline, attendance/RTI, expectations, students survey, scavenger
WED FEB 5 - GRADE ASSEMBLIES IN GYM/CELEBRATION SCHEDULE
WEDNESDAY PLT - no sessions due to celebration
THURSDAY RTI - FOR ANY STUDENT WHO HAS MISSED A CLASS THIS TERM
FRIDAY FLEX - Skills student meeting
FRI FEB 7 - set up Weebly accounts, discuss first lab - upper laptops booked
If you have recipes you would like to try, create a "recipes to try" blog post and save recipe links and pictures there.
CLICK HERE: Weebly Blog Exemplar
Look at different proteins available to make sandwich fillings including:
Consider the pros and cons of each - cost, quality, appearance
Discuss other products used in bound salads - hard boiled eggs, pasta, potatoes
A "bound" salad can be composed (arranged) or tossed (put in a bowl and mixed with a thick dressing). They are assembled with thick sauces such as mayonnaise. One portion of a true bound salad will hold its shape when placed on a plate with an ice-cream scoop. Examples of bound salad include tuna salad, pasta salad, chicken salad, egg salad, and potato salad.
Bound salads are often used as sandwich fillings. They are popular at picnics and barbecues, because they can be made ahead of time and refrigerated.
Source: http://en.wikipedia.org/wiki/Salad#Bound_salad - February 6, 2014
What flavours/additions can you put in your filling to take it from ordinary to extraordinary?
Ultimately each group will prepare a sandwich and side salad on Thursday.
CLICK HERE: Effective Presentation of Egg Salad
CLICK HERE: FOOD SAFETY INFO GRAPHIC (open and then click to enlarge)
CLICK HERE: KITCHEN SAFETY AND FIRE SAFETY VIDEOS
TUE FEB 11 - chicken salad prep, cook pasta/potatoes/eggs
THU FEB 13 - potato or pasta salad, sandwich presentation
MON FEB 17 - FAMILY DAY NO SCHOOL
TUE FEB 18 - blog posts (2) from taste test & sandwich/salad lab due TODAY - prep for other sandwich labs - DUE TODAY
SANDWICH TWO WAYS - VARIATIONS OF EACH OTHER
FRESH SANDWICH - MEAT, CHEESE, VEGGIE, SAUCE/CONDIMENTS, FRESH BREAD
PANINI SANDWICH - MEAT, CHEESE, VEGGIES, SAUCE/CONDIMENTS, BREAD
I WILL PROVIDE THE FOLLOWING "RESTRICTIONS":
YOU CAN DISCUSS WITH ME OTHER CHOICES.
THU FEB 20 - TEACHER'S CONVENTION NO SCHOOL
FRI FEB 21 - TEACHER'S CONVENTION NO SCHOOL
MON FEB 24 - SANDWICH TWO WAYS
WED FEB 26 - PLANNING DAY
FRI FEB 28 - SALADS TWO WAYS
MON FEB 3 - course outline, attendance/RTI, expectations, students survey, scavenger
WED FEB 5 - GRADE ASSEMBLIES IN GYM/CELEBRATION SCHEDULE
WEDNESDAY PLT - no sessions due to celebration
THURSDAY RTI - FOR ANY STUDENT WHO HAS MISSED A CLASS THIS TERM
FRIDAY FLEX - Skills student meeting
FRI FEB 7 - set up Weebly accounts, discuss first lab - upper laptops booked
If you have recipes you would like to try, create a "recipes to try" blog post and save recipe links and pictures there.
CLICK HERE: Weebly Blog Exemplar
Look at different proteins available to make sandwich fillings including:
- canned meats - chicken, ham
- canned seafood - shrimp, tuna, salmon, crab
- pre-cooked chicken strips
- rotisserie chicken
- raw chicken breast cooked and diced
Consider the pros and cons of each - cost, quality, appearance
Discuss other products used in bound salads - hard boiled eggs, pasta, potatoes
A "bound" salad can be composed (arranged) or tossed (put in a bowl and mixed with a thick dressing). They are assembled with thick sauces such as mayonnaise. One portion of a true bound salad will hold its shape when placed on a plate with an ice-cream scoop. Examples of bound salad include tuna salad, pasta salad, chicken salad, egg salad, and potato salad.
Bound salads are often used as sandwich fillings. They are popular at picnics and barbecues, because they can be made ahead of time and refrigerated.
Source: http://en.wikipedia.org/wiki/Salad#Bound_salad - February 6, 2014
What flavours/additions can you put in your filling to take it from ordinary to extraordinary?
- fresh herbs - dill, chives, green onions, basil, parsley, cilantro
- fresh veggies - celery, peppers, carrots, radishes, lettuce, red onion
- others - pickles, olives, pickled peppers, bacon
- herbs/spices/seasonings - chipotle, curry, pesto, tandoori, Greek, Italian
Ultimately each group will prepare a sandwich and side salad on Thursday.
CLICK HERE: Effective Presentation of Egg Salad
CLICK HERE: FOOD SAFETY INFO GRAPHIC (open and then click to enlarge)
CLICK HERE: KITCHEN SAFETY AND FIRE SAFETY VIDEOS
TUE FEB 11 - chicken salad prep, cook pasta/potatoes/eggs
- will sample some basic chicken salad fillings to compare the different choices
- students will prep their own chicken/salmon/tuna etc... sandwich filling to be used next class
- cook pasta/potatoes/eggs to make a salad to serve with the sandwich
THU FEB 13 - potato or pasta salad, sandwich presentation
MON FEB 17 - FAMILY DAY NO SCHOOL
TUE FEB 18 - blog posts (2) from taste test & sandwich/salad lab due TODAY - prep for other sandwich labs - DUE TODAY
SANDWICH TWO WAYS - VARIATIONS OF EACH OTHER
FRESH SANDWICH - MEAT, CHEESE, VEGGIE, SAUCE/CONDIMENTS, FRESH BREAD
PANINI SANDWICH - MEAT, CHEESE, VEGGIES, SAUCE/CONDIMENTS, BREAD
I WILL PROVIDE THE FOLLOWING "RESTRICTIONS":
- TWO DIFFERENT FRESH BREADS and SOMETHING FOR PANINI
- MEAT - TURKEY OR CHICKEN BREAST, SALAMI, ROAST BEEF
- CHEESE - HAVARTI OR SWISS
- VEGGIES - LETTUCE, TOMATO, PEPPERS, MUSHROOMS
- SAUCES - YOUR CHOICE
YOU CAN DISCUSS WITH ME OTHER CHOICES.
THU FEB 20 - TEACHER'S CONVENTION NO SCHOOL
FRI FEB 21 - TEACHER'S CONVENTION NO SCHOOL
MON FEB 24 - SANDWICH TWO WAYS
WED FEB 26 - PLANNING DAY
- LAPTOPS BOOKED
- LAB CLEAN UP/EXPECTATIONS/TIME MANAGEMENT
- BLOG POST ARE DUE
- PLANNING FOR FRIDAY
- CREATIVE SALADS USING SALD GREENS (LETTUCE/SPINACH)
- COLOUR TEXTURE SHAPES AND FLAVOUR
- GARNISHES/GARNISHING TOOLS
- VINIAGRETTES - NO BOTTLED DRESSINGS - MAX 1/2 CUP
- VEGETABLES AND FRUITS
- TOASTED NUTS/SEEDS, GRILLED BREADS ETC....
- PROTEIN ELEMENTS
- TWO DIFFERENT SALADS - SINGLE SERVING SIZE OF EACH 2-3 CUPS
FRI FEB 28 - SALADS TWO WAYS