Welcome Grade 8s Term 4! I am so excited to present a brand new curriculum and create some amazing food!
Here's an overview of what is to come this term!
Unit 1: Safety and Sanitation
Unit 2: Media and Me
Unit 3: Setting Personal Goals
Unit 4: Lab evaluation and assessment
Grade 10s:
We will be making Buffalo Chicken Bites and Garlic Baked Potato Wedges
Grade 8s: see above (no cooking)
Grade 11s: working on dietary needs and making a delish dish
Grade 9s: Macro Nutrients and somethin' in the oven.
Grade 12s: Foccocia Bread and Apple Pielets
Post Spring Break
Grade 7s: Safety Test on April 4, 2013
Grade 8s: Safety Test on April 8, 2013
Grade 9s: Safety Test on April 2, 2013
Grade 10s: New Unit to commence... Eating patterns and Behaviours
Grade 11s: New Unit to commence... Careers in Hospitality
Grade 12s: New Unit to commence... In the Bakeshop
Have a safe and relaxing Spring Break! See you April 1, 2013
Grade 8s: Safety Test on April 8, 2013
Grade 9s: Safety Test on April 2, 2013
Grade 10s: New Unit to commence... Eating patterns and Behaviours
Grade 11s: New Unit to commence... Careers in Hospitality
Grade 12s: New Unit to commence... In the Bakeshop
Have a safe and relaxing Spring Break! See you April 1, 2013
December 3rd to December 7th in Foods
Monday Grade 11s: recipe TBA
Tuesday Grade 9s: Tortellini Soup and working on Nutrients unit
Wednesday Grade 12s: working in the computer lab on Flavorings Project
Thursday Grade 7s: Whole Wheat Banana Chocolate Chip Muffins and how to make muffins
Friday Grade 10s: Conversions quiz and making Greek Gyros
Have a great weekend:)
Tuesday Grade 9s: Tortellini Soup and working on Nutrients unit
Wednesday Grade 12s: working in the computer lab on Flavorings Project
Thursday Grade 7s: Whole Wheat Banana Chocolate Chip Muffins and how to make muffins
Friday Grade 10s: Conversions quiz and making Greek Gyros
Have a great weekend:)
This week in Foods: November 12th to 16th
Tuesday: this is the last class for first term grade 8 students. This is also the volleyball tournament in the pm.
AM: we will be making spicy taco pie
Wednesday: Grade 11s will be introduced to Conversion Practices in the kitchen and practicing knife skills by preparing Scalloped Potato Extraveganza and Smoothies.
Thursday: Grade 9s: Macro Nutrients, Fibre and making Soft Granola Bars and Mango Smoothies
Friday: Grade 12s: Flavors and Flavorings and continuing with knife skills. Herby Mashed potatoes with Chicken Cordon Bleu.
Monday: Grade 7s: Introduction to the Foods lab. (no cooking as this is the start of a new term.)
Tuesday: Grade 10s: Continuing with Conversions and Chicken Noodle Soup
AM: we will be making spicy taco pie
Wednesday: Grade 11s will be introduced to Conversion Practices in the kitchen and practicing knife skills by preparing Scalloped Potato Extraveganza and Smoothies.
Thursday: Grade 9s: Macro Nutrients, Fibre and making Soft Granola Bars and Mango Smoothies
Friday: Grade 12s: Flavors and Flavorings and continuing with knife skills. Herby Mashed potatoes with Chicken Cordon Bleu.
Monday: Grade 7s: Introduction to the Foods lab. (no cooking as this is the start of a new term.)
Tuesday: Grade 10s: Continuing with Conversions and Chicken Noodle Soup
This is Halloween, This is Halloween...
Coming Up this All Hallow's Week in Foods:
Tuesday October 30, 2012: Grade 12s carving a pumpkins and eating some spooky food
Wednesday October 31, 2012: Grade 7s gutting some pumpkins and and making Candy Corn Mousse and Nuclear Waste Punch
Thursday: Greek Pizza... PM writing a test and making Greek Pizza
Friday: Grade 8s writing a test and making Chicken Ranch Wraps and Chocolate Chip Cookies
Stay Safe and Happy Halloween!
Tuesday October 30, 2012: Grade 12s carving a pumpkins and eating some spooky food
Wednesday October 31, 2012: Grade 7s gutting some pumpkins and and making Candy Corn Mousse and Nuclear Waste Punch
Thursday: Greek Pizza... PM writing a test and making Greek Pizza
Friday: Grade 8s writing a test and making Chicken Ranch Wraps and Chocolate Chip Cookies
Stay Safe and Happy Halloween!
Grade 8 Test Review for Test on NOV. 2
Here is the test review for November 2, 2012. Good Luck:)
In your safety booklet:
1. You need to know the locations of each item in questions #1 through 8, #22-24, and 26.
2. Describe each item (what it is and how it works) in questions #9-21.
3. The 3 most common accidents that may occur in the classroom and ONE prevention for each.
4. Four safety rules to follow when using the ranges (oven and stovetop).
5. Set and turn off:
a. Convection Bake
b. Bake
6. Set and turn off the timer.
7. How to measure dry ingredients correctly and how to measure liquid ingredients correctly.
8. Label the parts of the Oven Control Panel.
In your safety booklet:
1. You need to know the locations of each item in questions #1 through 8, #22-24, and 26.
2. Describe each item (what it is and how it works) in questions #9-21.
3. The 3 most common accidents that may occur in the classroom and ONE prevention for each.
4. Four safety rules to follow when using the ranges (oven and stovetop).
5. Set and turn off:
a. Convection Bake
b. Bake
6. Set and turn off the timer.
7. How to measure dry ingredients correctly and how to measure liquid ingredients correctly.
8. Label the parts of the Oven Control Panel.
Grade 7 AM Test Review
The test will be on October 31. Happy Halloween!
Below is the test review.
Test Review
In your safety booklet:
Find the locations of #1-8
Locations and description:
#9, 10, 11, 12, 13, 14, 17, 18
22-24 Locations of flour, sugar, salt, baking powder, baking soda, measuring cups and spoons
#28: 3 common accidents and preventions
#31: four safety rules to follow when using the ovens
• Use oven mitts
• Open door completely
• Turn off oven when finished
• Turn pot handles inward
Need to know how to set:
Convection Bake setting
Timer
Bake Setting
Label the oven control Panel (word bank)
Reading a Recipe: list the parts of a recipe
Below is the test review.
Test Review
In your safety booklet:
Find the locations of #1-8
Locations and description:
#9, 10, 11, 12, 13, 14, 17, 18
22-24 Locations of flour, sugar, salt, baking powder, baking soda, measuring cups and spoons
#28: 3 common accidents and preventions
#31: four safety rules to follow when using the ovens
• Use oven mitts
• Open door completely
• Turn off oven when finished
• Turn pot handles inward
Need to know how to set:
Convection Bake setting
Timer
Bake Setting
Label the oven control Panel (word bank)
Reading a Recipe: list the parts of a recipe
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