Foods8Q2Hathorn

Dec 17 2021 Completion of Step 3 & 5 - Baking and decorating. Review of  Spruce Tree Shortbread Recipe.  Cookie Baking Directions!!!  Preheat the oven to 350F.  Roll out your the cookies to 1/4 inch thickness on a floured piece of parchment paper on the countertop.  Cut the dough into shapes with a cookie cutter and transfer to a parchment paper-lined baking sheet on top of your baking tray. I would recommend smaller shapes for MORE cookies :)   Bake your cookies at 350F for about 8 to 10 minutes or until edges turn slightly golden.  Try to allow for cookies to cool completely before icing.  Product:  Your bowl of prepped dough. Available at Teacher Station back of the room. Equipment: Parchment Paper x 2, Rolling Pin, Baking Tray -  Parchment Paper available at the teacher station. Note: Roll out your dough on a piece of parchment paper Note: Parchment paper to go on the baking tray - cookies on top!  Icing Directions: 1. ...

Dec 16 2021 We will be prepping the dough and icing today!  Review of  Spruce Tree Shortbread Recipe.  - view video. Completion of Step 2 & 4 Dough and Icing Making. Dough Instructions. 1. Get a large bowl (silver bowl works best). 2. Beat the room temperature butter (1 cup)  3. Add in your spruce sugar mix (jar 1) and beat with mixer until smooth.  4. Stir in the flour (2 cups) until incorporated (don’t overmix). You are looking for a fluffy consistency.  Note: (If your dough feels overly dry, add a little teaspoon of almond milk).  5. Get a piece of parchment paper. Roll your dough into a ball,. Flatten it into a disc. Put it on a plate. Ask Ms. H for a piece(s) of cling wrap. She will label your wrap with a sharpy. Ms H will then chill your dough in the fridge for tomorrow's baking. Note: (The longer the better, as this will give your dough time to absorb the spruce flavor). Product: Your Spruce Sugar (jar), Butter 1 Cup, Flour 2 cups, & a l...

Attendance. Lab Group Role Section.  Group Roles  - Head Chef, Prep Cooks x 2, Recipe Manager/Dishwasher - Names on board.  Group - Spruce Tip Prep - grinding using the blender.  Potentially: also using the mortar and pestle.   Utilization of jars for storage in the fridge of finished product.  Review of Spruce Tree Shortbread Recipe.  - view video. We will be prepping two jars for each lab station.  Jar 1: 3 Tbsp spruce needles - for cookies In a blender, grind the spruce needles until bright green and powdery. Add the sugar, and grind until the sugar is powdery and the spruce powder is integrated with 1/2 cup sugar. You may need to stir with the end of a wooden spoon between grinding to keep the spruce powder from clumping in the corners.  Then transfer to your jar 1. Teacher to label with sharpy. Ingredients: Spruce tips, sugar.  Equipment - Blender, 1/2 cup & wooden spoon Jar 2: 2 Tbsp spruce needles - for icing  * ...

Attendance. As emailed. Equipment - You will need Laptop Cart 2 - this is available for you in the library 2nd floor.  Kitchen Safety Pop Quiz!! Quiz is in our Class Team > Assignments.  The Quiz is entitled 'Foods 8 Pop Quiz 1 Q2'  Students - Please complete the Kitchen Safety Quiz. VERY IMPORTANT FOR THE QUIZ: STUDENTS! DO NOT USE THE ARROW KEYS ON YOUR KEY BOARDS to move throughout the test.  The arrow keys will change your answers. NOTE: This is an individual quiz. Please once the quiz begins NO TALKING or requests for assistance from your neighbour.  Next up: Students - please be sure to ensure that you have EACH taken a picture of your lab group's completed Safety Poster and uploaded this to Teams > Assignment 2. Group Safety Posters should all be done now (from yesterday) and are at the front of the room.  Students - you can use the Teams App on your phone and or login through the browser on your phone (Chrome works best) to Office 365 to get ...

Lab Report Rice Krispies - Teams Assignment Review. Recipe Rice Krispies Treats! Review. Review of list of roles and responsibilities for each cooking group.  Group Roles  - Head Chef, Prep Cooks x 2, Recipe Manager/Dishwasher Continue with Safety Poster Project. Poster Paper - out at the front.  Markers - out at the front Group information & student compiled notes re: each group's tasks - left hand side drawer - bottom.  Hand student notes out to each group.  Groups:  A - Knife Safety B - Hygiene - Prepping to Cook C - Washing Hands D - Allergy Safety and Awareness E - Hygiene - Kitchen Basics F - Kitchen Fires

Attendance Hygiene Lab Prep -  Review of kitchen safety and outer wear protocol.  1.  Tie hair back, no loose clothing, wear an apron, appropriate shoes!  2. Wash Hands!   3. Head Chef's only at the stove. 4. Cook on low to med only.  5. When cooking turn microwave hood fans on - low to med.  6. No licking kitchen items while cooking!  EVER!!!!!  Recipe Review -  Recipe Rice Krispies Treats! Review. Foods Lab Positions  - Review.  Group Roles  - Head Chef, Prep Cooks x 2, Recipe Manager/Dishwasher Head Chef  - Coordinates, Cooks, E.g. mixes all prepped ingredients & uses the stove, cleans all surfaces post cook, assists with putting dry dishes away. Prep Cooks  - Organizes and places materials out prepped and ready for the Head Chef, and assists with drying dishes at the end of the lab and putting away the dishes.  Recipe Manager/Dishwasher  - reviews paperwork day of lab with group (recipe re...