What's left in the kitchen? The grade 8's got a chance to learn how to cook a meal for themselves by learning to make a pasta dish from scratch with whatever is left in the fridge (el cheapo mccallum). They also learned about not overcooking veg. And noodles to ensure a perfect dish. Big shout out to the groups that tried to show presentation plating. They were rewarded with being on my world famous website!
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Unfortunately only one grade 8 class had a chance to test out their skills. The secret ingredient was a potato this time. After some frantically looked on the net for "what the heck to do with a potato" the competition was on. Just like the gr. 11's, there was no help from myself.
With a 70 minute time limit, the class was given a secret ingredient in which to make something with. The secret ingredient this time was pizza dough. With no help from the teacher, the students were able to come up with some amazing creations including calzones, pizza pockets, cinnamon buns and even an asian stir fry. Well done to this creative class!
Grade 8's have been learning how to thread....not their sewing machines yet but their kneaded dough :). We started with pizza rolls and they will continue next class with cinnamon pinwheels.
The senior class has started their trip around the world. We started in the far east with Japan being the first port of call.
With muffins done, the grade ate's continued with their quick rise breads with pancakes. Using the same muffin method as the previous day they were able to make these pancakes from scratch and not out of a box.
First lab complete! Students got a chance to show off their baking skills with blueberry/strawberry muffins
It's been a few years now since I was back in the 'kitchen' at school. Looking forward to being a Totem and excited to be back teaching in Canada. I will be posting in this section all the action happening in the classes. This semester will be ADST 8 as well as Food Studies 11. Be patient as I update the website to provide the most current information for my classes.
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AuthorDave McCallum is a Foods Studies teachers at Semiahmoo Secondary in Surrey, British Columbia Archives
September 2017
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