Welcome to quarter 4, Foods 10-12 and Culinary Leadership will be trying new recipes and practicing new techniques. Foods class will be sharing their learning journey with an online blog documenting recipes, techniques and experiences. We are starting the quarter with a refresher movie...Contagion. I fear we have all become a little complacent and are suffering from Covid fatigue. Moral of the story, WASH YOUR HANDS! STAY HOME WHEN SICK! I have a quiz on the teams page regarding the movie that needs to be completed by May 8. Review the questions before you watch the movie, no surprises. Foods class on Friday, we are making chocolate chip cookies- no demo, lets see what you know. Catering class, I will be doing a demo and then everyone will make scones based on what I showed.
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It is your final exam time, please ensure you go to our teams page as this is where you will POST your link to your website. We have spent 10 weeks baking and reflecting, if you have missed a couple of labs no worries...this is your chance to showcase what you have learned here. The more information you share the better we are able to see your growth. I can not re-iterate enough how important it is that you review the assignment. The more TECHNIQUES you show the higher your grade will be. On day one, you explained where you are coming from, did you know how to cream butter and sugar together; or is this a new technique for you? Another thing to think about (consider) where are you going to complete the assignment? You are allowed to work on this at home on the weekend.
I would start by thinking about my favourite flavours, are you savoury or sweet? Do your tastebuds get excited by chocolate and hazelnut or by cheese and mushrooms? Finally.... bring a device to class, this will help you find a recipe, however you are NOT limited to online for recipes, you may use any one of my hundred cookbooks!!!!!! For our last baking item, before your final exam we are going to......Sweden and a Swedish Pastry. This dessert is a combination of a shortbread crust, a choux (puff) pastry and a creamy frosting. When making the puff pastry, make sure you boil the flour with the water and butter until it forms a thick paste. Remove from the heat and then add the eggs one at a time ensuring they are completely incorporated. Images are below if you are not sure. We're finishing the quarter off with cakes! The whole goal is to learn the cake technique, we do the alternating of dry and liquid to prevent the batter from curdling. Today we will be making chocolate cupcakes from Sally's baking addiction, these are a really good and so easy to make. Yes you get frosting with them, don't worry. When you are reflecting on the labs, don't forget to include what you learned! We will finish off with testing a recipe I have always wanted to try...Magic layer cake. Finishing off our bread unit, we're going to make some flat breads. Flat breads are typically unleavened- meaning they have not risen, nor do they have any yeast in them. We will start with Ms. Wei and Mrs. Wei's (mother) favourite.... green onion or scallion pancakes from Taiwan. I'm just going to say, this is my version of an Asian staple. Next we are then moving to roti canai from Malaysia. This dish is typically a little sweeter and softer, but still crispy...similar to the green onion pancake. Finally we will finish the week making home made tortillas from Mexico, or latin countries. |
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