Archive for the ‘Foods 1’ Category

Blue Plate Special

Posted: May 23, 2014 in Foods 1

Blue-plate special or blue plate special is a term used in the United States by restaurants, particularly (but not only) diners andcafes. It refers to a specially low-priced meal, usually changing daily. It typically consists of a “meat and three” (three vegetables), presented on a single plate, often a divided plate rather than on separate dishes. The term was very common from the 1920s through the 1950s. Wikipedia.org

Our last lab project in meal planning the Foods 1 class had to make their very own “Blue Plate” special on a $5 budget calculating unit prices, using convenience, homemade or semi-homemade products. They also created a menu card with descriptive food words we’ve discussed.

We modified the original Blue Plate from the 1900’s and gave it a modern day theme with balanced nutrition, color, texture, eye appeal, appetizing menu description and so forth.

The kids came up with some great meals all under budget!

Third Period

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WINNER for Most Beautiful Blue Plate Special

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Fourth Period

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WINNER for Most Beautiful Blue Plate Special

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Baked Potato Bar

Posted: May 19, 2014 in Foods 1, Recipes

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Foods 1 wrapped up our study on homemade, semi-homemade and convenience products with a delicious baked potato bar. The kids learned how to make Restaurant style baked potatoes  in the microwave.

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Our convenience products included shredded cheese, can chili, bakery bread, bottled salsa.

The kids were responsible for dovetailing baked potatoes with homemade cheese sauce.

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They learned the secret to fluffing the potatoes was the way we squeeze the sides to open it up 😉

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They were surprised how yummy the cheese sauce was compared to cheese whiz and it was so much healthier, not to mention cheaper!

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Chili cheese potato, anyone? A definite college meal someday. I hope they’ll remember it.

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.Satisfied guests….So full, they say

Waffle Lab {Foods 1}

Posted: May 9, 2014 in Foods 1

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We are continuing our unit on convenience verses homemade with math skills in unit pricing. Today we took simple ingredients: self-rising flour, eggs, milk and oil to create everyday waffles.

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The kids had to calculate the cost of the recipe and the unit price of one waffle.

They compared it to the cost of Eggo waffles on their lab review questions.

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Breakfast is always a hit

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We kept it frugal by students bringing in their own items beyond the waffles, butter and syrup Mrs. Brown provided.

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Waffle Bar in motion.

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Yumo waffles and syrup

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Some like to add a little pizzazz

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Did someone say chocolate chip waffles?

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Belgian waffles…it’s what’s for breakfast, lunch or dinner for these kiddos.

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We continued our study of store-bought verses homemade with day two making homemade tortillas. Yesterday our store-bought tortillas were made into choco tacos for Cinco De Mayo Day. I wanted to use the self-rising flour we had on hand and I found this tortilla recipe using this ingredient. Usually I prepare my own recipe with hot water and white wheat flour, but I’m trying to practice cost saving strategies and we are coming close to the end of the year.

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Our simple ingredients we used.

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Learning to roll the tortilla flat from the center out…

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Learning when to flip…

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Yummy, lightly browned…

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It got a little messy…

We watched this youtube to acquaint them to the tortilla technique.

The kids were asked to bring their own fillings for their homemade tortillas. Suggestions were:

  • refried beans
  • cheese
  • fresh fruit for rolling up in a cinnamon sugar tortilla
  • meat or chicken {which no one brought}

I actually suggest keeping the fillings simple to beans, cheese or fruit since it took the kids a while to get the hang of rolling out the dough thinly.

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The tortillas got yummier with the fillings.

Now for the math lesson on unit pricing:

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We discovered homemade was 10 cents cheaper per tortilla!

 

The end result was a soft, lightly browned tortilla with a fresh, homemade taste. Now the students can say they have made homemade tortillas at least once in their life 🙂

Our discussion questions:

  • How do the prep times differ?
  • How does the cost per serving compare?
  • How do the appearance and flavor compare?
  • Which product do you prefer? Why?
  • In what situations might you use the store-bought tortillas? The homemade tortillas?

 

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Friday I introduced Cinco De Mayo Foods with interesting facts and Dude Food’s choco taco recipe. We finished with a locating a recipe with a Mexican culture discussing herbs and spices common to the area.

Today we celebrated Cinco De Mayo with Chocolate Covered Ice cream Tacos.

This opened up our last unit on cost-saving strategies, homemade verses store-bought and menu planning.

Today, we used store-bought tortillas for this lab and tomorrow we will make homemade tortillas comparing the cost. We had a discussion on time saving factors for using store-bought and pre-made items such as the tortillas, ice cream and even magic shell.

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The homemade magic shell we made today was excellent. I made two batches in a double boiler, enough for both Foods 1 classes.

My recommendations for doing this as a class:

  • Make the magic shell ahead of time so it has time to cool off.
  • Cool the taco shells about 5 minutes before filling them with ice cream. {I used one 5 gallon generic tub of Laura Lynn for 2 classes}.
  • Fill the taco shells with ice cream and allow them to harden in the freezer as long as possible. {We waited while we had a 15 minute class discussion}.
  • Dip the shells in the magic shell or use a spoon to pour the chocolate on top if the ice cream is melting.
  • Sprinkle with candy sprinkles in the cake isle or nuts {we had a student allergic to nuts}.

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Make ahead and allow to cool. It lasted through two classes without setting up 🙂

 

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Freeze for about 15 minutes or longer.

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One bite and they were in love…

 

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The kiddos devoured 40 of these on Cinco De Mayo.

Pantry Challenge Fourth Period

Posted: May 1, 2014 in Foods 1

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This class loves bacon. We had three groups using up leftover bacon.

I was very pleased with the student’s creativity and planning. I only bought 8 items for 10 different diverse groups. I’d say the pantry challenge was a hit!

Crescent Pizza Rolls Ups

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“the product was sweet and salty at the same”

Desaray

Bacon Cheeseburgers

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This group brought in their own hamburger to keep it within the budget.

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I learned how to take the temperature of a burger. Classrissa

Bacon Cheese Fries

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I liked the crispiness of the bacon. Holly

Another bacon Cheese Fries with a kitchen twist on cooking bacon.IMG_7521

WOWZIE, a different looking picture after the bacon tip.

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The group used the how to cook the perfect bacon youtube tip {especially proud they tried a new method}

We boiled it in water to make it not as greasy. The water held in the flavor. Cassie.

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What is the end result?

The bacon melted in your mouth. Nathan

Ham and Cheese Quesadillas

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This group did not require anything from the store! Way to go.

 

Tomorrow is sharing day. I’m looking forward to hearing about what they thought about the project.

 

Pantry Challenge Third Period

Posted: May 1, 2014 in Foods 1

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We finished up Competency 5 with a Pantry Challenge. Mrs. Brown wanted to use up ingredients she had on hand while introducing the next topic of food budgeting and menu planning. The kids were allowed to choose what they wanted to make in lab on a $5 or less budget.

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Mrs. Brown wrote all the food items she had on hand and groups were required to choose at least 2 of her items.

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The kids did an ingredient search using a food item. Mrs. Brown showed them how to do a search on a recipe website, such as allrecipes. We brainstormed ideas using pantry items.

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The student’s recipes  were all very diverse!

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Tacos in a Bag!

These were portable and yummy. Britnee and Rose

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Chili

We kind of did it on our own. We made up our own recipe with the guide of one. It turned out great.

Cammy

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Banana Pudding

Our experience with the banana pudding was great! we had so much fun and want to make it again!! -Katie Tipton

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Crepes

This was awesome! I loved being able to make whatever I want. The crepes were delicious!  Veronika

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Tomorrow they will share their recipes, youtube kitchen tip, food costs and feedback to the class.

The students enjoyed this project very much. We plan to do this again at the end of the year.

When you have amazing looking food like this, why not?

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The Foods 1 classes have been working hard studying the food guide plate. They started with an online scavenger hunt at choosemyplate.gov and learned how extensive the website is with information for consumers and health professionals. They even made a food plate model of their own using paper plates.

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Some kids wanted two dairy sections to make their plates look like Zoo Pal Plates, lol

What’s on the Foods 1 Students’ Plates?

Menu:

Ham and Cheese Omelette with 2 veggies

Whole Wheat Toast with jam/jelly/honey

Banana

Students had to identify their lab plates with food guide plate colors as a review of this lesson.

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They learned terrific omelette skills from a youtube

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I do believe it helped the kids achieve success

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Some students had trouble, which is expected.

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Others took on the challenge well.

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Still others made the” perfect omelette”.

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They enjoyed the butter toasting station

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And the veggie bar to saute his/her veggies was a hit.

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I was proud of Thomas for sauteeing his favorite veggies, carrots and broccoli!

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Great looking omelettes and a perfect way to reinforce the Food Guide Plate

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Foods 1 has been studying different cultures and creating posters with fun facts, popular foods and seasonings and foreign recipes. We finished out the week with a dish from a different country. Wouldn’t you know that only two kiddos have tried fried ice-cream before? We indulged in a new recipe Fried Ice Cream (without the fry) to keep it healthier for a teenager’s diet and less mess in foods lab.

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The only frying going on was the cornflake, butter and cinnamon mixture.

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The cinnamon  aroma brought in the crowd, even visiting teachers.

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Take a look at the world’s largest fried ice cream ball!!!!

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The average size was a baseball size.

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And yes, my baseball player knew how to make the appropriate size 🙂

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Lots of chocolate syrup by another baseball player.

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The kids were skeptical at first, but they loved fried ice cream, wouldn’t you?

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We finished up our lab with a kahoot online game using smart phone technology.

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Food, fun and technology. I call that a good day.

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It’s a yummo day for Foods 1. We have worked hard all week learning about life stages of nutrition, chronic food condition, food allergies and tolerances. Today we made a skinny low-fat version of these delish mozzarella sticks.

Who can resist working in groups?

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The oven timer goes off and it’s time to chow down.

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The girls enjoying the pizza sauce, community style {Mrs. B warns them about double dipping!}

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 The verdict: YUM Friday!!!!

Watch them closely, they tend to melt quickly, even sooner than the recipe says!

Have you ever made homemade mozzarella sticks?