What makes a meal appealing?

The 8th grade students explored how to use variety to make meals appealing. They were very creative in planning their menus: making sure to include a variety of flavors, textures, colors, temperatures, as well as nutritious foods. Each student completed a three-dimensional representation of the menu plan they created last week. I was very pleased with the variety of menus that each class created.

Now that the 8th grade students have several foods' labs behind them things are settling down a bit. Each class was able to get the lab completed on time. The students also did much better with clean up this week.

We made cheese pizza in our lab this week. The students did a great job making the dough and assembling the pizzas. I was impressed with how well the pizza crusts turned out. The students also did a fine job consuming their pizzas.

Have a good weekend.

Mrs. J. Bretl

Yum Yum Cinnamon!

The 8th grade students started the week by discussing menu planning and meal management. They were able to determine how to analyze menus for variety in color, shape, texture, temperature of foods and nutritional value. We ended the week by planning a healthy meal including an entree, salad or fruit, side dish and dessert. Students will be evaluating their menu plan next week and creating a three-dimensional representation of their meal. Bon appetite!

Our lab was sandwiched in the middle of the week. The students made Cinnamon Pull-Apart Rolls. The hallways were filled with their sweet aroma. MMMM MMMM! The students put forth great effort in planning the lab and following directions. The Cinnamon Pull-Apart Rolls turned out great! I hope they will share the recipe with you.

Have a great weekend!

Mrs. J. Bretl