Welcome to Lakeview Consumer Education: February 2016

Friday, February 26, 2016

Manners Do Matter!

We discussed good manners and appropriate table etiquette this week in Consumer Education. The students seem to be well versed in this area. They did a nice job brainstorming the good manners that they use everyday.

After viewing the Etiquette Hotline: Table Manners Video, the students were able to identify specific table manners to use when dining at a restaurant. I am sure that they practice these same good manners at home, too.

Each class wrote quiz questions for fellow students based on the information they learned while viewing the Table Manners video. We were able to turn those questions into a quizizz.com assessment for each class.

Friday, February 19, 2016

Successful cooking labs!

The first cooking lab for the 6th grade students went very well this week. The 6th grade students made Creamy Caramel Apple Dip. The students followed the recipe instructions quite well. Several kitchen labs completed clean up on time! I am sure the other groups will improve next week!

I was impressed with how well the students worked with their lab partners. It will take time for them to feel comfortable with all of the new lab procedures here at Lakeview, but I am sure they are up for the task.

The 7th grade students will be making individual Apple Crisps next week.

Have a nice weekend!

Sincerely,
Mrs. J. Bretl

Friday, February 12, 2016

Kitchen Equipment and Measuring Techniques

The 6th grade and 7th grade students were able to identify 30 pieces of kitchen equipment that they will be using in their Consumer Education foods' labs. They watched a demonstration on proper measuring techniques and were able to describe specific techniques needed to measure flour, granulated sugar, brown sugar, salt, vanilla and other liquids.

We played Kitchen Safety and Measuring Jeopardy as a review for the Kitchen Safety, Measuring and Equipment quiz.

The first cooking lab for 6th grade students will be the week of February 15th and the first cooking lab for the 7th grade students will be the week of February 22nd..

Have a nice weekend.

Sincerely,
Mrs. J. Bretl

Friday, February 5, 2016

Kitchen Safety

The 6th grade students had a busy week. The students spent the week discovering how to prevent kitchen accidents. They learned the importance of kitchen safety as well as food safety and sanitation in Consumer Education class.

Each class made Kitchen Safety Booklets to illustrate safe procedures to follow. The students did a nice job illustrating ways to prevent cuts, burns, fires, spills, falls, and electrical shocks.

The 7th grade students completed a short review of kitchen safety and kitchen equipment this week. The review was especially beneficial to those students that were not in Consumer Education class last year.

Have a nice weekend.

Sincerely,
Mrs. J. Bretl

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Veggie Pizza Recipe

1 can crescent dinner rolls

1/2 package (4 oz.) cream cheese, softened

¼ cup mayonnaise

½ teaspoon dried dill weed

Toppings

¼ cup diced green pepper

¼ cup quartered cucumber slices

1 Roma tomato, seeded, chopped

2 green onions (peeled and diced)

1. Heat oven to 375°F.

2. Unroll can of dough; separate dough into 2 long rectangles. In ungreased cookie sheet, place dough; press in bottom and up sides to form crust.

3. Bake 13 minutes or until golden brown. Cool completely.

4. While crust bakes, mix cream cheese, mayonnaise, and dill in a small mixing bowl until smooth. Cover with saran and refrigerate.

5. Once the crust has cooled, spread cream cheese mixture over crust using a rubber scraper.

6. Wash and cut vegetables.

7. Sprinkle vegetables on top of pizza. Serve immediately.

Fruit Kebabs with Yogurt Dip Recipe

Fast and Fluffy Buttermilk Pancakes

Fast and Fluffy Buttermilk Pancakes

1 cup flour (unsifted)
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups buttermilk
1 egg
3 tablespoons vegetable oil

Yield: 12 - 4” pancakes

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside.
2. In a separate bowl, use a whisk to blend together buttermilk, milk, eggs and vegetable oil.
3. Pour the wet mixture into the dry mixture, using a wooden spoon or whisk to blend. Stir until it's just blended together. Batter will be slightly lumpy.
4. Scoop batter onto the preheated griddle, using approximately 1/4 cup for each pancake. Turn pancakes when batter forms bubbles and they begin to pop, approximately 2 minutes. Cook 1 minute longer.Serve warm.

Hand sewing a button

1. Cut thread 30 to 40 inches long. Hold spool of thread at your nose and pull thread out to the length of your arm.
2. Thread the needle:
Hold the cut thread about 3/4 inch from the end with the fingers of the other hand, and push the thread through the eye of the needle until about 1/2 inch extends beyond the eye.
3. Double the thread so that the two cut edges are even.
4. Wrap, roll and pull thread into a knot.
5. From the wrong side of the fabric, insert the needle and come through to the right side of the fabric. Go up through one hole of the button and down through the other.
6. Slip a toothpick between the thread and the button to form a shank
7. Take 4 to 5 stitches through each set of holes.
8. Remove the toothpick and come up under the button with the needle.
9. Wrap the thread around the base of the button 3 times to secure the shank (spacer) you have created.
10. Bring the needle to the underside of the fabric. Take a small stitch and bring the needle through the loop to secure a knot.