Welcome to Lakeview Consumer Education: Preparing for cooking labs!

Friday, September 28, 2012

Preparing for cooking labs!

The first cooking lab for the 8th grade students went very well this week. The students made Frozen Fruit and Yogurt Cups using fresh strawberries, bananas, orange juice and yogurt. I was very impressed with how well each group worked with their lab partners.

The students did a nice job with kitchen safety and lab procedures. A few lab groups will need to work more efficiently with clean up. I am sure that will get better with each lab.

The 7th grade students have completed their review of kitchen safety and measuring techniques. They created mini-books on safe procedures to follow in the kitchen labs. The 7th grade students will take their kitchen safety, equipment and measuring techniques' quiz on Tuesday, October 2.

Enjoy your weekend.
Mrs. J. Bretl

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.