Welcome to Lakeview Consumer Education: May 2014

Friday, May 30, 2014

Career Exploration

The seventh graders used their Food and Nutrition textbook to investigate careers in the field of Family and Consumer Science as well as Food and Nutrition. The seventh grade students were able to identify numerous vocations in these areas.

Students discussed things they can work on now to help them have a successful career in the future. We viewed the Bureau of Labor Statistics web site to find information on specific career choices. The web site includes introductory career information. The occupations on the site are categorized according to interests and hobbies such as reading, nature, sports and helping people. I have included a link to the Bureau of Labor Statistics website at the top of this page. Feel free to take a peek.

Have a nice weekend.

Sincerely,

Mrs. Judy Bretl

Friday, May 23, 2014

Good Nutrition and Fresh Fruit Kebabs

The sixth grade students made Fruit Kebabs with Yogurt Dip for their lab this week. The students worked well with their lab partners and had successful lab results. They need to work more efficiently while washing dishes. I know they will improve with practice.

The seventh grade students spent time in the lab this week. Each student kept a nutrition log for one day of eating and then programmed their choices into the "food tracker" on the USDA "Choose My Plate" website. Students were able to analyze their food intake and determine where they needed to make adjustments. I have included a link to this site: http://www.choosemyplate.gov

Have a nice weekend.

Sincerely,
Mrs. J. Bretl

Friday, May 16, 2014

Oreo Cookie Ice Cream

This was quite a fun-filled week. All of the seventh grade students made Oreo Cookie Ice Cream in our Consumer Education Lab. The students couldn't believe how easy it was to make the recipe. They were very proud of themselves. I must admit it did taste yummy.

The seventh graders will be bringing their recipe packets home this week. I hope they continue to cook at home.
Enjoy your weekend.

Sincerely,
Mrs. J. Bretl

Friday, May 9, 2014

Sew....a needle pulling thread!

The sixth and seventh grade students learned how to sew on a button in class this week. They didn't stop with just a button, though. Each student selected a pattern design of their choice and used their newly acquired hand-sewing skills to sew a miniature pillow or ornament. The students used felt and embroidery floss to complete their projects.

The students were very creative in their design choices. They have been using the "back stitch" and blanket stitch" to sew their pillows. It was great to see how excited they were to complete their projects.

Have a nice weekend!

Sincerely,
Mrs. Judy Bretl

Friday, May 2, 2014

Let Them Eat Cake!

Our lab for the week was Wacky Cake. The 6th grade students made the egg-free chocolate cake and baked it on the first day of the lab. They discovered that the recipe involved a chemical reaction with vinegar and baking soda. On the second day of the lab the students made their own Butter Icing and devoured the cake.
The foods' lab for 7th grade students was Bountiful Brunch Pizza. The students used a quick bread crust for their hearty breakfast pizzas and then topped them with their favorite omelet ingredients. Their creations were delicious! Nice job!

Have a nice weekend!

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.