FACE I
Mrs. Becker
Welcome to FACE I J This course is for the beginning food student interested in expanding their knowledge and skills in preparing and serving food. The course will cover several different areas in the food preparation process. Here is a basic outline of what we will cook this semester.
Quick Breads – Muffins, scones, banana bread
Yeast Breads – loaf of bread, dinner rolls, pretzels, donuts, French breakfast puffs
Pastry – pastry crust comparison, mini pie, apple or pumpkin pie, cream pie, chicken pot pie
Pasta – homemade noodles, spaghetti, fettuccini alfredo, stuffed manicotti, lasagna
Breakfast – quiche, egg bake, sunrise pizza, stuffed French toast, crepes
Dinner – Thanksgiving meal with all the fixing
Soups/Chili – Italian veggie, Midwest chowder, chicken noodle, wild rice, taco, potato soup and
Chili cook-off
Gingerbread house unit
Christmas cookies for the nursing home
Tex-Mex- homemade tortilla chips, corn and black bean salsa, taco salad
Food Challenge and cook off challenge
Food Science experiments – comparing different cooking oils, enzymatic browning, pH changes
In food, identifying food additives, mold growth in food, chemical leavening agents
Assignments – Most of the work we do will be completed in class. There will be some projects and group work done using laptops in class. It is your responsibility to keep current with all assignments and see me if you have a planned absence.
The kitchen is the lab where all cooking and science experiments will take place. It is your responsibility to keep everything in your assigned lab clean and in order.
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