Instructor: Theresa Shriver
Students will learn the basics of the kitchen, how to prep, prepare, and serve delicious foods. The course will cover a variety of menus options, including but not limited to: breads, quiches, pizza, sauces, cookies, and cakes. Students will be able to sample their final projects at the end of class.
ALL RECIPES WILL BE TREE NUT AND PEANUT FREE.
2020 Home Ec.Cooking/ Baking schedule
Theme: Quick Breads/yeast breads
Jan. 21/23: scones or biscuits
Jan. 28/Feb.1 : muffins
Feb. 4/6: yeast bread
Feb.11/13: pastry hearts
Feb. 18/20: chocolate chip cookies
Feb.25/27: chicken soup
March 3/5: creamed soup
March 10/12: cupcakes from scratch
March 17/19: decorate cupcakes (*** looking for a cake decorator volunteer)
Theme: Breakfast foods:
April 7/9: mini quiche
April 21/23: pancakes or waffles
Theme: TBA/Cooks choice!
*We have been talking about how to wash dishes correctly and why we use really hot water, don`t waste soap, rinse carefully and use a separate dish cloth for drying hands and a different one for drying dishes.
*They have all gotten really great at cleaning up the kitchen totally before they get to eat what they made. Counters wiped up, dishes dried and put away, etc.
*I also stress good manners: This is what we do in class. Pray first, wait for everyone to be served and then eat. Tasting everything is expected, not an option. If you don`t think you like something, try a little bit anyway so the host does not feel offended. I have not had anyone refuse to try everything we have made.
*Always measure correctly especially when baking. With cooking, such as soups, we learned that some things can be approximate, such as vegetables, broth, etc. Others have to be exact such as salt and spices.
The next few weeks: frosting and decorating cupcakes (we made these already) and doing 2 types of salads the other weeks. Taco salad and fruit salad with a yogurt dipping sauce. Feel free to do this at home.