Soup-a-loup

ProStart students work with soups for their Stocks, Sauces, and Soups unit.

It's-a Pizza Time in-a Family Foods-a

Move over Papa John's, Family Foods students are making traditional homemade pizzas on their own!

   

Bursting with goodness

What are you thankful for this Thanksgiving season? Pectin in cranberries! The pectin found in plant cells and fruit skins allows the beloved side dish to thicken and gel.  Food Science students explored this concept by removing the cooked cranberries and different intervals and analyzing each gelling capacity.  

Breast Cancer Family Foundation- Saving lives, one student at a time

Stacie Hackl, Executive Director & Community Educator, from the Breast Cancer Family Foundation shared her story of breast cancer survival and cancer reduction strategies with Family Foods & Wellness students. 

Stacie provides a much needed powerful message to students about the importance of early detection and how lifestyles chosen now can impact the rest of their lives.  For example, check out the pic below of McDonald's french fry and hamburger, not to mention the Twinkie, that looks like it may outlive most of us.

In addition, please check out the YouTube video "My Sixteen Year Old Me" below and share with your family and friends on Facebook, Twitter, and anywhere else that will help in spreading this important message of the crucial consequences connected with lack of early detection.

If you haven't done so, I highly encourage everyone to check out the Breast Cancer Family Foundation web-site for additional resources and opportunities to support their organization.

Less fat, still lots of flavor!

Family Foods students demonstrated their quick breads techniques while also reducing the fat of their chosen recipes to make them healthier.  Students either substituted 2 egg whites for every 1 whole egg (reducing recipes by 5 grams of fat per egg replaced), 1 T flax seed combined with 3 T water, or substituting applesauce for oil (1 T oil = 14 g fat).  Final products were evaluated on taste and appearance, including the muffins' cell uniformity, cauliflower-like tops, and texture.

Sweet Science

Food Science students explore the world of complex carbohydrate cookery and the impact of heat on the viscosity of fruit sauces.  As you can see, Ryan (bottom left) was very excited...

                       

Yeast breads with a twist...literally

Advanced Foods students finished up their yeast bread unit with freshly made soft pretzels.  

Check out the recipe here! 

It's Grrrreat! (sorry Tony, I'm not talking about Frosted Flakes)

Food Science students kick up their fiber intake by making homemade granola with flax seeds, oatmeal, and an assortment of dried fruits.  

Roux-lers of the Universe

Family Foods students practiced their dairy-licous skills by preparing a cream soup of their choice. 

 Their only requirement? Their recipe had to include a ROUX.

Roll with it

Advanced Foods students began their yeast breads unit by making the ultimate breakfast treat, CINNAMON ROLLS.  They didn't even miss the extra stick of butter I took out of the recipe before they got their hands on it... :)

Pepperoni Pizza? Oh no, no...

Advanced Foods students continued their journey through their yeast bread unit making pizzas from across America.  Recipes: Basic Pizza Crust and Pizzas Across America

Baked, not fried!

Move over McDonalds- Family Foods students know how to make their own Chicken Nuggets.  Breaded and BAKED (not fried!!), teams made their own nuggets and dipping sauces for the class to try.  Winning entries voted on by the students themselves included a "Fancy" sauce (made from wasabi horseradish, mayo, and ketchup) and a Buffalo Spicy Sauce.

One sweet experiment

Food Science students analyzed various interfering agents in crystallization when making homemade fudge.  The best, you ask? Try out the EXPERIMENT and find out!

          (OK, it was half and half)

Spice up your life

Culinary Arts students researched herbs and spices used in today's cuisine.  Each group chose one herb/spice to base a recipe for an open-cupboard challenge.