What's happening in food science?
Students in Mr. Pehrson's food science classes are experiencing farm to table! Students continue to build upon the content of the introductory semester of foods science class. Students are learning that Food is fundamental to life. Not only does it feed our bodies, but it’s often the centerpiece for family gatherings and social functions. Students are learning what farm-to-table food sourcing and cooking is really about. Students will learn all about food, including food culture, food history, food safety, and current food trends. They will also learn about the food service industry and prepare some culinary dishes. Through hands-on activities and in-depth study of the culinary arts field, this course helps students hone their cooking skills and gives them the opportunity to explore careers in the food industry. After all this, students will take their skills to the next level during an exciting CHOPPED Competition.
Cake Lab:
Students learned to understand the different types of flour to make a cake. They also learned if you keep an ingredient out like baking powder, eggs and the difference of butter and oil to see below how the cakes turned out.
Pic #1: Different flours used
Pic #2: No eggs used
Pic #3: No baking powder used
Pic #4: Difference between using butter and oil
Cupcake challenge:
Students had to come up with a cupcake theme from scratch and have a secret ingredient. Here are some great cupcakes from the contest.
Quick Bread Lab:
Students learned how to make this bread knowing you don't have to yeast. Students made two types of bread: cinnamon swirl and chocolate chip
Chemistry of soup:
Students learned about creamy (chicken wild rice) and stock soups (chicken noodle). Students also learned where all the ingredients came from.
Pic #1: Adding Chicken
Pic #2: Adding rice
Pic #3: Finished Product
Whole grains lab:
Students learned about grains and how they can be incorporated into a recipe. Students also learned different types of whole grains such as rice, sorghum, oatmeal, buckwheat, bran, oats, wheat. In this lab students made whole grain pasta macaroni and cheese, rice and quinoa salad, sorghum apricot muffins, apple bran muffins, and buckwheat pancakes.
Pic #1: Quinoa & Rice Salad
Pic #2: Mac & Cheese
Pic #3: Buckwheat Pancakes
Pic #4: Apricot Sorghum Muffins
Pic #5: Apple Bran Muffins
Mystery Lab Recipe:
Students had to decipher a recipe and below this is what they made: Chocolate chocolate chip cookies, lemon bars and chicken stir fry.
